Crock Pot Chicken Wild Rice Soup
This Crock Pot Chicken Wild Rice Soup is the perfect dump & go crock pot recipe for busy weekdays. With shredded chicken and wild rice in a creamy broth, it’s comforting, hearty, and filling in addition to being super easy to make.
Servings: 8 people
Calories: 366kcal
Ingredients
- 1.5 pounds chicken breasts boneless skinless
- 1 cup wild rice blend rinsed
- 3 ribs celery diced
- 2 large carrots peeled and diced
- 1 large 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 ounces baby bella mushrooms sliced
- ½ cup butter 1 stick
- 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.
- Serve!
Notes
Store leftover crock pot chicken wild rice soup in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 366kcal | Carbohydrates: 30g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 87mg | Sodium: 722mg | Potassium: 816mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3091IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 2mg