Crock Pot Chicken and Wild Rice Soup
All the flavors of the veggies combined with the rice and chicken make this soup yummy, hearty, and filling!
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Servings: 6
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- salt and pepper to taste
- 6 cups chicken broth
- 1 cup uncooked wild rice
- 3 cloves garlic minced
- 1 small white onion diced
- 3 carrots peeled and diced
- 3 stalks celery diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1/4 cup salted butter
- 3 Tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy whipping cream (or can use half n' half)
- chopped fresh parsley
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a large 7-quart crock pot.
- Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 to 8 hours. Or on high for 4 hours.
- Remove chicken from crock pot and shred.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 30 seconds. Whisk in milk and heavy cream, whisking constantly, until slightly thickened, about 5 minutes.
- Stir chicken and milk mixture into the crock pot. If the soup is too thick, add more milk as needed. Serve warm, garnished with parsley.
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