This comforting Crockpot Chicken Wild Rice Soup is delightfully easy to prepare! Tender chicken, hearty wild rice, flavorful vegetables, and creamy broth make it the ideal cozy meal. Enjoy with warm crusty bread for a satisfying dinner.
- 1 cup uncooked wild rice
- 1 lb boneless, skinless chicken breasts
- 2 cups chopped mirepoix (carrots, celery, and onion)
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp poultry seasoning
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2½ cups whole milk, warmed slightly
- 2 cups Up to 2 cups additional milk or water, as needed
- Salt and pepper, to taste
- Optional: Heavy cream (for a richer, creamier soup)
Prepare and Cook:Rinse wild rice thoroughly. Combine wild rice, raw chicken breasts, chopped mirepoix vegetables, minced garlic, chicken broth, and poultry seasoning in the crockpot. Cover and cook on low for about 6 hours until the chicken is fully cooked and the wild rice is tender. It's normal to have some liquid remaining; leave it in the crockpot. Chop Chicken:Remove the chicken breasts from the crockpot and let cool slightly. Cut into bite-sized chunks or shred with a fork, then set aside. Make Creamy Soup Base:In a separate saucepan, melt butter over medium heat. Sprinkle in flour and cook for about 1 minute, stirring constantly. Gradually add warmed milk (warm briefly in microwave beforehand), whisking continuously to create a smooth, creamy sauce. Stir in the sherry, if using, for additional flavor depth. Combine and Serve:Return the chicken and creamy sauce mixture to the crockpot, stirring gently to combine. Adjust consistency by adding additional milk, water, or a splash of heavy cream as desired. Season to taste with salt and pepper.
- Substitute with Rotisserie Chicken: You can substitute the fresh chicken breasts with 2–3 cups of shredded or cubed rotisserie chicken. Simply add the chicken during step 4.
- Warming the milk before adding to the butter-flour mixture helps ensure a lump-free, silky-smooth texture for your creamy base.