This Crockpot Chicken Wild Rice Soup is a hearty, comforting, and flavorful dish perfect for a cozy night in. It’s packed with tender chicken, nutty wild rice, and a creamy broth, making it a satisfying and nourishing meal for the whole family. This recipe leverages the slow cooker’s ability to meld flavors beautifully, creating a depth of taste that’s hard to achieve with other cooking methods. The convenience of a crockpot also means minimal effort is required, allowing you to prepare the ingredients in the morning and come home to a delicious, ready-to-eat soup.
Why you will love this recipe:
- Effortless Comfort Food: This soup is the epitome of comfort food, offering a warm and satisfying experience with minimal effort. The crockpot does most of the work, allowing you to enjoy a flavorful and wholesome meal without spending hours in the kitchen.
- Deeply Flavorful: The long, slow cooking process allows the flavors of the chicken, wild rice, and vegetables to meld together beautifully, creating a rich and complex taste that’s far greater than the sum of its parts. The poultry seasoning and optional white wine add further layers of flavor that elevate the soup to a gourmet level.
- Customizable: This recipe is easily adaptable to your preferences and dietary needs. You can adjust the amount of broth or milk to achieve your desired consistency, add more vegetables for extra nutrients, or use different types of rice for a unique twist.
- Perfect for Meal Prep: Crockpot Chicken Wild Rice Soup is an excellent option for meal prepping. It can be made in large batches and stored in the refrigerator for up to four days, making it a convenient and healthy lunch or dinner option throughout the week. It also freezes well, allowing you to enjoy it even months later.
- Crowd-Pleasing: Whether you’re serving it to your family or hosting a dinner party, this soup is sure to be a hit. Its creamy texture, savory flavor, and hearty ingredients make it a crowd-pleaser that everyone will enjoy.
Ingredients:
- 1 cup uncooked wild rice, rinsed
- 1 pound boneless, skinless chicken breasts
- 2 cups mirepoix (1 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup chopped onions)
- 6 cups chicken broth (low sodium preferred)
- 1 teaspoon poultry seasoning
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup all-purpose flour
- 2 cups whole milk (or half-and-half for a richer flavor)
- 2 tablespoons dry white wine (optional, such as Sauvignon Blanc or Pinot Grigio)
- Up to 2 cups additional milk or water, for desired consistency
- Salt and freshly ground black pepper, to taste
- Optional garnishes: chopped fresh parsley, shredded cheddar cheese, croutons
Preparation:
Step 1: Prepare the Ingredients
Rinse the wild rice under cold water to remove any excess starch. Chop the celery, carrots, and onions to create the mirepoix. Pat the chicken breasts dry with paper towels.
Step 2: Combine Ingredients in the Crockpot
Place the rinsed wild rice, chicken breasts, mirepoix (celery, carrots, and onions), chicken broth, and poultry seasoning into the crockpot.
Step 3: Cook on Low
Cover the crockpot and cook on low heat for 7-8 hours, or until the chicken is cooked through and the wild rice is tender. The internal temperature of the chicken should reach 165°F (74°C).
Step 4: Shred the Chicken
Once the chicken is cooked, remove it from the crockpot and place it on a cutting board. Let it cool slightly, then shred it using two forks.
Step 5: Make the Roux
While the chicken is cooling, prepare the roux. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1 minute, stirring constantly. This will create a smooth paste.
Step 6: Create the Creamy Base
Slowly whisk in the whole milk (or half-and-half) into the roux, stirring continuously to prevent lumps from forming. Cook until the mixture thickens and becomes creamy, about 3-5 minutes. Stir in the dry white wine, if using, for added flavor.
Step 7: Combine Roux with Soup
Pour the creamy roux mixture into the crockpot with the rest of the soup ingredients. Stir well to combine everything thoroughly.
Step 8: Adjust Consistency and Season
Add additional milk or water to the crockpot to reach your desired soup consistency. Season with salt and freshly ground black pepper to taste. Stir well to ensure the seasoning is evenly distributed.
Step 9: Simmer and Serve
Cover the crockpot and let the soup simmer on low for another 30 minutes to allow the flavors to meld together. This step is optional but recommended for the best flavor.
COOKING Rating:
Easy
Serving Suggestions:
- Serve hot in bowls.
- Garnish with chopped fresh parsley, shredded cheddar cheese, or croutons.
- Pair with warm, crusty bread or rolls for dipping.
- Serve with a side salad for a complete meal.
- Offer a dollop of sour cream or plain Greek yogurt as a topping for added creaminess.
Tips:
- Rinse the Wild Rice: Rinsing the wild rice before cooking helps remove excess starch, preventing the soup from becoming overly thick or gummy.
- Don’t Overcook the Chicken: Overcooked chicken can become dry and tough. Check the chicken’s internal temperature after 7 hours of cooking and adjust the cooking time accordingly.
- Adjust the Consistency: If the soup is too thick, add more milk or water to reach your desired consistency. If it’s too thin, you can thicken it by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last 30 minutes of cooking.
- Add Vegetables: Feel free to add other vegetables to the soup, such as mushrooms, peas, or spinach. Add them during the last hour of cooking to prevent them from becoming overcooked.
- Use Quality Ingredients: The quality of the ingredients will greatly affect the flavor of the soup. Use high-quality chicken broth, fresh vegetables, and good-quality wild rice for the best results.
- Make it Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will meld together even more as it sits.
- Freeze for Later: Crockpot Chicken Wild Rice Soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Prep Time: 15 minutes
Cook Time: 7-8 hours
Total Time: 7 hours 15 minutes – 8 hours 15 minutes
Nutritional Information: (Estimated, per serving)
Calories: 350-450 (depending on ingredients and serving size)
Protein: 25-35g
Sodium: 500-700mg (depending on the type of chicken broth used)
Conclusion
Crockpot Chicken Wild Rice Soup is a testament to the power of slow cooking. It is a culinary hug in a bowl and a testament to the fact that simple ingredients and minimal effort can yield exceptional results. The combination of tender chicken, nutty wild rice, and a creamy, flavorful broth makes it a comforting and satisfying meal that’s perfect for any occasion. Whether you’re looking for a quick and easy weeknight dinner or a crowd-pleasing dish for a gathering, this soup is sure to impress. So, gather your ingredients, plug in your crockpot, and prepare to be transported to a world of warmth, flavor, and culinary bliss. The recipe is also easily adaptable with lots of modifications for dietary restrictions or just using what you have in your pantry. Experiment with different vegetables or thickening agents to create a truly personalized version of this classic dish.
5 Questions and Answers about this recipe:
Q1: Can I use leftover cooked chicken instead of raw chicken breasts?
A: Yes, you can definitely use leftover cooked chicken. If using cooked chicken, add it to the crockpot during the last 1-2 hours of cooking time. This will prevent the chicken from drying out.
Q2: I don’t have wild rice. Can I substitute it with another type of rice?
A: While wild rice provides a unique flavor and texture to the soup, you can substitute it with other types of rice, such as brown rice or long-grain white rice. However, the cooking time may need to be adjusted. Brown rice will generally take longer to cook than white rice. Monitor the rice’s tenderness and adjust the cooking time accordingly.
Q3: I’m lactose intolerant. Can I still make this soup?
A: Yes, you can make this soup lactose-free by using lactose-free milk or a plant-based milk alternative, such as almond milk, soy milk, or oat milk. Ensure that the milk alternative is unsweetened and unflavored for the best results.
Q4: Can I add vegetables other than the mirepoix?
A: Absolutely! Feel free to add other vegetables to the soup, such as mushrooms, peas, spinach, corn, or green beans. Add them during the last hour of cooking to prevent them from becoming overcooked.
Q5: How do I store and reheat leftover soup?
A: Allow the soup to cool completely before storing it. Transfer it to an airtight container and store it in the refrigerator for up to 4 days. To reheat, simply microwave the soup until heated through, or heat it on the stovetop over medium heat, stirring occasionally. You may need to add a little more broth or milk if the soup has thickened too much during storage.
