Description
A comforting and creamy soup made with tender chicken, wild rice, and vegetables, cooked slowly in a crockpot for rich flavor.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, uncooked
- 1 medium onion, diced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
Instructions
- Place chicken, wild rice, onion, carrots, celery, garlic, and chicken broth in the crockpot.
- Cook on low for 6-7 hours or high for 3-4 hours.
- Remove chicken, shred it, and return it to the crockpot.
- In a small pan, melt butter and whisk in flour to make a roux.
- Slowly add 1 cup of broth from the crockpot to the roux, stirring until smooth.
- Pour the mixture into the crockpot and stir in heavy cream, thyme, rosemary, salt, and pepper.
- Cook for an additional 20-30 minutes until thickened.
- Serve hot.
Notes
- For a thicker soup, add more roux or reduce the broth slightly.
- Substitute heavy cream with half-and-half for a lighter version.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg