Description

This comforting Crockpot Chicken Wild Rice Soup is a hearty and delicious meal made with tender chicken breasts, long grain and wild rice mix, and a medley of vegetables. Slow cooked to perfection, it features a creamy broth thickened with a buttery roux and finished with fresh parsley for garnish. Perfect for a cozy dinner, this soup is packed with flavor and nutrition.

Ingredients

Scale

Main Ingredients

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 Ingredients

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 rice and the seasoning packet from the rice mix into the slow cooker. Add the chicken breasts along with poultry seasoning, sea salt, and ground black pepper. Layer the chopped celery, carrots, and onion on top, then pour in the chicken bone broth.
Slow Cook: Cover the slow cooker and cook on LOW for 8 hours, or until the chicken is fully cooked and the rice is tender.
Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Set the shredded chicken aside.
Make Thickener: In a medium saucepan, melt the butter over medium heat. Whisk in the flour continuously until the mixture is bubbly and smooth. Gradually stir in the whole milk and cook the mixture, whisking constantly, until it thickens, about 3 minutes.
Combine and Finish: Pour the thickened butter and milk mixture into the slow cooker and stir to combine everything well. Return the shredded chicken to the soup and mix thoroughly.
Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve hot for a satisfying meal.

Notes

Use chicken bone broth for an extra rich and flavorful soup base.
You can substitute the poultry seasoning with a mix of thyme, sage, and marjoram if unavailable.
If you prefer a thicker soup, you can reduce the chicken broth slightly before adding the thickener.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a dairy-free version, substitute the butter and milk with plant-based alternatives and adjust the thickener accordingly.