Creamy Crockpot Chicken Wild Rice Soup
A comforting and flavorful chicken and wild rice soup that's incredibly easy to make in your slow cooker. Perfect for a chilly evening!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup uncooked wild rice blend
- 4 cups chicken broth
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 0.5 cup butter
- 0.5 cup all-purpose flour
- 2 cups milk whole milk recommended
- 0.5 cup heavy cream
- 0.25 teaspoon black pepper
- 1 teaspoon dried thyme
- 0.5 teaspoon salt or to taste
Instructions
Preparation Steps
- Place chicken breasts, wild rice blend, chicken broth, celery, carrots, and onion in a slow cooker.
- Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through.
- Remove chicken from the slow cooker and shred it with two forks. Set aside.
- In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- Stir in heavy cream, black pepper, thyme, and salt.
- Pour the cream sauce into the slow cooker with the chicken and vegetables. Add the shredded chicken back into the pot.
- Stir to combine and cook on low for another 30 minutes, or until heated through and the soup has thickened.
- Taste and adjust seasoning if needed. Serve hot.
Notes
For a thicker soup, you can reduce the liquid slightly or add a cornstarch slurry at the end. Garnish with fresh parsley for an extra touch.