Creamy Chicken and Wild Rice Soup Crock Pot

Cozy up with a steaming bowl of Creamy Chicken and Wild Rice Soup made effortlessly in your crock pot. This hearty, slow-cooker comfort food combines tender, shredded chicken with the nutty richness of wild rice, vibrant carrots, celery, and onion, all simmered in a fragrant chicken broth seasoned with thyme and parsley. A velvety blend of butter, flour, and heavy cream is added to create a luxuriously creamy texture that elevates this dish to ultimate comfort food status. Perfect for busy weeknights or a soothing weekend meal, this recipe requires minimal prep and makes your house smell amazing while it cooks. Serve it with crusty bread and a sprinkle of fresh parsley for a soul-warming dining experience the whole family will love.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 pieces Boneless, skinless chicken breasts
• 1 cup Uncooked wild rice
• 2 medium Carrots, diced
• 2 stalks Celery, diced
• 1 medium Yellow onion, diced
• 3 cloves Minced garlic
• 6 cups Chicken broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried parsley
• 1 piece Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 4 tablespoons Unsalted butter
• 0.25 cup All-purpose flour
• 1 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped (optional for garnish)

Directions

Step 1

Add the chicken breasts, uncooked wild rice, carrots, celery, onion, minced garlic, chicken broth, dried thyme, dried parsley, bay leaf, salt, and black pepper to the crock pot.

Step 2

Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.

Step 3

Once the chicken is done, remove it from the crock pot and shred it with two forks. Set the shredded chicken aside.

Step 4

In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, stirring constantly for 1-2 minutes to cook out the raw flour taste.

Step 5

Slowly whisk in the heavy cream to the roux until smooth and slightly thickened, about 2-3 minutes.

Step 6

Stir the roux mixture into the crock pot with the soup and mix well.

Step 7

Return the shredded chicken to the crock pot, stir, and let it cook for an additional 15-20 minutes to thicken the soup further.

Step 8

Remove the bay leaf and serve the soup hot, garnished with fresh chopped parsley if desired.

Nutrition Facts

Serving size	(2659.5g)

Amount per serving	% Daily Value*
Calories	2778.0

Total Fat 143.7g	0%
Saturated Fat 80.1g	0%
Polyunsaturated Fat 0g
Cholesterol 659.8mg	0%
Sodium 6402.4mg	0%
Total Carbohydrate 195.7g	0%
Dietary Fiber 20.6g	0%
Total Sugars 20.8g
Protein 161.2g	0%

Vitamin D 3.5IU	0%
Calcium 355.0mg	0%
Iron 14.5mg	0%
Potassium 3912.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.5%

Protein: 23.7%

Carbs: 28.8%