rockpot chicken wild rice soup that's easy and comforting
This rockpot Chicken Wild Rice Soup is easy to make and comforting, perfect for a cozy meal.
Equipment
- Slow cooker
Ingredients
Poultry
- 1.5 lb chicken breasts
Vegetables
- 4 medium carrots sliced
- 3 stalks celery chopped
- 1 medium onion diced
- 4 cloves garlic
Broth & Rice
- 8-10 cups chicken broth low sodium recommended
- 1 cup uncooked wild rice rinsed
Herbs & Seasoning
- 1 leaf bay leaf
- 1 tablespoon Italian Seasoning
- 1 teaspoon thyme
- 1 teaspoon parsley
- 0.5 teaspoon sea salt
- 0.5 teaspoon cracked pepper
Dairy & Thickening
- 0.25 cup flour gluten free will work as well
- 0.5 cup half and half
- 0.5 cup whole milk
Instructions
Cooking Instructions
- Dice onion, chop carrots, celery and mince garlic.
- Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper. Add onion, carrot and celery on top.
- Add 8 cups broth, uncooked rice and bay leaf and cover.
- Cook on low for 6-8 hours, or until rice is cooked and soft.
- Once chicken reaches 165°F, remove and shred and then add back into the soup.
- After adding the chicken back in, whisk together the flour, milk and cream until flour is completely dissolved. Slowly pour the mixture into the soup and stir to combine until soup is creamy. If soup seems to thick, add more broth until you reach desired consistency.
- Serve with a big crusty loaf of bread and some fresh parsley on top!
Notes
For best results, use the Lundberg Wild rice blend if you can get a hold of it. Cook on low for best results.
Nutrition
Serving: 1cupCalories: 272kcalCarbohydrates: 27gProtein: 28gFat: 6gSaturated Fat: 2gCholesterol: 62mgSodium: 352mgPotassium: 774mgFiber: 3gSugar: 4gVitamin A: 5216IUVitamin C: 5mgCalcium: 77mgIron: 2mg
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