Creamy Chicken Wild Rice Soup (Crockpot)
A comforting and creamy chicken wild rice soup made effortlessly in the crockpot. Tender chicken, nutty wild rice, and vegetables simmer together in a rich, creamy broth for a perfect hearty meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6
Ingredients
1 cup wild rice, rinsed
1 pound boneless, skinless chicken breasts
1 medium onion, diced
3 medium carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon black pepper
1/2 teaspoon salt
1 cup heavy cream
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
Instructions
Add the rinsed wild rice, chicken breasts, diced onion, diced carrots, diced celery, minced garlic, chicken broth, dried thyme, dried parsley, black pepper, and salt into the crockpot.
Cover and cook on low for 6 hours, or until the chicken is cooked through and the wild rice is tender.
Remove the chicken breasts from the crockpot and shred them using two forks. Set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly, to form a roux.
Gradually whisk in 1 cup of the hot soup broth from the crockpot into the roux, stirring constantly until the mixture thickens and is smooth.
Pour the thickened mixture back into the crockpot and stir to combine.
Stir in the heavy cream and shredded chicken into the crockpot. Mix well.
Cover and cook on low for an additional 30 minutes to allow the soup to thicken and flavors to meld.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.