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Crockpot Chicken and Wild Rice Soup Perfection
Youssef Hb

Crockpot Chicken and Wild Rice Soup

This comforting and hearty slow-cooker meal combines tender chicken breasts, earthy wild rice, and a colorful mirepoix for a restaurant-quality experience at home. By slow-simmering the grains in a savory broth and finishing with a scratch-made velvety bechamel sauce, this soup achieves a luxurious texture without the need for canned cream soups. It is a perfect, wholesome one-pot dinner that is easy to prepare and sure to satisfy the entire family.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: DINNER
Cuisine: American
Calories: 385

Ingredients
  

  • 3/4 cup uncooked wild rice, rinsed
  • 1 pound boneless, skinless chicken breasts
  • 2 cups mirepoix (chopped celery, carrots, onion)
  • 2 cloves garlic, minced
  • 5 cups low sodium chicken broth
  • 1.5 teaspoons poultry seasoning
  • 6 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1.5 cups whole milk, warm
  • 3/4 cup heavy cream

Method
 

  1. Place wild rice, chicken breasts, mirepoix, garlic, chicken broth, and poultry seasoning into the crockpot.
  2. Cover and cook on low for 6 hours.
  3. Once cooked, remove the chicken, shred it using two forks, and return it to the pot.
  4. Warm the milk in the microwave for 60 to 90 seconds.
  5. In a medium saucepan, melt the butter over medium heat.
  6. Whisk in the flour and cook for one minute to create a roux.
  7. Gradually whisk in the warm milk and heavy cream until the mixture thickens and is smooth.
  8. Pour the creamy mixture into the crockpot and stir to combine with the soup.
  9. Heat for an additional few minutes until everything is warmed through and serve warm.

Notes

You can shred the chicken at the 3-hour mark if preferred, but it is not required. Adjust the consistency with a splash more milk or broth if the soup becomes too thick. Store leftovers in an airtight container for up to 3 days in the refrigerator.