Creamy Crockpot Chicken Wild Rice Soup
why make this recipe
Creamy Crockpot Chicken Wild Rice Soup is a comforting dish that brings warmth and flavor to any mealtime. It’s perfect for busy days, as you can prepare it in the morning and let the slow cooker do the work. The combination of tender chicken, hearty wild rice, and fresh vegetables creates a filling meal that everyone will love. With creamy elements that make the soup rich and flavorful, this recipe is an easy way to impress family and friends.
how to make Creamy Crockpot Chicken Wild Rice Soup
Ingredients:
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8-10 cups chicken broth (I use low sodium broth)
- 1 cup uncooked wild rice* (rinsed, not a boxed mix like rice-a-roni!)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour (gluten-free will work as well)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Directions:
- Dice the onion, chop the carrots, celery, and mince the garlic.
- Lay the chicken at the bottom of the slow cooker and top it with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper.
- Add the onion, carrots, and celery on top.
- Pour in 8 cups of broth, add the uncooked rice, and place the bay leaf in the mixture. Cover the slow cooker.
- Cook on low for 6-8 hours, or until the rice is cooked and soft.
- Once the chicken reaches 165°F, remove it, shred it, and then add it back into the soup.
- After adding the chicken back in, whisk together the flour, half and half, and milk until the flour is completely dissolved. Slowly pour this mixture into the soup and stir to combine until the soup is creamy. If the soup seems too thick, add more broth until you reach the desired consistency.
- Serve with a big crusty loaf of bread and some fresh parsley on top!
how to serve Creamy Crockpot Chicken Wild Rice Soup
Serve this delicious soup hot in bowls, garnished with fresh parsley. Pair it with a crusty loaf of bread for a hearty meal. It’s perfect for lunch or dinner, and guests will enjoy digging in.
how to store Creamy Crockpot Chicken Wild Rice Soup
To store any leftover soup, let it cool completely. Transfer it to an airtight container and keep it in the refrigerator. It will stay fresh for about 3-4 days. You can also freeze the soup in freezer-safe containers for up to three months. When ready to eat, thaw it in the refrigerator overnight, then heat on the stove or in the microwave until warm.
tips to make Creamy Crockpot Chicken Wild Rice Soup
- Make sure to rinse the wild rice before adding it to the soup. This helps remove any dirt and excess starch.
- Adjust the seasoning to your taste. You can add more thyme or Italian seasoning if you like a bolder flavor.
- If you have leftover cooked chicken, you can use that instead of raw chicken breast, adding it in for the last hour of cooking.
variation
You can customize this soup by adding other vegetables like peas or mushrooms. If you prefer a dairy-free option, you can substitute the half and half and whole milk with coconut milk or almond milk.
FAQs
Can I use brown rice instead of wild rice?
While you can use brown rice, it has different cooking times. Make sure to adjust the cooking time according to the rice you choose.
Can I add other proteins, like sausage?
Yes! Adding cooked sausage can give it a nice flavor. Just mix it in during the last hour of cooking.
What if the soup is too thick?
If the soup becomes too thick, simply add more chicken broth until you reach your desired consistency.
Creamy Crockpot Chicken Wild Rice Soup
Ingredients
Method
- Dice the onion, chop the carrots, celery, and mince the garlic.
- Lay the chicken at the bottom of the slow cooker and top it with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper.
- Add the onion, carrots, and celery on top.
- Pour in 8 cups of broth, add the uncooked rice, and place the bay leaf in the mixture. Cover the slow cooker.
- Cook on low for 6-8 hours, or until the rice is cooked and soft.
- Once the chicken reaches 165°F, remove it, shred it, and then add it back into the soup.
- After adding the chicken back in, whisk together the flour, half and half, and milk until the flour is completely dissolved.
- Slowly pour this mixture into the soup and stir to combine until the soup is creamy. If the soup seems too thick, add more broth until you reach the desired consistency.