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–+ servings
serving chicken and wild rice soup from the slow cooker
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3.88 from 8 votes

Slow Cooker Creamy Chicken Wild Rice Soup

Crockpot Creamy Chicken and Wild Rice Soup is easy to make and so delicious and comforting! Pair it with a nice salad and crusty bread for a tasty and filling weeknight dinner meal!
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 8 Servings
Calories: 341kcal
Author: Lalaine Manalo

Ingredients

  • 1 cup uncooked wild rice
  • 1 pound boneless, skinless chicken breast
  • salt and pepper to taste
  • 1 onion, peeled and chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 7 cups chicken broth
  • 1/2 cup butter
  • 3/4 cup flour
  • 2 cups milk
  • pepper to taste
US Customary - Metric

Instructions

  • Rinse wild rice in cold, running water and drain well. Place in the crockpot.
  • Season chicken with salt and pepper to taste. Place in the crockpot over rice.
  • Add onions, carrots, and celery. 
  • Add chicken broth.
  • Cover and cook on HIGH for about 3 to 4 hours or on LOW for 7 to 8 hours.
  • In a saucepan over medium heat, heat butter until melted. Add flour and whisk into a smooth paste. Continue to cook for about 1 minute or until lightly browned.
  • Gently add milk, whisking vigorously to prevent lumps, for about 3 to 5 minutes or until slightly thickened.
  • Remove chicken from pot and shred using two forks. Return shredded chicken to slow cooker. 
  • Slowly add milk mixture, stirring to combine, and continue to cook for about 2 to 3 minutes or until chicken is heated through and soup is thickened to desired consistency.
  • Season with salt and pepper to taste. Serve hot.

Notes

  • You can swap the wild rice with brown rice, if you like, without change to cook times.
  • Want one less pot to wash and less fat to burn? Instead of making the roux with flour and butter, just whisk the milk and flour together until smooth and without lumps. Slowly whisk in the milk mixture until the soup begins to thicken and cook the soup in the crockpot a few minutes longer.
  • The soup will be a little loose when hot and fresh from the crockpot, but it will thicken nicely as it stands.

Nutrition

Calories: 341kcal | Carbohydrates: 30g | Protein: 19g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 72mg | Sodium: 966mg | Potassium: 647mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3065IU | Vitamin C: 17.3mg | Calcium: 106mg | Iron: 1.6mg