Description
A hearty and comforting Crockpot Chicken Wild Rice Soup featuring tender chicken breasts, a fragrant wild rice blend, and fresh vegetables slow-cooked to perfection in a flavorful chicken bone broth. This creamy soup is thickened with a classic butter and flour roux and finished with whole milk, making it the perfect warm meal for any day.
Ingredients
Scale
Soup Base
- 12.9 ounces long grain and wild rice mix (about 3 boxes, including seasoning packets)
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- ¼ teaspoon sea salt
- â…› teaspoon ground black pepper
- 1 cup celery stalks, chopped
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
- 8 cups chicken bone broth
Thickener
- 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 wild rice mix along with its seasoning packets in the slow cooker. Add the chicken breasts, poultry seasoning, sea salt, and ground black pepper. Layer the chopped celery, diced carrots, and chopped onion evenly on top. Pour in the chicken bone broth to cover the ingredients.
- Slow Cook: Cover the slow cooker and cook on LOW for 8 hours, or until the chicken is fully cooked and the rice is tender and infused with flavor.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Set the shredded chicken aside.
- Make Thickener: In a medium saucepan, melt the butter over medium heat. Whisk in the flour continuously until the mixture becomes bubbly and forms a roux. Slowly pour in the whole milk while whisking, and cook the mixture until it thickens, about 3 minutes.
- Combine and Finish: Pour the thickened milk and butter mixture back into the slow cooker with the soup. Stir well to combine all ingredients thoroughly. Add the shredded chicken back into the slow cooker and mix to evenly distribute.
- Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately for a fulfilling and warming meal.
Notes
- For a creamier soup, substitute whole milk with half-and-half or heavy cream.
- Make sure to check the rice mix packaging for seasoning packets and include them in the slow cooker for authentic flavor.
- If you prefer, shredded cooked rotisserie chicken can be used instead of cooking chicken breasts in the slow cooker.
- Adjust seasoning to taste before serving, especially salt and pepper.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling the milk.
