Crockpot Chicken Wild Rice Soup Recipe
Warm up from the chilly weather with this wonderfully hearty Crockpot chicken wild rice soup. Effortless to make in your slow cooker, this creamy chicken soup is full of flavor.
Servings: 8 people
Calories: 454kcal
Ingredients
- 12.9 ounces long grain wild rice mix about 3 boxes
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- 1/4 teaspoon sea salt
- 1/8 ground black pepper
- 1 cup celery stalks chopped
- 1 cup carrots peeled and diced
- 1 medium onion chopped
- 8 cups chicken bone broth
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
- Fresh parsley for garnish
Instructions
- Place uncooked rice and seasoning packet in slow cooker. Add chicken breasts then season with poultry seasoning, salt and pepper.
- Place celery, carrots and onion on top of seasoned chicken.
- Pour in chicken bone broth.
- Set slow cooker to Low for 8 hours.
- Once chicken is cooked and rice is done, remove the chicken from the soup to shred, set aside.
- In a small sauce pan, melt butter over medium heat. Once melted, add flour and whisk together. Heat until bubbly.
- Slowly stir in milk heat for about 3 minutes until thickened.
- Pour butter mixture into soup in slow cooker.
- Stir to combine.
- Add shredded chicken back in to the slow cooker. Mix to combine.
- Serve with parsley garnish!
Notes
- You can easily add in other veggies you have to this Crockpot chicken wild rice soup. Bell peppers and mushrooms are great additions.
- Make this soup gluten-free by using a GF 1:1 all purpose flour to thicken the soup.
- If making ahead of time, let the soup cool fully before storing it.
Nutrition
Calories: 454kcal | Carbohydrates: 48g | Protein: 29g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1184mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3229IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 2mg