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Crockpot Chicken & Wild Rice Soup Recipe

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4.3 from 12 reviews

This Crockpot Chicken & Wild Rice Soup is a comforting and creamy dish perfect for chilly evenings or meal prep. Tender chicken breasts or thighs cook slowly with wild rice, vegetables, and herbs in a slow cooker, resulting in a hearty and flavorful soup. A rich cream mixture stirred in at the end gives it a velvety texture, making this an easy, wholesome, and satisfying meal.

  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 1 pound boneless skinless chicken breasts (or thighs)
  • 1 cup uncooked wild rice blend
  • 3 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon poultry seasoning

Cream Mixture

  • 1 cup half and half or heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour

Instructions

  1. Combine Ingredients in Slow Cooker: Add the chicken, wild rice, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, and poultry seasoning into the slow cooker. Give everything a quick stir to combine.
  2. Cook Soup: Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the wild rice is tender and the chicken is cooked through.
  3. Shred Chicken: Remove the chicken from the slow cooker, shred it into bite-sized pieces using two forks, then return the shredded chicken back into the slow cooker.
  4. Prepare Cream Sauce: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Slowly whisk in the half and half or heavy cream, stirring constantly until the mixture thickens into a creamy sauce.
  5. Finish Soup: Stir the creamy sauce into the soup in the slow cooker. Let it cook for an additional 15 to 20 minutes to allow the soup to thicken and flavors to meld.
  6. Season and Serve: Taste the soup and adjust the seasoning if needed before serving. Enjoy warm.

Notes

  • You can substitute chicken thighs for breasts for a richer flavor and more tender meat.
  • Wild rice blend includes a mix of wild rice and other rice varieties for quicker cooking and varied texture.
  • For a dairy-free version, substitute cream with coconut milk and use a dairy-free butter alternative.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
  • To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishiary.com/crockpot-chicken-and-wild-rice-soup-recipe/