Description
This Creamy Crockpot Chicken Wild Rice Soup is a comforting, hearty meal perfect for cozy days. Made with tender chicken breasts, fresh vegetables, wild rice, and a creamy broth, this slow cooker recipe is easy to prepare and delivers rich flavors with minimal effort. Ideal for meal prep or family dinners, the soup combines wholesome ingredients with a velvety texture that warms both body and soul.
Ingredients
Scale
Protein and Vegetables
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4-5 garlic cloves, minced
Liquids and Grains
- 7-9 cups chicken broth (low sodium recommended)
- 1 cup uncooked wild rice, rinsed (not a boxed mix)
- ½ cup half and half
- ½ cup whole milk
Seasonings and Thickener
- 1 bay leaf
- 1-1½ Tbsp Italian Seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- ¼ cup flour (gluten free flour can be used)
- ½ – 1 tsp sea salt
- ½ tsp cracked black pepper
Instructions
- Prepare the vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to set aside for the soup base.
- Layer ingredients in the slow cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, dried thyme, dried parsley, sea salt, and cracked pepper evenly over the chicken. Add the diced onion, sliced carrots, and chopped celery on top.
- Add broth, rice, and bay leaf: Pour 7 to 8 cups of chicken broth over the ingredients, making sure to cover them well. Add the rinsed uncooked wild rice and place the bay leaf into the slow cooker. Cover with the lid.
- Cook the soup: Set the slow cooker to LOW and cook for 6 to 8 hours if using only wild rice, or 4 to 6 hours for a wild rice blend. The soup is ready when the rice is tender and fully cooked. The chicken can be shredded once it reaches an internal temperature of 165°F, which typically occurs after about 3 hours, but it’s best to shred it later along with the rice being fully cooked.
- Shred the chicken and mix the cream base: Remove the chicken breasts, shred them with forks, and return the shredded chicken back into the slow cooker. In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved with no lumps. Slowly pour this mixture into the soup while stirring to combine thoroughly.
- Adjust consistency and serve: Stir the soup gently until it becomes creamy. If the soup is thicker than desired, add additional chicken broth until you reach your preferred consistency. Serve hot topped with fresh parsley and accompany with a crusty loaf of bread for an inviting meal.
Notes
- Use low sodium chicken broth to control salt levels.
- Rinse the wild rice thoroughly to remove excess starch and prevent it from becoming gummy.
- Gluten-free flour can be substituted to make the soup gluten free.
- Shred chicken after it reaches at least 165°F for food safety.
- Adjust the soup thickness with more broth to your preference.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
