Crockpot Chicken Wild Rice Soup Recipe

This Crockpot Chicken Wild Rice Soup is a hearty and comforting meal that’s perfect for a chilly day! Imagine tender chicken, nutty wild rice, and a medley of vegetables, all simmered together in a creamy broth. This recipe is incredibly easy to make, thanks to the convenience of your slow cooker. Simply toss the ingredients in, set it, and forget it! You’ll come home to a delicious and satisfying soup that’s perfect for the whole family.

Why You’ll Love This Recipe

  • Effortless Cooking: Let your slow cooker do the work! Simply combine the ingredients and let them simmer to perfection.
  • Flavorful and Hearty: The combination of wild rice, chicken, and vegetables creates a delicious and satisfying soup that’s packed with nutrients.
  • Perfect for Cold Weather: This warming soup is the ultimate comfort food for chilly days and nights.
  • Versatile: Feel free to customize it with your favorite vegetables or add a touch of cream for an even richer flavor.

Ingredients

  • Long grain wild rice mix: Adds a nutty flavor and chewy texture to the soup.
  • Chicken breasts: A lean and healthy protein source.
  • Poultry seasoning: A blend of herbs and spices that enhances the flavor of the chicken.
  • Sea salt and black pepper: Season the chicken and soup to perfection.
  • Celery: Adds a subtle crunch and depth of flavor.
  • Carrots: Adds sweetness, color, and nutrition.
  • Onion: Provides a savory base and sweetness.
  • Chicken bone broth: Adds a rich and savory flavor to the soup.
  • Butter and flour: Used to make a roux, which thickens the soup.
  • Whole milk: Adds richness and creaminess to the soup.
  • Fresh parsley: A fresh garnish for a pop of color.

Note: For exact measurements, see the recipe card below!

How to Make Crockpot Chicken Wild Rice Soup

Step 1: Combine Ingredients in Slow Cooker

Place the uncooked wild rice mix (including the seasoning packet) in the slow cooker. Add the chicken breasts on top of the rice and season them with poultry seasoning, salt, and pepper. Layer the chopped celery, carrots, and onion over the chicken. Pour in the chicken bone broth.

Step 2: Slow Cook

Cover the slow cooker and cook on LOW for 8 hours, or until the chicken is cooked through and the rice is tender.

Step 3: Make the Roux

While the soup is cooking, melt the butter in a small saucepan over medium heat. Once melted, add the flour and whisk together to form a roux. Cook until the mixture is bubbly and lightly golden.

Step 4: Thicken with Milk

Slowly stir in the milk and cook for about 3 minutes, or until the mixture is thickened and smooth.

Step 5: Shred Chicken and Combine

Remove the cooked chicken breasts from the slow cooker and shred them with two forks. Pour the thickened milk mixture into the slow cooker and stir to combine with the soup. Add the shredded chicken back to the soup and mix well.

Step 6: Serve

Serve the Crockpot Chicken Wild Rice Soup hot, garnished with fresh parsley.

Pro Tips for Making the Recipe

  • Use boneless, skinless thighs: For even more flavorful chicken, use boneless, skinless chicken thighs instead of breasts.
  • Adjust the cooking time: The cooking time may vary depending on your slow cooker. Check the chicken and rice for tenderness and adjust the cooking time as needed.
  • Add extra vegetables: Feel free to add other vegetables to the slow cooker, such as diced bell peppers, sliced mushrooms, or chopped greens.
  • Make it creamy: For an even richer and creamier soup, stir in a dollop of heavy cream or sour cream before serving.

How to Serve

Crockpot Chicken Wild Rice Soup Recipe

This Crockpot Chicken Wild Rice Soup is a hearty and satisfying meal on its own, but here are some serving suggestions:

  • Crusty Bread: Serve with a side of crusty bread for dipping and sopping up the flavorful broth.
  • Side Salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the soup.
  • Crackers: Top with crackers or croutons for added crunch.

Make Ahead and Storage

This Crockpot Chicken Wild Rice Soup is great for making ahead of time or storing leftovers.

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.

Freezing

You can freeze the soup for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally.

FAQs

1. Can I use a different type of rice? Yes, you can! You can use brown rice, white rice, or even quinoa. Adjust the cooking time as needed.

2. Can I use cooked chicken instead of raw chicken breasts? Absolutely! Cooked and shredded chicken works just as well. Add it to the slow cooker during the last hour of cooking.

3. Can I make this soup vegetarian? Yes, you can! Omit the chicken and use vegetable broth instead of chicken broth. You can also add chickpeas or lentils for protein.

4. Can I add other seasonings to the soup? Definitely! Garlic powder, onion powder, or a bay leaf would be delicious additions.

This Crockpot Chicken Wild Rice Soup Recipe is a flavorful and convenient meal that’s perfect for any occasion. With its tender chicken, hearty rice, and medley of vegetables, it’s a dish the whole family will love!

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Crockpot Chicken Wild Rice Soup Recipe

Crockpot Chicken Wild Rice Soup Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Description

This Crockpot Chicken Wild Rice Soup is a hearty and comforting meal that’s perfect for a chilly day! Tender chicken, wild rice, and a medley of vegetables simmer in a creamy broth for a flavorful and satisfying soup. This easy slow cooker recipe is perfect for busy weeknights or lazy weekends.


Ingredients

Units Scale
  • 12.9 ounces long grain and wild rice mix (about 3 boxes)
  • 3 chicken breasts
  • 1 teaspoon poultry seasoning
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 1 cup celery stalks, chopped
  • 1 cup carrots, peeled and diced
  • 1 medium onion, chopped
  • 8 cups chicken bone broth
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • Fresh parsley, for garnish

Instructions

  1. Combine Ingredients in Slow Cooker: Place uncooked rice and seasoning packet (from the rice mix) in the slow cooker. Add chicken breasts, poultry seasoning, salt, and pepper. Layer celery, carrots, and onion on top. Pour in chicken broth.
  2. Slow Cook: Cover and cook on LOW for 8 hours, or until chicken is cooked through and rice is tender.
  3. Shred Chicken: Remove chicken from the slow cooker and shred. Set aside.
  4. Make Thickener: In a saucepan, melt butter over medium heat. Whisk in flour until bubbly. Slowly stir in milk and cook until thickened, about 3 minutes.
  5. Combine and Finish: Pour the butter mixture into the slow cooker and stir to combine. Add shredded chicken back to the soup and mix well.
  6. Serve: Garnish with fresh parsley and serve hot.

Notes

  • You can add other vegetables, such as bell peppers or mushrooms, to the soup.
  • To make this soup gluten-free, use a gluten-free 1-to-1 all-purpose flour.
  • If making ahead of time, let the soup cool completely before storing.
  • For a richer flavor, you can use heavy cream or half-and-half instead of whole milk.

Nutrition

  • Serving Size: 1 ½ cups
  • Calories: 400
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 12g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 25g
  • Cholesterol: 60mg

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