Description
Discover the best flavor of Crockpot Chicken and Wild Rice Soup with our step-by-step easy recipe. Perfect for a cozy, comforting meal that’s simple to prepare.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth
- 1 cup wild rice blend (uncooked)
- 1 tsp dried thyme
- 1 bay leaf
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/2 cup milk (whole or 2%, or dairy-free alternative)
- 2 tbsp cornstarch or all-purpose flour
- Fresh parsley or dill, chopped (for garnish, optional)
Instructions
- Place chicken, onion, carrots, and celery in a 6-quart (or larger) slow cooker.
- Pour in chicken broth, then add dried thyme, bay leaf, salt, and pepper. Stir gently.
- Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours.
- Remove chicken, shred with two forks, and return to the slow cooker.
- Add wild rice blend to the slow cooker. Stir well.
- Cover and cook on HIGH for another 45-60 minutes, or until wild rice is tender.
- In a small bowl, whisk together milk and cornstarch/flour until smooth.
- Slowly pour slurry into the soup, stirring constantly, until thickened to your liking.
- Remove bay leaf. Taste and adjust seasonings as needed.
- Serve warm, garnished with fresh parsley or dill, if desired.
- Prep Time: 15 mins
- Cook Time: 5-7 hours