A comforting and creamy chicken soup made in the slow cooker with wild rice, vegetables, and herbs. Rich, satisfying, and perfect for cold-weather meals.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
1½ lbs boneless skinless chicken thighs or breasts
1 cup wild rice blend, rinsed
1 cup chopped carrots
1 cup chopped celery
1 medium onion, diced
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
-
Combine chicken, rice, vegetables, garlic, herbs, and broth in a 6-quart slow cooker.
-
Cook on low for 6–7 hours or high for 3½–4 hours.
-
Remove chicken, shred, and return to the slow cooker.
-
In a saucepan, melt butter, stir in flour, and cook for 2 minutes.
-
Whisk in 1 cup of soup liquid, then add to the slow cooker.
-
Stir in heavy cream and let cook for 10–15 more minutes.
-
Season with salt and pepper before serving.