Description
This Crockpot Chicken Wild Rice Soup is a comforting and hearty meal made with tender chicken breasts, a flavorful long grain and wild rice mix, fresh vegetables, and a creamy broth. Slow-cooked to perfection, this soup offers robust flavors from chicken bone broth and a smooth, creamy texture enhanced by a homemade butter and flour roux with whole milk. Garnished with fresh parsley, it’s perfect for cozy dinners and easy to prepare ahead of time.
Ingredients
Scale
Soup Base
- 12.9 ounces long grain and wild rice mix (about 3 boxes)
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- ¼ teaspoon sea salt
- ⅛ teaspoon ground black pepper
- 1 cup celery stalks, chopped
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
- 8 cups chicken bone broth
Roux for Creaminess
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients in Slow Cooker. Place the uncooked rice and seasoning packet from the rice mix into the slow cooker. Add the chicken breasts, poultry seasoning, sea salt, and ground black pepper. Layer the chopped celery, diced carrots, and chopped onion on top of the chicken. Pour 8 cups of chicken bone broth over all the ingredients.
- Slow Cook the Soup. Cover the slow cooker and cook on LOW for 8 hours, or until the chicken is thoroughly cooked and the rice is tender and fully cooked.
- Shred the Chicken. Remove the cooked chicken breasts from the slow cooker and shred them using two forks or your hands. Set aside the shredded chicken.
- Make the Creamy Roux. In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook until the mixture becomes bubbly, about 1-2 minutes. Slowly pour in the whole milk while whisking constantly, and cook the mixture until it thickens, approximately 3 minutes.
- Combine and Finish the Soup. Pour the thickened buttery milk mixture into the slow cooker with the soup and stir to combine thoroughly. Add the shredded chicken back into the slow cooker and mix well to evenly distribute.
- Garnish and Serve. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot for a hearty, comforting meal.
Notes
- You can use chicken thighs instead of breasts for a richer flavor.
- If you prefer thicker soup, reduce the chicken broth by 1-2 cups or increase the roux slightly.
- To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend in the roux.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- For a dairy-free version, substitute the butter and milk with dairy-free alternatives like margarine and almond milk.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
