Slow Cooker Chicken Wild Rice Soup
Tasty and soul-nourishing, this slow cooker chicken wild rice soup is so easy to prepare and boasts fresh and wonderful flavors in every mouthful.
Servings: 6
Ingredients
- 3 Cups chicken breast shredded, or rotisserie chicken
- 1 Cup wild rice uncooked and rinsed
- 4 Cups chicken broth
- ½ Teaspoon salt plus more to taste
- ½ Teaspoon black pepper plus more to taste
- 3 Cloves garlic minced
- 1 yellow onion diced
- 4 carrots peeled and diced
- 4 Stalks celery diced
- 8 Ounces mushrooms baby bella or cremini, sliced
- 2 Sprigs rosemary or 2 Teaspoons dried rosemary
- 3 Sprigs thyme or 2 Teaspoons dried thyme
- 2 bay leaves dried
- 2 Cups heavy whipping cream
- 1 Tablespoon cornstarch
- ¼ Cup fresh parsley chopped, optional for garnish
Instructions
- Put shredded chicken, wild rice, chicken broth, salt, pepper, garlic, onions, carrots, celery, and mushrooms in a 6-quart slow cooker, and stir to combine.
- Add rosemary, thyme and bay leaves on top of the soup mixture. Cover and cook on low for 6 to 8 hours or on high for 4 to 6 hours.
- Remove and discard the rosemary, thyme and bay leaves.
- In a small mixing bowl, whisk together heavy cream and cornstarch. Stir the heavy cream mixture into the soup.
- Cover and cook for another 20 to 30 minutes on low, stirring occasionally.
- Season with salt and pepper to taste and serve garnished with fresh parsley if desired.
Notes
Use a large crockpot: A 6-quart slow cooker is a good size to use for making shredded chicken rice soup.
Raw chicken: If using raw chicken, add it to the crock pot with the other ingredients and cook on low for 8 hours or high for 4 hours, then shred it and proceed with the recipe. Frozen chicken should be completely thawed before starting the recipe.
Don't forget the herbs: Remember to discard the fresh herbs before adding the cream. If you're using finely minced herbs you can leave them in but remember to discard the bay leaves.
Raw chicken: If using raw chicken, add it to the crock pot with the other ingredients and cook on low for 8 hours or high for 4 hours, then shred it and proceed with the recipe. Frozen chicken should be completely thawed before starting the recipe.
Don't forget the herbs: Remember to discard the fresh herbs before adding the cream. If you're using finely minced herbs you can leave them in but remember to discard the bay leaves.
Nutrition
Calories: 505kcal | Carbohydrates: 33g | Protein: 25g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 141mg | Sodium: 939mg | Potassium: 867mg | Fiber: 4g | Sugar: 8g | Vitamin A: 8349IU | Vitamin C: 11mg | Calcium: 107mg | Iron: 2mg
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