Slow Cooker Creamy Chicken and Wild Rice Soup

Slow Cooker Creamy Chicken and Wild Rice Soup

Slow Cooker Creamy Chicken and Wild Rice Soup
I have never made a creamy chicken soup at home, but have ordered creamy soups in the heart of fall or the dead of winter when you just want to take the chill out of your bones. I actually first tested this on the first of October in 90 degree weather, but we cranked the a/c and my family rather enjoyed this fall/winter must-make soup, going back for seconds.
    Servings
    5-6people
    Cook Time
    LOW 6-8 hrs
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    5-6people
    Cook Time
    LOW 6-8 hrs
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1 small onion, chopped
    • 3 carrots, peeled and chopped
    • 2 celery stalks, chopped, divided
    • 1/2cup wild rice *
    • 1teaspoon dried tarragon
    • 4cup chicken broth
    • 2cup water
    • 1pound boneless skinless chicken thighs, fat removed and cut into bite sized pieces
    • 1/4cup all purpose or spelt flour
    • 1cup whole milk
    • 1cup frozen peas, thawed
    • 1/2teaspoon sea salt
    • 1/4teaspoon black pepper
    Instructions
    1. Place the chopped onion and the following 4 ingredients (through tarragon) in a large slow cooker. Pour the broth and water over the ingredients. Add in the chicken pieces.
    2. Cover and cook on LOW for 6 to 8 hours or HIGH for 4-5 hours (until wild rice and vegetables are tender).
    3. Whisk the flour and milk in a small bowl. Pour the mixture into the soup. Stir in the peas and season with salt and pepper. Cover and cook about an additional 10 minutes or until thickened and peas are warmed.
    Recipe Notes

    *If you do not have wild rice or prefer a blend, feel free to substitute a wild and brown rice blend.

    I prefer to use chicken thighs (itโ€™s more economical), but chicken breast or even turkey thighs or breasts work well in this recipe.

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