Introducing the coziest Crockpot Chicken Wild Rice Soup – a perfect treat for chilly days! This Slow Cooker Creamy Chicken Wild Rice Soup is a breeze to make, ideal for fall and winter warmth. Think of it as an upgraded version of chicken noodle soup, with flavorful rice, loads of veggies, and a creamy base that makes it the ultimate comfort food. Whether enjoyed on its own or paired with your favorite sides, this soup is a delight!
Slow Cooker Creamy Chicken Wild Rice Soup
Ingredients
- 4 ribs of celery chopped
- 1 cup of chopped carrots
- 1 medium yellow onion chopped
- 4 cloves of garlic minced
- 1 pound of chicken breast
- 1 teaspoon of salt adjust to taste
- 3/4 teaspoon of black pepper adjust to taste
- 2 teaspoons of dried oregano
- 2 bay leaves
- 6 cups of low-sodium chicken broth
- 1 cup of whole milk
- 1/2 cup of heavy cream
- 1/2 cup of all-purpose flour
- 6 tablespoons of butter
- 6 ounces of long grain & wild rice with seasoning packet quick cooking works best
Instructions
- Chop all your veggies and toss them into the slow cooker along with everything else (except butter, flour, milk, and heavy cream).
- Cover and cook on high for 2 hours. Take out the chicken, shred it, then toss it back in, giving everything a good stir.
- In a pan over medium-high heat, melt the butter. Add the flour and cook for 1-2 minutes, stirring constantly to create a roux.
- Add the roux to the slow cooker with the milk and heavy cream. Stir well and let it cook on high for an extra 30 minutes or until the soup thickens.
- Ladle it into bowls and enjoy the warmth!
Notes
Slow cookers may vary, so your veggies might need an additional 1-2 hours for that perfect tenderness. Embrace the extra time if needed!