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Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup: Cozy Comfort in a Bowl

This Chicken and Wild Rice Soup is the ultimate comforting dish, perfect for chilly days and packed with rich flavors.
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Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 lbs boneless skinless chicken breasts or shredded rotisserie chicken for quicker prep
  • to taste kosher salt adjust to your taste preferences
  • to taste freshly ground black pepper adjust to your taste preferences
  • 8 cups chicken stock low-sodium is a healthier option
  • 1 cup wild rice provides texture and nuttiness
  • 4 cloves garlic (minced) garlic powder can be used
  • 1 medium onion (diced) yellow or white onions work best
  • 2 medium carrots (peeled and diced) can be omitted if desired
  • 2 stalks celery (diced)
  • 1 tsp dried thyme fresh herbs can be used in triple amounts
  • 1 tsp dried rosemary fresh herbs can be used in triple amounts
  • 2 leaves bay leaves remove before serving
  • 8 oz cremini mushrooms (thinly sliced) button mushrooms can be an alternative
For the Creamy Base
  • 4 tbsp unsalted butter substitute with olive oil for a lighter option
  • 1/3 cup all-purpose flour gluten-free flour can be used
  • 2 cups milk almond milk works for a dairy-free version
  • 1 cup half and half mix milk and cream for a homemade substitute
  • 1/4 cup chopped fresh parsley optional but delightful for garnish

Equipment

  • Slow Cooker

Method
 

Preparation Steps
  1. Season the chicken breasts with salt and pepper. Place them in the slow cooker.
  2. Add chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Stir gently.
  3. Cover and cook on low for 6-8 hours until chicken is tender.
  4. In the last 30 minutes, stir in mushrooms.
  5. Shred the chicken and return it to the soup.
  6. In a saucepan, melt butter and whisk in flour. Gradually add milk and half and half until thickened.
  7. Stir the roux into the soup and adjust consistency if needed.
  8. Serve hot, garnished with parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 28gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 380IUVitamin C: 6mgCalcium: 140mgIron: 2mg

Notes

Add mushrooms only in the last 30 minutes to retain their texture. Use wild rice to avoid mushiness. Adjust seasoning as needed.

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