Slow Cooker Creamy Chicken Wild Rice Soup

This Slow Cooker Creamy Chicken and Wild Rice Soup is a healthy, delicious recipe that comes together fast and tastes amazing. It’s creamy, satisfying and incredibly delicious. It is hearty, warm and so perfect for a cool fall or chilly winter day. It is easy to make this recipe with your favorite vegetables and even different proteins if you wish. It is warm and satisfying.

Author: It is a Keeper

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 8 hours

Total Time: 8 hours 10 minutes

Servings: 8 Servings

Calories: 451 kcal per serving

Ingredients

1 ½ pounds - Chicken breasts, boneless, skinless
1 tsp - All Purpose Seasoning
1 - Onion
3 - Carrots
3 - Celery
2 cups - Hot water
2 teaspoons - Chicken bouillon
4 cups - Chicken stock
1 tsp - Salt
1 ½ cups - Wild rice
1 tsp - Poultry Seasoning
2 - bay leaves
3 cloves - Garlic
4 tablespoons - Butter
¼ cup - All-purpose flour
1 cup - Milk
1 cup - Half and half
1 tbsp - Parsley

Instructions

Season both sides of chicken with House Seasoning Blend.
Place chicken into a 6-qt slow cooker and top with onions, carrots and celery.
Dissolve chicken bouillon in hot water and pour into slow cooker.
Stir in chicken broth, salt, wild rice, Poultry Seasoning Blend and bay leaves.
Cover and cook on low for 6-8 hours; add minced garlic during last 30 minutes of cooking.
Remove chicken from the slow cooker and use two forks to shred; return to slow cooker.
In a saucepan over medium high heat, melt butter.
Stir in flour and cook until lightly browned, about 1-2 minutes.
Whisk in the milk and half and half and continue stirring until mixture starts to thicken.
Season with additional House Seasoning Blend as needed.
Pour milk mixture into slow cooker and stir until fully combined.
Serve immediately with chopped fresh parsley.

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