Slow Cooker Chicken and Wild Rice Soup

5 from 1 vote

A creamy hearty and flavorful soup that is packed with chicken, vegetables, and wild rice. A comforting meal that pleases the crowd!

Prep Time15

Cook Time6

Course: Dinner, Lunch

Cuisine: American

Keyword: chicken and wild rice, slow cooker, soup

Servings:

Calories: 384kcal

Author: Leigh Harris

Season the chicken breasts with kosher salt and pepper.
1 1/2 lbs Boneless skinless chicken breasts
Add the carrots, celery, and onions to the bottom of the slow cooker. Top with the chicken breasts.
1 1/2 cups Carrots, 1 cup Celery, 1 cup Onion
Add the chicken stock, wild rice, minced garlic, poultry seasoning, bay leaves, and additional salt and pepper to taste. Cover and cook on low for 5-7 hours or high for 3-3 1/2 hours until the vegetables and rice are tender. During the last 30 minutes of cooking, stir in the sliced mushrooms.
6 cups Chicken stock, 1 cup Wild rice blend, 2 cloves Garlic, 1 tsp Poultry seasoning, 2 Bay leaves, 8 oz Cremini mushrooms
Once the vegetables and rice are tender remove the chicken from the slow cooker and shred or chop the chicken into bite-size pieces. Return the chicken to the slow cooker.
In a medium saucepan melt the butter over medium heat. Whisk in the flour and cook until lightly browned. Whisk in the milk and half and half, and whisking constantly cook until slightly thickened about 4-5 minutes. Season to taste with additional salt and pepper
1/4 cup Unsalted butter, 1/4 cup All-purpose flour, 1 cup Whole milk, 1 cup Half and half, Kosher salt and black pepper, Fresh parsley
Stir the cream mixture into the soup. If the soup is too thick for you add additional chicken stock until you reach your desired consistency.

Note this soup will thicken as it sits.

Store completely cooled leftovers in an airtight container in the fridge for up to 4 days. Add chicken stock when reheating to thin the soup.