Creamy Crockpot Chicken Wild Rice Soup Recipe

Introduction

This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty meal perfect for chilly days. It combines tender chicken, wholesome wild rice, and fresh vegetables in a rich, creamy broth that simmers all day in your slow cooker.

Ingredients

• 1 ½ lb chicken breasts
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 8-10 cups chicken broth (low sodium recommended)
• 1 cup uncooked wild rice, rinsed (not boxed mix)
• 4 garlic cloves, minced
• 1 bay leaf
• 1 Tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp parsley
• ¼ cup flour (gluten free works well)
• ½ cup half and half
• ½ cup whole milk
• ½ tsp sea salt
• ½ tsp cracked pepper

Instructions

1. Step 1: Dice the onion, slice the carrots, chop the celery, and mince the garlic.
2. Step 2: Place the chicken breasts in the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the onion, carrot, and celery on top.
3. Step 3: Pour in 8 cups of chicken broth, add the rinsed wild rice and bay leaf, then cover the slow cooker.
4. Step 4: Cook on low for 6-8 hours, or until the rice is tender and fully cooked.
5. Step 5: Ensure the chicken has reached an internal temperature of 165°F, then remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
6. Step 6: In a separate bowl, whisk together the flour, half and half, and milk until the flour is fully dissolved. Slowly pour this mixture into the soup, stirring continuously until the soup becomes creamy. If the soup is too thick, add more broth to reach your desired consistency.
7. Step 7: Serve the soup hot with a crusty loaf of bread and garnish with fresh parsley if desired.

Tips & Variations

• For a dairy-free version, substitute half and half and milk with coconut milk or your preferred plant-based milk.
• Use gluten-free flour or cornstarch to thicken the soup if needed.
• Add mushrooms or diced potatoes for extra heartiness.
• For more flavor, sauté the onion, garlic, carrot, and celery before adding them to the slow cooker.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally to prevent separation. This soup also freezes well—freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice?

Yes, brown rice can be used but it may alter the cooking time and texture slightly. Adjust cooking time as needed and make sure the rice is fully cooked before serving.

Do I have to shred the chicken?

Shredding the chicken helps it blend better into the soup and makes for an easier eating experience, but you can also dice it if you prefer chunkier pieces.