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Creamy Crockpot Chicken Wild Rice Soup Recipe

Creamy Crockpot Chicken Wild Rice Soup Recipe
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★★★★★

4.9 from 23 reviews

This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty meal perfect for chilly days. Made with tender chicken breasts, nutrient-rich wild rice, fresh vegetables, and a creamy broth, it simmers all day in the slow cooker for an easy, hands-off dinner. Packed with Italian seasoning and herbs, this soup is flavorful, wholesome, and perfect served with crusty bread for a satisfying bowl of cozy goodness.

Ingredients

Scale

Proteins

  • 1 ½ lb chicken breasts

Vegetables

  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 4 garlic cloves, minced

Liquids & Broth

  • 8–10 cups low sodium chicken broth
  • ½ cup half and half
  • ½ cup whole milk

Grains

  • 1 cup wild rice (uncooked, not boxed mix)

Seasonings & Others

  • 1 bay leaf
  • 1 tablespoon Italian seasoning
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ¼ cup all-purpose flour (or gluten-free flour)
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper

Instructions

  1. Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic to get all the fresh ingredients ready for the soup base.
  2. Layer Ingredients in Crockpot: Place the raw chicken breasts at the bottom of the slow cooker. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the diced onion, sliced carrots, and chopped celery on top.
  3. Add Broth and Rice: Pour in 8 cups of the low sodium chicken broth, add the uncooked wild rice, and place a bay leaf into the mix. Cover the slow cooker with its lid.
  4. Cook Soup: Set the slow cooker to low and cook for 6 to 8 hours, or until the wild rice is tender and cooked through and the chicken reaches an internal temperature of 165°F.
  5. Shred Chicken: Remove the chicken breasts from the slow cooker carefully. Shred the chicken using two forks and return the shredded chicken back into the soup.
  6. Make Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is completely dissolved and the mixture is smooth.
  7. Thicken the Soup: Slowly pour the creamy flour mixture into the crockpot and stir gently to combine. Allow the soup to thicken and become creamy. If the soup appears too thick, add additional broth to reach your desired consistency.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve warm with a crusty loaf of bread for a delicious, hearty meal.

Notes

  • Use low sodium chicken broth to better control the saltiness of the soup.
  • Wild rice may take longer to cook than other rice varieties; ensure it is fully cooked and soft before serving.
  • If you prefer a thicker soup, add more flour to the cream mixture, but whisk thoroughly to avoid lumps.
  • For a dairy-free version, substitute half and half and whole milk with coconut milk or other plant-based milk alternatives and use a suitable thickener.
  • Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
  • Make sure the chicken is fully cooked to 165°F for food safety.

Nutrition

Keywords: chicken wild rice soup, crockpot soup recipe, slow cooker chicken soup, creamy chicken soup, easy dinner soup, comforting soup recipe

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