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Cozy Crockpot Chicken and Wild Rice Soup Recipe

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A creamy, hearty chicken and wild rice soup made in the slow cooker with simple, real ingredients. Perfect for cold weather, this dump-and-go recipe delivers restaurant-quality comfort with tender chicken, chewy wild rice, and a velvety broth.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 cup unsalted butter (1/2 stick)
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream (or half-and-half)
  • 2 tablespoons fresh lemon juice (from about half a lemon)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Cook the wild rice blend: In a medium saucepan, combine 1 cup wild rice blend with 2 cups water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes to 1 hour, until tender but still chewy. Drain any excess water and set aside.
  2. Prep the vegetables: While the rice cooks, dice the onion, carrots, and celery. Mince the garlic.
  3. Assemble the soup in the crockpot: Place chicken breasts in the bottom of a 6-quart or larger slow cooker. Add diced onion, carrots, celery, and minced garlic on top. Sprinkle with dried thyme, rosemary, sage, salt, and pepper. Add the bay leaf. Pour in chicken broth and water. The liquid should just cover the chicken and vegetables; add more water or broth if needed.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and easily shreds. About 30 minutes before the end, stir in the cooked wild rice.
  5. Shred the chicken: Remove chicken breasts from the crockpot, shred with two forks, and return to the pot. Discard the bay leaf.
  6. Make the roux: In a small skillet or saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, until light golden and nutty.
  7. Finish the soup: Slowly pour the roux into the crockpot, stirring constantly. Stir in heavy cream and lemon juice. Cook on low for another 15-20 minutes until thickened. Taste and adjust salt and pepper.
  8. Serve: Ladle into bowls, garnish with fresh parsley if desired, and serve immediately.

Notes

Do not skip cooking the rice separately to avoid mushiness. The roux is essential for a creamy texture without canned soup. Add lemon juice at the end to brighten flavors. For gluten-free, use a gluten-free flour blend or cornstarch slurry. For dairy-free, use dairy-free butter and full-fat coconut milk. Leftovers thicken; thin with broth when reheating.

Nutrition

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

Find it online: https://ariaappetite.com/cozy-crockpot-chicken-and-wild-rice-soup-recipe/