Crockpot Chicken Wild Rice Soup (Print Version)
# Ingredients:
01 -
1 lb boneless skinless chicken breasts or thighs
02 -
1 cup uncooked wild rice
03 -
1 cup chopped carrots
04 -
1 cup chopped celery
05 -
1 small yellow onion, diced
06 -
3 cloves garlic, minced
07 -
2 bay leaves
08 -
1 teaspoon dried thyme
09 -
1 teaspoon dried parsley
10 -
6 cups low-sodium chicken broth
11 -
Salt and pepper, to taste
12 -
3 tablespoons butter
13 -
1/3 cup flour
14 -
1 cup milk
# Instructions:
01 -
Add chicken, wild rice, carrots, celery, onion, garlic, bay leaves, thyme, parsley, and broth to the slow cooker. Season with salt and pepper.
02 -
Cover and cook on low for 6–8 hours or high for 4–5 hours, until chicken and rice are tender.
03 -
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot.
04 -
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until smooth and thickened. Stir the creamy mixture into the slow cooker.
05 -
Stir everything together, season with more salt and pepper if needed, and serve hot.
# Notes:
01 -
Want it dairy-free? Skip the cream base or use canned coconut milk instead.
02 -
The soup thickens as it sits — thin with extra broth when reheating.
03 -
Add a handful of fresh spinach at the end for extra greens.