Description
This creamy Crockpot Chicken and Wild Rice Soup offers a hearty blend of tender chicken breast, wild rice, and fresh vegetables simmered in savory herbs and spices. Perfectly cooked in a slow cooker, this comforting soup features the richness of half and half combined with whole milk, creating a luscious texture ideal for cozying up during chilly weather.
Ingredients
Main Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8-10 cups chicken broth, low sodium preferred
- 1 cup uncooked wild rice, rinsed (not a boxed mix)
- 4 garlic cloves, minced
Herbs and Spices
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked pepper
Dairy and Thickening Agent
- ¼ cup all-purpose flour (gluten-free flour works as well)
- ½ cup half and half
- ½ cup whole milk
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to prepare fresh ingredients for the soup base.
- Layer Ingredients in Crockpot: Place chicken breasts at the bottom of the slow cooker. Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper evenly over the chicken. Add the diced onion, sliced carrots, and chopped celery on top.
- Add Broth and Rice: Pour in 8 cups of low sodium chicken broth, add rinsed uncooked wild rice, and drop in the bay leaf. Cover with the lid securely.
- Cook Soup: Set slow cooker to low and cook for 6 to 8 hours or until the wild rice is fully cooked and tender.
- Shred Chicken: Check the chicken’s internal temperature to ensure it has reached 165°F for food safety. Remove the chicken breasts from the pot, shred them using forks, and return the shredded chicken back into the soup.
- Make Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved and smooth.
- Thicken the Soup: Gradually pour the creamy mixture into the crockpot while stirring the soup continuously. Continue stirring until the soup thickens and achieves a creamy consistency. If the soup becomes too thick, add more chicken broth incrementally to reach your desired thickness.
- Serve: Ladle the creamy chicken and wild rice soup into bowls. Garnish with fresh parsley if desired and serve immediately with a crusty loaf of bread for dipping and enjoying.
Notes
- Use low sodium chicken broth to control the salt content and adjust seasoning at the end as needed.
- Rinse wild rice thoroughly to remove any impurities before adding to the soup.
- Cook on low for best texture; cooking on high may overcook the vegetables or rice.
- For gluten-free version, substitute flour with a gluten-free all-purpose flour blend.
- If you prefer a thicker soup, add more flour or reduce the amount of added broth.
- Leftover soup refrigerates well up to 3 days and the flavors intensify as it rests.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
