Crockpot Chicken Wild Rice Soup Recipe
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
8 people
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Calories
454 kcal
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Course
Main Course, Soup
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Cuisine
American
Crockpot Chicken Wild Rice Soup Recipe
Description
The Crockpot Chicken Wild Rice Soup Recipe uses uncooked long grain wild rice, chicken breasts, and classic soup vegetables like celery, carrots, and onion. Seasoned with poultry seasoning, salt, and pepper, and cooked slowly in chicken bone broth, the ingredients develop a savory base. After slow cooking on low heat for 8 hours, the chicken is shredded and reintegrated to the soup. A creamy element is created separately by making a roux with butter and flour, then whisking in whole milk until thickened before stirring into the slow cooker. The finished soup has a smooth, rich texture, punctuated by the distinct textures of tender chicken, rice, and diced vegetables. It is garnished with fresh parsley to brighten flavors.
This soup serves well as a warming main meal especially on cool days due to its filling nature and rich broth. It can be paired with simple breads or crackers to complement its creamy body and mild seasoning.
Storing the soup in airtight containers preserves it for 3 to 4 days in the refrigerator. Adjustments like adding bell peppers or mushrooms can be made to the vegetables and gluten-free flour can replace all-purpose flour to suit dietary needs. If preparing ahead, cool the soup completely before refrigeration to keep the texture consistent.
Ingredients
- 12.9 ounces long grain wild rice mix about 3 boxes
- 3 chicken breast
- 1 teaspoon poultry seasoning
- ¼ teaspoon salt sea salt
- ⅛ black pepper ground
- 1 cup celery chopped, stalks
- 1 cup carrot peeled and diced
- 1 onion chopped, medium
- 8 cups chicken bone broth
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups milk whole
- parsley fresh, for garnish
Instructions
- Place uncooked rice and seasoning packet in slow cooker. Add chicken breasts, then season with poultry seasoning, salt and pepper.
- Place celery, carrots, and onion on top of seasoned chicken.
- Pour in chicken bone broth.
- Set slow cooker to LOW for 8 hours.
- Once chicken is cooked and rice is done, remove the chicken from the soup to shred, and set aside.
- In a small sauce pan, melt butter over medium heat. Once melted, add flour and whisk together. Heat until bubbly.
- Slowly stir in milk, heat for about 3 minutes until thickened.
- Pour butter mixture into soup in slow cooker. Stir to combine.
- Add shredded chicken back in to the slow cooker. Mix to combine.
- Serve with parsley to garnish.
Notes
- Store the soup in airtight containers in the refrigerator and consume within 3 to 4 days for best quality.
- Feel free to add other vegetables such as bell peppers or mushrooms to customize the soup.
- Use gluten-free all-purpose flour if a gluten-free version is needed to thicken the soup.
- Allow the soup to cool thoroughly before refrigerating if making it ahead of time to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 48g | 16% |
| Protein | 29g | 58% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 91mg | 30% |
| Sodium | 1184mg | 49% |
| Potassium | 895mg | 19% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3229IU | 65% |
| Vitamin C | 20mg | 22% |
| Calcium | 118mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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