Creamy Chicken Soup Recipe

Introduction

This creamy wild rice soup is a comforting and hearty meal perfect for chilly days. Loaded with tender chicken, vegetables, and earthy wild rice, it’s a slow-cooked delight that’s both flavorful and nourishing.

Ingredients

• 1 ½ lb chicken breasts
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 8-10 cups chicken broth (low sodium recommended)
• 1 cup uncooked wild rice, rinsed (not a boxed mix)
• 4 garlic cloves, minced
• 1 bay leaf
• 1 Tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp parsley
• ¼ cup flour (gluten-free works too)
• ½ cup half and half
• ½ cup whole milk
• ½ tsp sea salt
• ½ tsp cracked pepper

Instructions

1. Step 1: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves.
2. Step 2: Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, thyme, parsley, sea salt, and pepper over the chicken. Add the onion, carrot, and celery on top.
3. Step 3: Pour in 8 cups of chicken broth, add the rinsed wild rice and bay leaf. Cover the slow cooker.
4. Step 4: Cook on low heat for 6 to 8 hours, or until the rice is tender and the chicken is cooked through.
5. Step 5: When the chicken reaches an internal temperature of 165°F, remove it from the slow cooker and shred it with two forks. Return the shredded chicken to the soup.
6. Step 6: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved. Gradually pour this mixture into the slow cooker and stir well to combine, thickening the soup into a creamy consistency. If the soup is too thick, add more broth until you reach the desired texture.
7. Step 7: Serve the soup hot, garnished with fresh parsley and accompanied by a crusty loaf of bread.

Tips & Variations

• For extra depth, sauté the onion, carrot, and celery in a bit of olive oil before adding them to the slow cooker.
• Use gluten-free flour if you need a gluten-free version; cornstarch can also work as a thickener.
• Swap half and half for coconut milk for a dairy-free alternative, adjusting seasoning to taste.
• If you prefer a quicker cook time, soak the wild rice for a few hours before adding it to the slow cooker.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or milk to restore the creamy texture after reheating. This soup is not recommended for freezing, as the cream base can separate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of wild rice?

Yes, but cooking times may vary. Brown rice cooks faster than wild rice, so adjust the cooking time accordingly to avoid overcooking the rice.

Can I make this soup on the stovetop instead of a slow cooker?

Absolutely. Simmer the ingredients in a large pot over medium heat, covering, for about 1 to 1½ hours until the rice and chicken are tender. Follow the thickening and finishing steps as usual.

Creamy Chicken Soup Recipe

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★★★★★

4.6 from 79 reviews

This Creamy Wild Rice soup is a hearty and comforting dish featuring tender chicken breasts, a medley of fresh vegetables, and nutty wild rice, all slow-cooked to perfection in a flavorful broth. Finished with a rich, creamy blend of half and half and milk thickened with flour, this soup is perfect for cozy dinners and pairs wonderfully with crusty bread.

• Author: liam
• Prep Time: 20 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 ½ lb chicken breasts
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 4 garlic cloves, minced

Liquids and Broth

• 8–10 cups low sodium chicken broth
• ½ cup half and half
• ½ cup whole milk

Grains and Thickeners

• 1 cup uncooked wild rice, rinsed
• ¼ cup flour (gluten free preferred)

Herbs and Seasonings

• 1 bay leaf
• 1 Tbsp Italian Seasoning
• 1 tsp thyme
• 1 tsp parsley
• ½ tsp sea salt
• ½ tsp cracked black pepper

Instructions

1. Prepare the Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves thoroughly to ensure even cooking and flavor distribution in the soup.
2. Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Top the chicken with minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Then, add the diced onion, sliced carrots, and chopped celery over the seasoned chicken to build the flavor base.
3. Add Broth, Rice, and Bay Leaf: Pour in 8 cups of low sodium chicken broth, add the rinsed wild rice, and place the bay leaf on top. Cover the slow cooker to retain moisture and heat.
4. Slow Cook the Soup: Cook on the low setting for 6 to 8 hours, allowing the wild rice to soften and the chicken to cook thoroughly. The long cooking time helps meld the flavors.
5. Shred the Chicken: Once the chicken has reached an internal temperature of 165°F, remove it from the slow cooker and shred it using two forks or your preferred method, then return the shredded chicken back into the soup to redistribute protein.
6. Create the Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is completely dissolved and smooth, ensuring no lumps remain.
7. Thicken the Soup: Slowly pour the creamy mixture into the slow cooker while stirring gently to combine. Continue stirring until the soup reaches a creamy consistency. If the soup is too thick, add additional chicken broth until your desired soup thickness is achieved.
8. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve it alongside a large crusty loaf of bread for a fulfilling meal.

Notes

• Use low sodium chicken broth to better control the saltiness of the soup.
• Rinsing the wild rice ensures cleaner grains and better texture.
• If you prefer a gluten-free version, substitute regular flour with gluten-free flour for thickening.
• The soup can be refrigerated for up to 3 days or frozen for longer storage.
• You can adjust seasoning after thickening the soup as flavors intensify with cooking.
• Check the liquid level during the last hour to ensure the rice does not absorb all broth and the soup stays moist.

Keywords: Creamy wild rice soup, slow cooker soup, chicken wild rice, creamy chicken soup, hearty wild rice soup, comforting soup recipe