Crockpot Chicken Wild Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree/Soup
Serves: 10-12
Ingredients
  • 2 pound boneless skinless chicken breast
  • 1 cup wild rice
  • 1 yellow onion, diced
  • 1 cup carrots, peeled and chopped
  • 1 cup celery, chopped
  • ¾ cup baby bella mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 48 ounces chicken broth
  • water - optional*
  • ½ cup organic unsalted butter
  • ½ cup cassava flour
  • 1 can full fat coconut milk
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp poultry seasoning
Instructions
  1. Place the chicken, wild rice, onion, carrots, celery, mushrooms, garlic, salt and pepper, poultry seasoning and bay leaves in the crockpot. Pour in chicken broth and cook on high for 4 hours or on low for 8 hours.
  2. Remove the bay leaves and discard. Remove the chicken from the crockpot and using two forks, shred the chicken. Place the chicken back in the crockpot.
  3. Place a sauce pan on the stove over medium heat and add the butter. Once the butter is melted add the coconut milk and mix well. When smooth, stir in the cassave flour. When fully combined, pour the butter and flour mixture into the crockpot with the rest of the cooked ingredients. Stir well and cook on high for 30 minutes.
  4. Enjoy!
Notes
*If you want the soup to be more liquid, add 1-2 cups water when adding the flour mixture to the crockpot.
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2018/01/10/crockpot-chicken-wild-rice-soup/