Description
This creamy Crockpot Chicken and Wild Rice Soup combines tender chicken, chewy wild rice, carrots, celery, herbs, and a smooth homemade broth for an easy cold-weather dinner.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts
- 4 medium carrots, sliced
- 3 celery stalks, chopped
- 1 medium yellow onion, diced
- 4 to 5 garlic cloves, minced
- 1 cup uncooked wild rice, thoroughly rinsed
- 7 cups low-sodium chicken broth, plus more as needed
- 1 bay leaf
- 1 tablespoon Italian seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon cracked black pepper
- ¼ cup all-purpose flour or gluten-free flour blend
- ½ cup half-and-half
- ½ cup whole milk
- Chopped fresh parsley, for serving
- Crusty bread or crackers, for serving
Instructions
- Rinse and drain the wild rice. Dice the onion, slice the carrots, chop the celery, and mince the garlic.
- Place the chicken breasts in the bottom of a six-quart slow cooker.
- Season the chicken with garlic, Italian seasoning, thyme, parsley, salt, and black pepper.
- Add the onion, carrots, and celery, then pour in seven cups of chicken broth.
- Add the rinsed wild rice and bay leaf.
- Cover and cook on low for six to eight hours, or until the rice is tender and the chicken reaches 165°F. Check wild rice blends after four hours.
- Remove the chicken, shred it with two forks, and return it to the slow cooker. Discard the bay leaf.
- Whisk the flour, half-and-half, and whole milk in a bowl until completely smooth.
- Slowly pour the dairy mixture into the soup while stirring.
- Cover and cook for 20 to 30 minutes, until the broth becomes creamy and lightly thickened.
- Add more broth as needed, adjust the salt and pepper, and serve with parsley and crusty bread.
Notes
- Use true wild rice or an unseasoned wild rice blend. Do not use instant rice, parboiled rice, or a boxed seasoned rice mix.
- Cook on low for the most consistent rice and chicken texture.
- The soup thickens as it rests because the rice continues absorbing broth.
- Store refrigerated leftovers in an airtight container for up to four days.
- Add broth or milk while reheating to restore the creamy consistency.
- Cooked rotisserie chicken may replace raw chicken. Add three to four cups during the final 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Sugar: 4
- Sodium: 352
- Fat: 6
- Saturated Fat: 2
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 3
- Protein: 28
- Cholesterol: 62