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Slow Cooker Chicken and Wild Rice Soup

Prep Time15 minutes
Cook Time7 hours 20 minutes
Total Time7 hours 35 minutes
Course: Soup
Servings: 8 people
Author: David Buckingham

Equipment

  • Slow Cooker

Ingredients

  • 6 cups unsalted chicken stock
  • 2 cups onion chopped
  • 1 1/2 cups carrots chopped
  • 1 cup celery chopped
  • 1 1/4 cups uncooked wild rice
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 8 oz white mushrooms sliced
  • 3 garlic cloves minced
  • 2 lbs skinless, boneless chicken breasts
  • 5 sprigs fresh thyme
  • 2 bay leaves
  • 3 cups 2% reduced-fat milk
  • 1/2 cup all-purpose flour
  • fresh parsley chopped

Instructions

  • In a 6-quart slow cooker, stir together chicken stock, onion, carrots, celery, wild rice, salt, pepper, mushrooms, and garlic. Nestle in the chicken, thyme, and bay leaves. Cover and cook on low until chicken and wild rice are tender, about 7 hours.
  • Remove chicken from the slow cooker. Increase heat to high. Shred chicken; set aside. Discard thyme sprigs and bay leaves.
  • In a medium bowl, whisk together milk and flour. Stir into stew. Cook on high until thickened, about 10 minutes. Gently stir in chicken. Garnish with parsley, if desired.

Notes

Adapted from https://blog.myfitnesspal.com/slow-cooker-chicken-wild-rice-soup/.
If preparing the soup the night before, omit the wild rice and stir in the wild rice prior to turning on the slow cooker.