Slow Cooker Chicken Wild Rice Soup
Few things are more comforting than coming home to this easy and deliciously creamy Slow Cooker Chicken Wild Rice Soup. It's a Minnesotan favorite!
Keyword : slow cooker chicken wild rice soup
Ingredients
- 1 onion (chopped)
- 2 medium carrots (peeled and chopped)
- 2 large stalks celery (chopped)
- 2 cups cooked chicken (shredded) (300g)
- 1 cup wild rice (uncooked ) (170g)
- 8 oz mushrooms (stems removed and sliced) (225g)
- 1 tsp dried thyme
- 8 cups chicken stock / broth (1.9 liters)
- 1 cup milk (240 ml)
- ½ stick butter (4 tbsp/56g)
- ½ cup all-purpose flour (75g)
- 1 cup water (240ml)
- Salt and pepper
- ½ cup parsley (chopped) (25g)
Instructions
- Place onions, carrots, celery, chicken, wild rice, mushrooms, and dried thyme in the slow cooker insert.
- Pour in the chicken stock. Cover and cook on high for 6 hours or low for 8 hours.
- About 45 minutes before soup is ready, pour in the milk.
- Melt butter in a small saucepan. Add all-purpose flour and stir constantly for 2 minutes. Then add 1 cup (240ml) water and continue to stir.
- Immediately pour this mixture into the soup.
- Add salt and pepper. Then give it a good stir. If soup is a little too thick, add a little more chicken stock or water to desired consistency. Cover and allow soup to finish cooking in the slow cooker.
- Stir in chopped parsley just before serving.
Nutrition
Calories: 377kcal
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