Chicken Wild Rice Soup

This Chicken Wild Rice Soup is made in the crock pot for an easy and comforting dinner. It’s a great way to use up leftover chicken or turkey!

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 8 15

Total Time 8 30

Servings servings

Calories 284kcal

Author Deborah Harroun

Ingredients

1 cup diced carrots
1 cup diced celery
1 cup diced onion
3/4 cup wild rice blend
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley
1/4 teaspoon dried thyme
1/4 teaspoon dried sage
4 cups chicken broth
2 cups water
1/4 cup unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups milk
2 cups cooked shredded chicken

Instructions

Combine the carrots, celery, onion and rice in a slow cooker. Season with the garlic powder, parsley, thyme, and sage.
1 cup diced carrots, 1 cup diced celery, 1 cup diced onion, 3/4 cup wild rice blend, 1/2 teaspoon garlic powder, 1/2 teaspoon dried parsley, 1/4 teaspoon dried thyme, 1/4 teaspoon dried sage
Add the broth and water and stir to combine.
4 cups chicken broth, 2 cups water
Cook on low for 6-8 hours, or until the rice is tender.
In a saucepan, melt the butter. In a small bowl, combine the flour, salt and pepper. Whisk the flour into the butter. It will look clumpy, but continue to cook and stir for a minute or two. Slowly whisk in the milk, constantly whisking to work out any clumps.
1/4 cup unsalted butter, 1/2 cup all-purpose flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 cups milk
Stir the milk mixture into the slow cooker. Add the chicken, then continue to cook on low for an additional 15 minutes to heat through.
2 cups cooked shredded chicken
Serve warm.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition