Slow Cooker Chicken and Wild Rice Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 servings
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Course
Main Course, Soup
Slow Cooker Chicken and Wild Rice Soup
Description
This soup recipe starts by seasoning chicken breasts and placing them in a slow cooker with chicken stock, wild rice, minced garlic, diced onion, carrots, celery, dried thyme, rosemary, and bay leaves. The mixture cooks on low heat for 6 to 8 hours, with mushrooms added during the final half hour for texture and flavor.
Once the chicken is removed and shredded, a roux is prepared by melting butter, whisking in flour to lightly brown, then slowly adding milk and half-and-half until slightly thickened. This creamy mixture is then combined back into the slow cooker, enriching and thickening the soup broth. Seasonings are adjusted as needed.
The finished soup offers tender chicken, nutty wild rice, and savory vegetables in a creamy, well-balanced broth. Fresh parsley garnish adds a bright note. This soup serves as a comforting meal that can be prepared ahead and left to cook unattended in the slow cooker.
Half-and-half can be made at home by mixing whole milk and heavy cream in equal parts if unavailable, or by using specified milk and cream substitutions to suit dietary preferences or availability.
Ingredients
- 1 ½ pounds chicken breast boneless skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 3 celery diced, stalks
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- 2 bay leaf
- 1 pound cremini mushrooms thinly sliced
- ¼ cup butter unsalted
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup half and half
- 2 tablespoons parsley chopped, fresh
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- Stir in chicken stock, 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 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
- Remove chicken from the slow cooker and shred, using two forks.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
- Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Notes
- Half-and-half is equal parts whole milk and cream; if unavailable, mix 3/4 cup whole milk with 1/4 cup heavy cream or 2/3 cup low-fat milk with 1/3 cup heavy cream to make 1 cup total.
User Reviews
Overall Rating
4.9
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