Crockpot Chicken and Wild Rice Soup
This slow cooker chicken and wild rice soup has quickly become one of my favorite fall staples.
Equipment
- Slow Cooker (Crockpot)
- Cutting board & sharp knife
- Measuring Cups & Spoons
- Wooden spoon or heatproof spatula
- Small saucepan
- Ladle & serving bowls
Ingredients
For the Soup
- 1 ½ pounds boneless skinless chicken breasts or thighs
- 1 cup wild rice rinsed
- 3 medium carrots diced
- 3 celery stalks diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
For the Creamy Finish
- 1 cup half-and-half or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
Prep the Ingredients
- Dice the carrots, celery, and onion into bite-sized pieces.
- Mince the garlic and set aside.
- Cut the chicken into 1–2 inch chunks.
- Pro Tip: Cutting veggies uniformly ensures they cook evenly in the slow cooker.
Layer Ingredients in the Crockpot
- Place the chicken at the bottom of the slow cooker.
- Add the wild rice on top of the chicken.
- Scatter the carrots, celery, onion, and garlic over the rice.
- Pour in the chicken broth and sprinkle in thyme, rosemary, salt, and pepper.
- Toss in the bay leaf.
Cook the Soup
- Cover the crockpot with the lid.
- Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the rice is tender.
- Pro Tip: Resist lifting the lid frequently—it lets heat escape and can lengthen cooking time.
Make the Creamy Roux
- In a small saucepan, melt the butter over medium heat.
- Whisk in the flour until smooth and cook for 1–2 minutes.
- Pro Tip: Whisk continuously to prevent lumps and achieve a silky consistency.
- Gradually add the half-and-half, whisking constantly until the mixture thickens slightly.
Finish the Soup
- Remove the bay leaf from the slow cooker.
- Stir in the creamy roux until fully incorporated.
- Taste and adjust seasoning with salt and pepper as needed.
Serve and Enjoy
- Ladle the soup into bowls and, if you like, garnish with fresh parsley or a sprinkle of black pepper.
- Serve hot with crusty bread or a side salad for a cozy, complete meal.
Notes
Nutritional Value (per serving:
- Calories: ~280–320 kcal
- Protein: ~25–28 g
- Carbohydrates: ~28–30 g
- Fat: ~10–12 g
- Fiber: ~2–3 g
- Sodium: ~700–800 mg