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–+ servings
Crockpot Chicken Wild Rice Soup

Creamy Crockpot Chicken Wild Rice Soup for Cozy Nights

This Crockpot Chicken Wild Rice Soup is the ultimate comfort food, perfect for cozy evenings with loved ones.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pieces Chicken Breasts Can substitute with rotisserie chicken for quick prep.
  • 2 pieces Carrots Sliced for even cooking.
  • 2 pieces Celery Stalks Use fresh for best flavor.
  • 1 piece Onion Finely diced.
  • 4 cups Low Sodium Chicken Broth
  • 1 cup Wild Rice Avoid instant rice.
  • 2 pieces Garlic Cloves Minced.
  • 1 leaf Bay Leaf Remove before serving.
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon Thyme Dried thyme is fine.
  • 1 tablespoon Parsley Optional garnish.
For the Creamy Texture
  • 1/4 cup Flour Gluten-free flour can be used.
  • 1 cup Half and Half Can substitute with cream or almond milk.
  • 1 cup Whole Milk Any milk will work.
For Seasoning
  • to taste Sea Salt
  • to taste Cracked Pepper

Equipment

  • Crockpot

Method
 

Step-by-Step Instructions
  1. Start by dicing one onion and chopping two carrots and two stalks of celery into even pieces for consistent cooking. Mince two garlic cloves.
  2. Place two chicken breasts at the bottom of your slow cooker. Season them with minced garlic, Italian seasoning, thyme, sea salt, and cracked pepper.
  3. Layer the diced onion, chopped carrots, and celery over the seasoned chicken.
  4. Pour in about 4 cups of low-sodium chicken broth and add 1 cup of wild rice along with a bay leaf. Cover and set to low for 6-8 hours.
  5. After cooking, remove the chicken breasts and shred them. Return shredded chicken to the pot.
  6. Whisk together 1/4 cup of flour, 1 cup of half and half, and 1 cup of whole milk, then stir into the soup.
  7. Adjust consistency by adding more broth if needed, then serve hot, garnished with parsley if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 600mgPotassium: 750mgFiber: 4gSugar: 3gVitamin A: 450IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

Chop vegetables uniformly for even cooking. Sautéing onions and garlic before adding can elevate flavors. Avoid high heat as it may result in mushy rice. Leftovers enhance flavors overnight.

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