Description
This Crockpot Creamy Chicken Wild Rice Soup is the ultimate comfort food, combining tender chicken, hearty wild rice, and a creamy, flavorful broth. Perfectly cooked in a slow cooker, it offers a rich, satisfying meal that’s easy to prepare and ideal for cozy days. With fresh vegetables and aromatic herbs, this soup is both nutritious and delicious, making it a family favorite.
Ingredients
Scale
Soup Base
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend (rinsed)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 small yellow onion (diced)
- 3 garlic cloves (minced)
- 6 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon poultry seasoning
- 1 bay leaf
Roux and Cream
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
- ¼ cup all-purpose flour
- 2 tablespoons butter
Instructions
- Combine Ingredients in Crockpot: In your crockpot, add the chicken, rinsed wild rice, diced carrots, diced celery, diced onion, minced garlic, low-sodium chicken broth, salt, black pepper, thyme, rosemary, poultry seasoning, and bay leaf. Stir gently to combine all ingredients.
- Cook Soup Base: Cover the crockpot and cook on low for 7–8 hours or on high for 4–5 hours, until the wild rice is tender and the chicken is fully cooked through and tender.
- Shred Chicken: Remove the chicken pieces from the crockpot and shred them using two forks. Return the shredded chicken back into the crockpot with the soup.
- Make Roux and Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1–2 minutes, stirring constantly to form a roux. Slowly add the whole milk and heavy cream while whisking. Continue cooking the mixture until it thickens, about 3–4 minutes.
- Combine and Thicken Soup: Pour the thickened milk and roux mixture into the crockpot with the soup. Stir well to combine. Cook the soup on high for an additional 10–15 minutes to let it thicken further.
- Final Touches: Remove the bay leaf from the soup before serving. Taste and adjust seasoning with additional salt or pepper as desired. Serve warm and enjoy.
Notes
- To make the soup dairy-free, substitute whole milk and heavy cream with full-fat coconut milk or another plant-based cream alternative.
- This soup thickens as it cools and sits; add extra broth or water when reheating to achieve desired consistency.
- The soup freezes well for up to 3 months; thaw and reheat gently.
- For a gluten-free version, use gluten-free flour in the roux.
