Ingredients
Scale
- 2 cups wild rice
- 1 pound chicken breast
- 4 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- In the crockpot, combine chicken, wild rice, carrots, celery, onion, garlic, thyme, and rosemary.
- Add the chicken broth and stir to combine.
- Cover and cook on low for 6-8 hours or until the rice is tender and chicken is cooked through.
- Remove the chicken, shred it, and return it to the soup.
- Stir in the heavy cream and season with salt and pepper before serving.
Notes
- This soup can be made ahead of time and stored in the refrigerator.
- For a thicker consistency, blend a portion of the soup before adding the cream.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: crockpot
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Creamy Crockpot Chicken Wild Rice Soup, Comfort Food, Soup Recipes