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–+ servings
Slow Cooker Chicken Wild Rice Soup

Slow Cooker Chicken Wild Rice Soup

This creamy and comforting Slow Cooker Chicken Wild Rice Soup is full of veggies and shredded chicken, making it both nourishing and easy to prepare, gluten-free and dairy-free.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Soup
Cuisine American
Servings 6 cups
Calories 297 kcal

Equipment

  • Crock Pot
  • whisk

Ingredients
  

  • 1 cup wild rice blend uncooked
  • 1 lb boneless skinless chicken breast
  • 5 cloves garlic minced
  • 1 cup yellow onion chopped
  • ¾ cup celery chopped
  • ¾ cup carrots chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons sea salt plus more to taste
  • 2 leaves bay leaves
  • 6 cups low sodium chicken broth
  • 2 cups water or additional chicken broth
  • ¼ cup olive oil butter, ghee or vegan butter
  • ½ cup gluten-free all-purpose flour or regular all-purpose flour
  • 1 cup unsweetened almond milk or oat milk
  • pepper to taste
  • fresh thyme for garnish (optional)

Instructions
 

  • Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker.
  • Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
  • In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
  • When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker.
  • Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
  • Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.

Notes

Let the soup cool completely before storing it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick, or warm it in the microwave.

Nutrition

Serving: 1recipeCalories: 297kcalCarbohydrates: 22gProtein: 23gFat: 10gSodium: 1305mgFiber: 2gSugar: 4g
Keyword chicken, Dairy-Free, gluten-free, slow cooker, Soup, Wild Rice
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