Description

A creamy, hearty slow cooker soup featuring tender chicken, wild rice, and vegetables. Perfect for meal prep, this ‘set it and forget it’ recipe yields four days of delicious lunches or dinners.

Ingredients

Scale

2 lbs boneless skinless chicken thighs or breasts
1 cup dry wild rice blend
2 carrots, diced
2 stalks celery, diced
1 medium onion, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried parsley
1 bay leaf
4 cups low-sodium chicken broth
1 cup heavy cream or half-and-half
3 tbsp butter
3 tbsp all-purpose flour
Salt and black pepper to taste

Instructions

Wash and dice carrots, celery, and onion into 1/4 inch cubes. Mince the garlic.
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until pale blonde and nutty to make a roux.
Add diced veggies, chicken, wild rice blend, garlic, thyme, parsley, and bay leaf to the slow cooker. Pour in chicken broth and stir. Ensure liquid barely covers ingredients.
Cover and cook on LOW for 6-8 hours until chicken is tender and rice is cooked.
Remove chicken from pot and shred using two forks. Discard the bay leaf. Stir shredded chicken back into the soup.
Slowly pour in the roux mixture while stirring to thicken the broth. Add heavy cream and stir well.
Leave lid off and cook on HIGH for 10-15 minutes to meld flavors and reach desired consistency. Season with salt and pepper to taste.

Notes

Do not use instant rice as it will turn to mush. For best texture, cook on LOW rather than HIGH. If the soup is too thin, use a cornstarch slurry. If too thick, add more broth. The soup freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6-8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 4
Sodium: 650
Fat: 18
Saturated Fat: 10
Carbohydrates: 35
Fiber: 4
Protein: 25

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