Description
This Crockpot Creamy Chicken Wild Rice Soup is the ultimate comfort food. With tender chicken, earthy wild rice, and a creamy, savory broth packed with vegetables, it’s a perfect cozy meal for chilly days. Made easily in a slow cooker, this recipe is both convenient and satisfying, offering a rich texture and full flavor with minimal effort.
Ingredients
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1 pound boneless, skinless chicken breasts or thighs
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3/4 cup uncooked wild rice (not quick-cooking)
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1 small onion, diced
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2 medium carrots, sliced
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2 celery stalks, chopped
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3 garlic cloves, minced
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6 cups low-sodium chicken broth
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1 teaspoon dried thyme
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1 teaspoon salt (adjust to taste)
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1/2 teaspoon ground black pepper
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1 cup heavy cream
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2 tablespoons butter
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2 tablespoons flour (optional, for thickening)
Instructions
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Place the chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, salt, and pepper in the crockpot.
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Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and rice is tender.
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Remove the chicken and shred it with two forks. Return it to the crockpot.
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In a small pan, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly stir in the cream until smooth.
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Pour the cream mixture into the crockpot and stir to combine. Let it cook for another 15–20 minutes on high.
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Serve hot and enjoy your cozy bowl of creamy chicken wild rice soup.
Notes
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You can substitute coconut milk or almond milk for a dairy-free version.
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Add extra broth if the soup thickens too much during storage.
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To enhance the flavor, add a splash of lemon juice before serving.
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This soup stores well in the fridge for 3–4 days or in the freezer for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours (low) or 4 hours (high)