This Chicken Wild Rice Soup is made super easy in the Crock Pot! It makes enough to feed a crowd or just a hungry family. It is filled with flavor and perfect for a chilly day!
Prep Time10 minutesmins
Cook Time3 hourshrs
Total Time3 hourshrs40 minutesmins
Servings: 10cups
Calories: 562kcal
Ingredients
2lbsbonelessskinless chicken breast
1medium onionchopped
1cupdiced carrots
8ozbaby bella mushroomschopped
2tbspbuttermelted
4cupschicken broth
1box6 oz Uncle Ben's Wild Rice (with seasonings)
2cupsheavy cream
1/2-1tspkosher salt
Optional
1tbspcornstarchfor thickening
Instructions
Add the chopped onion, carrots, baby bella mushrooms, and melted butter to the Crock Pot. Layer the chicken breasts, chicken broth, rice and seasoning packet from the rice on top and stir well to make sure the liquid and seasonings are distributed through out the slow cooker.
Set on high for 3 hours, or low for 4 hours
Remove the chicken carefully (it will be hot) from the soup and chop it into small bites. Stir the chicken back into the soup and then slowly add in the heavy cream while stirring constantly. Stir in 1/2 tsp salt, then add up to an additional 1/2 tsp to taste.
Serve as is, or if you prefer a thicker broth, remove 1 cup of liquid from the soup and slowly mix it into 1 tbsp cornstarch. Once combined, stir the cornstarch mixture back into the soup, mix well, and continue to cook for an additional 30 minutes. Once set, stir well, serve, and enjoy!
Notes
You can use other cuts of chicken in this soup such as chicken thighs, or chicken tenderloins, with a good result. Cooking time may vary.
Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.
Nutrition facts provided based on my best estimation for the recipe and may not be accurate depending on what brands you use or modifications you make to the recipe. I recommend using a nutrition calculator with the exact brands and measurements you use for the most accurate calculation.