Print

Quick Creamy Crockpot Chicken and Wild Rice Soup

creamy crockpot chicken and wild rice soup - featured image
Print Recipe

A creamy, hearty chicken and wild rice soup made entirely in the slow cooker with no pre-cooking of rice or cream separation. Perfect for busy weeknights, this one-pot meal delivers rich flavor and tender chicken with minimal effort.

Ingredients

Scale
  • 1.5 lbs boneless skinless chicken breasts or thighs
  • 1 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 tablespoons butter
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for 30 seconds more.
  2. Scrape the sautéed vegetables into the bottom of a 6-quart slow cooker and spread evenly.
  3. Place the chicken breasts or thighs on top of the vegetables.
  4. Sprinkle the wild rice blend over the chicken. Add the dried thyme, dried rosemary, bay leaf, 1 teaspoon salt, and ½ teaspoon black pepper. Do not stir.
  5. Pour the chicken broth and heavy cream over everything. Do not stir.
  6. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and shreds easily and the rice is chewy but not crunchy.
  7. About 30 minutes before serving, remove the chicken to a cutting board. Use two forks to shred the meat. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir gently. Taste and adjust salt and pepper.
  8. Let the soup sit for 10 minutes to thicken slightly. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

Don’t stir the cream in early to prevent curdling. Check rice at 5-hour mark on low as cooking times vary. Use low-sodium broth to control salt. For a thicker soup, mix 2 tablespoons cornstarch with ¼ cup cold water and stir in, then cook on HIGH for 15 minutes.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, creamy chicken soup, slow cooker soup, easy weeknight dinner

Find it online: https://noshbelle.com/quick-creamy-crockpot-chicken-and-wild-rice-soup-easy-recipe/