Description
Crockpot Chicken and Wild Rice Soup is an easy dinner packed with tender chicken and earthy wild rice and vegetables in a creamy broth. It is one of the best ideas for a quick and simple weeknight dinner because the slow cooker does most of the work. This healthy comfort food also fits meal prep and a cozy holiday gathering or casual party while giving you a warm homemade bowl that reheats beautifully for lunch the next day.
Ingredients
- 2 medium breasts about 1 pound Boneless skinless chicken breasts
- 1 cup uncooked Wild rice blend
- 2 medium diced Carrots
- 2 stalks diced Celery
- 1 small diced Yellow onion
- 8 ounces sliced Cremini mushrooms
- 3 cloves minced Garlic
- 6 cups Low sodium chicken broth
- 1 teaspoon Dried thyme
- 1/2 teaspoon Dried rosemary
- 1 Bay leaf
- 1 teaspoon plus more to taste Salt
- 1/2 teaspoon Black pepper
- 1 cup Half and half
- 2 tablespoons All purpose flour
- 2 tablespoons chopped Fresh parsley
Instructions
- Dice the carrots and celery and onion into small irregular pieces and slice the mushrooms so every vegetable has a casual homemade shape. Keep the pieces slightly uneven because those small differences create a natural texture once the vegetables soften in the soup.
- Place the two chicken breasts into the slow cooker and scatter the wild rice and prepared vegetables around them before pouring in the chicken broth and adding the seasonings. The dry rice begins to settle between the vegetables while the broth surrounds the chicken and the mixture changes from separate ingredients into one uncooked soup base.
- Cook until the two chicken breasts turn opaque and tender and the wild rice opens and darkens while the vegetables soften into the broth. The soup becomes visibly fuller and thicker because the rice absorbs liquid and the vegetables shift around the chicken as everything cooks together.
- Break the two cooked chicken breasts into irregular shreds and return every piece to the soup before adding the flour blended half and half. Stir until the pale cream swirls disappear and the broth becomes noticeably thicker and lighter while the shredded chicken and rice redistribute throughout the slow cooker.
- Scoop one generous portion into a white soup bowl so the shredded chicken and opened wild rice and softened vegetables are clearly visible in the creamy broth. Scatter chopped parsley unevenly over the surface so the final bowl looks fresh and homemade with natural texture and irregular color.
Notes
Pro Tips:
- Use a true wild rice blend instead of instant rice because the longer cooking grains keep their shape and give the soup better texture.
- Cut the carrots and celery into similar overall sizes so they soften at the same pace while still keeping an appealing homemade look.
- Stir the flour into cold half and half until smooth before adding it because this helps the broth thicken without visible flour lumps.
- If the soup becomes too thick after resting then loosen it with a small splash of broth until the creamy texture is comfortable to spoon.
Storage: Cool the soup before storing and divide it into shallow airtight containers so the leftovers chill quickly and evenly. Refrigerate the soup for up to four days and expect the wild rice to absorb more broth as it rests and therefore the texture may become thicker. Reheat gently until steaming hot and add a splash of chicken broth if the soup needs a looser consistency before serving. Freeze portions for up to two months and thaw them in the refrigerator before reheating and stirring well so the creamy broth comes back together.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Cuisine: American