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Creamy Chicken And Wild Rice Soup


Creamy Chicken And Wild Rice Soup

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Rate this recipe 4.6/5 (10 Votes)


  • 6 cups chicken broth
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 lb boneless chicken breast
  • 1 cup wild rice, uncooked
  • 1 cup celery, chopped
  • 1 cup carrots, chopped
  • 1 yellow onion, chopped
  • 1 1/2 cups whole milk
  • 1/2 cup half-and-half
  • 1/2 cup flour
  • 4 tablespoons unsalted butter
  • 1 tablespoon dried Italian seasoning
  • Parsley, chopped, garnish
  • Salt and pepper, to taste



Step 1

1. Place chicken, garlic, wild rice, carrots, celery, and onion into the slow cooker. Add 1 tablespoon Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon pepper.

2. Pour in 6 cups of chicken broth, then turn slow cooker on high and cook for 3-4 hours, or on low for 6-8 hours.

3. Just prior to serving, remove bay leaves and chicken breasts. Using 2 forks, shred chicken and return to slow cooker.

4. In a medium saucepan, melt butter on low. Once butter is melted, whisk in flour to create a roux, stirring until just combined. Slowly whisk in milk and half-and half until combined. Pour into slow cooker and stir until combined.

5. Season with salt and pepper to taste. Garnish with fresh parsley and enjoy!

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