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Slow Cooker Chicken and Wild Rice Soup
Andrew Fowler

Creamy Chicken and Wild Rice Soup

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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lbs boneless skinless chicken thighs
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup uncooked wild rice rinsed
  • 1 medium yellow onion diced
  • 3 carrots diced
  • 2 celery ribs diced
  • 8 oz cremini mushrooms sliced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk

Method
 

  1. Season chicken with salt and pepper; place in a 6-quart slow cooker.
  2. Add wild rice, onion, carrots, celery, mushrooms, broth, thyme, and bay leaf.
  3. Cover; cook on low for 6 to 7 hours until rice grains split and chicken reaches at least 175°F.
  4. Transfer chicken to a plate; pull into bite-size pieces. Discard bay leaf.
  5. Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute, then slowly whisk in milk.
  6. Cook for 4 to 5 minutes until the milk mixture coats a spoon. Stir into cooker with chicken.
  7. Cover; cook on high for 10 minutes. Thin with hot broth if rice has thickened soup too much.