Break out the crockpot and make this easy, yet delicious, Crockpot Creamy Chicken Wild Rice Soup for dinner tonight!
Crockpot Creamy Chicken Wild Rice Soup
I’m a sucker for soup. I love to make soups and I love to eat them. Some of my favorite soups include potato soup, chicken noodle, crab bisque, clam chowder, Panera Bread’s Lemon Orzo Chicken, Avgo Lemono and chicken & wild rice soup. Soups pair well with salads, freshly baked bread, and grilled cheese sandwiches.
I utilize my crockpot on those days where I am busy and know I won’t have time to prepare a meal. For this soup, you cook the chicken, the rice and the veggies in the chicken broth. After the soup is done cooking, the cream base is prepared on the stove. It only takes a few minutes to create the cream base. Once that is prepared, just mix it into the crockpot mixture and voila! You have yourself one darn good soup! I adapted this recipe from Budget Bytes’ Creamy Chicken and Rice Soup Recipe.
- 2 boneless skinless chicken breasts
- 4 cups of chicken broth
- 1 cup of Lundberg Wild Blend Rice
- 1 can of sliced carrots (I usually use fresh but all I had on hand were canned carrots.)
- ½ cup of diced celery
- 1 tsp of dried oregano
- 1 tsp of dried rosemary
- 1 tsp of dried thyme
- ½ cup of white wine (I used Pino Grigio)
- 1 cup of water
- Salt to taste (add after cooking)
- 2 tbsp of butter
- 2 tbsp of cornstarch
- 1 cup of milk
- ½ cup of heavy cream
- Place the first 10 ingredients into the crockpot. Cook on low for 7-8 hours.
- When the soup is done cooking, turn the heat to low. Break up the chicken with a fork.
- In a saucepan, melt the butter and then whisk in the cornstarch. Add the milk and the heavy cream and bring to a simmer, whisking occasionally.
- Add the milk mixture to the soup and mix well. Gradually add salt. Add a little, mix, taste, add more if needed.