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–+ servings
Chicken and Wild Rice Soup

Cozy Up with Homemade Chicken and Wild Rice Soup

A comforting and hearty Chicken and Wild Rice Soup that is perfect for chilly days.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1.5 pounds boneless skinless chicken breasts Rotisserie chicken can be a quick substitute.
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 6 cups chicken stock Opt for low-sodium.
  • 1 cup wild rice Ensure it’s labeled gluten-free.
  • 3 cloves garlic, minced Fresh garlic is best.
  • 1 medium onion, diced Yellow or sweet onions are ideal.
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 0.5 teaspoon dried thyme Fresh thyme can serve as a substitute.
  • 0.5 teaspoon dried rosemary Fresh works beautifully.
  • 2 bay leaves Remove before serving.
  • 1 pound cremini mushrooms, thinly sliced Button mushrooms can replace them.
For the Roux
  • 0.25 cup unsalted butter
  • 0.25 cup all-purpose flour Use gluten-free flour for gluten-free diets.
  • 1 cup milk Substitute with non-dairy milk for a dairy-free option.
  • 1 cup half and half Can be substituted with a mix of whole milk and cream.
For Garnish
  • 2 tablespoons chopped fresh parsley

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Season the boneless skinless chicken breasts generously with kosher salt and freshly ground black pepper and place at the bottom of your slow cooker.
  2. Add chicken stock, wild rice, minced garlic, diced onion, carrots, and celery to the cooker, along with thyme, rosemary, and bay leaves. Stir and season again with salt and pepper to taste.
  3. Cover the slow cooker and set it to low heat, allowing the soup to simmer for 6 to 8 hours.
  4. In the last 30 minutes of cooking, stir in the sliced mushrooms and cover again.
  5. Once cooked, remove the chicken and shred it. In a separate pan, melt butter, whisk in flour, then gradually mix in milk and half and half until thickened.
  6. Return the shredded chicken to the slow cooker with the roux mixture and stir gently. Adjust the consistency with more half and half or stock as needed.
  7. Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a salad.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 90mgSodium: 600mgPotassium: 850mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

Leftovers can be stored for up to 3 days in airtight containers. For freezing, cool completely before transferring to freezer-safe containers.

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