Go Back
Slow Cooker Chicken and Wild Rice Soup
Andrew Fowler

Creamy Chicken and Wild Rice Soup

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 bone-in skin-on chicken breast halves about 2 lbs total
  • 1 tbsp olive oil
  • 1 tsp fine salt divided
  • 1/4 tsp black pepper
  • 3/4 cup uncooked pure wild rice rinsed
  • 4 cups water for rice
  • 2 tbsp unsalted butter
  • 2 medium leeks white and light green parts only, sliced and washed
  • 12 oz parsnips peeled and cut into 1/2-inch pieces
  • 5 cups low-sodium chicken broth
  • 1/4 tsp dried thyme
  • 3/4 cup heavy cream

Method
 

  1. Heat oven to 400°F. Rub chicken with oil, 1/2 teaspoon salt, and pepper; place skin-side up in a small roasting pan. Roast 35 to 45 minutes or until thickest breast meat reaches 165°F; rest 10 minutes.
  2. Meanwhile, boil rice water in a saucepan. Add wild rice; cover and gently simmer 45 to 55 minutes until tender with many split grains. Drain remaining water.
  3. Melt butter in a soup pot over medium. Cook leeks 7 minutes; add parsnips, broth, thyme, and remaining salt. Simmer partly covered 20 to 25 minutes until parsnips soften.
  4. Discard chicken skin and bones. Shred meat into short pieces; retain clear roasting juices.
  5. Blend parsnip-leek broth smooth with an immersion blender. Fold in cooked rice, chicken, and roasting juices.
  6. Add cream; heat gently 5 minutes until steaming throughout without a hard boil. Divide among 6 bowls.