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Slow Cooker Creamy Chicken and Wild Rice Soup
Ingredients:
1 lb chicken breasts (boneless, skinless)
1 cup wild rice blend
1 onion, diced
3 carrots, diced
3 celery stalks, diced
4 garlic cloves, minced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
½ teaspoon salt
1 cup heavy cream
2 tablespoons butter
¼ cup flour
Directions:
Add the chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, salt, and pepper to the slow cooker.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
Remove the chicken breasts from the slow cooker, shred them with two forks, and return them to the slow cooker.
In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes. Slowly whisk in the heavy cream, continuing to stir until the mixture thickens.
Stir the cream mixture into the slow cooker, , mixing well to combine. Let it cook for an additional 15-20 minutes to thicken.
Serve hot and enjoy with a crusty piece of bread. Prep Time: 15 minutes | Cooking Time: 6-8 hours on low or 3-4 hours on high | Total Time: 6-8 hours and 20 minutes
Kcal: 350 kcal per serving | Servings: 6 servings