Slow Cooker Chicken Wild Rice Soup
- 6 cups chicken broth
- 1 pkg. (6 ounces) package long grain and wild rice
- 1 cup chopped onion
- 1 cup chopped or sliced carrots
- 1 cup chopped celery
- 2 boneless skinless chicken breasts
- 1/2 cup flour
- 1/2 cup butter
- 2 1/2 cups half and half or milk
- Salt and pepper to taste
- In your slow cooker, combine chicken stock, rice and seasoning packet, onions, carrots, and celery. Stir to combine.
- Add in uncooked chicken breasts.
- Cook on low for about 4 hours.
- In a small saucepan, melt butter over medium heat.
- When melted, whisk in flour.
- Cook for about a minute stirring constantly.
- Whisk in half and half or milk.
- Bring to a boil, whisking often until it thickens.
- Remove chicken breasts from the slow cooker and chop or shred them into pieces.
- Pour the white sauce into the slow cooker and stir to combine.
- Add chicken back in and cook for 15 minutes longer.
- Taste to see if salt and pepper is needed.
- Great with crusty bread and enjoy!
This soup is also a great way to use leftover turkey or chicken. Just don’t add it to the slow cooker right away. Wait until the veggies, stock, and rice has cooked for about 3 hours, and then add in the cooked and shredded or diced turkey or chicken. Then, continue following the rest of the recipe directions.
Calories: 285kcal | Carbohydrates: 21g | Protein: 18g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 226mg | Potassium: 665mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4041IU | Vitamin C: 5mg | Calcium: 164mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.