Description
This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty meal perfect for chilly days. Tender chicken breasts are slow-cooked with wild rice, fresh vegetables, and aromatic herbs to create a rich, flavorful broth. Finished with a creamy blend of half and half and whole milk, this soup offers a deliciously smooth texture that pairs wonderfully with crusty bread. Easy to prepare and ideal for make-ahead meals, it is a family favorite that warms both body and soul.
Ingredients
Scale
Protein and Vegetables
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves, minced
Liquids and Base
- 8–10 cups low sodium chicken broth
- ½ cup half and half
- ½ cup whole milk
Grains
- 1 cup wild rice (not a boxed mix like Rice-A-Roni)
Herbs and Seasonings
- 1 bay leaf
- 1 tablespoon Italian seasoning
- 1 teaspoon thyme
- 1 teaspoon parsley
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
Thickener
- ¼ cup all-purpose flour (gluten free flour can be substituted)
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves finely to ensure even cooking and flavor distribution throughout the soup.
- Layer Ingredients in Crockpot: Place chicken breasts at the bottom of the slow cooker. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add diced onion, sliced carrots, and chopped celery on top.
- Add Broth, Rice, and Bay Leaf: Pour in 8 cups of low sodium chicken broth, add uncooked wild rice, and place the bay leaf inside. Cover the slow cooker with its lid securely.
- Cook Soup: Cook on low heat for 6 to 8 hours, allowing the rice to absorb flavors and become tender. Verify that the rice is fully cooked and soft.
- Shred Chicken: When chicken reaches an internal temperature of 165°F (75°C), remove it from the crockpot. Use two forks to shred the chicken finely, then return the shredded meat back into the soup.
- Create Creamy Base: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour dissolves completely. Slowly add this mixture to the soup, stirring continuously to create a creamy consistency. If the soup becomes too thick, add additional chicken broth to reach desired thickness.
- Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread for a complete, comforting meal.
Notes
- Use low sodium chicken broth to control salt levels in the final dish.
- Wild rice is not the same as rice blends like Rice-A-Roni; ensure you use pure wild rice for best results.
- If you prefer a thicker soup, add an extra 1-2 tablespoons of flour when whisking the cream mixture.
- Feel free to substitute half and half with full-fat coconut milk for a dairy-free version, adjusting seasonings accordingly.
- This soup can be frozen for up to 3 months; freeze before adding the cream mixture for best texture upon reheating.
- Check seasoning before serving and adjust salt and pepper to taste.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Crockpot chicken soup, creamy chicken soup, wild rice soup, slow cooker soup, comfort food, easy chicken soup
