Description

This Crockpot Chicken and Wild Rice Soup is an easy and flavorful dish that combines tender chicken, hearty wild rice, and fresh veggies. Perfect for quick dinners or cozy nights in, this delicious soup is sure to satisfy and warm up your evenings.

Ingredients

Scale

1 pound boneless skinless chicken breasts (or thighs)
1 cup uncooked wild rice blend
3 carrots (peeled and diced)
2 celery stalks (diced)
1 small onion (chopped)
3 cloves garlic (minced)
6 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 cup half and half or heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour

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Instructions

Add the chicken, wild rice, carrots, celery, onion, and garlic to the slow cooker.
Pour in chicken broth and season with salt, pepper, thyme, and poultry seasoning. Stir gently.
Cook on LOW for 6–8 hours or on HIGH for 3–4 hours until chicken is tender.
Shred the chicken and return it to the pot.
In a saucepan, melt butter, whisk in flour, and gradually add half and half until thickened.
Stir the creamy mixture into the soup and cook on LOW for an additional 15–20 minutes.
Season to taste and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days.
To freeze, let the soup cool completely before packaging in freezer-safe containers.
Thaw overnight in the fridge and reheat gently on the stove.

Nutrition

Serving Size: 1 cup
Calories: 380
Sugar: 3g
Sodium: 890mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 3g
Protein: 22g
Cholesterol: 80mg