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Creamy Chicken Wild Rice Soup Slow Cooker Recipe

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Slow Cooker Creamy Chicken and Wild Rice Soup (VIDEO) Rachel Cooks®
Slow Cooker Creamy Chicken and Wild Rice Soup (VIDEO) Rachel Cooks® from feeds.feedblitz.com

Description

This creamy chicken wild rice soup is the perfect comfort food for a cold winter day. It's hearty, creamy, and full of flavor. The best part? It's made in a slow cooker, which means you can throw everything in and let it cook while you go about your day.

Prep Time

Prep time for this recipe is about 15 minutes.

Cook Time

Cook time for this recipe is 6-8 hours on low or 3-4 hours on high.

Ingredients

  • 1 pound boneless, skinless chicken thighs
  • 1 cup uncooked wild rice
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 8 cups chicken broth
  • 2 cups heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Slow cooker
  • Cutting board
  • Knife
  • Measuring cups and spoons

Method

  1. Place the chicken thighs in the slow cooker.
  2. Add the uncooked wild rice, diced onion, minced garlic, diced carrots, and diced celery.
  3. Pour in the chicken broth and add the dried thyme.
  4. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  5. Remove the chicken from the slow cooker and shred it with two forks.
  6. Return the shredded chicken to the slow cooker and stir in the heavy cream.
  7. Season with salt and pepper to taste.
  8. Cook for an additional 15-30 minutes on low until heated through.
  9. Serve hot and enjoy!

Notes

  • This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.
  • If you don't have chicken thighs, you can use boneless, skinless chicken breasts instead.
  • If you want to make this soup a little healthier, you can use half and half or milk instead of heavy cream.

Nutrition Info

  • Calories: 450
  • Fat: 26g
  • Carbohydrates: 30g
  • Protein: 25g
  • Sugar: 5g

Recipes FAQ

Can I use chicken breasts instead of chicken thighs?

Yes, you can use boneless, skinless chicken breasts instead of chicken thighs.

How long can I store this soup?

This soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Can I use half and half or milk instead of heavy cream?

Yes, if you want to make this soup a little healthier, you can use half and half or milk instead of heavy cream. However, it will not be as creamy.

Recipe Tips

  • If you want to make this soup a little thicker, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the slow cooker about 30 minutes before serving.
  • This soup is great served with crusty bread or crackers.
  • If you have leftovers, you can freeze them in individual portions for a quick and easy meal later on.

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