There is nothing better than coming home after a long day to a nice hot bowl of hearty, creamy soup! This Crockpot Chicken Wild Rice Soup hits the spot like no other. It is so creamy and full of tasty bits of chicken. Simple perfect with a slice of crusty bread!
This soup is so simple to toss together in the morning before you leave for work/school/errands. You will come home to the smells of this heavenly soup! You have to give it a try!
- 1 cup dry wild rice
- 1 pound chicken breasts, about 2-3 Medium depending on size
- ⅔ cup chopped celery
- ⅔ cup chopped carrots
- ⅔ cup chopped onions
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ cup butter
- ¾ cup flour
- 2 cups whole milk
- up to 2 cups additional milk or water
- Get out a 5 quart or larger crockpot. Rinse your wild rice. Place the uncooked wild rice, raw chicken, vegetables, chicken broth, and poultry seasoning in your crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
- Shred the chicken with 2 forks. This should be done easily right in the crockpot because it is so tender.
- Now melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Don't let it brown. Slowly whisk in the whole milk until a thick, creamy mixture forms.
- Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper as needed
- You can use a gluten free flour (rice flour or corn flour) in place of the four in this recipe. You will also want to make sure all of the seasonings and broth are gluten free.