Save A comforting, hearty soup featuring tender chicken, nutty wild rice, and a creamy broth—perfect for chilly days.
This has become a family favorite during cold weather. I love how the creamy broth combines with the wild rice and tender chicken to create a satisfying meal.
Ingredients
- Proteins: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs
- Grains: 1 cup (170 g) uncooked wild rice blend
- Vegetables: 1 medium yellow onion, diced, 3 medium carrots, sliced, 3 celery stalks, sliced, 3 garlic cloves, minced
- Liquids: 6 cups (1.4 L) low-sodium chicken broth, 1 cup (240 ml) whole milk, ½ cup (120 ml) heavy cream
- Seasonings & Herbs: 1 tsp dried thyme, 1 tsp dried parsley, ½ tsp dried rosemary, 2 bay leaves, 1 tsp salt (or to taste), ½ tsp black pepper
- Thickener: ¼ cup (30 g) all-purpose flour (or gluten-free alternative), ¼ cup (60 g) unsalted butter
Instructions
- Step 1:
- Add chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, parsley, rosemary, bay leaves, salt, and pepper to the slow cooker. Stir to combine.
- Step 2:
- Cover and cook on LOW for 67 hours or HIGH for 34 hours, until chicken and rice are tender.
- Step 3:
- Remove chicken and shred with two forks. Return shredded chicken to the slow cooker.
- Step 4:
- In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 12 minutes to form a roux.
- Step 5:
- Gradually whisk in milk and cook until slightly thickened, about 23 minutes.
- Step 6:
- Stir the milk mixture and heavy cream into the slow cooker. Mix well and heat for an additional 1015 minutes on HIGH until soup is creamy and heated through.
- Step 7:
- Remove bay leaves. Adjust seasoning to taste before serving.
Save We enjoy this soup together on cold evenings, making it a perfect family comfort meal.
Serving Suggestions
Serve with crusty bread or a fresh green salad to complete the meal.
Gluten-Free Adaptations
Use gluten-free flour and ensure chicken broth is gluten-free for safe preparation.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Save This creamy chicken and wild rice soup is the perfect cozy meal for any chilly day.
Recipe FAQs
- → What type of chicken works best for this dish?
Boneless, skinless chicken breasts or thighs both work well, providing tender, shreddable meat after slow cooking.
- → Can I use a different grain instead of wild rice?
Wild rice blend offers a nutty flavor and texture, but brown rice or barley can be substituted, adjusting cooking times accordingly.
- → How can I make the broth creamier without heavy cream?
Using half-and-half or additional milk thickened with a roux can maintain creaminess with less richness.
- → Is it necessary to shred the chicken before adding cream?
Shredding helps the chicken distribute evenly throughout the broth and enhances texture and flavor absorption.
- → Can I add vegetables for extra nutrition?
Yes, adding chopped spinach or kale near the end of cooking boosts nutrition and color without altering the base flavors.
- → What is the purpose of the roux in this dish?
The butter and flour roux thickens the broth, giving it a smooth, creamy texture that coats the ingredients nicely.