Need I really say more? It’s the thick, creamy, comforting soup you know and love with minimal effort on your part thanks to the beauty of the crockpot.
Jump to RecipeChicken wild rice soup is a long-time favorite of mine. There’s nothing better than curling up on a cold winter night with a big bowl of chicken wild rice soup, and a slice of crusty bread. And you all know I’m big into crockpot cooking since it makes life easier!
Now, if you’re like me and aren’t a morning person–never fear! You can prep all your crockpot ingredients the night before. Then all you have to do in the morning is dump everything in and turn the crockpot on.
First, chop up all of your veggies. For this recipe, we’re dicing an onion, peeling and chopping carrots, and chopping celery. Think about how everything will fit on your spoon when chopping up your veggies.
I like to measure out all of my seasonings into a small bowl too. There’s nothing worse than measuring directly over the crockpot and having way too much of something spill in!
Once all your ingredients are prepped, add everything into the crockpot except for the butter, flour, and milk. We’ll be making a rue with those later.
Cover your crockpot, turn it on low, and let it cook for 7-8 hours. Once the cook time is up, and your chicken breasts are cooked through remove them from the crockpot. Shred, and return them to the crockpot.
Then, in a small saucepan on the stove over medium heat, melt your butter. Once melted, stir in the flour until mixed. Let the mixture bubble for about a minute before slowly adding in the milk, whisking continuously. The mixture should be thick and creamy. Pour it into the crockpot and stir well until it’s all incorporated.
And there you have it! A delicious, comforting, creamy soup that everyone will love! Serve on its own, or pair with cheese and crackers, crusty bread, or your favorite soup accompaniment.
Crockpot Chicken Wild Rice Soup
Ingredients
- 1 cup wild rice (uncooked), rinsed
- 1 lb boneless, skinless chicken breasts
- 8 cups chicken broth
- 1 medium yellow onion diced
- 4 large carrots peeled and chopped
- 3 celery stalks chopped
- 1 tbsp dried parsley
- 1 tsp salt
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried marjoram
- 1/2 tsp ground black pepper
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 2 cups milk of choice
Instructions
- Place wild rice, chicken breasts, chicken broth, onion, carrots, celery, and seasonings into crockpot. Cover and cook on low for 7-8 hours or until chicken reaches an internal temperature of 165 degrees Fahrenheit.
- Once chicken is cooked through, remove breasts from crockpot and shred with a fork before returning shredded chicken to crockpot.
- In a small saucepan over medium heat, melt butter. Mix flour into melted butter and let bubble for about 1 minute.
- Slowly add milk into mixture, whisking continuously until combined.
- Pour mixture into crockpot and stir well until incorporated.
Video
Notes
- For a thicker, richer tasting soup use a fuller fat milk. For a thinner soup, use a low-fat or fat-free milk.
- If using pre-cooked wild rice, add at the very end.