Chicken Wild Rice Soup

A comforting and nutritious soup featuring tender chicken, wild rice, and a variety of vegetables, perfect for family meals on chilly days.

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Prep Time 15

Cook Time 7 30

Total Time 7 45

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup wild rice blend Provides a nutty flavor and chewy texture.
2 lbs boneless skinless chicken breast Adds protein and substance to the soup.
3 cloves garlic, minced Infuses the dish with irresistible aroma and flavor.
1 medium yellow onion, chopped Offers a sweet base for the soup's flavor profile.
2 stalks celery, chopped Adds a crunchy texture and aromatic notes.
2 medium carrots, diced Brings sweetness and color to the dish.
1 teaspoon dried thyme Complements the chicken and vegetable flavors.
1 teaspoon dried rosemary Adds a fragrant, earthy depth to the soup.
1 teaspoon sea salt Enhances all the flavors within the soup.
2 each bay leaves Infuses a subtle aroma through slow cooking.
6 cups low sodium chicken broth Creates a flavorful base.
2 cups water Adjusts the consistency and hydration of the soup.
2 tablespoons olive oil Adds richness and aids in cooking.
4 tablespoons butter Increases the creaminess of the soup.
1/3 cup gluten-free all-purpose flour Thickens the soup and creates a creamy texture.
1 cup unsweetened almond milk Adds creaminess while keeping it lighter.
to taste pepper Provides an extra kick of flavor.
to garnish fresh thyme Optional garnish for added freshness.

Method

Preparation

Rinse the wild rice blend under running water until the water runs clear.

Cooking

Combine the rinsed rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth, and water in your slow cooker.
Cover and cook on high for 3-4 hours or on low for 7-8 hours until the rice is tender and chicken is cooked through.
In the last 30 minutes of cooking, remove the chicken from the slow cooker, allow to cool slightly, and shred it with two forks.
When the rice is cooked, remove the bay leaves and stir the shredded chicken back into the slow cooker.

Serving

In a saucepan, melt the butter or oil, add the flour, and let it cook for 1 minute before whisking in the almond milk until smooth.
Add the creamy mixture to the slow cooker and stir well to combine. Adjust the consistency with additional water or almond milk if needed.
Season with salt and pepper to taste, garnish with fresh thyme if desired, and serve hot.

Notes

For richer flavor, consider browning the chicken before adding it to the slow cooker. Add a splash of lemon juice or vinegar for brightness. Let the soup sit overnight for flavors to meld.