Description

This Crockpot Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for cozy meals. Made with tender chicken, a nutritious wild rice blend, and a creamy broth thickened with a butter-flour roux, this soup combines fresh vegetables, herbs, and dairy for an ultimate slow-cooked delight. Ideal for chilly days, it’s easy to prepare and ensures a warming, flavorful experience with minimal hands-on time.

Ingredients

Scale

Soup Base Ingredients

1 pound boneless, skinless chicken breasts or thighs
3/4 cup uncooked wild rice blend, rinsed
1 small onion, diced
3 medium carrots, peeled and sliced
2 celery stalks, sliced
3 garlic cloves, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary

Creamy Mixture

1 cup milk
1 cup heavy cream or half-and-half
1/4 cup all-purpose flour
2 tablespoons butter

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Instructions

Add Ingredients to Crockpot: Place the chicken, wild rice, diced onion, sliced carrots, celery, minced garlic, chicken broth, thyme, salt, pepper, and rosemary into the crockpot. Stir all the ingredients gently to combine evenly.
Cook the Soup: Cover the crockpot and cook the mixture on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the wild rice is tender and the chicken is fully cooked through.
Shred the Chicken: About 30 minutes before serving, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces and return the shredded chicken back into the crockpot.
Prepare Creamy Roux: In a small saucepan, melt the butter over medium heat. Gradually whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
Thicken the Cream Mixture: Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Keep stirring and cook for about 3 to 4 minutes until the mixture thickens into a creamy consistency.
Combine and Finish Cooking: Pour the thickened cream mixture into the crockpot and stir well to combine everything. Cover and cook the soup for an additional 15 to 20 minutes until it becomes thick and creamy throughout.
Season and Serve: Taste the soup and adjust seasoning as needed. Serve hot for a delicious hearty meal.

Notes

For a lighter version, substitute the heavy cream with plain Greek yogurt or use all milk.
This soup freezes well; however, it may thicken when reheated. Add a splash of chicken broth to thin it to your desired consistency.
To reduce cooking time, use cooked rotisserie chicken instead of raw chicken breasts or thighs.
Use gluten-free all-purpose flour if you require the recipe to be gluten-free.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American