The weather is cooling off, to my dismay of course. To combat this weather, I have been wanting warm comforting soups. This crock pot creamy chicken and wild rice soup is so creamy and rich everyone will be wanting a second bowl from the crock pot. If you love the Panera creamy chicken and wild rice soup you will want to make this crockpot chicken soup.
Crock pot creamy chicken and wild rice soup is slow-cooked all day in a base of carrots, celery, onions, and garlic with a creamy simple white sauce.
Crock Pot Wild Rice and Chicken Soup Ingredients
The ingredients for the creamy chicken and wild rice soup are what I would call the staples of any chicken soup.
The base is a combination of celery and carrots, onion or shallot, and garlic. It can also include mushrooms if you like them but this soup is great without the mushrooms.
To the base, add chicken, wild rice, and broth.
At the end of the day a creamy white sauce is added to make this soup a cream-based soup.
How to make crockpot creamy chicken and wild rice soup
Start the base of the crock pot creamy chicken and wild rice soup by chopping up two stalks of celery. Then toss some carrots in the food processor to chop up finely to get about a cup or so. I also diced one shallot. If you don't have a shallot, dice half of an onion. I then tossed it in the crock pot along with two cloves I had sliced. Toss in a few mushrooms for those who love mushrooms.
So, I wasn't sure if this was going to work when I decided to try it, but I thought it would be worth a try. Grab a box of long grain and wild rice. My Rice A Roni Long Grain and Wild Rice box was the 4.2-ounce box.
Dump the box of rice on top of the veggies. Then add about 1 pound of chicken breasts and chicken tenders. I buy the tenders and breasts when they are on sale and freeze them in 1 pound portions to use later. I then poured the seasoning packet from the rice over the top of the chicken. Then pour a box (or four cups) of chicken broth over everything. Pour two more cup of water over top. Then cook on high for 4-6 hours or low for 6-8 hours.
For the crock pot creamy chicken and wild rice soup, you need to add the cream. To do this, start on the roux by melting a stick of butter. Mix together ⅓ cup of flour and ½ teaspoon salt and pepper. Add it to the butter. Then slowly add 2 cups of milk or half and half cream. I did a combo of the milk and half and half cream.
Pour it into the crock pot and stir together.
Let it cook for another 15 minutes or so. The soup will be thick and creamy.
Divine yumminess in every bite of this crock pot creamy chicken and wild rice soup.
Easy Soup Recipes
Low-Carb Chicken Cordon Bleu Soup
Crock Pot Sausage Tortellini Soup
Grandma's Chicken and Rice Soup
Crock Pot Creamy Chicken & Wild Rice Soup
- 1 cup carrots, chopped or grated
- 1 cup celery, chopped
- 2 cloves garlic, minced
- 4-5 mushrooms, sliced optional
- 1 shallot or ½ onion, diced
- 1 box long grain and wild rice
- 1 pound chicken breasts or tenders
- 4 cups chicken broth
- 2 cups water
- ½ cup butter
- ¼ cup flour
- ½ teaspoon salt and pepper
- 2 cups milk
- Mix the carrots, celery, onion, garlic, mushrooms, chicken, rice and seasoning packet, broth, and water into slow cooker.
- Cook on low setting for six to eight hours or on high for four hours.
- Break apart chicken at the end of cooking time and turn to low if cooked on high.
- Melt butter in a saucepan over medium heat. Add flour, salt, and pepper, whisking together with melted butter to form a roux. Slowly whisk in milk.
- Continue adding milk and whisking till mixture thickens and comes to a boil. Remove from heat.
- Stir mixture into slow cooker. Let cook an additional 15 minutes on low heat.
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I shared my Grain-Free Fried Chicken!
I'm going to wish this was in my crock pot tonight when I get home! Dang that looks good!
Your soup looks so good for a cold day! I have shared How to Cook Bacon. Thank you for hosting!
Just added a great Chicken ala King recipe. SO easy. Thanks for the blog party.
Your Soup looks so good it is perfect for a cold fall day. I am sharing my Cranberry Oat Bars. Thanks for hosting and have a wonderful week!
This looks SOOO good! Wish it was in my crockpot right now!
A yummy creamy soup....very tempting.
Thanks for hosting
Lark (SparkyLarky)@ Lark's Country Heart
What a great recipe! Thank you for sharing this with us all on "Made it on Monday" link party last week.
And guess what?....YOUR recipe made the TOP 3!
* The post will be up on Monday the 7th.
Congrats and thank you again!
This looks so good. I love soups and I particularly love hearty soup. Thanks so much for sharing again. I really appreciate it.
i read everyone's ctmemnos before i attempted this recipe. For all those who need specifics (like i do at times) i used Buttermilk Grands biscuits by Pillsbury. i did cut them in half and I squeezed 14 in there. 13 would have been comfortable but i didn't know how to cook a ball of biscuit so i just squeezed. i did make extra glaze (i even added 1 tsp of cinnamon sugar in the glaze). i cooked them for about 2h 15m and they were still a little soft, but 2h and 30m was good. My crockpot is fairly new and i did use a liner. they came out beyond fantastically great (my boyfriend ate 9 of the 14) and THANK YOU to the Crock Pot Girl for being awesome and posting this recipe.
This looks really good please send me the website thank you