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Creamy Chicken And Wild Rice Soup Slow Cooker Recipe

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41+ Best Creamy Chicken Wild Rice Soup Recipe Pictures Chinese Chilli Chicken Stir Fry
41+ Best Creamy Chicken Wild Rice Soup Recipe Pictures Chinese Chilli Chicken Stir Fry from christinakathryn.blogspot.com

Description

This creamy chicken and wild rice soup slow cooker recipe is the perfect comfort food for colder days. The soup is loaded with tender chicken, wild rice, and vegetables in a creamy and savory broth. The beauty of this recipe is that it's incredibly easy to make and requires minimal prep time, making it perfect for busy weeknights or lazy weekends.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 6 hours on low heat in the slow cooker.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked wild rice
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish (optional)

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Place the chicken breasts, wild rice, onion, carrots, celery, and garlic in the slow cooker.
  2. In a separate bowl, whisk together the chicken broth, heavy cream, flour, thyme, bay leaf, salt, and pepper.
  3. Pour the broth mixture into the slow cooker and stir to combine.
  4. Cover the slow cooker and cook on low for 6 hours.
  5. Remove the bay leaf and discard.
  6. Remove the chicken breasts from the slow cooker and shred using two forks.
  7. Return the shredded chicken to the slow cooker and stir to combine.
  8. Adjust seasonings to taste.
  9. Garnish with chopped fresh parsley, if desired.
  10. Serve hot and enjoy!

Notes

  • For a thicker soup, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the soup during the last 30 minutes of cooking.
  • This soup can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
  • If you prefer a dairy-free version, you can substitute the heavy cream with coconut cream or cashew cream.

Nutrition Info

Serving size: 1 cup
Calories: 300
Fat: 15g
Saturated fat: 8g
Cholesterol: 80mg
Sodium: 800mg
Carbohydrates: 20g
Fiber: 2g
Sugar: 3g
Protein: 20g

Recipe Tips

  • You can use chicken thighs instead of chicken breasts for a richer flavor.
  • You can add more vegetables, such as mushrooms or sweet potatoes, to the soup for extra nutrition.
  • If you're short on time, you can use pre-cooked rotisserie chicken instead of cooking your own chicken in the slow cooker.
  • You can use a combination of wild rice and brown rice for added texture and flavor.
  • Make sure to rinse the wild rice before using it to remove any debris or dirt.

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