Serves 8
380 min
Slow Cooker Chicken Wild Rice Soup
Recipe GLPR00ba725ca26de0
A hearty and comforting slow cooker soup loaded with tender shredded chicken, nutty wild rice, mushrooms, and aromatic vegetables in a rich, creamy broth. Perfect for cold days and meal prep.
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Ingredients
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 large stalks celery stalks, chopped
300 cups shredded cooked chicken
170 cup uncooked wild rice
8 oz mushrooms, stems removed and sliced
1 tsp dried thyme
8 cups chicken stock or broth
4 tbsp butter
½ cup all-purpose flour
1 cup milk
1 cup water
salt and pepper to taste
½ cup fresh parsley, chopped
Directions
Add the chopped onion, carrots, celery, shredded chicken, uncooked wild rice, sliced mushrooms, and dried thyme to your slow cooker. Stir gently to combine.
Pour the chicken stock over the ingredients and stir well. Cover the slow cooker and cook on high for 6 hours or on low for 8 hours.
About 45 minutes before the soup is finished cooking, stir in the milk.
In a small saucepan over medium heat, melt the butter. Once melted, add the flour and stir constantly for 2 minutes until the mixture is smooth and light brown.
Slowly add the water to the butter and flour mixture, stirring continuously until smooth and well combined.
Immediately pour the flour mixture into the slow cooker and stir thoroughly to combine with the soup.
Season with salt and pepper to taste. Stir well. If the soup is too thick, add a bit more chicken stock or water to reach your desired consistency.
Cover and allow the soup to finish cooking in the slow cooker for the remaining time.
Just before serving, stir in the fresh chopped parsley. Ladle into bowls and serve hot.
