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Crock Pot Creamy Chicken And Wild Rice Soup Recipe

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Slow Cooker Chicken and Wild Rice Soup Damn Delicious
Slow Cooker Chicken and Wild Rice Soup Damn Delicious from damndelicious.net

Description

This crock pot creamy chicken and wild rice soup recipe is a hearty and delicious meal that is perfect for a chilly day. With a creamy base and hearty chunks of chicken and wild rice, it is sure to warm you up from the inside out. The best part? It's all made in one pot, so the cleanup is a breeze!

Prep Time

Preparation time for this recipe is minimal, taking only 15 minutes to chop and gather ingredients.

Cook Time

Cook time is 6-8 hours on low heat in the crock pot, making this recipe perfect for busy days when you want to come home to a hot meal.

Ingredients

  • 1 lb boneless, skinless chicken breasts
  • 1 cup uncooked wild rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 1 cup chopped carrots
  • 1 cup chopped celery

Equipment

  • Crock pot/slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Place the chicken breasts, wild rice, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper in the crock pot. Stir to combine.
  2. Cover and cook on low heat for 6-8 hours, or until the chicken is cooked through and the rice is tender.
  3. Remove the chicken from the crock pot and shred with two forks. Return the chicken to the crock pot.
  4. In a small bowl, whisk together the heavy cream and flour until smooth. Stir the mixture into the crock pot.
  5. Add the chopped carrots and celery to the crock pot and stir to combine.
  6. Cover and cook on high heat for an additional 30 minutes, or until the soup has thickened and the vegetables are tender.
  7. Serve hot and enjoy!

Notes

For a creamier soup, you can add an extra 1/2 cup of heavy cream. If you prefer a thinner soup, you can add additional chicken broth until you reach your desired consistency.

Nutrition Info

This recipe yields 6 servings. Each serving contains approximately:
  • Calories: 456
  • Protein: 25g
  • Fat: 23g
  • Carbohydrates: 38g
  • Fiber: 3g
  • Sugar: 5g

Recipe Tips

To save time, you can chop the vegetables and measure out the ingredients the night before and store them in the refrigerator. In the morning, simply add everything to the crock pot and let it cook! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply warm on the stove or in the microwave until heated through.

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