Wild Rice and Chicken Soup – Savory Style
Is it cold where you are at? We’ve already had snow if you can believe it. Just a little bit, but snow nonetheless!
As soon as the temperatures really cool down and it’s snowing, I tend to serve soup a lot at my house. It’s a great comforting meal and the best way to warm up in my opinion. We have soup at least twice a week when the temperatures are really low.
But sometimes soup can be a little bit less filling than other meals — you know those soups that leave you hungry after about an hour of eating. So, my goal with this soup was to make it hearty, comforting, and filling. It definitely fits all the categories!
This soup is very filling and comfort food at its best. The thick creamy base is well seasoned with plenty of different spices. And in addition to that thick creamy base, there are also lots of vegetables, some wild rice, and plenty of protein in the form of chicken.
It’s definitely a well rounded meal. I haven’t even mentioned another great thing about this soup – it’s cooked in your slow cooker!
You will still have need for a stovetop as the vegetables are sautéed and the cream sauce is made on the stovetop, but the bulk of the cooking is done in the slow cooker – even the chicken. You can put the raw chicken breasts in the slow cooker and they’ll be all cooked by the time everything else is ready.
Same with the wild rice – only cooked in the slow cooker!
Okay so how do you make this awesome soup? Start off by preparing the vegetables. Peel and coin the carrots, remove the tops and bottoms of the celery stalks and slice them into small pieces.
Remove the peel from the yellow onion and finely dice the vegetable. Then add the vegetables and some olive oil in a saucepan over medium heat. You want to get these vegetables pretty tender for the soup, but not cooked through because they will finish cooking in the slow cooker.
And while veggies are being sautéed, you can rinse out the wild rice. Add the tender vegetables, rinsed wild rice, frozen corn and uncooked chicken breasts to your slow cooker.
Before adding everything, I like to spray the slow cooker (generously) with nonstick cooking spray. This makes the clean up so much easier!
Add in the spices and chicken broth and it’s time for the soup to cook! Cover and cook it on high for 3-4 hours or low for 7-8 hours. I highly recommend cooking it on low if you have the chance.
The chicken and the rice become more tender after a long cooking time on low. If you are in a pinch, cooking on high will still work.
After the chicken is cooked through, shred it with two forks in the crockpot. Then in a saucepan, you’ll create the cream sauce. Start by melting the butter over medium heat and letting it melt completely.
Then briskly whisk in the flour to form a very thick mixture. Slowly whisk in the milk and your sauce will begin to form. Allow the sauce to simmer over low heat for 10-15 minutes to thicken up.
Add in more or less milk depending on how thick you want your cream base to be. Stir the creamy base into the crockpot and mix everything together really well.
Adjust any of the seasonings to your personal preference as well as adding salt and pepper. If you want, you can also add in a little bit more milk at this point to get the soup to the consistency you love. Eat up, this soup is best while warm!
Wild Rice and Chicken Soup
- 1 cup wild rice
- 1 pound boneless skinless chicken breasts
- 1 cup carrots, peeled and coined
- ½ cup celery, sliced
- ½ cup yellow onion, diced
- 1 tablespoon olive oil
- 1 cup frozen corn
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage
- 1 teaspoon chicken bouillon
- 6 cups chicken broth
- ½ cup butter
- ¾ cup white flour
- 3 cups 2% milk
- Generously spray your slow cooker. Add in the rinsed wild rice and boneless skinless chicken breasts.
- In a sauce pan over medium heat, add in all the cut vegetables (carrots, celery, onions) with the olive oil. Sautee for 4-5 minutes and then transfer to the slow cooker.
- Add in the frozen corn, thyme, sage, chicken bouillon, and chicken broth.
- Cover and cook on high for 3-4 hours or low for 7-8 hours. Remove the lid, shred the chicken, and return the lid.
- In a saucepan over medium heat, melt the butter. Briskly whisk in the flour until a thick dough-like substance has formed.
- Slowly add in the milk a little bit at a time until a thick cream sauce is formed. Allow to simmer on low heat for about 10 minutes and then add to the slow cooker.
- Stir everything together well. Adjust seasonings to taste preference, add salt and pepper, and adjust creaminess level by adding more milk if desired.
- Serve while hot.
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