This creamy, hearty chicken and wild rice soup is the perfect comforting meal for a chilly day.
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Why You’ll Love It:
- Effortless & Hands-Off – Just add everything to the slow cooker and let it do the work.
- Comforting & Hearty – Creamy, rich, and full of satisfying flavors.
- Family-Friendly – A hit with adults and kids alike (even picky eaters!).
- Perfect for Meal Prep – Stays great in the fridge and freezer.
Ingredients:
Base Ingredients:
- 450g boneless, skinless chicken breasts (or thighs)
- 160g wild rice blend (uncooked)
- 1 medium onion, diced
- 3 carrots, chopped
- 3 celery stalks, chopped
- cloves garlic, minced
- 1L low-sodium chicken broth (more if needed)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
For Creaminess:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 cup heavy cream (or half-and-half)
To Serve:
- Fresh parsley for garnish (optional)
- Crusty sourdough bread
Instructions:
1 Add Ingredients to the Slow Cooker:
Place the chicken, wild rice, onion, carrots, celery, garlic, broth, and seasonings into the slow cooker. Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until the chicken is tender and the rice is fully cooked.
2 Shred the Chicken:
Remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
3 Make a Creamy Roux:
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, cooking until the mixture thickens. Pour it into the slow cooker along with the heavy cream, stirring well to combine
5 Let It Thicken & Serve:
FAQS:
What size crockpot should I use?
This recipe is designed for a 6-quart (5.7 liters) crockpot, providing the perfect balance of ingredients without overfilling. If you are using a 4-quart (3.8 liters) crockpot, reduce the ingredients by about 25-30% to ensure everything cooks evenly. For a 3-quart (2.8 liters) crockpot, it’s best to halve the recipe to prevent overflow while still maintaining the right consistency.
Do I need to chop the chicken before cooking?
No, there’s no need to chop the chicken before cooking. Simply place whole boneless, skinless chicken breasts or thighs into the crockpot. As the soup cooks, the chicken will become tender and easy to shred. Once fully cooked, use two forks to shred the chicken directly in the pot before serving. This method helps retain moisture and creates a better texture in the soup.
Easy Cozy Crockpot Creamy Chicken & Wild Rice Soup
Ingredients
Base Ingredients:
- 450 g boneless, skinless chicken breasts
- 160 g 160g wild rice blend (uncooked)
- 1 medium onion diced
- 3 carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
- 1 liter low-sodium chicken broth (more if needed)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
For Creaminess:
- 2 tbsp butter
- 2 tbsp flour
- 1 cup milk
- 1 cup milk
- 1 cup heavy cream (or half-and-half)
To Serve:
- Fresh parsley for garnish (optional)
- Crusty sourdough bread
Instructions
- Add Ingredients to the Slow CookerPlace the chicken, wild rice, onion, carrots, celery, garlic, broth, and seasonings into the slow cooker. Cover and cook on LOW for 7-8 hours or
- Shred the ChickenRemove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
- Make a Creamy RouxIn a small saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually whisk in the milk, cooking until the mixture thickens. Pour it into the slow cooker along with the heavy cream, stirring well to combine.
- Let It Thicken & ServeAllow the soup to cook for another 15-20 minutes on LOW to let the flavors meld. Serve warm, garnished with fresh parsley, and enjoy with a side of crusty bread.
