Description
This Creamy Crockpot Chicken Wild Rice Soup is a comforting, hearty dish perfect for cozy days. Made with tender chicken breasts, nutrient-rich wild rice, and a medley of vegetables, this slow cooker recipe delivers creamy, flavorful soup with minimal effort. The combination of Italian herbs and creamy dairy creates a rich yet balanced flavor that warms from the inside out.
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
Grains and Broth
- 7-9 cups low sodium chicken broth
- 1 cup uncooked wild rice, rinsed
- 1 bay leaf
Herbs and Seasonings
- 1-1½ Tbsp Italian Seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ – 1 tsp sea salt
- ½ tsp cracked black pepper
Thickening and Dairy
- ¼ cup all-purpose flour (gluten free flour can be substituted)
- 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 thoroughly to ensure even cooking and flavor distribution.
- Layer the Ingredients: Place the chicken breasts at the bottom of the crockpot. Sprinkle the minced garlic, Italian seasoning, dried thyme, dried parsley, sea salt, and cracked pepper evenly over the chicken. Then add the diced onion, sliced carrots, and chopped celery on top.
- Add Broth, Rice, and Bay Leaf: Pour in 7-8 cups of low sodium chicken broth, add the rinsed wild rice, and place the bay leaf inside the pot. Cover the crockpot with its lid securely.
- Cook Low and Slow: Cook on LOW heat for 6-8 hours if using only wild rice. For a wild rice blend, cook 4-6 hours, or until the rice is fully cooked and tender. The chicken can be shredded once its internal temperature reaches 165°F, which usually takes about 3 hours, but shredding after the rice is soft is more convenient.
- Shred Chicken and Prepare Cream Mixture: Remove the chicken breasts, shred them with forks, and then return the shredded chicken to the crockpot. Whisk together the flour, half and half, and whole milk until the mixture is smooth with no lumps.
- Thicken the Soup: Slowly pour the dairy and flour mixture into the crockpot while stirring continuously to combine. Cook for another 15-30 minutes until the soup thickens to a creamy consistency. If it becomes too thick, add more chicken broth to reach your preferred thickness.
- Serve: Ladle the hot soup into bowls. Garnish with fresh parsley and serve alongside a crusty loaf of bread for a complete and satisfying meal.
Notes
- Rinse wild rice thoroughly before using to remove excess starch and improve texture.
- Use low sodium chicken broth to control the salt level in the soup.
- Shredding the chicken early saves time but shredding after the rice is cooked yields better texture integration.
- If you prefer a thicker soup, add less broth initially and adjust after adding the cream mixture.
- You can substitute half and half with heavy cream for an even richer soup.
- For gluten-free dietary needs, substitute the flour with a gluten-free flour blend.
- Wild rice blends may vary in cooking time; check softness to avoid undercooked grains.
