Crockpot Chicken and Wild Rice Soup
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.
Makes 6 servings
Ingredients
- 1 pound chicken breast boneless and skinless
- 7 cups chicken broth
- 1 cup wild rice or wild rice blend
- 8 ounces baby Bella mushrooms sliced
- 1 medium onion chopped
- 3 celery stalks sliced
- 3 carrots sliced
- 4 garlic cloves chopped
- 2 springs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 Tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- ½ cup Parmesan cheese grated
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.
Video
Farm Girl Tips
- 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
Nutrition
Serving: 1serving | Calories: 397kcal | Carbohydrates: 32g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 101mg | Sodium: 1529mg | Fiber: 3g | Sugar: 8g
