A soup that goes great with the winter and summer months alike, this homemade chicken and wild rice soup recipe is a staple recipe in our house. It combines some of the most delicious meat with tasty vegetables all in a rich and nutritious soup that is simple to make!
Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 8-10+
**recipe derived and modified from eatingbirdfood.com
Supplies:
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Crockpot/Slow Cooker
Ingredients:
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1 pound boneless chicken breast (uncooked)
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1 cup wild rice (uncooked)
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4 Tbsp butter
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5 cloves minced garlic
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1 cup yellow onion, chopped
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3/4 cup celery, chopped
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3/4 cup carrots, chopped
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1 tsp dried thyme
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1 tsp dried rosemary
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2 tsp salt
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2 bay leaves
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8 cups chicken broth
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1/2 cup flour
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1 cup unsweetened almond milk
Instructions:
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Place uncooked rice, uncooked chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, and chicken broth into a crockpot/slow cooker.
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Cover and cook on high setting for 4 hours or low setting for 8 hours.
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When cooking is finished, remove chicken from crockpot/slow cooker and use two forks to shred into small pieces.
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Remove the bay leaves and then put chicken back into the crockpot/slow cooker.
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Melt the butter in a saucepan, then add the flour and stir well, allowing to cooking for 1 minute.
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Add almond milk to the saucepan slowly, whisking while adding. Continue to whisk until all lumps are dissolved. The mixture should be thick and creamy.
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Add the creamy mixture to the crockpot/slow cooker, stir to combine. Taste and add salt/pepper, if needed.
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Serve and enjoy!

Cooking for 4 hours on high (or you can cook for 8 hours on low)

Butter, flour, and almond milk mixture before being added to the crockpot

After adding in the butter/flour/almond milk mixture

Finished product!