Go Back
–+ servings

Easy Cozy Crockpot Creamy Chicken & Wild Rice Soup

This comforting crockpot soup combines tender shredded chicken, hearty wild rice, and a rich creamy broth for an effortless, family-friendly meal perfect for chilly days.
No ratings yet
Print Pin
Course: Soup
Servings: 6

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 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 
  • Shred the Chicken
    Remove the chicken from the slow cooker, shred it with two forks, and return it to the soup.
  • 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.
  • Let It Thicken & Serve
    Allow 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.