Crockpot Chicken Wild Rice Soup
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Prep time: 
Cook time: 
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Serves: 8
 
Ingredients
  • • 8 cups vegetable broth
  • • 1 cup uncooked wild rice
  • • 8 ounces baby bella mushrooms, sliced
  • • 2 medium carrots, diced
  • • 2 ribs celery, diced
  • • 1 large sweet potato, peeled and diced
  • • 1 tablespoon old bay seasoning
  • • 1 teaspoon thyme
  • • ½ teaspoon sage
  • • ½ teaspoon dried rosemary
  • • 1 teaspoon salt
  • • 1 teaspoon pepper
  • • 2 lbs chicken thighs


  • Cream Sauce
  • • 3 tablespoons ghee
  • • ¼ cup all-purpose gluten-free flour
  • • 1½ cups almond milk
Instructions
  1. Dice 2 medium carrots and 2 ribs of celery. Peel 1 sweet potato and dice. Slice package of mushrooms.
  2. Add ingredients to crockpot – 8 cups vegetable broth, 1 cup uncooked wild rice, 1 package sliced mushrooms, 2 diced carrots, 2 diced celery ribs, 1 diced sweet potato, 1 tablespoon old bay, 1 teaspoon thyme, ½ teaspoon sage, ½ teaspoon dried rosemary, 1 teaspoon salt and 1 teaspoon pepper. (Note: you can add the chicken thighs to the crockpot to cook, but the chicken shreds really easily, so if you’d rather have chunks of chicken, follow the next steps below.)
  3. Set crockpot on high to cook for 4 hours or low for 6 hours.
  4. About an hour before the soup is done, place a package of thighs in a pan and cook for 30 - 40 minutes on 350 degrees until done (no pink in the middle).
  5. Once cooked, chop into pieces and set aside or add to the soup.
  6. Once the soup is done cooking, make the cream sauce on the stove by heating 3 tablespoons ghee in a large skillet. Slowly whisk in ¼ cup gluten-free flour and 1½ cups almond milk. Keep whisking as cream sauce comes to a simmer and thickens.
  7. Add cream sauce and chicken to soup, stir and enjoy!
Recipe by Afitcado at https://www.afitcado.com/crockpot-chicken-wild-rice-soup/