Easy homemade creamy slow cooker chicken and wild rice soup. A flavorful meal the entire family will love!
1 1/2lbboneless skinless chicken breastuncooked and fully thawed
3/4tspground white pepper
1 1/2Cheavy cream
1/4Call purpose flour *See note
Chop vegetables and trim chicken of any fat. Add chicken, rice, vegetables, seasonings, bay leaves and chicken broth to the bowl of a 5-6 quart slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.
When initial cook time is up, remove and discard bay leaves. Remove chicken breasts, shredding with fork. Return chicken to slow cooker.
In a large measuring cup or medium bowl, whisk together flour (or cornstarch) and heavy cream until smooth. Slowly pour into slow cooker, stirring gently to combine. Cover and cook for an additional 30 minutes or until desired consistency is reached. If a thinner soup is desired, additional broth may be added.
Serve with optional black pepper, chives and baguette slices.
Recipe serves roughly 8-10.*Gluten free option: substitute 2 tablespoons cornstarch for the flour.An original recipe from Baked by Rachel
Slow Cooker Chicken and Wild Rice Soup - https://www.bakedbyrachel.com/slow-cooker-chicken-and-wild-rice-soup/