Description
This creamy Crockpot Chicken and Wild Rice Soup is cozy, hearty, and packed with flavor. Made with real wild rice, tender chicken, fresh veggies, and a silky roux-based cream sauce — it’s the ultimate comfort food for chilly nights.
Ingredients
1 cup uncooked wild rice (authentic wild rice, not a blend)
1 lb boneless, skinless chicken breasts (or thighs)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
6 cups chicken broth
1 tsp poultry seasoning (or thyme and sage mix)
4 tbsp butter
1/2 cup all-purpose flour
2 cups whole milk
1/4 cup white wine (optional)
Salt and freshly ground black pepper, to taste
Instructions
1. Place wild rice, chicken, carrots, celery, onion, broth, and poultry seasoning into crockpot. Stir to combine.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours until chicken is tender and rice is cooked.
3. Remove chicken, shred with two forks, and set aside.
4. In a saucepan, melt butter over medium heat. Whisk in flour to make a roux, then slowly add milk, whisking until smooth and thickened. Stir in white wine if using.
5. Return shredded chicken to crockpot and stir in roux mixture. Let cook for an additional 10–15 minutes to thicken.
6. Taste, season with salt and pepper, and serve hot with crusty bread.
Notes
Store leftovers in the fridge for up to 4 days. Add a splash of broth or milk when reheating, as it thickens over time.
Make it vegetarian by swapping mushrooms for chicken and using vegetable broth.
Freeze-friendly: cool soup completely, freeze in airtight containers, thaw overnight in fridge, then reheat gently.
- Prep Time: 15 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American / Midwest
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Fat: 22g
- Carbohydrates: 35g
- Protein: 18g