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. This super simple, creamy soup is comfort food at its finest during the cold seasons.
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 high for 4-6 hours and 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!
- Leftovers are always a dream!!!! I find soups to be sooooo much better the second day. So you can easily make this the day before you plan on serving! Talk about meal prep power.
- If you are low on time for this one, you could grab a rotisserie chicken, shred it up and toss it in. Sauté the carrots, onion and celery stove top and then heat everything in the slow cooker and allow it to cook on high for a couple hours. Sometimes we are pressed for time and still want slow cooker soups, right??
Calories: 272kcal | Carbohydrates: 27g | Protein: 28g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 352mg | Potassium: 774mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5216IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 2mg