Description
This Creamy Crockpot Chicken Wild Rice Soup is a hearty and comforting slow-cooked meal perfect for chilly days. Featuring tender chicken breasts, wholesome wild rice, fresh vegetables, and a creamy broth with Italian herbs, this soup offers a balanced and flavorful dish that’s easy to prepare and sure to please the whole family.
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 preferred)
- 1 cup uncooked wild rice, rinsed (not a wild rice blend)
Seasonings and Herbs
- 1 bay leaf
- 1-1½ Tbsp Italian Seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½-1 tsp sea salt
- ½ tsp cracked black pepper
Dairy and Thickening Agents
- ¼ cup flour (gluten free flour can be used)
- ½ cup half and half
- ½ cup whole milk
Instructions
- Prepare the Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves. This ensures all vegetables are ready to layer in the slow cooker evenly.
- Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Top the chicken with minced garlic, Italian seasoning, dried thyme, parsley, sea salt, and cracked pepper. Then add the diced onion, sliced carrots, and chopped celery on top of the seasoned chicken.
- Add Broth and Rice: Pour in 7 to 8 cups of chicken broth and add the rinsed uncooked wild rice along with a bay leaf. Cover the slow cooker with its lid securely for cooking.
- Slow Cook the Soup: Cook on LOW heat for 6-8 hours if using only wild rice, or 4-6 hours if using a wild rice blend. The soup is done when the rice is tender and the chicken reaches an internal temperature of 165°F. The chicken can be shredded anytime after 3 hours if preferred.
- Shred Chicken and Prepare Cream Mixture: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup. In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved without lumps.
- Thicken the Soup: Slowly pour the milk and flour mixture into the slow cooker while stirring continuously. Continue stirring until the soup reaches a creamy consistency. If the soup becomes too thick, add additional chicken broth to adjust the texture to your liking.
- Serve: Ladle the creamy chicken wild rice soup into bowls, optionally garnish with fresh parsley, and serve with a crusty loaf of bread for dipping and added comfort.
Notes
- Use low sodium chicken broth to better control the saltiness of the soup.
- Rinsing the wild rice ensures a cleaner flavor and removes excess starch.
- Gluten free flour works well to keep this recipe gluten friendly.
- The soup thickens as it cools; gently reheat with extra broth if too thick.
- You can substitute half and half with light cream or full-fat coconut milk for richer texture.
- Shredding the chicken early lets the flavors meld better, but it is optional.
- Adjust seasoning after adding the cream mixture to suit your taste.
