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Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup for Cozy Nights

This creamy Chicken and Wild Rice Soup is a warm, hearty meal perfect for chilly nights, filling you with comforting flavors.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds Boneless Skinless Chicken Breasts Canned chicken can be a convenient substitute.
  • 1 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste.
  • 6 cups Chicken Stock Low-sodium versions recommended.
  • 1 cup Wild Rice Regular rice can be substituted.
  • 4 cloves Garlic Minced.
  • 1 medium Onion Diced.
  • 2 medium Carrots Peeled and diced.
  • 2 stalks Celery Diced.
  • 1 teaspoon Dried Thyme Fresh thyme can be used for more flavor.
  • 1 teaspoon Dried Rosemary Use sparingly.
  • 2 leaves Bay Leaves Remove before serving.
For the Creamy Establishment
  • 8 ounces Cremini Mushrooms Thinly sliced; white mushrooms can be substituted.
  • 4 tablespoons Unsalted Butter For roux.
  • 1/4 cup All-Purpose Flour Use gluten-free flour for gluten-free version.
  • 2 cups Milk Plant-based milk can be used.
  • 1 cup Half and Half Can use cream and milk or milk alone.
  • 1/4 cup Chopped Fresh Parsley Can substitute with chives.

Equipment

  • 6-quart slow cooker
  • saucepan

Method
 

Step-by-Step Instructions
  1. Season the chicken with kosher salt and pepper, and place in slow cooker.
  2. Add chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Stir gently to combine.
  3. Cover and cook on low for 6 to 8 hours.
  4. 30 minutes before finish, add sliced mushrooms and stir.
  5. Remove chicken, shred it, and set aside.
  6. In a saucepan, melt butter, whisk in flour, and cook until light brown.
  7. Gradually pour in milk and half and half, whisking until thickened.
  8. Return shredded chicken and creamy roux to slow cooker, stir well.
  9. Serve garnished with parsley.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 75mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

This soup freezes well; store leftovers in airtight containers.

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