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5 from 1 vote
Creamy crock pot chicken and wild rice soup
Author: Kami - NoBiggie.net
  • 4 boneless skinless chicken breasts
  • 1 cup uncooked wild rice blend
  • 1 medium onion diced fine
  • 1 cup celery chopped
  • 1 cup carrots chopped
  • 1 tablespoon garlic minced
  • 2 bay leaves
  • 2 32 oz box containers low sodium chicken broth 8 cups
  • 1 cup water
  • 2 tablespoons poultry seasoning
  • 1 stick butter 1/2 cup
  • ½ cup all purpose flour
  • 2 cups whole milk
  • salt and pepper to taste
  1. Rinse the rice in a bowl of water. Place the uncooked rice, uncooked chicken breasts, carrots, onion, celery, garlic, bay leaves, chicken broth, water, and poultry seasoning in your crockpot. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. Near the end of cooking time remove the chicken from the crock pot. Let the chicken cool. Shred the chicken using two forks.
  2. When the rice is done cooking, add the shredded chicken back in. Melt the butter in a saucepan. Add the flour to the butter and let the mixture cook for 1 minute. Whisk the mixture while slowly adding in the milk. Continue to whisk until all lumps are gone. Allow the mixture to thicken and become creamy.
  3. Add the creamy mixture into the crock pot. Stir to combine well. Add additional water or milk if the consistency is too thick. Season with salt and pepper to your preference.