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Crockpot Chicken Wild Rice Soup

Creamy Crockpot Chicken Wild Rice Soup Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 365
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup uncooked wild rice blend
  • 4 cups chicken broth
  • 1 small yellow onion, diced
  • 3 stalks celery, sliced thin
  • 3 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1 cup half-and-half

Method
 

  1. Season chicken with salt and pepper. Melt 1 tbsp butter in a skillet over medium-high heat and sear chicken about 3 minutes per side until golden. Transfer to slow cooker.
  2. Melt remaining 1 tbsp butter in the same skillet. Cook onion, celery, and carrots for 5 minutes until softened. Add garlic and thyme, cook 1 minute more. Scrape into slow cooker.
  3. Add broth, wild rice, salt, and pepper to slow cooker. Stir, cover, and cook on low 6-7 hours or high 3-4 hours until chicken is done and rice is tender.
  4. Remove chicken, shred with two forks, and return to slow cooker. Stir to combine.
  5. In a saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook 1 minute. Slowly whisk in half-and-half, cook 2-3 minutes until thick. Stir into soup and cook 10 minutes more.
  6. Taste and adjust seasoning. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

The rice will continue to absorb liquid as the soup sits, so you may want to add a little extra broth when reheating leftovers. If you like a brothy soup, cut the flour in the cream base down to 2 tbsp.