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Creamy Chicken And Wild Rice Soup Crock Pot Recipe

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Creamy Chicken and Wild Rice Soup (easy crock pot recipe!)
Creamy Chicken and Wild Rice Soup (easy crock pot recipe!) from carlsbadcravings.com

Description

This creamy chicken and wild rice soup crock pot recipe is perfect for those cold winter nights when you need a warm and comforting meal. The soup is loaded with tender chicken, nutty wild rice, and plenty of vegetables, all in a rich and creamy broth.

Prep Time

Preparation for this recipe takes about 20 minutes.

Cook Time

Cooking time for this recipe is about 6 hours on low heat or 3 hours on high heat.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup uncooked wild rice
  • 1 onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Equipment

  • Crock Pot
  • Cutting board
  • Chopping knife
  • Measuring cups and spoons
  • Large mixing bowl

Method

  1. Place the chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper in a crock pot. Stir to combine.
  2. Cover the crock pot and cook on low heat for 6 hours or high heat for 3 hours, or until the chicken is cooked through and the rice is tender.
  3. Remove the chicken from the crock pot and shred it with two forks.
  4. Stir the shredded chicken back into the crock pot.
  5. In a large mixing bowl, whisk together the heavy cream, cornstarch, and water until smooth.
  6. Pour the cream mixture into the crock pot and stir to combine.
  7. Continue cooking on low heat for an additional 30 minutes, or until the soup has thickened and the cream has heated through.
  8. Season with additional salt and pepper, if needed.
  9. Serve hot and enjoy!

Notes

If you're short on time, you can use a rotisserie chicken instead of cooking the chicken breasts in the crock pot. Simply shred the chicken and add it to the crock pot with the rice and vegetables. This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Info

  • Calories: 374
  • Carbohydrates: 29g
  • Protein: 28g
  • Fat: 16g
  • Saturated Fat: 9g
  • Cholesterol: 120mg
  • Sodium: 776mg
  • Potassium: 628mg
  • Fiber: 2g
  • Sugar: 3g
  • Vitamin A: 3823IU
  • Vitamin C: 10mg
  • Calcium: 67mg
  • Iron: 2mg

Recipe Tips

For a thicker soup, you can add more cornstarch to the cream mixture. Start with an additional tablespoon and whisk well before adding to the crock pot. If you prefer a lighter soup, you can use half-and-half or milk in place of the heavy cream. To add even more flavor to this soup, you can add a bay leaf and/or a parmesan rind to the crock pot while it cooks. Remove before serving.

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