Slow Cooker Creamy Chicken & Wild Rice Soup

We’ve had a super mild winter in Virginia thus far, but temps took a big dip this past weekend. All I could think about was eating something that would be nice and hot in my belly. Enter this easy, satisfying, and hearty Slow Cooker Creamy Chicken & Wild Rice Soup. That’s a mouthful. 

Let me tell ya, this stuff is real good. This makes 8 servings, so I was looking forward to having leftovers for the next several days. Not so much. My husband and I each had 2 servings the night I made it, then proceeded to eat the rest for lunch and dinner the next day, leaving zero leftovers after 24 hours. Sad day, but hey, I told you it was good!

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Make sure to tie the thyme together with kitchen twine so it's easier to fish it out at the end.
Make sure to tie the thyme together with kitchen twine so it’s easier to fish it out at the end.

You can cook on high for 3 hours or on low for 7 hours. After the 3 hours (or 7 hours) is up, remove the chicken breasts from the soup and place on a cutting board or a big plate. Using 2 forks, shred the chicken into bite size pieces, then return to the soup. Go ahead and fish out the tied bunch of thyme and the 3 bay leaves – dispose. 

Then make the butter, flour, half & half thickening mixture: 

Add this mixture to the slow cooker and stir to combine. Then proceed to inhale this yuminess. I garnished with minced parsley and would probably have eaten an entire baguette on the side if I wasn’t pretending to quit carbs this week. Next time.

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Slow Cooker Creamy Chicken and Wild Rice Soup - so easy and so comforting!
Slow Cooker Creamy Chicken & Wild Rice Soup
Serves 8
A comforting thick and hearty Creamy Chicken & Wild Rice Soup perfect for those chilly winter nights. Just throw everything in a slow cooker!
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Prep Time
20 min
Cook Time
3 hr 10 min
Total Time
3 hr 30 min
Prep Time
20 min
Cook Time
3 hr 10 min
Total Time
3 hr 30 min
Ingredients
  1. 1 1/3 lb boneless, skinless chicken breast
  2. 1 cup wild rice blend
  3. 1 medium onion, 1/2-inch dice
  4. 1 cup celery (about 3 stalks), 1/2-inch dice
  5. 1 cup carrots (2 medium), 1/2-inch dice
  6. 5 garlic cloves, minced
  7. 3 bay leaves
  8. 5-10 sprigs of fresh thyme, tied with kitchen twine
  9. 1 1/2 teaspoons poultry seasoning
  10. 1 extra large chicken bouillon cube
  11. 1 teaspoon kosher salt
  12. 1/2 teaspoon freshly ground black pepper
  13. 5 cups low sodium chicken broth
  14. 2 cups water
  15. 4 Tablespoons butter
  16. 1/2 cup flour
  17. 2 cups half & half
For Garnish (optional)
  1. Fresh Parsley, minced
Instructions
  1. Briefly rinse, then drain the wild rice mix.
  2. Add the first 14 ingredients listed (everything except the butter, flour, half & half, and parsley) to the slow cooker. Start with the veggies (onion, celery, carrots, garlic) on the bottom, then all the herbs (bay leaves, tied thyme bunch) and seasoning (poultry seasoning, XL bouillon cube, kosher salt, ground black pepper). Put the chicken on top and then the wild rice mix. Cover everything with the water and chicken broth.
  3. Cook on HIGH for 3 hours or on LOW for 7 hours.
  4. Once the time is up, find the tied bunch of thyme and 3 bay leaves - dispose. Then remove the chicken breasts from the soup and place on a big plate. Using two forks, shred the chicken into bite size pieces, then return to the slow cooker. Cover.
  5. Heat a medium pan over medium heat. Melt the butter completely.
  6. Add the flour and whisk well for a 1-2 minutes.
  7. Add the half & half and whisk all the ingredients together quickly for another couple minutes until thickened and there are no more flour clumps.
  8. Turn off the heat and add the half & half mixture to the slow cooker. Stir to combine well.
  9. Taste and add salt and pepper to your liking. Also add a little more chicken stock or half & half if the soup is too thick for you.
  10. Serve immediately. Garnish with minced parsley (optional). Serve with a salad or baguette slices.
Notes
  1. Tip #1: However big you chop the onions, carrots, and celery, just make sure to make them roughly the same size so they cook evenly.
  2. Tip #2: For my poultry seasoning I used Weber's "Kick'n Chicken Seasoning," which includes salt. If you use a seasoning with no salt you may have to add some extra salt to your soup.
  3. Tip #3: Leftovers will thicken in the fridge so add water, chicken stock, and/or half & half to thin it out. Also add a pinch of salt and pepper to readjust seasoning.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Love & Food ForEva http://loveandfoodforeva.com/

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