Description
A comforting and hearty Crockpot Chicken Wild Rice Soup made with tender chicken breasts, a wholesome wild rice blend, fresh vegetables, and a creamy homemade thickener. Perfect for a cozy meal, this recipe slow cooks all the flavors together for 8 hours, delivering a rich and satisfying soup that’s easy to prepare and delicious to savor.
Ingredients
Scale
Rice and Protein
- 12.9 ounces long grain and wild rice mix (about 3 boxes)
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- ¼ teaspoon sea salt
- â…› teaspoon ground black pepper
Vegetables
- 1 cup celery stalks, chopped
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
Liquids and Thickener
- 8 cups chicken bone broth
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
Garnish
- Fresh parsley, for garnish
Instructions
- Combine Ingredients in Slow Cooker: Place the uncooked long grain and wild rice mix, including its seasoning packet, into the slow cooker. Add the raw chicken breasts, poultry seasoning, sea salt, and ground black pepper on top.
- Add Vegetables and Broth: Layer the chopped celery, diced carrots, and chopped onion evenly over the chicken and rice. Pour in 8 cups of chicken bone broth, ensuring all ingredients are submerged.
- Slow Cook: Cover the slow cooker with the lid and set it to cook on LOW for 8 hours. This allows the chicken to cook thoroughly and the rice to become tender, melding the flavors together.
- Shred Chicken: After cooking, remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Set the shredded chicken aside for later.
- Make Thickener: In a medium saucepan over medium heat, melt ½ cup of butter. Whisk in ½ cup of all-purpose flour and cook until the mixture becomes bubbly and forms a roux, about 1-2 minutes. Gradually stir in 2 cups of whole milk and continue cooking, whisking constantly, until the mixture thickens, roughly 3 minutes.
- Combine and Finish: Pour the thickened butter and milk mixture into the slow cooker with the soup. Stir well to combine all ingredients thoroughly. Return the shredded chicken to the slow cooker and mix to distribute evenly.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot for a hearty and comforting meal.
Notes
- You can substitute chicken bone broth with regular chicken broth if preferred.
- For a creamier texture, use full-fat whole milk as specified.
- Adjust seasoning with additional salt and pepper to your taste after cooking.
- This soup freezes well; store leftovers in airtight containers for up to 3 months.
- To save time, you can shred chicken using a stand mixer with a paddle attachment.
