Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and hearty dish perfect for cozy dinners. It features tender chicken breasts, nutty wild rice, and a medley of aromatic vegetables slow-cooked to perfection, all blended together with a rich, creamy roux-infused broth for a satisfying and flavorful soup.
Ingredients
Scale
Main Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 cup wild rice blend
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cream Mixture
- 1 cup heavy cream
- 2 tablespoons butter
- 1/4 cup flour
Instructions
- Add Ingredients: Place the chicken breasts, wild rice, diced onion, carrots, celery, minced garlic, chicken broth, dried thyme, dried rosemary, salt, and black pepper into the slow cooker.
- Cook: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is thoroughly cooked and the wild rice is tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks, then return the shredded chicken back to the slow cooker.
- Make Cream Mixture: In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until it turns slightly golden and fragrant. Gradually whisk in the heavy cream, continuously stirring until the mixture thickens to a creamy consistency.
- Combine: Stir the thickened cream mixture into the slow cooker and mix thoroughly. Continue cooking for an additional 15-20 minutes to allow the soup to thicken further and blend all flavors.
- Serve: Ladle the creamy chicken and wild rice soup into bowls and serve hot, ideally accompanied by a crusty piece of bread for dipping.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and use a dairy-free butter alternative.
- Wild rice blends add a nice texture, but you can use white or brown rice if preferred; adjust cooking time accordingly.
- To make the soup thicker, increase the amount of flour in the roux or cook the soup uncovered for the last 10 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add freshly chopped parsley or chives as a garnish for added color and flavor.
