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Crockpot Chicken Wild Rice Soup Recipe

Crockpot Chicken Wild Rice Soup Recipe
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★★★★★

5.3 from 24 reviews

A comforting and hearty Crockpot Chicken Wild Rice Soup featuring tender chicken breasts, fresh vegetables, and nutty wild rice slow-cooked to perfection in a savory broth. Creamy and satisfying, this soup is perfect for meal prep or cozy dinners, delivering rich flavors with a hint of Italian herbs and a creamy finish.

Ingredients

Scale

Meat

  • 1 ½ lb chicken breasts

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

Grains & Liquids

  • 8–10 cups low sodium chicken broth
  • 1 cup wild rice (not boxed mixes)
  • ½ cup whole milk
  • ½ cup half and half

Other

  • ¼ cup flour (gluten free flour works well too)
  • ½ tsp sea salt
  • ½ tsp cracked black pepper

Instructions

  1. Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic to ensure all vegetables are ready for layering in the slow cooker.
  2. Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the crockpot. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper evenly over the chicken. Then, add the diced onion, sliced carrots, and chopped celery on top.
  3. Add Broth, Rice, and Bay Leaf: Pour in 8 cups of low sodium chicken broth followed by the uncooked wild rice and add the bay leaf. Cover the slow cooker with a lid.
  4. Cook Soup: Set the crockpot to low and cook for 6-8 hours until the wild rice is tender and the chicken is cooked through, reaching an internal temperature of 165°F.
  5. Shred Chicken: Remove the chicken breasts from the slow cooker once fully cooked. Shred them using two forks and return the shredded chicken back into the soup.
  6. Make Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved with no lumps.
  7. Thicken Soup: Gradually pour the creamy mixture into the slow cooker, stirring continuously to combine. Continue stirring until the soup becomes creamy and thickens. If the soup is too thick, add more broth until the desired consistency is achieved.
  8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread for a complete, comforting meal.

Notes

  • Cooking on low heat yields the best results and prevents overcooking. Cooking on high is possible but requires careful timing and monitoring, usually 2-4 hours.
  • Leftover soup tastes even better the next day, making it perfect for meal prep and easy reheating.
  • If short on time, use a rotisserie chicken shredded and sauté the vegetables on the stove, then combine and heat in the slow cooker on high for a couple of hours.
  • Using gluten-free flour allows this recipe to be adapted for gluten-intolerant diets.

Nutrition

Keywords: chicken wild rice soup, crockpot soup, slow cooker chicken soup, creamy chicken soup, wild rice recipe, comfort food, gluten free soup

Find it online: https://hannahdelgado.com/crockpot-chicken-wild-rice-soup-recipe/