introduction
There’s something immensely comforting about a warm bowl of soup on a chilly day. I still remember the first time I tasted creamy chicken wild rice soup during a family gathering. The rich aroma filled the kitchen, drawing everyone together, and when I took that first spoonful, it felt like a warm hug. This recipe matters to me because it brings together simple ingredients and transforms them into a nourishing meal that evokes memories of cozy evenings spent with loved ones. What’s special about this creamy crockpot chicken wild rice soup is how easily you can prepare it in a slow cooker, allowing the flavors to meld beautifully while you go about your day.
why make this recipe
This recipe is perfect for those busy days when you want a hearty meal without spending hours in the kitchen. The slow cooker does all the work for you, infusing the chicken and wild rice with rich, savory flavors. Plus, it’s a wholesome dish packed with protein and veggies, making it both satisfying and nutritious. Whether you’re cooking for family or hosting friends, this soup creates a warm and inviting atmosphere that everyone can enjoy.
how to make Creamy Crockpot Chicken Wild Rice Soup
Ingredients:
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8-10 cups chicken broth (I use low sodium broth)
- 1 cup uncooked wild rice* (rinsed, not a boxed mix like rice-a-roni!)
- 4 garlic cloves
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour (gluten free will work as well)
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Directions:
- Dice the onion, chop the carrots and celery, and mince the garlic.
- Lay the chicken at the bottom of the slow cooker. Top with garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper.
- Add the onion, carrot, and celery on top.
- Pour in 8 cups of broth, add the uncooked rice and bay leaf, and cover the slow cooker.
- Cook on low for 6-8 hours, or until the rice is cooked and soft.
- Once the chicken reaches 165°F, remove it, shred it, and then add it back into the soup.
- After adding the chicken, whisk together the flour, milk, and half and half until the flour is completely dissolved. Slowly pour this mixture into the soup, stirring to combine until creamy. If the soup seems too thick, add more broth to reach your desired consistency.
- Serve with a big crusty loaf of bread and some fresh parsley on top!
how to serve Creamy Crockpot Chicken Wild Rice Soup
Serve this delicious soup hot, garnished with fresh parsley for a pop of color. Pair it with a hearty loaf of crusty bread or a simple salad for a complete meal. It’s a soul-warming dish that’s sure to please everyone at the table.
how to store Creamy Crockpot Chicken Wild Rice Soup
Let the soup cool down to room temperature, then transfer it to an airtight container. You can store it in the refrigerator for up to 3-4 days. If you want to keep it longer, consider freezing it in portions. Just make sure to leave some space in the container, as soup expands when frozen.
tips to make Creamy Crockpot Chicken Wild Rice Soup
- Rinse the wild rice before adding it to remove any debris and impurities.
- If you want to add more veggies, consider adding spinach or kale during the last 30 minutes of cooking.
- For a bit more flavor, try adding a splash of lemon juice before serving.
variation
You can easily modify this recipe to suit your tastes. For example, if you prefer a lighter option, you can use all low-fat dairy in place of half and half. You can also swap the chicken for turkey or leave out the meat entirely for a vegetarian version by using vegetable broth and adding more vegetables or legumes.
FAQs
Can I use cooked chicken instead of raw chicken?
Yes, you can add cooked chicken into the soup during the last hour of cooking, just enough time for the flavors to meld.
Is there a gluten-free version of this soup?
Absolutely! Simply use gluten-free flour and ensure your chicken broth is gluten-free.
How can I make this soup spicier?
If you like heat, add a pinch of red pepper flakes or some diced jalapeños to the slow cooker along with the other ingredients.
Creamy Crockpot Chicken Wild Rice Soup
Ingredients
Main Ingredients
- 1.5 lbs chicken breasts
- 4 pieces carrots, sliced
- 3 pieces celery stalks, chopped
- 1 piece onion, diced
- 8-10 cups chicken broth low sodium broth recommended
- 1 cup uncooked wild rice, rinsed not a boxed mix
- 4 cloves garlic, minced
- 1 piece bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- 0.25 cup flour gluten free will work as well
- 0.5 cup half and half
- 0.5 cup whole milk
- 0.5 tsp sea salt
- 0.5 tsp cracked pepper
Method
Preparation
- Dice the onion, chop the carrots and celery, and mince the garlic.
- Lay the chicken at the bottom of the slow cooker. Top with garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper.
- Add the onion, carrot, and celery on top.
- Pour in 8 cups of broth, add the uncooked rice and bay leaf, and cover the slow cooker.
Cooking
- Cook on low for 6-8 hours, or until the rice is cooked and soft.
- Once the chicken reaches 165°F, remove it, shred it, and then add it back into the soup.
- After adding the chicken, whisk together the flour, milk, and half and half until the flour is completely dissolved.
- Slowly pour this mixture into the soup, stirring to combine until creamy. If the soup seems too thick, add more broth to reach your desired consistency.
Serving
- Serve with a big crusty loaf of bread and some fresh parsley on top!