Description
Hearty crockpot chicken wild rice soup warms winter’s chill with Minnesota comfort. Rich, creamy broth and tender chicken mingle with nutty wild rice, promising delicious comfort in each spoonful you’ll savor.
Ingredients
Scale
- 1 lb (454 g) boneless skinless chicken breasts or thighs
- 6 cups (1.4 L) low-sodium chicken broth
- 1 cup (190 g) uncooked wild rice (not a blend)
- 1 cup (150 g) chopped carrots
- 1 cup (100 g) chopped celery
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 tbsps (45 g) butter
- ⅓ cup (40 g) flour
- 1 cup (240 ml) milk (or half-and-half)
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp dried parsley
- Salt and pepper, to taste
Instructions
- Preparation Setup: Combine chicken, wild rice, carrots, celery, onion, garlic, bay leaves, thyme, parsley, and broth in the crockpot, seasoning with salt and pepper to create a robust flavor foundation.
- Slow Cooking Process: Seal the crockpot and allow ingredients to simmer on low temperature for 6-8 hours or high temperature for 4-5 hours, ensuring chicken becomes tender and rice reaches perfect consistency.
- Chicken Transformation: Extract chicken from the crockpot, delicately shred using two forks, and reintegrate into the soup, distributing protein evenly throughout the mixture.
- Creamy Enhancement: Craft a velvety roux by melting butter in a separate pan, incorporating flour, and gradually introducing milk while whisking continuously to create a smooth, luxurious sauce that will elevate the soup’s texture and depth.
- Final Refinement: Incorporate the creamy mixture into the crockpot, thoroughly blend all ingredients, adjust seasoning if necessary, and serve piping hot, ready to warm and satisfy.
Notes
- Use wild rice blend for better consistency and prevent overcooking; rinse rice beforehand to remove excess starch and ensure perfect tenderness.
- Monitor broth levels during cooking to prevent dryness; add extra liquid if rice appears too thick or absorbing quickly.
- Temper milk mixture gradually to avoid curdling; whisk continuously while adding to prevent lumps and create smooth, silky texture.
- Substitute dairy milk with almond or coconut milk for lactose-free version; replace wheat flour with cornstarch or gluten-free flour blend for gluten-sensitive individuals.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg