Chicken Wild Rice Soup

How To Make Crock Pot Chicken and Wild Rice Soup

Prepare the meat and vegetables: Dice the carrots, celery, and onion. Remove any excess fat from the chicken thighs. Pat dry with paper towels. 

Season the ingredients: Add the diced vegetables and wild rice to the crockpot, then place the prepared chicken thighs on top. Add the garlic, chicken broth, Worcestershire sauce, dried seasonings, and bay leaves.

Cover and cook: Add the lid to the top and cook on LOW for 5-6 hours or HIGH for 3-4 hours. 

Make the roux: When there are only 30 minutes left in the cooking time, make the roux. Heat the butter in a small saucepan until melted. Slowly mix in the flour and continue mixing until the flour is cooked into the butter. Slowly whisk in the heavy cream until a thick mixture is formed. 

Shred the chicken: After the cream is thickened, remove the bay leaves and chicken thighs from the soup. Shred the chicken thighs with two forks, then add back into the crock pot and pour in the cream mixture. Stir until well combined. Serve while hot. Enjoy! 

Cooking Tips

• Rinse the wild rice thoroughly before adding it to the crock pot to remove excess starch, ensuring the soup doesn't become too thick.
• Chop the mirepoix (celery, onion, carrots) uniformly for even cooking.
• Trim excess fat from the chicken thighs to keep the soup healthier and reduce the amount of grease.
• Layer the ingredients in the crock pot with the chicken on top of the rice and vegetables for optimal flavor infusion.
• Cook the soup on low heat if you have time, as a slower cook allows for better mixing of flavors.
• When making the roux, cook the butter and flour mixture until it's a light golden brown to avoid a raw flour taste.
• Gradually whisk in the heavy cream to the roux to prevent lumps and ensure a smooth consistency.
• Add the heavy cream mixture towards the end of the cooking process to maintain its rich texture and prevent curdling.

Variations & Substitutions

• For a lighter version, substitute the heavy cream with half-and-half or whole milk, reducing the calorie count while still retaining creaminess.
• Use boneless, skinless chicken breasts instead of thighs for a leaner protein option, keeping in mind they may cook a bit faster.
• Swap wild rice with brown rice or a wild rice blend for a different texture and slightly altered flavor profile.
• Add a splash of white wine to the broth for an extra layer of sophisticated, tangy flavor.
• Incorporate mushrooms for an earthy element; they pair well with wild rice and chicken.
• Introduce a spicy kick with a pinch of cayenne pepper or a few dashes of hot sauce.
• Stir in some fresh spinach or kale near the end of cooking for added color and nutrition.
• Garnish with fresh herbs like parsley or dill before serving to add a burst of freshness.

Storing & Freezing

Storing: Let the soup cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. Stir the soup before reheating, as the ingredients may settle or separate.

Freezing: Cool the soup completely and then portion it into freezer-safe containers or bags, leaving some space at the top for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating: To reheat, gently warm the soup over medium heat on the stove, stirring occasionally to ensure even heating. If it's too thick after storing, you can thin it with a little broth or water. Avoid boiling as this can affect the creamy texture.