Creamy Chicken Wild Rice Soup (Crockpot)
A comforting and creamy chicken wild rice soup made effortlessly in the crockpot. Tender chicken, hearty wild rice, and vegetables come together in a rich, creamy broth perfect for cozy meals.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 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 all-purpose flour
3 tablespoons unsalted butter
Instructions
Rinse the wild rice under cold water and drain.
Place the rinsed wild rice, chicken breasts, diced onion, diced carrots, diced celery, minced garlic, chicken broth, dried thyme, dried parsley, salt, and black pepper into the crockpot. Stir gently to combine.
Cover and cook on low for 5 to 6 hours, or until the wild rice is tender and the chicken is cooked through.
Remove the chicken breasts from the crockpot and place on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes until the mixture is golden and bubbly, forming a roux.
Slowly whisk in the heavy cream and continue to whisk until the mixture thickens, about 3 to 5 minutes. Remove from heat.
Return the shredded chicken to the crockpot. Stir in the cream and roux mixture until well combined.
Cover and cook on low for an additional 15 to 20 minutes to allow the soup to thicken and flavors to meld.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.