Description
This Crockpot Creamy Chicken Wild Rice Soup is a comforting and hearty dish made with tender chicken breasts, wild rice, fresh vegetables, and a rich, creamy broth. Perfect for a cozy meal, it cooks all day in a slow cooker to develop deep flavors and a satisfying texture.
Ingredients
Scale
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 3/4 cup uncooked wild rice blend, rinsed
- 1 medium yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
Cream Sauce
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Combine Ingredients: Add the chicken breasts, rinsed wild rice, chopped onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, dried rosemary, black pepper, salt, and bay leaf into a large crockpot. Ensure all ingredients are evenly distributed.
- Cook Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the wild rice is tender, which infuses the broth with rich flavor.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine evenly with the soup.
- Make Cream Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to create a roux. Gradually whisk in the heavy cream until smooth and combined into a creamy sauce.
- Thicken Soup: Pour the cream sauce into the crockpot with the soup. Stir well and cook on high for an additional 15 to 20 minutes until the soup thickens slightly, stirring occasionally.
- Final Touches: Remove the bay leaf from the soup before serving. Serve hot for a cozy, creamy chicken and wild rice experience.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream to reduce fat content.
- This recipe can be made gluten-free by using a gluten-free flour blend in place of all-purpose flour for the roux.
- Leftovers store well in the refrigerator for up to 4 days; reheat gently to maintain creaminess.
