Description
A creamy, hearty slow cooker soup with tender chicken, nutty wild rice, and savory vegetables. Perfect for cold nights and busy weekdays, this easy recipe delivers maximum flavor with minimal effort.
Ingredients
Scale
- 1 ½ pounds boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 medium yellow onion, diced (about 1 cup)
- 3 large carrots, peeled and diced (about 1 ½ cups)
- 3 celery stalks, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 bay leaves
- 1 cup half-and-half
- 2 tablespoons all-purpose flour
- 1 tablespoon fresh lemon juice (about half a lemon)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prep the vegetables: Dice the onion, carrots, and celery into small, even pieces—about ¼-inch cubes. Mince the garlic and set aside.
- Layer the ingredients in the crockpot: Place the diced vegetables, minced garlic, dried thyme, dried rosemary, black pepper, salt, and bay leaves in the bottom of the slow cooker. Nestle the chicken on top.
- Add the rice and liquid: Sprinkle the uncooked wild rice blend over the chicken and vegetables. Pour in the chicken broth and water, making sure the rice is mostly submerged. Do not stir.
- Cook low and slow: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours.
- Check the rice and chicken: After 6 hours on low, the rice should be tender but still have a slight chew. The chicken should be fork-tender and easy to shred. If the rice is still crunchy, cook for another 30 to 60 minutes.
- Remove and shred the chicken: Using tongs, lift the chicken out and place on a cutting board. Let cool slightly, then shred with two forks. Discard any large pieces of fat or gristle.
- Prepare the creamy finish: In a small bowl, whisk together the half-and-half and all-purpose flour until smooth.
- Combine everything: Return the shredded chicken to the crockpot. Pour in the half-and-half mixture and stir gently. Add the lemon juice and stir again. Let cook uncovered on LOW for 15 to 20 minutes to thicken. Taste and adjust salt and pepper if needed.
- Serve and garnish: Ladle into bowls and sprinkle with fresh parsley if desired. Serve hot with crusty bread or a simple side salad.
Notes
Do not add half-and-half too early or it may curdle. Let it come to room temperature before adding. For gluten-free, replace flour with 2 tablespoons cornstarch. Soup thickens as it sits; add extra broth when reheating. For best flavor, make a day ahead.
- Prep Time: 10 minutes
- Cook Time: 6 hours 20 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 375
- Sugar: 6
- Sodium: 700
- Fat: 13.5
- Saturated Fat: 5
- Carbohydrates: 32
- Fiber: 4.5
- Protein: 32
Keywords: crockpot chicken soup, wild rice soup, slow cooker soup, creamy chicken soup, comfort food, easy dinner