Creamy Crockpot Chicken Wild Rice Soup
This creamy Crockpot Chicken and Wild Rice Soup is hearty and full of chunks of carrots and celery with savory spices and juicy chicken. A simple, dump and go creamy soup is comfort food at its finest during the cold seasons.
Ingredients
- 1 ½ lbchicken breasts
- 4carrots, sliced
- 3celery stalks, chopped
- 1onion, diced
- 8 cchicken broth (i use low sodium broth)
- 1 cwild rice ((not a boxed mix like rice-a-roni!))
- 4garlic cloves
- 1bay leaf
- 1 titalian seasoning
- 1 tspthyme
- 1 tspparsley
- ¼ cflour (gluten free will work as well)
- ½ chalf and half
- ½ cwhole milk
- ½ tspsea salt
- ½ tspcracked pepper
Directions
- 1
Dice onion, chop carrots, celery and mince garlic.
- 2
Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper. Add onion, carrot and celery on top.
- 3
Add 8 cups broth, uncooked rice and bay leaf and cover.
- 4
Cook on low for 6-8 hours, or until rice is cooked and soft.
- 5
Once chicken reaches 165°F, remove and shred and then add back into the soup.
- 6
After adding the chicken back in, whisk together the flour, milk and cream until flour is completely dissolved. Slowly pour the mixture into the soup and stir to combine until soup is creamy. If soup seems to thick, add more broth until you reach desired consistency.
- 7
Serve with a big crusty loaf of bread and some fresh parsley on top!