Chicken Wild Rice Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 cups mirepoix (a mix of diced carrots, celery, and onions)
02 -
6 cups chicken stock
03 -
1 cup wild rice (uncooked)
04 -
1 teaspoon poultry spice mix
05 -
1 pound chicken breast
→ Creamy Mixture
06 -
1/2 cup unsalted butter
07 -
3/4 cup all-purpose flour
08 -
2 cups full-fat milk
09 -
Optional: A splash of white wine
10 -
Up to 2 cups more milk or water for thinning
# Instructions:
01 -
Rinse the wild rice under water. Toss the wild rice, chicken, veggie mix, chicken stock, and poultry seasoning into your crockpot. Cover it up and let it cook on low for about 7-8 hours. Don’t worry about the extra liquid that’ll be in the pot—it’s supposed to be there.
02 -
Take the chicken breasts out of the crockpot and let them cool down for a bit. Use two forks to tear the chicken into pieces, then pop it back into the crockpot.
03 -
Once the rice and chicken are good to go, melt the butter in a saucepan. Stir in the flour and let it bubble for a minute. Gradually whisk in the milk until it thickens. If you're feeling fancy, stir in a bit of white wine too.
04 -
Pour that creamy mixture into the crockpot and give everything a good stir. Adjust the soup’s thickness with more milk or water if needed, then add some extra salt and pepper to taste.
# Notes:
01 -
This warm and hearty soup blends soft wild rice, shredded chicken, and veggies in a creamy bowl of comfort.