Chicken & Wild Rice Soup
This cozy crockpot chicken and wild rice soup is the perfect fall comfort food. It's hearty, nourishing, and family-friendly. Made with chicken breast, carrots, celery, onion, and wild rice, it’s a wholesome one-pot meal that cooks while you go about your day.
Servings: 6
Calories: 399kcal
Ingredients
- 1 cup Rice wild, dry, uncooked
- 1 ½ lb Chicken breast boneless, skinless
- 5 clove Garlic minced
- 1 cup Yellow onion chopped
- 1 cup Celery chopped
- 1 cup Carrots chopped
- 1 teaspoon Thyme dried
- 1 teaspoon Rosemary dried
- 1 teaspoon Table salt
- 6 cup Chicken broth low sodium
- 2 tablespoon Butter
- ¼ cup All purpose flour can use gluten-free
- ½ cup Almond milk unsweetened
- Salt and pepper to taste
Instructions
- Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, chicken broth and water into your slow cooker.
- Cover and cook on the low setting for 6-7 hours. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
- Add the shredded chicken back into the slow cooker. Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
Nutrition
Serving: 1g | Calories: 399kcal | Carbohydrates: 44g | Protein: 36g | Fat: 9g | Cholesterol: 83mg | Sodium: 708mg | Fiber: 4g | Sugar: 3g
