Description
A creamy and comforting slow-cooked classic, this Creamy Crockpot Chicken Wild Rice Soup features tender chicken, hearty wild rice, and fresh vegetables in a rich, herb-infused broth. Perfect for chilly days, easy meal prep, or a wholesome family dinner.
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice blend
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup carrots, sliced
- 1 cup celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 1 cup heavy cream
- 2 tablespoons cornstarch (optional, for thickening)
- Fresh parsley, for garnish (optional)
Instructions
1. Dice the onion, slice the carrots, and chop the celery. Mince the garlic.
2. Place the chicken breasts at the bottom of the crockpot. Add the wild rice blend, onion, garlic, carrots, and celery.
3. Pour in the chicken broth. Sprinkle thyme and basil over the top. Season with salt and pepper to taste.
4. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until chicken is tender and rice is cooked.
5. Remove the chicken breasts and shred with two forks. Return the shredded chicken to the crockpot.
6. Stir in the heavy cream. If a thicker soup is desired, mix cornstarch with water and add to the crockpot.
7. Cook for an additional 30 minutes on low to thicken and blend flavors.
8. Taste and adjust seasoning with more salt and pepper if needed.
9. Ladle into bowls and garnish with fresh parsley if desired.
Notes
For a lighter version, you can use half-and-half instead of heavy cream.
If using pre-cooked chicken, add it during the last 30–45 minutes of cooking to avoid overcooking.
Leftovers store well in the fridge for up to 4 days or can be frozen for up to 3 months.