Crockpot Chicken Wild Rice Soup
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.
Servings 8 people
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.