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Creamy Crockpot Chicken Wild Rice Soup

There’s something undeniably comforting about a bowl of warm soup, especially when it’s a chilly fall evening and the leaves are turning to a golden hue outside. The aroma of tender chicken, earthy wild rice, and aromatic vegetables fills the air as they mingle together in the slow cooker, creating a fragrant symphony that beckons everyone to the kitchen. This Creamy Crockpot Chicken Wild Rice Soup is more than just a recipe; it’s an invitation to gather, relax, and enjoy a moment of warmth with loved ones. Perfect for an easy weeknight dinner or a cozy weekend lunch, this dish is sure to become a family favorite.

This is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Effortless Preparation: Mix and set—let your slow cooker work its magic while you go about your day.
Comforting and Creamy: The lovely combination of half-and-half and whole milk makes each spoonful a delightful indulgence.
Nutritious and Hearty: Packed with tender chicken, fresh vegetables, and wild rice, this soup is nourishing and filling.
Family-Friendly Meal: Even the pickiest eaters will love how creamy and tender this soup is.
Easily Customizable: Make it your own with fun variations that suit your taste or dietary needs.
Perfect for Leftovers: It keeps well in the fridge and tastes even better the next day!

Ingredients You’ll Need for Creamy Crockpot Chicken Wild Rice Soup

To lovingly create this comforting dish, gather these simple ingredients:

1 ½ lb chicken breasts
4 carrots, sliced
3 celery stalks, chopped
1 onion, diced
8-10 cups chicken broth (I use low sodium broth)
1 cup uncooked wild rice* (rinsed, not a boxed mix like rice-a-roni!)
4 garlic cloves, minced
1 bay leaf
1 Tbsp Italian Seasoning
1 tsp thyme
1 tsp parsley
¼ cup flour (gluten-free will work as well)
½ cup half and half
½ cup whole milk
½ tsp sea salt
½ tsp cracked pepper

How to Make Creamy Crockpot Chicken Wild Rice Soup

Let’s bring this delightful soup to life with these simple steps:

Start by dicing the onion, chopping the carrots and celery, and mincing the garlic.
Lay the chicken breasts at the bottom of your slow cooker. Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper on top.
Add the diced onion, sliced carrots, and chopped celery on top of the chicken to create a colorful base.
Pour in 8 cups of chicken broth, and add the rinsed wild rice and bay leaf. Cover the slow cooker and let the magic begin.
Cook on low for 6-8 hours, or until the rice is cooked and tender.
Once the chicken reaches 165°F, remove it from the slow cooker and shred it, then add it back into the soup.
In a separate bowl, whisk together the flour, half-and-half, and whole milk until the flour is completely dissolved. Slowly pour this creamy mixture into the soup while stirring to combine.
If the soup seems too thick for your liking, add more broth until you reach your desired consistency.
Serve your soup hot, topped with fresh parsley and accompanied by a big crusty loaf of bread for dipping.

Fun Ways to Customize It

This recipe is a delightful base that can be altered to cater to your taste:

Zesty Lemon Twist: Add a splash of fresh lemon juice and a sprinkle of zest right before serving for a bright, uplifting flavor.
Herb Garden Variation: Experiment with different herbs, such as dill or rosemary, to create a unique twist on the classic.
Veggie Boost: Consider adding a cup of fresh or frozen peas or spinach at the end of cooking for a burst of color and nutrition.
Creamy Indulgence: For an even richer soup, replace half of the broth with cream, adding a luxurious touch.

Chef Emma’s Helpful Tips

Make-Ahead Advice: You can prepare all your ingredients the night before and store them in the refrigerator. Simply dump them in the slow cooker in the morning!
Ingredient Swaps: Feel free to substitute the chicken with turkey or even a plant-based protein for a different take.
Slicing Tricks: Using a Y-peeler can speed up the task of chopping veggies, giving you more time to relax and enjoy.
Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 4-5 days, or freeze for up to 3 months. Just be sure to cool completely before freezing!

What’s Inside – Nutrition Breakdown

Here’s a peek at the nutrition information for this warm and comforting soup:

Serving Size: 1 cup
Calories: 320
Total Fat: 10g
Saturated Fat: 4g
Carbohydrates: 36g
Sugar: 2g
Protein: 23g
Sodium: 600mg

Frequently Asked Questions

Can I make this ahead?
Absolutely! This soup stores well and can be easily reheated for a quick meal later in the week.
Can I use different ingredients?
Yes! Feel free to swap out proteins and vegetables based on what you have on hand or your family’s preferences.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4-5 days, or freeze for even longer enjoyment.
How long does it last?
In the fridge, this soup will stay fresh for 4-5 days. In the freezer, it can last for up to 3 months.

A Cozy Closing Note

This Creamy Crockpot Chicken Wild Rice Soup is not just a recipe; it’s a hug in a bowl, perfect for sharing with those you love. Whether it’s a busy weeknight or you’re hosting a cozy gathering, this dish will warm hearts and bring smiles. Save this Creamy Crockpot Chicken Wild Rice Soup to your cozy meals board so it’s ready when you need a comforting treat!