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0 from 12 votes

Crock Pot Chicken and Wild Rice Soup

All the flavors of the veggies combined with the rice and chicken make this soup yummy, hearty, and filling!

Total Time
6 hrs
Servings: 6
Course: Soup , Lunch , Dinner , Others
Cuisine: American

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts
  • salt and pepper to taste
  • 6 cups chicken broth
  • 1 cup uncooked wild rice
  • 3 cloves garlic minced
  • 1 small white onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1/4 cup unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup half and half
  • chopped fresh parsley

Instructions

    Cup of Yum
  1. Season chicken with salt and pepper, to taste. Place chicken into a large 7-quart crock pot.
  2. Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 to 8 hours. Or on high for 4 hours.
  3. Remove chicken from crock pot and shred.
  4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 30 seconds. Whisk in milk and half and half, whisking constantly, until slightly thickened, about 5 minutes.
  5. Stir chicken and milk mixture into the crock pot. If the soup is too thick, add more milk as needed.
  6. Serve warm, garnished with parsley.