Looking for a comforting slow cooker soup? Try this Crockpot Chicken Wild Rice Soup — an easy, hearty meal that fills the kitchen with warm, inviting aromas.
After a long day, nothing beats a steaming bowl of creamy chicken and wild rice soup. This recipe is rich, velvety, and packed with tender shredded chicken and flavorful vegetables. It’s perfect served with a slice of crusty bread for dipping.
One of the best things about this soup is how simple it is to prepare. Toss the ingredients into the crockpot in the morning, set it on low, and come home to a hot, satisfying dinner. It’s a convenient, flavorful option for busy weekdays or relaxed weekend meals.
Crockpot Chicken Wild Rice Soup
Prep Time:15 minutes
Cook Time:8 hours
Total Time:8 hours 15 minutes
Ingredients
- 1 cup dry wild rice
- 1 pound chicken breasts about 2–3 medium, depending on size
- 2/3 cup chopped celery
- 2/3 cup chopped carrots
- 2/3 cup chopped onions
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ cup butter
- ¾ cup flour
- 2 cups whole milk
- up to 2 cups additional milk or water to reach your desired consistency
Instructions
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Use a 5-quart or larger crockpot. Rinse the wild rice, then add the uncooked rice, raw chicken breasts, chopped celery, carrots, onions, chicken broth, and poultry seasoning to the crockpot. Cover and cook on low for 7–8 hours, until the chicken is cooked through and the rice is tender. There will be extra liquid — do not drain it.
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Remove the lid and shred the chicken using two forks. The meat should fall apart easily in the crockpot.
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In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture bubbles but does not brown. Gradually whisk in the whole milk until a smooth, thickened sauce forms.
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Pour the milk mixture into the crockpot and stir to combine with the rice and shredded chicken. If the soup is thicker than you prefer, add up to 2 cups additional milk or water to reach your desired consistency. Taste and adjust salt and pepper as needed.
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For a gluten-free version, substitute a gluten-free flour such as rice or corn flour for the all-purpose flour, and confirm that your broth and seasonings are gluten free.
Servings: 0
Author: Adapted from Pinch Of Yum
