Crockpot Chicken Wild Rice Soup
A thick, cozy and creamy chicken wild rice soup made effortlessly in the crockpot with tender shredded chicken, vegetables, and a savory bechamel finish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- ¾ cup wild rice uncooked, rinsed
- 1 pound chicken breasts boneless, skinless
- 2 cups mirepoix chopped celery, carrots, and onions
- 2 cloves garlic minced
- 5 cups chicken broth
- 1 ½ teaspoons poultry seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Better Than Bouillon roasted chicken base
- 6 tablespoons butter
- 4 tablespoons flour all-purpose
- 1 ½ cups whole milk
- ½ teaspoon salt or to taste
- ¾ cup heavy cream
- bread for serving, optional
Instructions
Instructions
- Add wild rice, chicken breasts, mirepoix, garlic, chicken broth, poultry seasoning, garlic powder, onion powder, and bouillon base to the crockpot.
- Cover and cook on low for 6 hours or high for 4–5 hours until chicken is tender and rice is cooked.
- Remove the chicken, shred it using two forks, and return it to the pot.
- In a saucepan, melt butter and stir in flour to form a roux; cook 1–2 minutes until golden.
- Whisk in warm milk gradually and cook until thickened, about 3–5 minutes. Season with salt.
- Stir the creamy mixture and heavy cream into the crockpot and combine thoroughly.
- Warm through and serve hot with crusty bread, if desired.
Notes
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently and add broth if needed to adjust consistency.