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Crockpot Chicken Wild Rice Soup

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Creamy and hearty crockpot chicken wild rice soup made with tender chicken, nutty wild rice, and fresh vegetables in a rich, comforting broth. Perfect for cozy weeknight meals.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup uncooked wild rice blend
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 cup heavy cream or half-and-half
  • 2 tbsp butter
  • 2 tbsp flour (optional, for thickening)

Instructions

  1. Add chicken, wild rice, carrots, celery, onion, garlic, broth, and seasonings to the crockpot.
  2. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken and rice are tender.
  3. Remove chicken, shred it, and return it to the crockpot.
  4. If using, melt butter in a small pan, whisk in flour, cook for 1-2 minutes, then stir into the soup to thicken.
  5. Add the cream or half-and-half and stir well.
  6. Cook for an additional 15-30 minutes on HIGH until heated through and slightly thickened.
  7. Serve hot, garnished with fresh herbs if desired.

Notes

  • Use coconut milk instead of cream for a dairy-free option.
  • Add fresh spinach or kale at the end of cooking for extra nutrition.
  • Soup thickens as it sits; add extra broth when reheating if needed.
  • Freezes well without the cream added.

Nutrition

Find it online: https://ukfinda.com/crockpot-chicken-wild-rice-soup/