Description
Hearty chicken wild rice soup simmers with wholesome ingredients, blending rustic comfort and nourishing flavors. Midwestern warmth fills each spoonful, inviting you to savor a bowl of homemade goodness that warms from within.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 1 cup wild rice blend, uncooked
- 4 cups (32 fl oz) chicken broth (low sodium)
- 2 cups (16 fl oz) water
- 2 tbsps butter
- 2 tbsps flour (or cornstarch for gluten-free)
- 1 cup heavy cream (or half-and-half)
- 1 small onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bay leaf
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp thyme
- ½ tsp rosemary
- ½ tsp paprika
- Fresh parsley
- Grated Parmesan
- Crusty bread
Instructions
- Preparation: Combine chicken, wild rice, broth, water, onion, carrots, celery, garlic, salt, pepper, thyme, rosemary, paprika, and bay leaf in the slow cooker, ensuring all ingredients are evenly distributed.
- Slow Cooking Process: Cover and simmer on LOW for 6-8 hours or HIGH for 3-4 hours, allowing chicken to become perfectly tender and rice to reach a delicate consistency.
- Chicken Transformation: Extract chicken from the soup, delicately shred using two forks, then reintegrate the tender meat back into the aromatic liquid.
- Creamy Enrichment: In a separate pan, craft a silky roux by melting butter and whisking in flour, cooking briefly to eliminate raw flour taste. Gradually incorporate heavy cream, creating a smooth, luxurious mixture that will elevate the soup’s texture.
- Final Refinement: Pour the cream mixture into the slow cooker, stirring thoroughly to integrate. Allow the soup to gently thicken for 10-15 minutes, developing a rich, velvety consistency. Discard the bay leaf and garnish with fresh parsley or delicate Parmesan shavings before serving piping hot.
Notes
- Use wild rice blend to prevent mushy rice; add rice during the last 2-3 hours of cooking for perfect al dente texture.
- Replace heavy cream with half-and-half or whole milk for lighter version; use coconut milk for dairy-free alternative.
- Choose chicken thighs over breasts for juicier meat; avoid overcooking by checking internal temperature reaches 165°F.
- Toast herbs and spices briefly before adding to slow cooker to enhance their aromatic qualities and intensify overall soup taste.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) / 3-4 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 320
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg