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SLOW COOKER CHICKEN AND WILD RICE SOUP

This easy Slow Cooker Chicken and Wild Rice Soup are perfect to make on busy weekdays and delicious to eat in these cold months
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Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1 cup wild rice
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1-pound mushrooms, thinly sliced
  • 6-7 cups chicken stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • Salt and black pepper, to taste
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup cooking cream
  • 2 tablespoons chopped fresh parsley to serve, optional

Instructions

  • Dice the onion, carrots, and celery. Season the chicken breast with salt and pepper and add to the slow cooker with the diced vegetables.
  • Add the wild rice, thyme, rosemary, and bay leaves to the slow cooker.
  • Pour the chicken stock into the slow cooker and mix everything until the broth covers the entire content of the slow cooker. Cook for 7:30 hours on low.
  • Once the 7:30 hours have passed, remove the chicken from the slow cooker and shred with forks. The chicken should be easy to shred. Add the shredded chicken back to the slow cooker.
  • Make a roux to thicken the soup: In a pan on medium heat, add the butter and flour. Once the mixture darkens, add the milk and cream. Add to the roux into the slow cooker.
  • Add mushrooms and cook on low for 30 minutes. Once 30 minutes have passed, serve with chopped parsley on top.
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