Description
Creamy Crockpot Chicken Black Rice Soup is a rich, hearty dish with nutty wild rice and tender shredded chicken in a creamy broth.
Ingredients
Scale
- 1 ½ lbs chicken breasts (skinless and boneless)
- 4 carrots (sliced)
- 3 celery stalks (diced)
- 1 yellow onion (finely diced)
- 6 cloves garlic (minced)
- 1 tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp dried parsley
- ½ tsp sea salt
- ½ tsp black pepper
- 8–10 cups chicken broth (low sodium)
- 1 cup wild rice (uncooked)
- 3 bay leaves
- ¼ cup all-purpose flour (or gluten-free flour)
- ½ cup heavy cream
- ½ cup whole milk
- Fresh parsley (chopped)
Instructions
- Add chicken breasts, carrots, celery, yellow onion, garlic, Italian seasoning, thyme, dried parsley, sea salt, and black pepper to the crockpot.
- Then, cover with chicken broth, wild rice, and bay leaves.
- Cook on a low setting for 6-8 hours or a high setting for 3-4 hours until the chicken is cooked.
- Remove the chicken and shred it with two forks. Then, return it to the crockpot.
- In a medium bowl, whisk together all-purpose flour with heavy cream and whole milk until flour dissolves completely.
- Pour the mixture into the crockpot, and slowly combine until the soup is creamy. If the soup is too thick, add more broth.
- Leave in the crockpot for another 10 minutes to make sure the soup is warm, and serve with fresh parsley.
Notes
- Prep Time: 15 min
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 70 g
- Cholesterol: 120 mg
Keywords: Creamy, Chicken, Soup, Crockpot, Gluten Free