Description
This Crockpot Chicken Wild Rice Soup is creamy, hearty, and loaded with tender chicken, vegetables, and nutty wild rice. It’s a comforting, slow-cooked classic that’s perfect for cozy dinners, easy meal prep, and warming up on cold days.
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, as needed
Instructions
1. Add wild rice, chicken breasts, mirepoix, garlic, chicken broth, and poultry seasoning to the crockpot. Stir to combine.
2. Cover and cook on low for 7–8 hours or high for 4–5 hours, until chicken is cooked and rice is tender.
3. Shred the chicken in the crockpot using two forks.
4. In a separate pan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux. Gradually whisk in 2 1/2 cups of milk until smooth and slightly thickened.
5. Stir the creamy mixture into the crockpot. Add sherry if using. Thin with additional milk or water to desired consistency.
6. Taste and adjust seasoning if needed. Serve warm with crusty bread.
Notes
Use rotisserie chicken to speed things up—just add it during the last hour.
Refrigerates well for 4 days and freezes up to 3 months.
Add fresh herbs or cracked black pepper just before serving for extra flavor.
Use plant-based milk and butter for a dairy-free version.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 6
- Sodium: 850
- Fat: 24
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 4
- Protein: 28
- Cholesterol: 90