Description
This creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Made with tender chicken breasts, wild rice, and a medley of fresh vegetables, this soup simmers slowly to develop rich flavors. The addition of half-and-half and whole milk creates a smooth, velvety texture that makes it a satisfying meal for the whole family.
Ingredients
Scale
Protein & Broth
- 1 ½ lb chicken breasts
- 8 cups chicken broth (low sodium)
Vegetables & Herbs
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked pepper
Grains
- 1 cup uncooked wild rice, rinsed
Thickening & Dairy
- ¼ cup flour
- ½ cup half-and-half
- ½ cup whole milk
Instructions
- Prepare Ingredients: Chop the carrots, celery, and onion, and mince the garlic cloves thoroughly to ensure even cooking and flavor release.
- Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the chopped vegetables and minced garlic on top.
- Add Liquids and Rice: Pour the low sodium chicken broth over the layered ingredients. Rinse the wild rice thoroughly and add it to the slow cooker along with the bay leaf to infuse more aroma.
- Slow Cook: Cook the mixture on the low heat setting for 6 to 8 hours. This slow process softens the rice and ensures the chicken reaches an internal temperature of 165°F, making it safe to eat and tender.
- Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them into bite-sized pieces. Return the shredded chicken back into the soup to distribute evenly.
- Make Creamy Mixture: In a separate bowl, whisk together the flour, half-and-half, and whole milk until the mixture is completely smooth, free of lumps.
- Thicken Soup: Gradually stir the creamy flour mixture into the soup to thicken it, stirring constantly to prevent clumping. Adjust consistency by adding more broth if the soup becomes too thick.
- Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy immediately for a comforting meal.
Notes
- Rinsing the wild rice before adding it helps remove excess starch and prevents the soup from becoming too thick.
- Using low sodium chicken broth allows you to control the saltiness of the soup better.
- For a dairy-free option, substitute half-and-half and whole milk with coconut milk or a plant-based milk of choice, but this will alter the flavor slightly.
- Adding fresh herbs like parsley at the end can enhance the aroma and brighten the flavors.
- Make sure to remove the bay leaf before eating to avoid a bitter taste.
