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Creamy Crockpot Chicken & Wild Rice Soup: Easy Dinner

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This creamy crockpot chicken and wild rice soup is a comforting, set-it-and-forget-it meal that tastes like a hug in a bowl. With tender chicken, nutty wild rice, and a velvety cream base, it’s perfect for busy weeknights or feeding a crowd.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • 1 cup uncooked wild rice
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • Fresh parsley for garnish (optional)

Instructions

  1. In a large skillet over medium heat, melt the butter. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until the onions are translucent and the carrots start to soften. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Sprinkle the flour over the cooked vegetables. Stir constantly for 2 minutes until the flour is fully incorporated and turns a light golden color.
  3. Slowly pour in about 1 cup of the chicken broth, stirring constantly to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until it thickens slightly, then remove from heat.
  4. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Pour the remaining 5 cups of chicken broth over the chicken. Add the vegetable and flour mixture, the uncooked wild rice, dried thyme, dried rosemary, bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir everything together gently.
  5. Cover the crockpot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the chicken is tender enough to shred easily and the wild rice is cooked but still has a slight chew.
  6. Remove the chicken breasts from the crockpot and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves from the soup.
  7. Return the shredded chicken to the crockpot. Pour in the heavy cream and stir gently to combine. Let the soup cook for another 15-20 minutes on LOW to heat through and thicken slightly. Do not boil the soup after adding the cream.
  8. Taste and adjust seasoning with additional salt and pepper if needed.
  9. Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a side salad.

Notes

Don’t skip the roux—it gives the soup its velvety body. Add the cream at the very end to prevent curdling. Wild rice can go from perfect to mushy, so check it at the 5.5-hour mark on low. Season in layers: add salt at the beginning and adjust at the end. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: creamy chicken soup, wild rice soup, crockpot soup, slow cooker soup, chicken and rice soup, comfort food, easy dinner

Find it online: https://goldensimmer.com/creamy-crockpot-chicken-and-wild-rice-soup-easy-dinner/