Slow Cooker Creamy Chicken and Wild Rice Soup
Make a hearty, comforting chicken and wild rice soup with minimal effort using your slow cooker. This recipe yields a creamy, satisfying meal perfect for any night.
- Prep Time: 15 min
- Cook Time: 8 hour
- Total Time: 8 hour 15 min
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 4 cups chicken broth
- 1 cup water
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, cubed
- 1/2 cup heavy cream
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)
Instructions
- Place the chicken, wild rice blend, chicken broth, water, onion, carrots, celery, thyme, salt, and pepper into the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the rice is tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Stir in the cubed cream cheese until it melts completely into the soup base.
- Stir in the heavy cream.
- Pour in the cornstarch slurry and stir well.
- Cook on high for an additional 10 to 15 minutes, stirring occasionally, until the soup thickens to your desired consistency.
- Serve hot.
Notes
- For a lower fat option, substitute half-and-half for the heavy cream.
- You can cook the rice separately if you prefer a less starchy broth, but cooking it in the slow cooker adds flavor.
- If you do not have wild rice blend, use 3/4 cup pure wild rice, but increase the cooking time slightly.
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 3
- Protein: 40
- Cholesterol: 120