Creamy Chicken Wild Rice (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup wild rice (not cooked)
02 -
1 lb chicken breasts (raw)
03 -
2 cups of veggies (chopped carrots, celery, and onions)
04 -
6 cups chicken stock or broth
05 -
1 tsp poultry seasoning
→ Creamy Sauce
06 -
1/2 cup of melted butter
07 -
3/4 cup all-purpose flour
08 -
2 cups full-fat milk
09 -
A splash or two of white wine (optional)
10 -
Up to 2 cups extra milk or water to get the soup how you like it
# Instructions:
01 -
Wash the wild rice under cool water. In your crockpot, add the uncooked rice, raw chicken breasts, the veggie mix (mirepoix), chicken stock, and poultry seasoning. Pop the lid on and let it slow-cook for 7-8 hours on low heat. By the end of this, the chicken should be cooked through, and the rice tender. There will probably be extra liquid left in the pot, and that’s okay. Don’t throw it out.
02 -
Take the chicken breasts out of the crockpot and leave them alone until they’re cool enough to handle. Use a pair of forks to tear the chicken into smaller pieces, then put it back into the crockpot.
03 -
Once the rice and chicken are ready, melt the butter in a pan on the stove. Stir in the flour and let it cook for about a minute while bubbling. Gradually mix in the milk, whisking as you go, until the mixture turns thick and creamy. If you’re using the wine, stir it in too.
04 -
Pour the creamy sauce into the crockpot with the rice and chicken. Stir everything well to combine. Add some extra water or milk to make the soup thinner, if needed. Sprinkle in extra salt and pepper to taste.
# Notes:
01 -
This hearty soup mixes shredded chicken, soft wild rice, and a bunch of veggies in a creamy broth that’s perfect for a cozy meal.