This creamy slow cooker soup blends tender chicken, wild rice, vegetables, and herbs in a rich, savory broth. Easy to prepare and full of comfort.
- Prep Time: 15 minutes
- Cook Time: 15 minutes6 servings
- Total Time: 30 minutes
- Yield: Add chicken, rice, carrots, celery, onion, garlic, herbs, and broth to a 6-quart slow cooker. Cook on low for 6–7 hours or high for 3½–4 hours. Remove chicken, shred with forks, and return to the pot. Melt butter in a saucepan, whisk in flour, and cook 2 minutes. Stir in 1 cup of soup broth, then add mixture back to the slow cooker. Add cream and let simmer for 10–15 minutes on low. Season with salt and pepper before serving.
Ingredients
1½ lbs boneless skinless chicken breasts or thighs
1 cup wild rice blend, rinsed
1 cup diced carrots
1 cup diced celery
1 medium onion, chopped
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
½ tsp dried rosemary
1 bay leaf
1 cup heavy cream
4 tbsp butter
¼ cup all-purpose flour
Salt and black pepper to taste
Instructions
-
Add chicken, rice, carrots, celery, onion, garlic, herbs, and broth to a 6-quart slow cooker.
-
Cook on low for 6–7 hours or high for 3½–4 hours.
-
Remove chicken, shred with forks, and return to the pot.
-
Melt butter in a saucepan, whisk in flour, and cook 2 minutes.
-
Stir in 1 cup of soup broth, then add mixture back to the slow cooker.
-
Add cream and let simmer for 10–15 minutes on low.
-
Season with salt and pepper before serving.