Crockpot Chicken Wild Rice Soup: Easy & Delicious Recipe

Crockpot chicken wild rice soup: just the name conjures up images of cozy evenings, doesn’t it? Imagine coming home after a long day to the aroma of a hearty, creamy soup gently simmering away, practically begging to be devoured. This isn’t just any soup; it’s a symphony of flavors and textures that will warm you from the inside out.

Wild rice, a grain with a rich history deeply intertwined with Native American culture, adds a nutty, earthy dimension to this comforting classic. For centuries, it has been a staple food, carefully harvested and cherished. When combined with tender chicken and a creamy broth, it creates a truly unforgettable culinary experience.

What makes crockpot chicken wild rice soup so universally loved? It’s the perfect marriage of convenience and deliciousness. The slow cooker does all the work, transforming simple ingredients into a restaurant-quality meal with minimal effort. People adore the creamy texture, the savory chicken, and the satisfying chew of the wild rice. It’s a comforting, wholesome dish that’s perfect for busy weeknights, potlucks, or any occasion where you want to impress without spending hours in the kitchen. Plus, it’s incredibly versatile – easily adaptable to your own preferences and dietary needs. Get ready to experience the magic of this incredible soup!

this Recipe

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 large yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth
• 1 cup heavy cream
• 1/2 cup all-purpose flour
• 1/4 cup butter
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt, or to taste
• 1/4 cup chopped fresh parsley, for garnish

Preparing the Crockpot:

1. First things first, let’s get our crockpot ready. No preheating needed for this recipe, which is one of the things I love about it! Just make sure it’s clean and ready to go.
2. Now, add the rinsed wild rice to the bottom of the crockpot. Rinsing the rice helps remove any excess starch, which can prevent the soup from getting too gummy. I usually rinse it in a fine-mesh sieve under cold running water for a minute or two.
3. Next, add the chopped onion, diced carrots, and diced celery to the crockpot, layering them on top of the wild rice. These veggies will add a wonderful depth of flavor to the soup as it simmers.
4. Mince the garlic and add it to the crockpot as well. I like to use a garlic press for this, but you can also finely chop it with a knife.
5. Place the chicken breasts on top of the vegetables. You can use whole chicken breasts, or cut them into smaller pieces if you prefer. I find that whole chicken breasts tend to stay more moist during the long cooking process.
6. Pour the chicken broth over the chicken and vegetables. Make sure the chicken is mostly submerged in the broth. If not, you can add a little more broth or water.
7. Sprinkle the dried thyme, dried sage, dried rosemary, salt, and black pepper over the ingredients in the crockpot. These herbs will infuse the soup with a delicious, earthy flavor.

Cooking Process:

1. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The cooking time will depend on your crockpot and the size of the chicken breasts. You’ll know it’s ready when the chicken is cooked through and easily shreds with a fork, and the wild rice is tender.
2. Once the chicken is cooked, remove it from the crockpot and place it on a cutting board. Use two forks to shred the chicken into bite-sized pieces.
3. Return the shredded chicken to the crockpot.
4. At this point, you can taste the soup and adjust the seasonings as needed. Add more salt, pepper, or herbs to your liking.

Creating the Creamy Base:

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and golden brown. This is called a roux, and it will help thicken the soup.
3. Gradually whisk in the heavy cream, making sure to break up any lumps. Continue whisking until the mixture is smooth and thickened, about 3-5 minutes.
4. Pour the cream mixture into the crockpot and stir well to combine. The soup will thicken as it sits.

Serving and Garnish:

1. Ladle the soup into bowls and garnish with chopped fresh parsley.
2. Serve hot and enjoy! This soup is delicious on its own, or with a side of crusty bread or crackers.

Tips and Variations:

• For a thicker soup: You can add more flour to the cream mixture, or use a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken the soup at the end of cooking.
• For a thinner soup: Add more chicken broth to reach your desired consistency.
• Add more vegetables: Feel free to add other vegetables to the soup, such as mushrooms, potatoes, or peas.
• Use different herbs: Experiment with different herbs, such as bay leaf, oregano, or marjoram.
• Make it dairy-free: Use coconut milk or cashew cream instead of heavy cream.
• Add a smoky flavor: Add a teaspoon of smoked paprika to the soup.
• Spice it up: Add a pinch of red pepper flakes to the soup for a little heat.
• Use leftover cooked chicken: If you have leftover cooked chicken, you can use it in this recipe instead of cooking the chicken in the crockpot. Just add the shredded chicken to the crockpot during the last hour of cooking.
• Freezing Instructions: Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers, as the soup will expand when frozen. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Instructions: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Detailed Explanation of Ingredients:

