Slow Cooker Chicken Wild Rice Soup
This Slow Cooker Chicken Wild Rice Soup is a hearty, creamy soup loaded with tender shredded chicken, wild rice, fresh vegetables, and mushrooms in a rich homemade broth. It is an easy family dinner that is filling, comforting, and perfect for cold weather.
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Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup wild rice blend rinsed
- 3 ribs celery diced
- 2 large carrots peeled and diced
- 1 onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 4 oz sliced baby bella mushrooms
- ½ cup 1 stick butter
- ½ cup all-purpose flour
- 1 ½ cups whole milk
Instructions
- Place the chicken breasts into an even layer in the slow cooker.
- Add rinsed rice, celery, carrots, onion, and garlic on top.
- Pour the chicken broth inside with salt, pepper, dried thyme, and bay leaves.
- Place lid on top and cook on the low setting for 6 hours. In the last 30 minutes of cooking, add the mushrooms.
- Discard the bay leaves. Remove the chicken breasts and shred using two forks. Return shredded chicken to slow cooker and stir into the soup.
- Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring frequently until there are no more lumps. Pour in the milk and whisk it in until smooth and thickened. Stir into the soup until well combined.
Servings: 8
Calories: 465kcal