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Crockpot Chicken Wild Rice Soup Recipe

Crockpot Chicken Wild Rice Soup Recipe
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★★★★★

5 from 12 reviews

This Crockpot Chicken Wild Rice Soup is a comforting and hearty meal perfect for any day. Tender chicken breasts slow-cooked with nutritious wild rice, fresh vegetables, and fragrant herbs in a creamy broth create a deliciously satisfying soup. Easy to prepare and packed with flavor, this recipe makes for a wholesome family dinner, served best with crusty bread and fresh parsley.

Ingredients

Scale

Proteins and Broth

  • 1 ½ lb chicken breasts
  • 8–10 cups chicken broth, low sodium

Vegetables

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

Grains and Seasonings

  • 1 cup uncooked wild rice, rinsed (not boxed mix)
  • 1 bay leaf
  • 1 Tbsp Italian Seasoning
  • 1 tsp thyme
  • 1 tsp parsley
  • ½ tsp sea salt
  • ½ tsp cracked pepper

Dairy and Thickener

  • ¼ cup flour (gluten free works as well)
  • ½ cup half and half
  • ½ cup whole milk

Instructions

  1. Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to prepare fresh ingredients for the soup.
  2. Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Top with minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Then add the diced onion, sliced carrots, and chopped celery over the chicken.
  3. Add Broth, Rice, and Bay Leaf: Pour 8 cups of low sodium chicken broth into the slow cooker. Add the rinsed wild rice and the bay leaf to the mixture. Cover the crockpot with its lid securely.
  4. Cook the Soup: Cook on the low setting for 6 to 8 hours, or until the wild rice is tender and fully cooked. The soup will be flavorful and vegetables softened through slow cooking.
  5. Shred the Chicken: When the chicken reaches an internal temperature of 165°F, remove it from the slow cooker. Shred the chicken into bite-sized pieces using two forks, then return it to the soup in the crockpot.
  6. Make Creamy Base: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is completely dissolved and mixture is smooth.
  7. Combine and Thicken: Slowly pour the milk and flour mixture into the slow cooker while stirring continuously. Stir until the soup becomes creamy and thickened. If the soup appears too thick, add more chicken broth until the desired consistency is reached.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve immediately with a crusty loaf of bread for a satisfying meal.

Notes

  • Use low sodium chicken broth to control the salt content.
  • Rinsing the wild rice helps remove excess starch and improves texture.
  • Make sure chicken reaches 165°F for food safety before shredding.
  • You can substitute half and half with heavy cream for a richer soup or with whole milk for lighter creaminess.
  • Adjust thickness by adding more broth if necessary after adding the creamy mixture.
  • Gluten-free flour can be used to make this recipe gluten free.
  • Leftovers keep well refrigerated for 3-4 days or freeze for up to 3 months.
  • For a thicker soup, reduce the broth slightly or increase the flour amount.

Nutrition

Keywords: Crockpot chicken soup, wild rice soup, slow cooker soup, creamy chicken soup, healthy chicken soup, easy crockpot recipes

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