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Crockpot Chicken Wild Rice Soup

Discover the ultimate comfort food with our Crockpot Chicken Wild Rice Soup recipe. This hearty and delicious soup combines tender chicken, nutritious wild rice, and a mix of vegetables, all simmered to perfection in your crockpot.

Ingredients

Scale
  • 1 cupuncooked wild rice1pound chicken breasts2 cupsmirepoix (chopped celery, carrots, and onions)6 cupschicken broth1 teaspoonpoultry seasoning1/2 cupbutter3/4 cupflour2 cupswhole milkA few tablespoons white wine (optional)Up to2 cupsadditional milk or water for desired consistency
  • 1pound chicken breasts2 cupsmirepoix (chopped celery, carrots, and onions)6 cupschicken broth1 teaspoonpoultry seasoning1/2 cupbutter3/4 cupflour2 cupswhole milkA few tablespoons white wine (optional)Up to2 cupsadditional milk or water for desired consistency
  • 2 cupsmirepoix (chopped celery, carrots, and onions)
  • 6 cupschicken broth1 teaspoonpoultry seasoning1/2 cupbutter3/4 cupflour2 cupswhole milkA few tablespoons white wine (optional)Up to2 cupsadditional milk or water for desired consistency
  • 1 teaspoonpoultry seasoning1/2 cupbutter3/4 cupflour2 cupswhole milkA few tablespoons white wine (optional)Up to2 cupsadditional milk or water for desired consistency
  • 1/2 cupbutter
  • 3/4 cupflour2 cupswhole milkA few tablespoons white wine (optional)Up to2 cupsadditional milk or water for desired consistency
  • 2 cupswhole milkA few tablespoons white wine (optional)Up to2 cupsadditional milk or water for desired consistency
  • A few tablespoons white wine (optional)
  • Up to2 cupsadditional milk or water for desired consistency

Instructions

  1. Rinse the wild rice under cold water.In a crockpot, combine the wild rice, chicken breasts, mirepoix, chicken broth, and poultry seasoning.Cover and cook on low for 7-8 hours until the chicken is cooked and the rice is soft.Remove the chicken, shred it, and return it to the crockpot.In a saucepan, melt the butter, stir in the flour, and cook for 1 minute. Gradually whisk in the milk (and wine if using) until thickened.Add the creamy mixture to the crockpot, stir well, and adjust consistency with additional milk or water.Season with salt and pepper to taste.
  2. In a crockpot, combine the wild rice, chicken breasts, mirepoix, chicken broth, and poultry seasoning.Cover and cook on low for 7-8 hours until the chicken is cooked and the rice is soft.Remove the chicken, shred it, and return it to the crockpot.In a saucepan, melt the butter, stir in the flour, and cook for 1 minute. Gradually whisk in the milk (and wine if using) until thickened.Add the creamy mixture to the crockpot, stir well, and adjust consistency with additional milk or water.Season with salt and pepper to taste.
  3. Cover and cook on low for 7-8 hours until the chicken is cooked and the rice is soft.Remove the chicken, shred it, and return it to the crockpot.In a saucepan, melt the butter, stir in the flour, and cook for 1 minute. Gradually whisk in the milk (and wine if using) until thickened.Add the creamy mixture to the crockpot, stir well, and adjust consistency with additional milk or water.Season with salt and pepper to taste.
  4. Remove the chicken, shred it, and return it to the crockpot.In a saucepan, melt the butter, stir in the flour, and cook for 1 minute. Gradually whisk in the milk (and wine if using) until thickened.Add the creamy mixture to the crockpot, stir well, and adjust consistency with additional milk or water.Season with salt and pepper to taste.
  5. In a saucepan, melt the butter, stir in the flour, and cook for 1 minute. Gradually whisk in the milk (and wine if using) until thickened.Add the creamy mixture to the crockpot, stir well, and adjust consistency with additional milk or water.Season with salt and pepper to taste.
  6. Add the creamy mixture to the crockpot, stir well, and adjust consistency with additional milk or water.Season with salt and pepper to taste.
  7. Season with salt and pepper to taste.

Notes

For a thicker soup, use less liquid; for a thinner soup, add more milk or water.
The soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.If using bone-in chicken, remember to remove the bones before shredding.
If using bone-in chicken, remember to remove the bones before shredding.

  • Author: Chef Stella