Name: Creamy Crockpot Chicken and Wild Rice Soup
Prep time: 20 min
Cook time: PT-494948H28M18S
Total time: 48 min
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs; 1 tbsp olive oil or butter; 1 large yellow onion, chopped; 2 celery stalks, chopped; 2 carrots, chopped; 1 cup wild rice blend, rinsed; 6 cups low-sodium chicken broth; 1 tsp dried thyme; 1/2 tsp dried rosemary; 1 bay leaf; Salt and freshly ground black pepper to taste; 2 tbsp unsalted butter; 2 tbsp all-purpose flour; 1 cup heavy cream; Fresh parsley, chopped (for garnish, optional)

Description

This hearty and comforting creamy Crockpot Chicken and Wild Rice Soup is a weeknight lifesaver, packed with tender chicken, earthy wild rice, and a rich, velvety broth. It’s a crowd-pleasing meal that requires minimal active cooking time.

Ingredients

1.5 lbs boneless, skinless chicken breasts or thighs
1 tbsp olive oil or butter
1 large yellow onion, chopped
2 celery stalks, chopped
2 carrots, chopped
1 cup wild rice blend, rinsed
6 cups low-sodium chicken broth
1 tsp dried thyme
1/2 tsp dried rosemary
1 bay leaf
Salt and freshly ground black pepper to taste
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup heavy cream
Fresh parsley, chopped (for garnish, optional)

Instructions

1. Prep Ingredients: Chop onion, celery, and carrots. Rinse wild rice blend. Pat chicken dry.
2. Sauté Aromatics (Optional): In a large skillet, heat 1 tbsp olive oil or butter over medium heat. Add chopped onion, celery, and carrots. Sauté for 5-7 minutes until softened.
3. Combine in Crockpot: Place chicken at the bottom of a 6-quart (or larger) slow cooker. Add sautéed aromatics (or raw, if skipping sauté), rinsed wild rice blend, dried thyme, dried rosemary, bay leaf, and a generous pinch of salt and pepper. Pour in chicken broth.
4. Slow Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender and wild rice is cooked.
5. Shred Chicken: Carefully remove chicken from the Crockpot and shred using two forks. Return shredded chicken to the slow cooker. Remove and discard the bay leaf.
6. Make Creamy Base: In a small saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook for 1-2 minutes to form a roux. Slowly whisk in 1 cup of hot broth from the Crockpot until smooth and thickened.
7. Finish & Serve: Pour the roux mixture into the Crockpot and stir well. Stir in the heavy cream. Cook on LOW for another 15-20 minutes, or until heated through and thickened to your liking. Taste and adjust seasonings. Garnish with fresh parsley if desired and serve hot.

Prep Time: 20 mins
Cook Time: 3-8 hours (Crockpot)