Crockpot Chicken Wild Rice Soup
This hearty Crockpot Chicken Wild Rice Soup combines tender shredded chicken, nutty wild rice, and colorful vegetables in a luxuriously creamy broth. It's the ultimate comfort food that practically makes itself—just add everything to your slow cooker and come home to a restaurant-quality meal that fills your kitchen with an incredible aroma.
Equipment
- 6-quart slow cooker with lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Medium saucepan for making the roux
- Whisk
- Wooden spoon or silicone spatula
- Two forks for shredding chicken
- Ladle for serving
Ingredients
- 1.5 lbs boneless, skinless chicken breasts 680g
- 1 cup wild rice blend about 185g, rinsed
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 medium carrots about 1.5 cups or 180g, peeled and diced
- 3 stalks celery about 1 cup or 120g, diced
- 3 cloves garlic minced
- 8 cups chicken broth 1.9 liters
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt or to taste
For the Creamy Base
- 1/2 cup unsalted butter 113g
- 1/2 cup all-purpose flour 60g
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
For Garnish
- fresh parsley optional, chopped
Instructions
- Dice onion, carrots, and celery into uniform pieces. Mince garlic, pat chicken dry with paper towels, and rinse wild rice under cold water until water runs clear.
- Place onion, carrots, celery, garlic, wild rice, and chicken breasts in slow cooker. Add bay leaves, thyme, parsley, garlic powder, onion powder, pepper, and salt, then pour chicken broth over everything and stir gently.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken reaches 165°F and rice is tender. Avoid lifting lid during cooking.
- Remove chicken breasts with tongs, place on cutting board, and shred into bite-sized pieces using two forks. Remove and discard bay leaves from slow cooker.
- In a medium saucepan over medium heat, melt butter completely. Add flour and whisk constantly for 2-3 minutes until smooth and lightly golden.
- Slowly pour milk into roux while whisking constantly, then add heavy cream and whisk until combined. Cook for 3-5 minutes, whisking frequently, until mixture thickens and coats the back of a spoon.
- Slowly pour creamy mixture into slow cooker while stirring constantly. Add shredded chicken back in and stir thoroughly to combine. Let sit on WARM for 10-15 minutes, then taste and adjust seasoning.
- Ladle hot soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately.
Notes
- Rinsing the wild rice removes excess starch and prevents the soup from becoming gummy.
- Chicken thighs can be substituted for breasts for more flavor and moisture during long cooking times.
- For a thicker soup, use less milk when making the creamy base. For thinner soup, add more broth or milk at the end.
- The soup will thicken as it sits because the rice continues to absorb liquid. Thin with additional broth or milk when reheating.
- Make the roux on the stovetop rather than in the slow cooker to ensure a smooth, lump-free creamy base.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a dairy-free version, substitute coconut milk for dairy milk and cream, and use olive oil instead of butter in the roux.
- Add 8 oz sliced mushrooms with the vegetables for extra depth of flavor and texture.
- This soup tastes even better the next day as the flavors meld together in the refrigerator.
- Cut vegetables into uniform pieces to ensure even cooking throughout the long slow cooker time.
Nutrition
Serving: 1BowlCalories: 385kcalCarbohydrates: 32gProtein: 28gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 95mgSodium: 890mgPotassium: 620mgFiber: 3gSugar: 6gVitamin A: 85IUVitamin C: 8mgCalcium: 12mgIron: 10mg
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