Description
A creamy, comforting slow cooker soup featuring tender chicken, wild rice, fresh vegetables, and a rich milk-based broth, perfect for a hearty meal.
Ingredients
- 1 cup wild rice, rinsed
- 2 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cups chicken stock, plus more for thinning if needed
- 3 medium carrots, chopped
- 3 celery stalks, chopped
- 1 medium potato, peeled and diced
- 1 small yellow onion, chopped
- 1 tsp poultry seasoning
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 3 Tbsp unsalted butter
- ¼ cup all-purpose flour
- 2¾ cups milk (any fat content)
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Prepare your vegetables: chop carrots, celery, potato, and onion.
- Add the chopped carrots, celery, potato, and onion to your slow cooker. Sauté them on the stovetop in a separate pan with a little oil until they begin to soften, about 8-10 minutes. Stir in the poultry seasoning, salt, and pepper, cooking for an additional 30 seconds. Then transfer to the slow cooker.
- Rinse the wild rice thoroughly and add it to the slow cooker with the vegetables.
- Place the chicken breasts on top of the rice and vegetables. Pour in 4 cups of chicken stock.
- Cover and cook on LOW for 6-7 hours, or on HIGH for 2½-3½ hours, until the chicken is fully cooked and the rice is tender.
- Once cooked, remove the chicken breasts from the slow cooker and let them cool slightly. Shred the chicken using two forks.
- In a medium saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until it turns golden brown.
- Gradually whisk in the milk, a few splashes at a time, ensuring no lumps form. Bring the mixture to a gentle boil, then reduce heat to a simmer and cook, stirring frequently, for about 4 minutes until thickened.
- Pour the thickened milk mixture into the slow cooker and stir well to combine everything. Return the shredded chicken to the soup.
- Taste and adjust seasonings as needed. If you prefer a thinner soup, stir in additional chicken stock until you reach your desired consistency. Serve warm, garnished with fresh parsley if desired.
Notes
- The sautéing step enhances flavor but can be skipped for a fully hands-off slow cooker method.
- Use low-fat milk for a lighter version.
- Soup thickens as it stands; add more stock when reheating if needed.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.