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Chicken and Wild Rice Soup Recipe

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4.2 from 8 reviews

  • Author: Chef
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings

Description

Hearty and comforting Chicken and Wild Rice Soup made in a slow cooker, packed with tender chicken, earthy wild rice, fresh vegetables, and a creamy broth enriched with milk and half and half. Perfect for cozy meals and easy to prepare ahead.

Ingredients

Protein

  • 1 1/2 pounds boneless skinless chicken breasts

Vegetables and Aromatics

  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1 pound cremini mushrooms, thinly sliced

Grains

  • 1 cup wild rice

Liquids

  • 6 cups chicken stock
  • 1 cup milk
  • 1 cup half and half

Fats and Thickeners

  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour

Herbs and Seasonings

  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 2 tablespoons chopped fresh parsley (for garnish)

Instructions

  1. Season and Prepare Chicken: Season the chicken breasts generously with kosher salt and freshly ground black pepper. Place them in the bottom of a 6-quart slow cooker.
  2. Add Vegetables and Rice: Stir in the chicken stock, wild rice, minced garlic, diced onion, diced carrots, diced celery, dried thyme, dried rosemary, and bay leaves. Season again with salt and pepper as needed. Cover the slow cooker and cook on low heat for 6 to 8 hours, allowing the flavors to develop and the rice and chicken to cook thoroughly.
  3. Add Mushrooms: About 30 minutes before the cooking time is complete, add the thinly sliced cremini mushrooms to the slow cooker and allow them to cook until tender.
  4. Shred Chicken: Remove the chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces.
  5. Make Cream Sauce: In a separate saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute until the mixture is lightly browned. Gradually whisk in the milk and half and half, continuing to whisk constantly until the sauce thickens slightly, about 4 to 5 minutes. Season the cream mixture with salt and pepper to taste.
  6. Combine and Adjust Consistency: Stir the shredded chicken and the cream sauce mixture back into the slow cooker. If the soup is too thick for your liking, add more half and half gradually until you reach the desired consistency.
  7. Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve immediately for a warm, comforting meal.

Notes

  • Wild rice takes longer to cook than white rice, so slow cooking helps it become tender and flavorful.
  • You can substitute half and half with light cream if you prefer a richer soup.
  • For a quicker version, you can cook the rice separately and add it towards the end of the slow cooking process.
  • Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 3 months.
  • Ensure to stir occasionally if possible, to prevent rice from sticking at the bottom of the slow cooker.
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://saracooking.com/chicken-and-wild-rice-soup-recipe-2/