Crockpot Chicken Wild Rice Soup
This Crockpot Chicken Wild Rice Soup is incredibly simple and delicious. Tender chicken, aromatic vegetables, hearty wild rice, and creamy broth all come together in one pot. Perfect for pairing with crusty bread on a chilly night!
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Servings: 10
Notes
Ingredients
- 1 cup uncooked wild rice
- 1 pound boneless, skinless chicken breasts
- 2 cups mirepoix (chopped celery, carrots, and onions)
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- 1/2 cup butter
- 1/2 cup flour
- 2 1/2 cups whole milk
- 1–2 tablespoons sherry (optional)
- Up to 2 cups additional milk or water
Instructions
- Cook the Wild Rice and Chicken
Rinse the wild rice. In your crockpot, combine the wild rice, raw chicken, mirepoix, garlic, chicken broth, and poultry seasoning. Cover and cook on low for 6 hours. The chicken should be fully cooked and the rice tender. Don’t drain the extra liquid. - Cut the Chicken
Remove the chicken breasts from the crockpot and let them cool slightly. Cut into bite-sized chunks. - Make the Creamy Base
In a saucepan, melt the butter. Add the flour and cook for about a minute. Warm the milk in the microwave for 1 minute, then slowly whisk it into the flour mixture until it becomes thick and creamy. Stir in the sherry if using. - Bring It Together
Add the creamy mixture and the chicken back to the crockpot. Stir to combine. If the soup is too thick, add extra water or milk to reach your desired consistency. For a richer flavor, add a little heavy cream. Season with salt and pepper to taste.
Notes
- You can also substitute 2-3 cups of rotisserie chicken for the chicken breasts. Just shred or cube the chicken and add it to the crockpot in Step 4.
- Warming the milk before adding it helps prevent lumps and creates a smoother, creamier texture.