Crock Pot Chicken and Wild Rice Soup is the perfect dish for chilly days, bringing warmth and comfort in every spoonful. This hearty soup combines tender chicken, earthy wild rice, and a medley of vegetables in a luscious, creamy broth. It’s simple to prepare and cooks slowly in your crock pot, allowing the flavors to meld beautifully while you carry on with your day. Whether it’s a busy weeknight or a relaxing weekend, this recipe ensures a delicious meal with minimal effort, making it a staple in many kitchens.
Why We Love This Crock Pot Chicken and Wild Rice Soup Recipe
This recipe is not just delicious; it’s also incredibly versatile and easy to make. The combination of chicken and wild rice creates a dish that is rich in protein and nutrients, filling you up without weighing you down. Plus, the use of a crock pot means you can set it and forget it—perfect for those with busy schedules. The addition of fresh vegetables and fragrant herbs elevates the dish, providing a burst of flavor that you and your family will love. Not to mention, it makes for wonderful leftovers that taste even better the next day. It’s a comforting bowl of goodness that brings everyone together around the table.
Ingredients about Crock Pot Chicken and Wild Rice Soup
Here are the ingredients you’ll need to create this delightful soup:
List of ingredients with measurements
- 1 ½ pounds boneless skinless chicken breasts
- Salt and pepper (to taste)
- 6 cups chicken broth
- 1 cup uncooked wild rice
- 3 cloves garlic (minced)
- 1 small white onion (diced)
- 3 carrots (peeled and diced)
- 3 stalks celery (diced)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- ¼ cup salted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy whipping cream
- Chopped fresh parsley for garnish
How to Make Crock Pot Chicken and Wild Rice Soup Directions
Creating this Crock Pot Chicken and Wild Rice Soup is straightforward and rewarding. Start by seasoning the chicken breasts with salt and pepper to kick off the flavor. Place them at the bottom of your crock pot; this forms a tender base for the soup. Next, pour in the chicken broth to provide depth and moisture. Add the uncooked wild rice, which functions as the soul of the soup, giving it texture and heartiness.
As you prepare your vegetables—mincing the garlic and dicing the onion, carrots, and celery—let the fragrant aromas fill your kitchen. Toss these chopped vegetables into the crock pot, along with the dried thyme, rosemary, and bay leaves. Stir everything together gently, ensuring the ingredients are well mixed.
Cover the crock pot and set it to cook on low for 6 to 8 hours or on high for 4 hours. The slow cooking process allows the wild rice to swell and absorb all the wonderful flavors while the chicken becomes incredibly tender. About 30 minutes before serving, it’s time to shred the chicken. Using two forks, pull the chicken apart into bite-sized pieces, integrating it into the soup.
For a creamy finish, melt the butter in a medium saucepan over medium heat. Whisk in the flour, cooking until it turns golden brown. Gradually add the milk and heavy cream, stirring continuously. This mixture should thicken nicely, becoming a luxuriously creamy addition to your soup. Stir this creamy concoction back into the crock pot, mixing thoroughly. If the soup seems too thick, you can add a splash of milk until it reaches your desired consistency.
Before serving, taste and adjust the seasoning if necessary. Ladle the soup into bowls and garnish with freshly chopped parsley for a pop of color and freshness. Your delicious Crock Pot Chicken and Wild Rice Soup is ready to be enjoyed!
How to Serve Crock Pot Chicken and Wild Rice Soup
Serving this delightful soup is part of the experience. Ladle generous portions into warm bowls and consider accompanying it with crusty bread or a fresh green salad. The rustic elements of hearty bread for dipping or crispy greens for crunch can elevate your meal even further.
If you’re hosting a gathering or family dinner, consider setting up a soup bar where guests can customize their bowls with toppings like additional fresh herbs, croutons, or even a sprinkle of cheese. For those who like a bit of spice, offering hot sauce can be a fun addition. Always remember to serve your soup hot for the most comforting experience.
Expert Tips: Crock Pot Chicken and Wild Rice Soup
- Quality Chicken: Choose good-quality chicken for a better flavor. Organic or free-range chicken tends to yield the best results.
- Broth Selection: Using homemade chicken broth will significantly enhance the depth of flavor. If using store-bought broth, opt for a low-sodium version so you can control the saltiness.
- Wild Rice: Resilient and nutty, wild rice adds unique texture; however, if you cannot find it, a mix of brown rice or even quinoa can serve as a substitute, but adjust cooking times accordingly.
