Crockpot Chicken and Wild Rice Soup

As winter wraps its chilly arms around us, find solace in the kitchen with this heartwarming Crock-Pot Chicken and Wild Rice Soup. Perfect for snowy days, this dish is a comforting blend of flavors that will warm you from the inside out.

Gathering Ingredients

To get started, you’ll need a few essential ingredients, including chicken breast, chicken broth, carrots, butter, onion, celery, minced garlic, wild rice, pepper, salt, thyme, chicken bouillon cubes, rosemary, sage, and bay leaves. Don’t forget a pinch of cornstarch to add a touch of creaminess to the soup.

Prepping the Crock-Pot

Begin by washing your chicken breasts and placing them in the crock-pot. Add in pieces of butter, celery, carrots, onion, bay leaves, and minced garlic. Then, pour in your wild rice and chicken broth, reserving 1/4 cup of the broth for later use with the cornstarch.

Let the Magic Happen

Allow the soup to cook on high for 5 and a half hours or on low for 7 and a half hours. During the last 30 minutes of cooking, remove the chicken breast, shred it, and add it back into the pot along with some sautéed mushrooms (fresh or canned) and a mixture of cornstarch and the reserved chicken broth.

Savoring the Flavor

Once the soup is ready, ladle it into a bowl and enjoy the perfect harmony of flavors and textures. The slow-cooked chicken, tender vegetables, and nutty wild rice come together in a dish that’s both satisfying and comforting.

Tips and Variations

Feel free to customize this recipe to your taste by adding your favorite herbs or spices. If you prefer a creamier soup, simply add more cornstarch to achieve the desired consistency. Serve with a side of crusty bread for a truly satisfying meal.