Creamy Crockpot Chicken Black Rice Soup
Rich, hearty crockpot soup with nutty wild rice and tender shredded chicken in a creamy broth. This easy, gluten-free set-it-and-forget-it meal is perfect comfort food when you're feeling under the weather!
Servings: 8 bowls
Ingredients
- 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
Garnish
- 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.
Nutrition
Serving: 1 bowl (92 oz) | Calories: 610kcal | Carbohydrates: 44g | Protein: 70g | Fat: 23g | Saturated Fat: 8.6g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 8.7g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 950mg | Potassium: 2596.9mg | Fiber: 2.3g | Sugar: 7g | Calcium: 166mg | Iron: 6.3mg