Slow Cooker Creamy Chicken & Wild Rice Soup
Comforting restaurant-style wild rice soup with tender chicken breast, carrots, celery, and cream.
slow-cooker Timer
Set for 360 mins @ Low (approx 200°F)
Ingredients
Base recipe calibrated for 6 adults.
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Get to the Point Execution
Place chicken breasts, rinsed wild rice, diced carrots, celery, onion, poultry seasoning, and 6 cups chicken broth into slow cooker.
Cook on Low for 5-6 hours until rice is tender.
Remove chicken, shred with forks, and stir back in.
Whisk melted butter, flour, and milk on stove for 3 minutes, then stir roux into soup until thick and creamy.
Step-by-Step Guided Instructions
Add 1.5 lbs raw boneless chicken breasts, 1 cup uncooked wild rice blend (rinsed), 3 diced carrots, 3 diced celery stalks, 1 diced yellow onion, 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp poultry seasoning, and 6 cups chicken broth into the slow cooker.
Use a genuine wild rice blend rather than instant white rice so the grains stay chewy after 6 hours.
Cover and cook on Low for 5 to 6 hours (or High for 3.5 hours) until wild rice grains puff open and soften.
Wild rice pops open exposing white starch when fully cooked.
Using tongs, lift chicken breasts onto a cutting board and shred into bite-sized pieces with two forks. Return shredded chicken to the slow cooker.
Shredding outside the pot keeps pieces neat and avoids splashing hot broth.
Melt 4 tbsp butter in a small saucepan over medium heat. Whisk in 1/3 cup all-purpose flour for 1 minute, then slowly whisk in 1.5 cups whole milk. Simmer 2 minutes until thick, then stir the cream sauce into the slow cooker.
Cooking the flour in butter first removes raw flour taste and prevents dairy curdling in the slow cooker.
Add 1 cup of chopped leftover holiday roast turkey instead of chicken breasts to turn this into the ultimate leftover meal.
Serve with warm dinner rolls or oyster crackers for dipping.
- Steamed white rice
- Roasted garlic broccoli
- Crispy french fries
Reheat gently in a saucepan over medium-low heat with 1/4 cup chicken broth for 4-5 minutes.