Slow Cooker Chicken and Wild Rice Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
6 hrs
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Total Time
6 hrs 20 mins
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Servings
8 servings
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Calories
267 kcal
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Course
Main Course, Soup
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Cuisine
American
Slow Cooker Chicken and Wild Rice Soup
Description
This Slow Cooker Chicken and Wild Rice Soup features wild rice cooked alongside whole chicken breasts and a mix of diced vegetables—carrots, celery, onion, and minced garlic—and seasoned with thyme, sage, bay leaf, salt, and pepper. Slow cooking allows the chicken to tenderize and the rice to absorb flavorful broth, creating a hearty base. The chicken is removed, shredded, and returned to the pot. A roux made by browning butter and whisking in flour is cooked with milk and cream, thickening the soup and adding creaminess. Lemon juice added to the cream mixture brightens the flavors while remaining balanced. The soup is garnished with fresh parsley and a hint of lemon zest, resulting in a rich, soothing meal that combines tender chicken, nutty rice, and smooth broth.
Ingredients
- 1 cup wild rice
- 1 pound chicken breast boneless skinless
- 4 cups chicken stock
- 2 cups water
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and chopped
- 3 talks celery chopped
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste, ground
- 1/2 teaspoon thyme dried
- 1/2 teaspoon sage dried
- 1 bay leaf
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tablespoons lemon juice fresh
- 2 tablespoons parsley chopped, plus more for garnish, fresh
- lemon for garnish, zest
Instructions
- Rinse wild rice in a fine mesh sieve until water runs clear, then place in crock of 6-quart slow cooker. Add whole chicken breasts, vegetables, broth, water and seasonings and stir.
- Cover and cook on low heat for 6 to 8 hours or high for 3 to 4 hours. Remove the chicken from the slow cooker and allow it to cool for 5 minutes. Using two forks, shred then return to the crock. Remove the bay leaf.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Slowly whisk in milk and cream. Simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in lemon juice and season with salt and pepper, to taste.
- Stir milk mixture into the contents of slow cooker. Serve immediately, garnish with parsley and lemon zest.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- You may substitute wild rice with white or brown rice, adjusting cooking times for doneness.
- Omit the creamy milk and cream mixture for a thinner, dairy-free broth version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 572mg | 24% |
| Potassium | 589mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4210IU | 84% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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