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Delicious Slow Cooker Creamy Chicken and Wild Rice Soup with carrots and celery.

Chicken Wild Rice Soup

A cozy and creamy soup perfect for busy days, made easy in a slow cooker with chicken, wild rice, and vegetables.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken breasts or thighs Use whatever is on sale.
  • 1 cup wild rice blend Check the bag for cook time.
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 6 cups low sodium chicken broth You control the salt.
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons flour For thickening.
  • 1 cup half and half or milk Half and half tastes richest.
  • to taste - salt

Method
 

Preparation
  1. Spray or lightly butter your slow cooker.
  2. Add diced onion, carrots, celery, and garlic to the slow cooker.
  3. Lay the chicken on top, then add the wild rice blend.
  4. Pour in the chicken broth, and add the bay leaf, thyme, and black pepper.
Cooking
  1. Cook on low for about 6 to 7 hours, or on high for about 3 to 4 hours, until the rice is tender and the chicken shreds easily.
  2. Remove the chicken, shred it with two forks, then put it back in.
  3. In a small pan, melt the butter, whisk in the flour, then slowly whisk in the half and half until smooth and a little thick.
  4. Stir this into the slow cooker and let it heat for an additional 10 to 15 minutes.
  5. Taste and add salt as needed.

Notes

This soup thickens as it sits, so if you like it thicker, let it sit with the lid off for a few minutes before serving. It tastes even better the next day.