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Creamy Crockpot Chicken Wild Rice Soup Recipe

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4 from 1 review

  • Author: Eve
  • Total Time: 6 hours 15 minutes
  • Yield: 8 servings
  • Diet: Low Salt

Description

This creamy crockpot chicken wild rice soup is a comforting and hearty meal perfect for any day. Featuring tender chicken breasts, wholesome wild rice, and a medley of fresh vegetables simmered to perfection in a slow cooker, this soup offers rich flavors with an easy, hands-off cooking method. Finished with a creamy blend of half-and-half and whole milk thickened with flour, it’s an ideal cozy dish to enjoy with crusty bread.

Ingredients

Protein & Dairy

  • 1 ½ lb chicken breasts
  • ½ cup half and half
  • ½ cup whole milk

Vegetables & Herbs

  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 4-5 garlic cloves, minced
  • 1 bay leaf
  • 1-1½ Tbsp Italian seasoning
  • 1 tsp dried thyme
  • 1 tsp dried parsley

Grains & Liquids

  • 7-9 cups low sodium chicken broth
  • 1 cup uncooked wild rice, rinsed

Other Ingredients

  • ¼ cup flour (gluten free flour works well)
  • ½ – 1 tsp sea salt
  • ½ tsp cracked black pepper

Instructions

  1. Prepare the Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to have all your fresh ingredients ready for the slow cooker.
  2. Layer Ingredients in Crockpot: Place the chicken breasts at the bottom of the slow cooker. Sprinkle minced garlic, Italian seasoning, thyme, dried parsley, sea salt, and cracked pepper evenly over the chicken. Add the diced onion, sliced carrots, and chopped celery on top to create layers of flavor.
  3. Add Rice and Broth: Pour in 7 to 8 cups of low sodium chicken broth, add the rinsed wild rice, and place the bay leaf into the mixture. Cover the slow cooker securely.
  4. Slow Cook the Soup: Cook on low heat for 6 to 8 hours if using only wild rice, or 4 to 6 hours for a wild rice blend, until the rice is tender and fully cooked. The chicken can be shredded any time after it reaches an internal temperature of 165°F, which typically happens around 3 hours, but it’s best to wait until the rice is soft for optimal texture.
  5. Shred the Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the soup in the crockpot.
  6. Make the Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until smooth and the flour is fully dissolved. This will be used to thicken the soup.
  7. Combine and Thicken: Slowly pour the creamy mixture into the crockpot while stirring consistently to combine. Continue stirring until the soup becomes creamy and thickened. If the soup is thicker than desired, add additional chicken broth to reach your preferred consistency.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve alongside a big crusty loaf of bread to complete this comforting meal.

Notes

  • Rinsing the wild rice removes debris and excess starch, ensuring the best texture in your soup.
  • You may adjust the amount of chicken broth based on how thick or thin you prefer your soup.
  • Using a gluten free flour makes this recipe friendly for gluten sensitive diets.
  • Feel free to substitute half and half and whole milk with dairy-free alternatives if needed, but the flavor and creaminess may be slightly different.
  • Ensure chicken reaches an internal temperature of 165°F for safety.
  • Leftovers store well in the refrigerator for up to 4 days or freeze for up to 3 months.

Find it online: https://everecipes.com/creamy-crockpot-chicken-wild-rice-soup-recipe/