Easy Creamy Crockpot Chicken Wild Rice Soup

4.77 from 17 votes

This chicken wild rice soup is going to be on you will be making time and time again! It is healthy, hearty and oh so cozy! This recipe will be a family favorite.

Prep Time6

Cook Time5

Course: Dinner

Cuisine: American

Keyword: chicken recipes, chicken wild rice, easy meals, healthy soup

Servings:

Calories: 285kcal

Author: Alaina Hinkle

Equipment

6-8 qt crockpot

Ingredients

3 large chicken breasts
8 cups chicken broth
2 cups milk of choice
1 1/4 cups diced celery ( about 5 stalks)
1 1/4 cups diced carrots ( about 3-4 )
1/2 cup brown rice flour
1/4 cup butter or vegan butter
1/2 yellow onion
5 cloves garlic minced
2 sprigs thyme
1 tbsp fresh rosemary chopped finely
1 tsp dried parsley
3 tsp salt
1/4 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp pepper
1 cup wild rice

Instructions

Crock Pot Directions

In crock pot add in chicken broth, celery, carrots, onion, garlic, rosemary, parsley, salt, turmeric, cayenne pepper and stir well. Then pour in the wild rice and stir again.
Then add in the chicken breasts in crockpot. Place the thyme sprigs on top and then place your crock pot on high for 4 hours.
Once it has been on high for 4 hours take the chicken breasts out and shred with fork. Add the shredded chicken back into the crock pot. Take the thyme spring out an discard.
In frying pan you will add 1/4 cup butter to the pan, on medium heat you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let cook for 1 minute.
Then start slowly adding the 2 cups milk of choice, whisking until no clumps. It will start to absorb the liquid pretty quickly. The consistency will end up being thick and smooth, you will slowly add it into the crock pot and stir it in gradually. It will seem very thick, that is a good thing. Then once it is fully mixed in, you will let the soup sit on low for 2 more hours, letting it thicken. Stir occasionally.
Then serve with toasted baguette or salad and Enjoy!

Instant Pot Directions

In 6 qt Instant Pot add 3 tbsp olive oil and turn on sauté. As it warms up, salt & pepper each side of the boneless skinless chicken breasts. Add to the heated oil and sear each side for 4 minutes.
Then transfer the chicken breast to a clean plate. Pour 1/3 cup of white wine into the instant pot to deglaze it. Take spoon and scrape the bottom while deglazing to make sure nothing is sticking on the bottom.
Then add in chopped yellow onion & minced garlic. Sauté for 2 minutes.
After add in the chopped celery & carrots. Then season with the rosemary, parsley, salt, turmeric and cayenne pepper for 5 minutes. Take spoon and make sure nothing is stuck to the bottom, then add chicken breasts back into the Instant Pot on top.
Then pour in your chicken broth and wild rice. Stir & then place the thyme springs on top. Close Instant Pot lid & seal. High pressure cook for 25 minutes, then naturally release.
Take lid off once steam release valve has dropped and take thyme sprigs out to discard. Take chicken breasts out to rest for 10 minutes. While the chicken rests you will get the gluten free roux ready.
In frying pan you will add 1/4 cup butter to the pan, on medium heat you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let cook for 1 minute.
Then start slowly adding the 2 cups milk of choice, whisking until no clumps. It will start to absorb the liquid pretty quickly. The consistency will end up being thick and smooth. After you will slowly add the roux into the Instant Pot and whisk it in gradually.
The roux will seem thick in the soup at first, but keep whisking then it will thin out and be fully incorporated. Shred the chicken by 2 forks or in the kitchen aid stand mixer.
After the chicken back into the soup, whisk until fully incorporated again, then once it is fully mixed in, sauté soup on low for 10 minutes. Then dig in!

Nutrition