Creamy Crockpot Chicken Wild Rice Soup for Cozy Evenings
As the weather cools down, there’s nothing more comforting than a bowl of creamy, warm soup. This Creamy Crockpot Chicken Wild Rice Soup is perfect for cozy evenings when you want a hearty meal without spending hours in the kitchen. With tender chicken, earthy wild rice, and a creamy base, this soup is bound to become a family favorite!
Why You’ll Love This Soup
This creamy chicken wild rice soup is:
- Easy to make: Just toss the ingredients into the crockpot and let it do the work.
- Flavorful and hearty: Each spoonful is packed with rich, savory flavors that feel like a warm hug on a chilly evening.
- Perfect for leftovers: The flavors get even better the next day, making it ideal for meal prep.
Ingredients You’ll Need
For the Soup Base
- 1 lb boneless, skinless chicken breasts or thighs
- 3/4 cup wild rice blend (uncooked)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
For the Creamy Mixture
- 1 cup heavy cream or half-and-half
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
Pro Tip: To make this soup dairy-free, substitute the cream with coconut milk and skip the butter-flour mixture. The soup will still be creamy and delicious!
Step-by-Step Instructions
Step 1: Prep the Crockpot
Add the chicken breasts, wild rice, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper to your crockpot. Pour in the chicken broth, covering all the ingredients.
Step 2: Cook on Low Heat
Set your crockpot to low and cook for 6-8 hours. Alternatively, you can cook on high for 4-5 hours if you’re short on time. The chicken should be fully cooked and easy to shred, and the rice tender.
Pro Tip: Stir the soup occasionally, if possible. This helps ensure the rice cooks evenly and absorbs all the delicious flavors.
Step 3: Shred the Chicken
Once cooked, remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the soup, giving it a good stir.
Step 4: Make the Creamy Base
In a small saucepan, melt the butter over medium heat. Whisk in the flour to create a roux and cook for 1-2 minutes until it’s lightly golden. Slowly pour in the heavy cream while whisking continuously until smooth and thickened.
Pro Tip: For a gluten-free option, skip the flour and blend a cup of the soup (including some veggies and rice) until smooth. Stir it back in for a naturally thickened soup.
Step 5: Combine and Serve
Pour the creamy mixture into the crockpot, stirring until well combined. Let the soup cook for an additional 15-20 minutes on low to thicken up.
Serving Suggestions
This Creamy Crockpot Chicken Wild Rice Soup is hearty enough to serve on its own, but you can also enjoy it with:
- Crusty bread or garlic bread for dipping
- A side salad for added freshness
- A sprinkle of fresh parsley or green onions on top for a pop of color
Pro Tip: Store leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken as it sits, so add a splash of broth or water when reheating.
Recipe Variations
- Add mushrooms: For extra depth, throw in a cup of sliced mushrooms with the other veggies.
- Use rotisserie chicken: To save time, use shredded rotisserie chicken and add it in during the last 30 minutes of cooking.
- Make it spicier: Add a pinch of red pepper flakes or diced jalapeño if you want some heat.
Final Thoughts
This Creamy Crockpot Chicken Wild Rice Soup is the perfect blend of comfort and flavor, making it a must-try for chilly evenings. With minimal prep and tons of flavor, it’s the kind of soup you’ll want to make all season long. So grab your ingredients, set up your crockpot, and get ready to enjoy a bowl of warmth and coziness!
