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Crock Pot Chicken Wild Rice Soup
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4 from 3 votes

Crock Pot Chicken and Wild Rice Soup

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • salt and pepper to taste
  • 6 cups chicken broth
  • 1 cup uncooked wild rice
  • 3 cloves garlic minced
  • 1 small white onion diced
  • 3 carrots peeled and diced
  • 3 stalks celery diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1/4 cup unsalted butter
  • 3 Tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup half and half
  • chopped fresh parsley

Instructions

  • Season chicken with salt and pepper, to taste. Place chicken into a 6-qt crock pot.
  • Stir in chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Or on high for 4 hours.
  • Remove chicken from crock pot and shred.
  • Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 30 seconds. Whisk in milk and half and half, whisking constantly, until slightly thickened, about 5 minutes.
  • Stir chicken and milk mixture into the crock pot. If the soup is too thick, add more milk as needed.
  • Serve warm, garnished with parsley.