Description
A hearty and comforting slow cooker soup made with tender chicken, nutty wild rice, fresh vegetables, and a creamy broth. Perfect for lunch, dinner, or meal prep.
Ingredients
1 cup uncooked wild rice blend
1 pound boneless, skinless chicken breast
1 cup onions, chopped
3/4 cup celery, chopped
3/4 cup carrots, chopped
4-5 cloves garlic, minced
2 bay leaves
6 cups low sodium chicken broth
2 cups water
2 tablespoons salt-free seasoning blend (Trader Joe’s 21 Seasoning Salute OR Mrs. Dash’s Original Blend)
3 tablespoons butter
2 tablespoons olive oil
1/2 cup all-purpose flour
2 cups milk
Salt and pepper to taste
Instructions
1. Rinse the wild rice under running water. Place the rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and seasoning blend into the slow cooker. Cover and cook on high for 3-4 hours or low for 7-8 hours.
2. During the last 30 minutes of cooking, remove the chicken and allow to cool slightly before shredding with two forks.
3. When the rice is done cooking, add the shredded chicken back into the slow cooker.
4. In a separate saucepan, melt butter and olive oil over medium heat. Add the flour and cook for 1 minute, whisking constantly.
5. Gradually add milk to the saucepan, whisking continuously until smooth and creamy.
6. Pour the creamy mixture into the slow cooker and stir to combine. Adjust consistency with additional milk or water as needed.
7. Season with salt and pepper to taste and serve hot.
Notes
To make the soup richer, replace some or all milk with half and half.
Leftovers can be stored in airtight containers in the refrigerator for up to 4 days.
Add a splash of milk or water when reheating to restore creamy consistency.
For extra flavor, adjust seasonings with additional garlic, onions, or herbs like parsley or dill.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American