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Creamy Crockpot Chicken Wild Rice Soup

A hearty and comforting slow-cooked chicken wild rice soup that combines tender chicken, nutty wild rice, and vegetables in a rich, creamy broth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1.5 lb chicken breasts can use frozen, but ensure they cook thoroughly
  • 4 pieces carrots, sliced
  • 3 stalks celery, chopped
  • 1 piece onion, diced
  • 8-10 cups chicken broth preferably low sodium
  • 1 cup uncooked wild rice make sure to rinse, avoiding boxed mixes
  • 4 cloves garlic, minced
Seasonings and dairy
  • 1 leaf bay leaf
  • 1 Tbsp Italian seasoning
  • 1 tsp thyme
  • 1 tsp parsley
  • 0.25 cup flour gluten-free options work as well
  • 0.5 cup half and half
  • 0.5 cup whole milk
  • 0.5 tsp sea salt
  • 0.5 tsp cracked pepper

Method
 

Preparation
  1. Start by dicing the onion, chopping the carrots and celery, and mincing the garlic.
  2. Lay the chicken at the bottom of your slow cooker. Top it with garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper.
  3. Add in the onion, carrots, and celery.
  4. Pour in 8 cups of broth, then add the uncooked wild rice and bay leaf. Cover and let it cook.
Cooking
  1. Set your slow cooker to low and cook for 6-8 hours, or until the rice is soft and the chicken is fully cooked (reaching 165°F).
  2. Once the chicken is done, carefully remove it, shred it, and add it back to the soup.
  3. In a separate bowl, whisk together the flour, half and half, and milk until the flour is completely dissolved.
  4. Slowly pour this mixture into the soup, stirring until it becomes creamy. If the soup is too thick, add more broth to reach your desired consistency.
  5. Serve hot with a big crusty loaf of bread and garnish with fresh parsley!

Notes

Sauté vegetables before adding them to the slow cooker for a deeper flavor. For a lighter version, replace half of the cream and milk with more broth or use a dairy substitute. Can store in the refrigerator for 3-4 days or frozen in portions for longer shelf life.