Description
Warm up with a bowl of Creamy Crockpot Chicken Wild Rice Soup, the ultimate comfort food for chilly evenings. This hearty dish combines tender chicken, wild rice, and a medley of vegetables in a rich, creamy broth that’s both nourishing and satisfying. Perfect for family dinners or meal prep, this easy-to-make soup requires minimal effort—simply toss in the ingredients and let your slow cooker bring it all together. With layers of flavor from aromatic herbs and spices, each spoonful invites you into a world of cozy deliciousness. Whether served as a main course or paired with crusty bread or a fresh salad, this soup is sure to become a new favorite.
Ingredients
Scale
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups low sodium chicken broth
- 1 cup uncooked wild rice
- 4 garlic cloves
- ¼ cup flour (gluten-free option available)
- ½ cup half-and-half
- ½ cup whole milk
Instructions
- Dice the onion, chop the carrots and celery, and mince the garlic.
- Layer the sliced chicken at the bottom of your slow cooker. Add garlic, Italian seasoning, thyme, parsley, salt, and pepper over the chicken.
- Top with diced onion, carrots, and celery.
- Pour in broth and add uncooked wild rice along with a bay leaf.
- Cover and cook on low for 6-8 hours until rice is tender and chicken reaches an internal temperature of 165°F.
- Remove chicken from the pot; shred it using two forks before adding it back to the soup.
- In a separate bowl, whisk together flour, half-and-half, and whole milk until smooth. Stir this mixture into the soup gradually to achieve desired creaminess.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg