Crockpot Chicken and Wild Rice Soup

A cozy and comforting soup perfect for cooler weather, featuring chicken, wild rice, and a blend of aromatic vegetables and herbs.

By @lemonsandzest

Original recipe source

Cook time: 480 minutes

Servings: 6

Ingredients

• 1.5 lb chicken breasts
• 4 carrots
• 3 celery stalks
• 1 onion
• 7 cups chicken broth
• 1 cup uncooked wild rice
• 5 garlic cloves
• 1 bay leaf
• 1.5 Tbsp Italian seasoning
• 1 tsp dried thyme
• 1 tsp dried parsley
• 1 tsp sea salt
• 0.5 tsp pepper
• 0.25 cup flour
• 0.5 cup half and half
• 0.5 cup whole milk
• 3 Tbsp softened butter
• 3 Tbsp flour

Instructions

1. Place 1 ½ lb chicken breasts in the crockpot.
2. Add 4 sliced carrots, 3 chopped celery stalks, and 1 diced onion to the crockpot.
3. Pour in 7-9 cups of low sodium chicken broth.
4. Add 1 cup of rinsed uncooked wild rice (not a boxed mix like rice-a-roni!).
5. Stir in 4-5 minced garlic cloves, 1 bay leaf, 1-1½ Tbsp Italian seasoning, 1 tsp dried thyme, 1 tsp dried parsley, ½ – 1 tsp sea salt, and ½ tsp pepper.
6. Cover and cook on low for 7-8 hours or until chicken is cooked through and rice is tender.
7. Remove the chicken from the crockpot and shred it using two forks.
8. Return the shredded chicken to the crockpot.
9. To thicken the soup, prepare a flour slurry by whisking together ¼ cup flour, ½ cup half and half, and ½ cup whole milk. Stir the slurry into the soup.
10. Alternatively, for a beurre manié thickener, mix 3 Tbsp softened butter with 3 Tbsp flour to form a paste and stir it into the soup.