A cozy slow cooker soup made with tender chicken, wild rice, vegetables, and herbs, finished with a creamy broth. A simple, satisfying meal perfect for colder weather.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1½ lbs boneless, skinless chicken thighs or breasts
1 cup wild rice blend, rinsed
1 cup chopped carrots
1 cup chopped celery
1 medium onion, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 tsp dried thyme
½ tsp dried rosemary
1 bay leaf
1 cup heavy cream
4 tbsp butter
¼ cup all-purpose flour
Salt and black pepper, to taste
Instructions
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Add chicken, rice, carrots, celery, onion, garlic, herbs, and broth to a 6-quart slow cooker.
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Cover and cook on low for 6–7 hours or high for 3½–4 hours.
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Remove chicken, shred, and return to the pot.
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In a saucepan, melt butter. Stir in flour and cook 2 minutes until golden.
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Whisk in 1 cup hot soup broth, then return mixture to the slow cooker.
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Stir in cream and cook for another 10–15 minutes on low.
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Season with salt and pepper to taste before serving.