- Timing Matters: If you’re short on time, opt for the high setting, but for best results, low and slow is always the way to go!
- Creamy Texture: The butter and flour mixture is essential for achieving that creamy texture; don’t skip this step, as it’s the secret to the soup’s richness.
How to Store Crock Pot Chicken and Wild Rice Soup
Storing your Crock Pot Chicken and Wild Rice Soup is simple. Allow the soup to cool completely before transferring it to airtight containers. The soup can be stored in the refrigerator for up to 4-5 days. If you want to keep it longer, consider freezing it in portions. Make sure to use freezer-safe containers or bags, leaving a little space at the top for expansion as it freezes. It will maintain its quality for about 2-3 months in the freezer. When you’re ready to enjoy it again, thaw it overnight in the refrigerator and reheat gently on the stove.
Variation of Crock Pot Chicken and Wild Rice Soup
While this recipe is a classic, variations keep things interesting. You can introduce flair by adding different vegetables like bell peppers, corn, or mushrooms. If you enjoy a spicier soup, toss in some red pepper flakes or diced jalapeños.
For a lighter version, use half-and-half instead of heavy cream. Alternatively, adding some frozen peas just before serving adds vibrancy and sweetness. You could even substitute the chicken for turkey, especially if you have leftovers from a holiday meal. Other grains can be fun to experiment with, as brown rice or quinoa can alter the flavor profile entirely, making it your own.
FAQ
What is Crock Pot Chicken and Wild Rice Soup?
Crock Pot Chicken and Wild Rice Soup is a hearty and creamy soup made with chicken, wild rice, and various vegetables, slow-cooked to perfection in a crock pot.
How long does it take to make Crock Pot Chicken and Wild Rice Soup?
Depending on the setting, this soup can take about 4 hours on high or 6 to 8 hours on low.
Can I freeze Crock Pot Chicken and Wild Rice Soup?
Yes, you can freeze the soup for up to 2-3 months. Be sure to cool it completely and store it in an airtight container before freezing.
How can I make Crock Pot Chicken and Wild Rice Soup healthier?
To make it healthier, use less cream by substituting it with Greek yogurt, half-and-half, or even additional broth. Adding more vegetables can also enhance the nutritional value.
Can I use cooked chicken for this recipe?
Absolutely! If using pre-cooked chicken, add it towards the end of cooking to prevent it from becoming too mushy. This will also reduce the cooking time significantly.
What’s the best way to serve Crock Pot Chicken and Wild Rice Soup?
Serve it hot in bowls, garnished with fresh parsley, and alongside crusty bread or a light salad for a complete meal.
Crock Pot Chicken and Wild Rice Soup
Ingredients
Main ingredients
- 1.5 pounds boneless skinless chicken breasts Quality chicken yields better flavor.
- 6 cups chicken broth Using low-sodium or homemade broth enhances flavor.
- 1 cup uncooked wild rice Can substitute with brown rice or quinoa.
- 3 cloves garlic (minced)
- 1 small white onion (diced)
- 3 pieces carrots (peeled and diced)
- 3 stalks celery (diced)
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 2 pieces bay leaves
- 0.25 cup salted butter Essential for creamy texture.
- 3 tablespoons all-purpose flour Used for thickening the soup.
- 1 cup milk Adjust for desired creaminess.
- 1 cup heavy whipping cream For a richer flavor.
- to taste salt and pepper For seasoning.
- for garnish Chopped fresh parsley
Instructions
Preparation
- Season the chicken breasts with salt and pepper.
- Place seasoned chicken at the bottom of the crock pot.
- Pour in the chicken broth.
- Add the uncooked wild rice.
- Prepare vegetables by mincing garlic and dicing onion, carrots, and celery.
- Add the chopped vegetables, dried thyme, rosemary, and bay leaves to the crock pot.
- Stir gently to mix all ingredients.
Cooking
- Cover the crock pot and set to cook on low for 6-8 hours or on high for 4 hours.
- 30 minutes before serving, shred the chicken into bite-sized pieces.
- In a saucepan, melt the butter over medium heat and whisk in the flour.
- Gradually add the milk and heavy cream, stirring continuously until thickened.
- Stir the creamy mixture back into the crock pot, adjusting thickness with additional milk if necessary.
Serving
- Taste and adjust seasoning as needed.
- Ladle soup into bowls, garnish with fresh parsley, and serve hot.
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