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Slow Cooker Chicken Wild Rice Soup

Prep Time 20 minutes
Cook Time 4 hours
Servings 2
Calories 2201kcal

Ingredients

Chicken Wild Rice Soup

  • 8 oz Chicken breast boneless skinless
  • 1/2 TBSP Extra-virgin olive oil
  • 1/2 stalk Celery sliced 1/4 inch thick
  • 1/2 large Carrot peeled and sliced 1/4 inch thick
  • 1/2 clove Garlic finely chopped
  • 1/4 Onion peeled and chopped
  • 2 cups Chicken broth
  • 1/4 cup Wild rice (not quick-cooking)
  • 1/2 sprig Fresh rosemary
  • 1 sprig Fresh thyme finely chopped
  • 4 Bay leaves
  • 1/2 TBSP Butter melted
  • 1 TBSP All-purpose flour
  • 1/4 cup Heavy cream
  • 1 TBSP Lemon juice

Chocolate Chip Cookies (12 cookies)

  • 1 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/4 tsp Salt
  • 8 TBSP Butter melted
  • 2 TBSP Granulated sugar
  • 1/2 cup Brown sugar
  • 1 tsp Vanilla extract
  • 1 Egg
  • 1 cup Semisweet chocolate chips or more if desired

Bread and butter

  • 2 slices Crusty bread toasted if desired
  • 2 tsp Butter

Korean Banana Milk

  • 1 Banana
  • 1 TBSP Maple syrup
  • 1/4 tsp Vanilla extract
  • 1 cup Milk whole or plant-based
  • 1 cup Water
  • Ice cubes optional, for serving
US Customary - Metric

Instructions

  • Start the soup: Spray slow cooker with nonstick spray (optional). Add chicken, olive oil, celery, carrot, garlic, onion, broth, rice, rosemary, thyme, and bay leaves. Cover and cook on high 3–4 hours or low 6–8 hours
  • Bake cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
  • In a medium bowl, whisk flour, baking soda, and salt.
  • In another bowl, whisk butter, granulated sugar, and brown sugar until creamy. Whisk in vanilla and egg. Stir in flour mixture just until combined. Fold in chocolate chips.
  • Drop dough by spoonful onto a baking sheet. Bake for 10–15 minutes (10–12 minutes for chewy, 15 minutes for crisp). Cool for 5 minutes.
  • Shred chicken: Discard bay leaves from soup. Remove chicken, shred with forks, and return to the slow cooker.
  • Make white sauce: In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes, stirring constantly. Slowly whisk in cream until thick and smooth. Stir into soup. Add lemon juice, adjust seasoning with salt and pepper. Keep warm.
  • Make banana milk: In a blender, combine banana, maple syrup, vanilla, milk, water, and ice cubes. Blend until smooth. Adjust sweetness or consistency as desired.
  • Serve the soup with bread and buter, korean banana milk, and cookies.

Nutrition

Calories: 2201kcal | Carbohydrates: 242g | Protein: 57g | Fat: 113g | Saturated Fat: 65g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 32g | Trans Fat: 2g | Cholesterol: 351mg | Sodium: 2490mg | Potassium: 1806mg | Fiber: 14g | Sugar: 124g | Vitamin A: 2509IU | Vitamin C: 11mg | Calcium: 386mg | Iron: 13mg