Creamy Crockpot Chicken and Wild Rice Soup
This cozy and comforting soup is the perfect meal to come home to after a long day.
dailyrecipesbook.comThere is nothing quite like a warm bowl of creamy chicken and wild rice soup when the weather gets chilly. It is a hearty meal that the whole family will love, and using your slow cooker makes the process incredibly easy.
My favorite thing about this recipe is how the wild rice gets perfectly tender while soaking up all the savory broth. If you want a thicker soup, you can stir in a little extra cream or a splash of cornstarch slurry right before serving.
Ingredients
- 1 pound boneless skinless chicken breasts
- 1 cup uncooked wild rice blend
- 4 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small yellow onion, diced
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and black pepper to taste
Instructions
- 1
Place the chicken breasts, uncooked wild rice, carrots, celery, onion, thyme, and garlic powder into your slow cooker.
- 2
Pour the chicken broth over the ingredients until everything is covered.
- 3
Cover the slow cooker with the lid and cook on high for 3 to 4 hours or on low for 6 to 7 hours until the rice is tender.
- 4
Remove the chicken from the pot and shred it using two forks.
- 5
Stir the shredded chicken, butter, and heavy cream back into the soup.
- 6
Season with salt and pepper to your liking and serve warm.
๐ก Tips
This soup keeps well in the refrigerator for up to three days in an airtight container. If the rice absorbs too much liquid while storing, just add a splash of broth when reheating on the stove. It pairs beautifully with a piece of crusty sourdough bread.
Made this recipe? Let us know how it went.
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