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Crockpot Creamy Chicken and Wild Rice Soup

A close-up of creamy wild rice soup featuring chunks of chicken and bright orange carrots in a white bowl.
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Make this cozy, hearty wild rice soup in your slow cooker for an easy, comforting meal perfect for cold weather. This recipe delivers a rich, creamy texture with tender chicken and nutty wild rice.

Ingredients

Scale
  • 1 cup uncooked wild rice blend
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 4 cups low sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1/2 cup unsalted butter
  • 1 cup heavy cream
  • 1 cup milk (whole or 2%)

Instructions

  1. Combine the wild rice, chicken pieces, onion, carrots, celery, chicken broth, thyme, rosemary, salt, and pepper in the basin of a 6-quart or larger slow cooker.
  2. Stir all ingredients together until well mixed.
  3. Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the chicken is cooked through and the rice is tender.
  4. About 30 minutes before serving, prepare the creamy base: In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the heavy cream and milk until the mixture is smooth. Cook, stirring often, until the sauce thickens slightly, about 5 to 7 minutes. Do not let it boil rapidly.
  6. Remove the chicken and vegetables from the slow cooker using a slotted spoon and place them in a large bowl. Shred the chicken using two forks.
  7. Pour the thickened cream mixture into the slow cooker and stir well to combine with the rice and vegetables.
  8. Return the shredded chicken to the slow cooker and stir everything together until the soup is uniformly creamy.
  9. Cook on the HIGH setting for an additional 10 to 15 minutes, or until the soup is heated through.
  10. Taste and adjust salt and pepper as needed before serving this hearty wild rice soup.

Notes

  • For a vegetarian option, substitute the chicken with 10 ounces of sliced cremini mushrooms and use vegetable broth instead of chicken broth.
  • To achieve a Panera copycat flavor, add 1/2 teaspoon of onion powder and 1/4 teaspoon of garlic powder with the dry herbs in step 1.
  • If you prefer a thicker soup, increase the flour to 2/3 cup in the roux mixture.

Nutrition

Find it online: https://alchemychef.com/creamy-chicken-wild-rice-soup-recipe/