Recipe: Slow-Cooker Chicken and Wild Rice Soup

Recipe: Slow-Cooker Chicken and Wild Rice Soup

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Kelli Foster
Oct 26, 2016
(Image credit: Brie Passano)

If what you crave in a soup is pure comfort, perhaps with a side of childhood nostalgia, then you should get out your slow cooker right now. With a medley of shredded chicken, wild rice, thick-cut veggies, and a creamy broth, this easy soup nails cozy and comforting.

The Easy Way to Get Your Wild Rice Fix

As much as I love the nutty bite of wild rice, it is far too easy to grow impatient waiting for it to cook. But it's slow cook time is actually a quality that makes it a prime candidate for a slow-cooker soup.

Filled with shredded chicken and classic soup veggies like celery and carrots, this soup is a set-it-and-forget-it recipe that asks little of you and lets you go about your business for as long as eight hours.

(Image credit: Brie Passano)

Add a Creamy Finishing Touch

At the very end of cooking, you make a buttery roux to thicken the soup and add a splash of whole milk to give it a creamy, luxurious texture.

Slow-Cooker Chicken and Wild Rice Soup

Serves 6 to 8

  • 8 cups

    low-sodium chicken broth

  • 1 pound

    boneless, skinless chicken breasts

  • 1 cup

    wild rice

  • 1

    medium onion, diced

  • 3

    medium carrots, peeled and chopped

  • 3

    medium celery stalks, chopped

  • 1 teaspoon

    dried thyme

  • 2

    bay leaves

  • 1 teaspoon

    kosher salt

  • 2 tablespoons

    unsalted butter

  • 2 tablespoons

    all-purpose flour

  • 1 cup

    whole milk, at room temperature

Place the broth, chicken, wild rice, onion, carrots, celery, thyme, bay leaves, and salt in a 6-quart or larger slow cooker. Cover and cook on the LOW setting for 7 to 8 hours, or on the HIGH setting for 3 to 4 hours.

Transfer the chicken to a cutting board or large plate, and use 2 forks to shred the meat. Return the chicken to the slow cooker.

Melt the butter in a small saucepan over medium heat. Whisk in the flour until it's completely incorporated. Cook for about 2 minutes, whisking constantly. Gradually whisk in the milk. Bring to a boil, then cook, stirring frequently, until the mixture is smooth and thickened, 3 to 4 minutes. Add and stir into the soup. Serve immediately.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

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