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Creamy Crockpot Chicken and Wild Rice Soup: Easy Comfort Food

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A creamy, comforting slow cooker soup made with tender chicken, nutty wild rice, and a velvety half-and-half broth. Perfect for rainy days and meal prep.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 bay leaves
  • 1 cup half-and-half
  • 2 tablespoons all-purpose flour
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 4 to 5 minutes, stirring occasionally, until onions are translucent and carrots start to soften. Add minced garlic and cook for 30 seconds more, until fragrant.
  2. Transfer the sautéed vegetables to a 6-quart or larger slow cooker.
  3. Nestle the chicken thighs into the vegetables. Sprinkle the uncooked wild rice blend evenly over the top. Do not rinse the rice.
  4. Pour in the chicken broth and water. The liquid should just barely cover the chicken and rice.
  5. Add dried thyme, crushed rosemary, black pepper, salt, and bay leaves. Stir gently.
  6. Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until rice is tender and chicken shreds easily.
  7. Remove the chicken thighs to a cutting board. Let rest a few minutes, then shred with two forks. Discard any fat or gristle.
  8. In a small bowl, whisk together 1 cup half-and-half and 2 tablespoons all-purpose flour until smooth.
  9. Pour the half-and-half mixture into the slow cooker and stir gently.
  10. Return the shredded chicken to the pot and stir to distribute.
  11. Cover and let the soup rest on WARM or with the power off for 10 to 15 minutes to thicken.
  12. Remove bay leaves. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley.

Notes

Do not lift the lid during cooking. Shred chicken while warm. Taste before adding extra salt. Soup thickens as it sits; add broth when reheating. For dairy-free, use full-fat coconut milk and gluten-free flour blend. For vegetarian, omit chicken, use vegetable broth, and add beans or chickpeas.

Nutrition

Keywords: creamy chicken wild rice soup, crockpot soup, slow cooker soup, comfort food, easy dinner, meal prep

Find it online: https://cookluma.com/creamy-crockpot-chicken-and-wild-rice-soup-easy-comfort-food/