Description
This Slow Cooker Chicken And Wild Rice Soup combines tender chicken, a wild rice blend, and a medley of vegetables in a hearty, comforting dish. With its simple prep and wholesome ingredients, it’s an easy go-to for a satisfying dinner anytime.
Ingredients
Scale
- 3 medium carrots, peeled and finely chopped or shredded (for about 1 ½ cups)
- 3 medium stalks celery, finely chopped
- ½ medium onion, finely chopped
- 4 cloves garlic, minced
- 1 cup uncooked wild rice blend
- 2 teaspoons poultry seasoning
- 1 ½ teaspoons garlic powder
- ¾ teaspoon onion powder
- 1 teaspoon salt, plus additional to taste
- freshly ground black pepper, to taste
- 2 dried bay leaves
- 10 cups low-sodium chicken broth or stock
- 3 tablespoons cornstarch
- ¾ cup half-and-half
- 4 cups chopped cooked chicken
Instructions
- Combine carrots, celery, onion, garlic, wild rice blend, poultry seasoning, garlic powder, onion powder, salt, pepper, and bay leaves in a slow cooker.
- Pour in the chicken broth and stir the ingredients together.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until the wild rice blend is tender.
- Whisk cornstarch into the half-and-half until smooth and stir it into the slow cooker along with the chopped chicken.
- Cover and cook on HIGH for an additional 30 minutes until heated through and slightly thickened.
- Remove the bay leaves, adjust seasoning with salt and pepper if needed, and serve hot with crusty bread.
Notes
For a creamier soup, increase the amount of half-and-half used.
You can substitute cooked turkey for the chicken if you prefer.
Make it gluten-free by using cornstarch instead of flour for thickening.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg