Description
This Crockpot Chicken Wild Rice Soup is a hearty and creamy slow cooker recipe packed with tender chicken, nutty wild rice, and a blend of vegetables and herbs. Perfect for an easy, comforting meal that comes together with minimal effort, this soup delivers rich flavor and satisfying texture with every spoonful.
Ingredients
Scale
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup uncooked wild rice
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Roux and Dairy
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
Instructions
- Combine Ingredients in Crockpot: Place the chicken breasts, wild rice, chopped onion, carrots, celery, minced garlic, chicken broth, dried thyme, parsley, rosemary, salt, and black pepper into the crockpot. Stir everything together to distribute the ingredients evenly.
- Cook Soup: Cover the crockpot and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the wild rice is tender and the chicken reaches full doneness.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred the meat using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Prepare Creamy Roux: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, which will help thicken the soup.
- Add Milk and Cream: Slowly whisk in the milk and heavy cream into the roux, continuing to stir until the mixture thickens and becomes smooth.
- Finish Soup: Pour the creamy mixture into the crockpot with the soup and stir well. Cook on low for an additional 15 to 20 minutes until the soup is creamy, fully heated through, and flavors are well blended.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning, adding more salt or pepper if needed. Serve hot for a comforting meal.
Notes
- For a lighter variation, substitute heavy cream with half-and-half.
- Leftovers can be refrigerated for up to 4 days.
- If the soup thickens too much after storing, add a splash of chicken broth or milk when reheating.
- To make a gluten-free version, use cornstarch instead of all-purpose flour as a thickener.
