Crock Pot Creamy Chicken Wild Rice Soup
Ingredients
The soup
-
6
slices
Bacon, chopped
-
1
unit
Onion, diced
-
3
large
Carrots, diced
-
3
stalks
Celery, diced
-
4
cloves
Garlic, pressed or minced
-
8
oz
Mushrooms, sliced (optional)
-
1
cup
Wild Rice, rinsed
-
2
sprigs
Rosemary, fresh
-
3
sprigs
Fresh Thyme
-
1
Tbsp
Soy Sauce
-
1 ½
tsp
Kosher Salt
-
1
tsp
Pepper
-
3
unit
Chicken Breasts, skinless/boneless
-
7
cups
Chicken Broth
To Finish and Thicken
-
⅓
cup
Butter
-
⅓
cup
Flour
-
½
tsp
Salt
-
2
cups
Milk
Instructions
- Add all ingredients except the butter, flour, salt, and milk to the crock pot and stir, ensuring the chicken breasts are not overlapping.
- Cook for 7 hours on Low or 4 hours on High.
- Remove the chicken, shred it, and add it back into the soup.
- In a saucepan, melt the butter on medium-high heat, whisk in the flour and salt, and cook for a few minutes.
- Gradually whisk in the milk until the mixture is thick and smooth.
- Stir the mixture into the hot soup and let it thicken with the lid on.
- Taste and add more salt if needed, then serve with crusty bread.
Nutrition Facts (estimated)
Servings
10 - 12
Calories
275
Total fat
15g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
70mg
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