This Crockpot Chicken Wild Rice Soup is so simple to make. Chicken, carrots, celery, onion, wild rice, seasonings, and cream. Pair with a piece of crusty bread on a cold night for the perfect meal!
1poundboneless skinless raw chicken breaststhighs can also be used
1cupchopped celerychopped
1cupcarrotschopped
1cuponionchopped
1cubeschicken bullion
2clovesgarlic minced
6cupschicken broth
1teaspoonpoultry seasoning
1/2cupbutter
1/2cupflour
2 1/2cupswhole milk
up to 2 cups additional milk or water
Instructions
Cook Wild Rice and Chicken
Rinse the 1 cup uncooked wild rice.
Place the rinsed 1 cup uncooked wild rice, 1 pound boneless skinless raw chicken breasts, 1 cup chopped celery, 1 cup carrots, 1 cup onion, 2 cloves garlic minced, 1 cubes chicken bullion, 6 cups chicken broth, and 1 teaspoon poultry seasoning in a crockpot.
Cover and cook on low for 6 hours.
The chicken should be cooked through and the rice should be soft. There will be a bit of extra liquid in the crockpot; do not drain it out.
Cut the Chicken
Remove the chicken from the crockpot and allow to cool slightly
Gently cut into chunks.
Make the Creamy Base
Melt 1/2 cup butter in a saucepan.
Add 1/2 cup flour and let the mixture cook out for a minute.
Pop the 2 1/2 cups whole milk in the microwave for a minute to get it warm.
Add the milk a bit at a time, whisking continuously, until a thick, creamy mixture forms.
Bring it Together
Add the creamy base and the chicken to the crockpot.
Stir to combine.
Add up to 2 cups additional milk or water to adjust the consistency as you like it (a bit of heavy cream is also delicious for a buttery, rich flavor).
Season with additional salt and pepper.
Notes
You can also use 2-3 cups rotisserie chicken meat instead of chicken breasts – just cube or shred it, and add it into the crockpot in Step 4.Warming the milk in Step 3 will help the bechamel (creamy mixture) come together more smoothly, without any lumps!