Prep Time 15 mins
Cook Time 4 hrs
Rest Time 5 mins
Total Time 4 hrs 20 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Cooking Temp: 90  C
Servings: 6
Best Season: Fall, Winter
Description

This hearty and comforting Crockpot Chicken and Wild Rice Soup is the perfect blend of tender chicken, nutty wild rice, and a creamy, flavorful broth. It’s a hands-off, slow-cooked meal that’s perfect for busy weekdays, meal prep, or cozy evenings at home. Packed with protein, fiber, and essential nutrients, this dish is both healthy and satisfying.

Ingredients
    For the Soup Base:
  • 1 lb boneless, skinless chicken breasts or thighs
  • 1 cup wild rice, rinsed
  • 1 small onion, diced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp black pepper
  • 1/2 tsp salt (adjust to taste)
  • 1 bay leaf
    • For the Creamy Finish:
  • 1 cup whole milk or heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1/2 cup grated Parmesan cheese (optional)
Instructions
    Prep the Ingredients
  1. 1
    Dice the onion, carrots, and celery. Mince the garlic and rinse the wild rice under cold water.
    2. Load the Crockpot
  2. 2
    Place the chicken breasts, wild rice, onion, carrots, celery, garlic, and seasonings into the crockpot. Pour in the chicken broth and add the bay leaf.
    3. Slow Cook
  3. 3
    Cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and rice is tender.
    4. Shred the Chicken
  4. 4
    Remove the cooked chicken, shred it using two forks, and return it to the crockpot.
    5. Make the Creamy Base
  5. 5
    In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes until golden. Slowly whisk in milk or cream until smooth and thickened.
    6. Combine and Serve
  6. 6
    Stir the creamy mixture into the crockpot along with Parmesan cheese (if using). Let the soup rest for 5 minutes before serving. Remove the bay leaf and adjust seasoning if needed.
Note
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months.
  • Reheating: Warm on the stovetop over low heat, adding extra broth or milk if needed.
  • Variations: Swap chicken for turkey, use coconut milk for a dairy-free version, or add mushrooms for extra umami.
  • Make it Thicker: Add an extra tablespoon of flour for a creamier consistency.
Keywords: slow cooker, healthy, easy, creamy, comfort food
Read it online: https://petitepanini.com/recipe/crockpot-chicken-and-wild-rice-soup/