Crockpot Chicken Wild Rice Soup
A delicious and hearty Crockpot Chicken Wild Rice Soup is the perfect comfort food for any day.
Equipment
- slow cooker
Ingredients
- 1.5 lb chicken breasts
- 4 units carrots, sliced
- 3 units celery stalks, chopped
- 1 units onion, diced
- 8-10 cups chicken broth low sodium
- 1 cup uncooked wild rice rinsed
- 4 cloves garlic
- 1 leaf bay leaf
- 1 tablespoon Italian seasoning
- 1 teaspoon thyme
- 1 teaspoon parsley
- 0.25 cup flour gluten free will work as well
- 0.5 cup half and half
- 0.5 cup whole milk
- 0.5 teaspoon sea salt
- 0.5 teaspoon cracked pepper
Instructions
- Dice onion, chop carrots, celery and mince garlic.
- 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.
- Add 8 cups broth, uncooked rice and bay leaf and cover.
- Cook on low for 6-8 hours, or until rice is cooked and soft.
- Once chicken reaches 165°F, remove and shred and then add back into the soup.
- 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.
- Serve with a big crusty loaf of bread and some fresh parsley on top!
Notes
For best results, use the Lundberg Wild rice blend if you can get a hold of it.
Nutrition
Serving: 1cupCalories: 272kcalCarbohydrates: 27gProtein: 28gFat: 6gSaturated Fat: 2gCholesterol: 62mgSodium: 352mgPotassium: 774mgFiber: 3gSugar: 4gVitamin A: 5216IUVitamin C: 5mgCalcium: 77mgIron: 2mg
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