This tasty and simple Crockpot Chicken and Wild Rice Soup is a great meal for chilly winter weather. You only need ingredients that can be found at your local grocery store.
Ingredients
- 1 pound chicken breast boneless and skinless
- 7 cups chicken broth
- 1 cup wild rice or wild rice blend
- 8 ounces baby Bella mushrooms sliced
- 1 medium onion chopped
- 3 celery stalks sliced
- 3 carrots sliced
- 4 garlic cloves chopped
- 2 springs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 3 tablespoons butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- ½ cup Parmesan cheese grated
Directions
Recipe instructions Chicken and Wild Rice Soup in the crock pot
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Step 1
Put the chicken, broth, rice, mushrooms, onion, celery, carrots, garlic, thyme, rosemary, and bay leaf in the slow cooker.
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Step 2
Choose either high or low heat and cook for either three to four hours or seven to eight hours, accordingly.
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Step 3
About 30 minutes before the soup is ready, melt the butter in a small saucepan. Slowly whisk in the flour and cook for 2-3 minutes to remove the raw flour taste until it reaches a nutty fragrance. Whisk the milk and Parmesan into the flour mixture.
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Step 4
Add the flour mixture to the soup and let it cook for the last half hour.
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Step 5
Take out the chicken breast from the pot and shred it into small pieces using two forks. Stir the chicken back into the soup and savor it.
This soup has a low salt content. You can add a pinch of salt to taste towards the end of the cooking process. You can replace the all-purpose flour with an equal proportion of gluten-free flour.
