Crockpot Chicken and Wild Rice Soup

Ingredients

Instructions

0 of 6 steps complete

1. 1Place chicken, wild rice, onion, carrots, celery, garlic, broth, thyme, bay leaf, salt and pepper in a 6-quart slow cooker.
2. 2Cover and cook on LOW for 5–7 hours; the displayed time estimates 6 hours. Check chicken from 4 hours and remove it when it reaches 165°F and is tender. Continue cooking the rice until its grains split and are tender.
3. 3Shred the cooked chicken and keep it refrigerated if waiting more than a short time for the rice. Discard the bay leaf.
4. 4Melt butter in a saucepan over medium heat. Whisk in flour for 1 minute, then slowly add milk. Simmer, whisking, for 3–4 minutes until smooth and thickened.
5. 5Stir the milk sauce and chicken into the soup. Cover and cook on HIGH for 15–20 minutes until the soup is hot and any refrigerated chicken reaches 165°F. Thin with a little broth if needed and finish with parsley.
6. 6Refrigerate in shallow containers within 2 hours for up to 3–4 days. Rice absorbs broth during storage; add broth while reheating to 165°F.