This delicious and easy to make Crockpot Chicken and Wild Rice Soup is the perfect meal for cold winter months. All you need are ingredients that can easily be found at your local grocery store.
6servings
Prep Time 15 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours15 minutesminutes
Ingredients
1poundchicken breastboneless and skinless
7cupschicken broth
1cupwild rice or wild rice blend
8ouncesbaby Bella mushroomssliced
1medium onionchopped
3celery stalkssliced
3carrotssliced
4garlic cloveschopped
2springs fresh thyme
1sprig fresh rosemary
1bay leaf
3Tablespoonsbutter
⅓cupall-purpose flour
2cupswhole milk
½cupParmesan cheesegrated
Instructions
Place the chicken, broth, rice, mushrooms, onion, celery, carrots, garlic, thyme, rosemary, and bay leaf in the crockpot.
Set the crockpot to high for three to four hours or low for seven to eight hours.
About 30 minutes before your soup is done cooking, melt your butter in a small saucepan. Slowly whisk in flour and cook for 2 to 3 minutes to cook off the raw flour taste until it gives off a nutty aroma. Whisk the milk and Parmesan into the flour mixture.
Stir the flour mixture into your soup and allow the soup to finish cooking for the last 30 minutes.
Remove the chicken breast from the pot and shred the chicken into bite-size pieces with two forks. Stir the chicken back into the soup and enjoy.
This soup on its own is relatively low in salt. You may want to add a little salt to taste towards the end of the cooking time.
A 1:1 gluten free flour may be substituted for the all purpose flour
Video
Notes
This soup on its own is relatively low in salt. You may want to add a little salt to taste towards the end of the cooking time.
A 1:1 gluten free flour may be substituted for the all purpose flour