Tasty Slow Cooked Chicken Rice

Tender chicken pieces and chewy wild rice blend beautifully in this heartwarming soup that's become a winter favorite in my home. The mix of authentic wild rice, juicy chicken, and crisp vegetables creates a comforting, creamy dish that fills your home with amazing smells as it bubbles away in the crockpot all day long.

I found this soup years back and now it's what I always make when my grandkids come over. I love seeing their excited faces when they smell it cooking, and there's something really special about sitting together with hot soup bowls when it's freezing outside.

Key Ingredients Breakdown

• Wild rice: Gives that earthy, nutty kick. Try to grab dark, shiny, unbroken grains. Skip the mixed blends as they won't give you the right texture
• Chicken breasts: Need to be fresh and pink. Any fresh chicken works great, though I like organic when possible
• Carrots, celery, and onions: They're your flavor base. Pick firm veggies without any soft or mushy spots
• Chicken broth: Really affects the overall flavor. Go for low-sodium so you can control the saltiness yourself
• Whole milk: Adds that creamy goodness. The fat helps keep it from splitting during cooking
• Butter: Grab unsalted so you can tweak the seasoning to your liking
• All-purpose flour: This is what gives you that velvety smooth texture

Crafting Your Delicious Soup

Getting Started:

First wash your wild rice under cold water until the water's clear. This gets rid of dust and extra starch.

Starting Layer:

Put your clean wild rice, raw chicken breasts, and freshly chopped veggies into your crockpot.

Adding Flavor:

Pour chicken broth on top and sprinkle in your seasonings, making sure everything's well mixed.

Long, Slow Cook:

Turn on your crockpot and let everything mingle and soften over the next few hours.

Creamy Addition:

Whip up a smooth, velvety roux that'll turn your soup into something truly special.

Bringing It Together:

Mix everything into one delicious, perfectly balanced pot of goodness.

Out of everything that goes into this soup, wild rice holds a special spot for me. I first tried it during a trip to Minnesota ages ago, and its amazing texture and flavor changed how I think about comfort foods forever. My family particularly loves how it stays nice and chewy even after cooking for hours.

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Fantastic Side Options

Make this hearty soup into a full meal by adding some tasty sides. A piece of crunchy sourdough bread works wonders for scooping up the last bits of creamy broth. When friends come over for dinner, I love putting out a basket of bread next to the soup bowls, watching everyone dunk and enjoy every spoonful.

Make It Your Own

What's great about this soup is how easy it is to change up. Want something lighter? Swap the whole milk for unsweetened almond milk and use cauliflower rice instead of wild rice. Need more protein? Throw in some mushrooms for extra meatiness. My daughter doesn't eat meat, so I make hers with chickpeas instead of chicken, and it works for everyone's diet needs.

Storage Tips

This soup actually tastes even better the next day as the flavors get stronger overnight. Keep it in a sealed container in your fridge for up to four days. When you warm it up, you might need to add a bit more broth to get the right thickness. Heat it slowly over medium heat and stir now and then so the rice doesn't stick to the pot.

Change With The Seasons

You can switch up this soup depending on what time of year it is. In summer, try adding fresh corn and herbs from the garden. During fall, mix in some butternut squash and sage. Winter calls for root veggies like parsnips, while spring is perfect for fresh peas and asparagus tips. Each season brings something new to this flexible dish.

Health Benefits

This satisfying bowl gives you great protein from the chicken, complex carbs from the wild rice, and tons of vitamins from all the veggies. It's a complete meal that fills you up while giving you lasting energy throughout your evening.

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After making this soup countless times, I've learned that taking your time really pays off. When ingredients slowly cook together, they create something way more wonderful than you'd expect. Whenever I serve this soup to family or friends, it brings a feeling of comfort that goes beyond just eating. It's become one of those dishes that tells a story about cozy winter nights, family get-togethers, and the simple joy of sharing good food with people you care about.

Frequently Asked Questions

→ Can I freeze this chicken wild rice soup?

You can definitely freeze this soup for up to 3 months. Just know the rice might get a bit softer when you thaw it, but it'll still taste great. Make sure it's totally cool before you put it in sealed containers for freezing.

→ What can I substitute for wild rice?

You can swap in a wild rice mix or just plain long-grain rice if you want. Just remember you might need to change your cooking time since wild rice usually takes longer to cook than other types.

→ Can I make this soup dairy-free?

For sure! Just use olive oil instead of butter and go with unsweetened plant milk like almond or coconut milk instead of whole milk. It won't be quite as creamy but will still taste awesome.

→ How long does this soup last in the fridge?

If you keep it in a sealed container, this soup stays good in the fridge for 4-5 days. The rice might soak up more of the liquid over time, so you'll probably need to add a bit more broth when you warm it up.

→ Can I cook this on high instead of low?

You can cook it on high for 3-4 hours if you're in a rush, instead of the 7-8 hours on low. But going low and slow really makes the flavors come together better and gives you the nicest texture.