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Crockpot Creamy Chicken Wild Rice Soup by

Tags: soup, crockpot


2 boneless skinless chicken breasts
4 cups of chicken broth
1 cup of wild rice
1 can of sliced carrots
cup of diced celery
1 tsp of dried oregano
1 tsp of dried rosemary
1 tsp of dried thyme
1 cup of water
Salt to taste (add after cooking)

For the cream base (made after the soup is done cooking in the crockpot)
2 tbsp of butter
2 tbsp of cornstarch
1 cup of milk
cup of heavy cream


Place the first 10 ingredients into the crockpot. Cook on low for 7-8 hours.
When the soup is done cooking, turn the heat to low. Break up the chicken with a fork.
In a saucepan, melt the butter and then whisk in the cornstarch. Add the milk and the heavy cream and bring to a simmer, whisking occasionally.
Add the milk mixture to the soup and mix well. Gradually add salt. Add a little, mix, taste, add more if needed.

Servings: 6

Serving Size: 1.5 c

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