• Chicken Breasts: I prefer boneless, skinless chicken breasts for this recipe because they are lean and cook quickly. However, you can also use bone-in chicken thighs or drumsticks for a richer flavor. Just be sure to remove the bones and skin before shredding the chicken.
• Wild Rice: Wild rice is a type of grain that has a nutty, earthy flavor. It is also a good source of fiber and protein. Be sure to rinse the wild rice before adding it to the crockpot to remove any excess starch.
• Onion, Carrots, and Celery: These vegetables are the base of many soups and stews. They add a wonderful depth of flavor to the soup.
• Garlic: Garlic adds a pungent, savory flavor to the soup.
• Chicken Broth: Chicken broth is the liquid base of the soup. You can use store-bought chicken broth, or make your own.
• Heavy Cream: Heavy cream adds richness and creaminess to the soup. You can substitute with half-and-half or milk, but the soup will not be as creamy.
• All-Purpose Flour: All-purpose flour is used to thicken the soup. You can substitute with cornstarch or arrowroot powder.
• Butter: Butter adds flavor and richness to the roux. You can substitute with olive oil or vegetable oil.
• Dried Thyme, Sage, and Rosemary: These herbs add a warm, earthy flavor to the soup. You can use fresh herbs instead of dried herbs, but you will need to use more.
• Salt and Black Pepper: Salt and black pepper are used to season the soup.
• Fresh Parsley: Fresh parsley is used as a garnish. It adds a pop of color and freshness to the soup.

Troubleshooting:

• Soup is too thick: Add more chicken broth to thin it out.
• Soup is too thin: Whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the soup and cook for a few minutes until thickened.
• Chicken is dry: Make sure the chicken is mostly submerged in the broth during cooking. You can also add a little more broth or water if needed.
• Wild rice is not cooked through: Cook the soup for a longer period of time.
• Soup is bland: Add more salt, pepper, or herbs to taste.

This Crockpot Chicken Wild Rice Soup is a hearty and comforting meal that is perfect for a cold day. It is also a great way to use up leftover cooked chicken. I hope you enjoy this recipe as much as I do!

Conclusion:

This Crockpot Chicken Wild Rice Soup isn’t just another soup recipe; it’s a warm hug in a bowl, a comforting classic reimagined for the modern, busy cook. I truly believe this is a must-try recipe for anyone seeking a flavorful, hearty, and incredibly easy meal. The creamy texture, the savory chicken, and the nutty wild rice all come together in perfect harmony, creating a symphony of flavors that will tantalize your taste buds. Forget spending hours slaving over a hot stove; this recipe allows you to simply toss everything into your crockpot, set it, and forget it! What could be better than coming home to the aroma of a delicious, home-cooked meal after a long day?

Why is this Crockpot Chicken Wild Rice Soup a must-try? Because it’s incredibly versatile, satisfying, and requires minimal effort. It’s perfect for a weeknight dinner, a cozy weekend lunch, or even a potluck gathering. The slow cooking process allows the flavors to meld together beautifully, resulting in a depth of flavor that you just can’t achieve with quicker cooking methods. Plus, it’s packed with wholesome ingredients, making it a healthy and nourishing option for the whole family.

But the best part? You can easily customize this recipe to suit your own preferences. Feel free to add more vegetables, such as carrots, celery, or mushrooms, for an extra boost of nutrients and flavor. If you prefer a thicker soup, you can add a cornstarch slurry towards the end of the cooking time. For a spicier kick, try adding a pinch of red pepper flakes or a dash of hot sauce. And if you’re feeling adventurous, you can even substitute the chicken with turkey or sausage.

Serving Suggestions and Variations:

* Serve with a crusty loaf of bread for dipping.
* Top with a dollop of sour cream or Greek yogurt for extra creaminess.
* Garnish with fresh parsley or chives for a pop of color and flavor.
* Add a squeeze of lemon juice for a bright and tangy twist.
* For a vegetarian option, substitute the chicken with vegetable broth and add extra vegetables.
* If you don’t have wild rice on hand, you can use brown rice or a wild rice blend.

I’m confident that you’ll absolutely love this Crockpot Chicken Wild Rice Soup. It’s a recipe that I’ve made countless times, and it always receives rave reviews. It’s the perfect comfort food for any occasion, and it’s sure to become a staple in your recipe repertoire.

So, what are you waiting for? Gather your ingredients, dust off your crockpot, and get ready to experience the magic of this incredible soup. I promise you won’t be disappointed.

Now it’s your turn! I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and how much you enjoyed it. Your feedback is invaluable and helps me to create even better recipes in the future. Don’t forget to snap a picture of your finished soup and tag me on social media – I can’t wait to see your creations! Happy cooking! I hope you enjoy this Crockpot Chicken Wild Rice Soup as much as I do!