Description
This Crockpot Chicken Wild Rice Soup combines tender chicken thighs, earthy wild rice, and a medley of vegetables simmered together in a flavorful broth, finished with a creamy base for a hearty, comforting meal perfect for any day.
Ingredients
Soup Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 cup uncooked wild rice blend
- 1/2 cup finely diced yellow onion (about 1 onion)
- 3/4 cup finely diced carrot (about 2 carrots)
- 3/4 cup finely diced celery (about 2 ribs)
- 2 teaspoons minced garlic
- 1 cup diced sweet potato (about 1 potato)
- 6 cups chicken stock or broth
- 2 bay leaves
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1 teaspoon Italian seasoning
- 1 teaspoon chicken bouillon powder
- 1/2 teaspoon salt
- 1 teaspoon black pepper
Cream Base Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 cups whole milk
Optional Garnish and Serving
- Fresh parsley or thyme
- Hearty buttered bread
Instructions
- Combine Ingredients. Add the chicken thighs, wild rice, diced onion, carrot, celery, garlic, diced sweet potato, chicken stock, bay leaves, and all the seasonings including dried herbs and bouillon powder into the Crock-Pot or Instant Pot. Season with 1/2 teaspoon salt and 1 teaspoon pepper, then stir everything together well.
- Cook the Soup. For Crock-Pot: Cover and cook on low heat for 5 to 8 hours, or on high heat for 3.5 to 5 hours, until the rice is tender and the chicken shreds easily. For Instant Pot: Seal the lid and cook on manual high pressure for 10 minutes. Allow pressure to release naturally for 5 minutes, then manually release any remaining pressure.
- Prepare the Cream Base. When the soup is nearly finished cooking, melt the unsalted butter in a small pot over medium heat. Slowly whisk in the flour and cook for 1 minute, stirring constantly to create a roux. Gradually add the whole milk while continuously whisking and bring the mixture to a gentle simmer over medium-low heat until it thickens, whisking frequently to prevent lumps.
- Finish the Soup. Remove the chicken thighs from the soup, shred them into bite-sized pieces, then return the shredded chicken to the pot. Stir in the thickened cream mixture, discard the bay leaves, and adjust salt and pepper to taste. If the soup is too thick, loosen it by adding up to 1 cup more milk.
- Serve. Garnish the soup with fresh chopped parsley or thyme. Serve hot with hearty buttered bread for a complete comforting meal.
Notes
- Using boneless, skinless chicken thighs keeps the meat tender and flavorful.
- You can substitute chicken thighs with chicken breasts, but thighs offer better flavor and texture in slow cooking.
- Wild rice adds a nutty flavor and chewy texture which complements the creamy broth well.
- If you don’t have whole milk, 2% milk can be used but the soup will be slightly less rich.
- Adjust the seasoning at the end to suit your taste preferences, especially salt and pepper.
- For a gluten-free version, substitute the flour with a gluten-free all-purpose flour blend or cornstarch slurry.
- Prep Time: 15 minutes
- Cook Time: 5 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
