Description

This Crockpot Chicken Wild Rice Soup is a hearty, comforting meal perfect for slow cooker lovers. Tender chicken breasts, a long grain and wild rice mix, and fresh vegetables simmer all day in rich chicken bone broth. A creamy butter and flour thickener is added at the end to create a luscious texture. Garnished with fresh parsley, this soup offers depth of flavor with minimal hands-on time, ideal for cozy family dinners or meal prep.

Ingredients

Scale

Soup Base

12.9 ounces long grain and wild rice mix (about 3 boxes)
3 chicken breasts
1 teaspoon poultry seasoning
¼ teaspoon sea salt
⅛ teaspoon ground black pepper
1 cup celery stalks, chopped
1 cup carrots, peeled and diced
1 medium onion, chopped
8 cups chicken bone broth

Thickener

½ cup butter
½ cup all-purpose flour
2 cups whole milk

Garnish

Fresh parsley, for garnish

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Instructions

Combine Ingredients in Slow Cooker: Place the uncooked long grain and wild rice mix along with the seasoning packet from the rice mix into the slow cooker. Add the chicken breasts, poultry seasoning, sea salt, and ground black pepper. Layer the chopped celery, diced carrots, and chopped onion evenly on top. Finally, pour in the chicken bone broth to cover all ingredients.
Slow Cook: Cover the slow cooker and set it to cook on LOW for 8 hours. This allows the chicken to cook thoroughly and the rice to become tender, melding all flavors together beautifully.
Shred Chicken: After cooking, carefully remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Set aside the shredded chicken.
Make Thickener: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour continuously until the mixture is bubbly and forms a roux. Gradually stir in the whole milk, continuing to whisk until the sauce thickens, which should take about 3 minutes.
Combine and Finish: Pour the thickened butter and milk mixture into the slow cooker with the soup. Stir well to combine. Add the shredded chicken back into the slow cooker and mix everything evenly to ensure the soup is creamy and consistent.
Serve: Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately to enjoy a comforting and hearty meal.

Notes

You can use bone broth or regular chicken broth for different flavor intensity.
Shredding the chicken after slow cooking ensures it stays tender and moist.
The roux thickener adds creaminess without overpowering the soup’s delicate flavors.
Feel free to substitute whole milk with half-and-half or cream for a richer soup.
This soup can be refrigerated for up to 4 days or frozen for up to 3 months.