Crock Pot Chicken and Wild Rice Soup
A hearty and comforting soup featuring tender chicken, earthy wild rice, and a medley of vegetables in a rich, creamy broth.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 6 cups chicken broth Use high-quality broth for best flavor.
- 1 cup uncooked wild rice Adds a wonderful nutty flavor and texture.
- 3 cloves garlic (minced)
- 1 small white onion (diced)
- 3 carrots (peeled and diced)
- 3 stalks celery (diced)
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 pieces bay leaves
- 0.25 cup salted butter
- 3 tablespoons all-purpose flour Can be substituted for gluten-free flour.
- 1 cup milk Use non-dairy substitute for a vegan option.
- 1 cup heavy whipping cream Can use half and half as an alternative.
- 1 tablespoon chopped fresh parsley for garnish
Instructions
Preparation
- Season the chicken breasts with salt and pepper, coating each piece well.
- Place the seasoned chicken into your large 7-quart crock pot.
- Add the chicken broth and uncooked wild rice to the crock pot.
- Incorporate the minced garlic, diced onion, peeled and diced carrots, and diced celery.
- Sprinkle in the dried thyme, rosemary, and add the bay leaves.
- Adjust seasoning with more salt and pepper if needed.
Cooking
- Cover the crock pot and cook on low heat for 6 to 8 hours or high for about 4 hours.
- Once cooked, carefully remove the chicken and shred it into bite-sized pieces using two forks.
Creamy Mixture
- In a medium saucepan, melt salted butter over medium heat.
- Whisk in the all-purpose flour until lightly golden brown, about 30 seconds.
- Gradually whisk in the milk and heavy whipping cream, stirring continuously until thickened, about 5 minutes.
- Stir this creamy mixture back into the crock pot with the shredded chicken.
- If the soup is too thick, add additional milk until desired consistency is reached.
Serving
- Ladle the soup into warm bowls and garnish with freshly chopped parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. It can also be frozen for up to 3 months. Adjust thickness by cooking longer or adding more liquid as needed. Grilling or searing the chicken before cooking enhances the flavor.