Creamy Chicken Soup Recipe
This Creamy Wild Rice soup is a hearty and comforting dish featuring tender chicken breasts, a medley of fresh vegetables, and nutty wild rice, all slow-cooked to perfection in a flavorful broth. Finished with a rich, creamy blend of half and half and milk thickened with flour, this soup is perfect for cozy dinners and pairs wonderfully with crusty bread.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Ingredients
Scale
Protein and Vegetables
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves, minced
Liquids and Broth
- 8–10 cups low sodium chicken broth
- ½ cup half and half
- ½ cup whole milk
Grains and Thickeners
- 1 cup uncooked wild rice, rinsed
- ¼ cup flour (gluten free preferred)
Herbs and Seasonings
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked black pepper
Instructions
- Prepare the Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves thoroughly to ensure even cooking and flavor distribution in the soup.
- Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Top the chicken with minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Then, add the diced onion, sliced carrots, and chopped celery over the seasoned chicken to build the flavor base.
- Add Broth, Rice, and Bay Leaf: Pour in 8 cups of low sodium chicken broth, add the rinsed wild rice, and place the bay leaf on top. Cover the slow cooker to retain moisture and heat.
- Slow Cook the Soup: Cook on the low setting for 6 to 8 hours, allowing the wild rice to soften and the chicken to cook thoroughly. The long cooking time helps meld the flavors.
- Shred the Chicken: Once the chicken has reached an internal temperature of 165°F, remove it from the slow cooker and shred it using two forks or your preferred method, then return the shredded chicken back into the soup to redistribute protein.
- Create the Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is completely dissolved and smooth, ensuring no lumps remain.
- Thicken the Soup: Slowly pour the creamy mixture into the slow cooker while stirring gently to combine. Continue stirring until the soup reaches a creamy consistency. If the soup is too thick, add additional chicken broth until your desired soup thickness is achieved.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve it alongside a large crusty loaf of bread for a fulfilling meal.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Rinsing the wild rice ensures cleaner grains and better texture.
- If you prefer a gluten-free version, substitute regular flour with gluten-free flour for thickening.
- The soup can be refrigerated for up to 3 days or frozen for longer storage.
- You can adjust seasoning after thickening the soup as flavors intensify with cooking.
- Check the liquid level during the last hour to ensure the rice does not absorb all broth and the soup stays moist.
Keywords: Creamy wild rice soup, slow cooker soup, chicken wild rice, creamy chicken soup, hearty wild rice soup, comforting soup recipe
Find it online: https://liamjayne.com/creamy-chicken-soup-recipe/
