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Creamy Crockpot Chicken and Wild Rice Soup

creamy crockpot chicken and wild rice soup - featured image
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A creamy, comforting chicken and wild rice soup made in the slow cooker with simple ingredients. This kid-approved, hands-off meal is perfect for busy weeknights and tastes even better the next day.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 (6-ounce) box long-grain and wild rice mix (like Uncle Ben’s or Zatarain’s), seasoning packet reserved
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 bay leaf
  • ½ cup half-and-half (or heavy cream)
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Salt to taste
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Dice the onion, carrots, and celery into roughly ½-inch chunks. Mince the garlic.
  2. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker in a single layer.
  3. Scatter the diced onion, carrots, celery, and minced garlic over the chicken. Sprinkle with dried thyme, rosemary, and black pepper. Tuck the bay leaf into the mixture.
  4. Pour the 6 cups of low-sodium chicken broth over everything. Do not stir.
  5. Add the dry wild rice blend (not the seasoning packet) to the broth. Gently stir to combine.
  6. Cook on low for 6-7 hours or on high for 3-4 hours, until the chicken shreds easily and the rice is tender.
  7. About 30 minutes before serving, use two forks to shred the chicken right in the crockpot. Remove and discard the bay leaf.
  8. In a small bowl, whisk together the cornstarch and cold water until smooth. Pour the slurry into the soup and stir well. Then add the half-and-half and the reserved rice seasoning packet. Stir to combine.
  9. Cover and cook on high for another 15-20 minutes, until the soup has thickened.
  10. Taste and add salt as needed. Ladle into bowls, garnish with fresh parsley if desired, and serve warm.

Notes

For a thicker soup, mash some of the cooked rice with a potato masher before adding the slurry. If the soup is too thick after cooling, stir in a splash of warm broth or milk when reheating. Leftovers keep in the refrigerator for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: creamy chicken wild rice soup, crockpot soup, slow cooker soup, chicken soup, wild rice soup, easy soup recipe, kid-friendly soup, comfort food

Find it online: https://forkmila.com/creamy-crockpot-chicken-and-wild-rice-soup-easy-kid-approved-meal/