A classic comfort meal made right in your slow cooker. This Chicken and Wild Rice Soup is super easy, packed with flavor, and absolutely perfect for a chilly day!
It doesn’t get any better than a hearty, filling, and comforting soup made from scratch! This Chicken and Wild Rice Soup has the perfect amount of flavor and creaminess. It’s great for anytime of year, but most certainly for a chilly evening.
What Goes Best With Chicken and Wild Rice Soup?
This soup is perfect on it’s own, however if you want to serve something with it I suggest a nice crusty bread or green salad.
What is Wild Rice?
Wild rice is actually a species of grass that produces edible seeds that resemble rice. It will have a stronger rice taste and can cost a tad bit more. It grows in rather abundance in North America’s Great Lakes region (right in my own backyard!). It’s wonderful when cooked and served by itself, but makes a great addition to soups, salads, and casseroles.
How Do You Make Chicken Wild Rice Soup in the Slow Cooker?
Be sure to season your chicken breasts with salt and pepper then simply lay them in the bottom of your slow cooker. You’ll then add the wild rice, carrots, onion, garlic, seasonings, and Better Than Bouillon Chicken Base. Pour in the chicken broth and cook on low for between 6-8 hours until the chicken and rice is cooked through. Once that is done take the chicken out and dice it into smaller pieces, then add it back to the slow cooker. In a small saucepan, create a roux with butter and flour then add milk to make a thick and creamy mixture. Add that to the slow cooker to thicken your soup. If the soup is too thick you can add a bit of milk at a time until it’s to your liking.
Some more soup recipes you’ll enjoy:
- 1 1/2 pounds boneless skinless chicken breasts
- salt & pepper to taste
- 3/4 cups wild rice
- 1 medium onion, chopped
- 3 carrots, peeled and diced
- 2 gralic cloves, minced
- 1/4 teaspoon of each dried thyme, sage, and rosemary
- 2 tablespoons Better Than Bouillon Roasted Chicken Base
- 6 cups chicken broth or stock
- 1/2 cup butter
- 3/4 cup all-purpose flour
- 2 cups whole milk or half and half
- Season chicken with salt and pepper then lay in the bottom of a 6-quart slow cooker.
- Add the wild rice, onion, carrots, garlic, Better Than Bouillon, and seasonings. Pour in the chicken broth. Cover and cook on low 6 - 8 hours.
- Once the chicken and rice is cooked through remove the chicken breasts from the slow cooker and dice into small pieces. Return the diced chicken to the slow cooker.
- Melt the butter in a small saucepan over medium heat. Once melted add the flour. Whisk and allow this to bubble for 1 minute. Slowly pour in the milk or half and half and continue to whisk until you've reached a thick and creamy consistency.
- Pour the mixture into the slow cooker and stir to combine. If the soup is too thick add a bit of milk until desired consistency is achieved. Serve immediately.
- If you don't have all the seasonings on hand, but do have poultry seasoning, you can use that. Poultry seasoning is simply a mixture of many seasonings including thyme, rosemary, and sage.