This is a recipe for Crock Pot Chicken Wild Rice Soup. Add this chicken soup recipe to your lineup of crockpot dinners. Healthy with wild rice, rich, creamy, and a cinch made in your slow cooker. Hearty and amazing with flavor.
Rich and creamy, this Cream of Chicken and Wild Rice Soup was a cinch made in the crock pot…but first…
I barely got the phone to my ear when I heard a voice on the other end “Let’s make pierogi!” It was my friend Heather explaining that she had dined at a Polish restaurant in Downtown Denver for New Year’s Eve and she wanted to recreate the recipe. I was all in and before we knew it, Heather appeared at our door with two tubs of cheese filling, ten pounds of flour, eggs and New Mexico sparkling wine. Oh, and some Hibiscus flowers.
The sparkling wine is worth mention. It’s Gruet, the winery in New Mexico which turns noteworthy sparkly. We’re big fans. The Hibiscus Flowers in syrup was a gift Heather received for Christmas. Placing a flower in the bottom of the glass of sparkly made for a fancy little treat.
After a few sips we were ready to throw some flour on the counter, paddle up some dough in the stand mixer and start making pierogi. One pierogi eventually turned into 100. We cooked some to taste test and we froze the rest for later. Our fillings were:
- Cheddar, jalapeño and mashed potato
- Home made Ricotta
- Mashed potato and sauerkraut
Heather has blogged about it, so for the recipe, head over to her place for the whole story.
Back to the soup. My All-Clad crock pot has been sitting on the kitchen counter since December 25, shiny, glorious and just waiting to slow cook a delectable treat for a dinner. After my first use of it I’m convinced it was worth the extra dollars. A great addition to my cooking arsenal. I ran out of crock pots this past Summer due to knobs and handles breaking, making them impossible to use…and then there was the drop in the street incident after a pot luck. It was time to step up to a quality unit.
Here’s what I love about this crockpot. You can remove the insert and sear meats or sauté vegetables on the stove top and then transfer it to the slow cooker. This saves cleanup of an additional pan and makes a crock pot more of a one pot event.
How to Make Chicken Crock Pot Wild Rice Soup
For this Creamy Chicken Wild Rice Soup recipe, I sautéed the carrots, celery, onion and pancetta. I didn’t sear the chicken pieces because I was slow cooking them with wild rice. I thought the wild rice would take longer to cook than seared chicken, so added the chicken raw into the crockpot with the rice.
A little plug for one of my favorite Farmer’s Market Vendors. If you get a chance pick up some of their rice. They offer a wide selection of rice products. This is the first time I used their Wild Rice and it lived up to their reputation for quality.
Decadent and delicious. Creamy and chewy. Savory and simple. What makes this soup special is the addition of fresh rosemary, a bay leaf and some pancetta. We loved this soup and the crock pot worked like champ playing a part in the success of this dish. The roux was made on the stove top and added for the last hour of cooking. And the leftovers have been a continuing treat.
Recipe for Creamy Chicken Wild Rice Soup
I hope you give this slow cooker creamy chicken wild rice soup a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
Your feedback is valuable to me for developing future recipes. And if you have a favorite creamy chicken and rice soup recipe, let me know, I’d love to give it a try.
Add this chicken soup recipe to your lineup of crockpot dinners. Healthy with wild rice, rich, creamy, and a cinch made in your slow cooker. Hearty and amazing with flavor.
- 1 cup wild rice uncooked
- 2 pieces chicken breast boneless, skinless, cut into bite size
- 4 slices pancetta rough chopped
- 2 tablespoons olive oil
- 2 carrots cleaned and thick sliced
- 2 stalks celery cleaned and thick sliced
- 1/2 onion chopped
- 1 small sprig fresh rosemary
- 1 bay leaf
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ cup butter
- 1/2 cup flour
- 3 cups half and half or milk
- Rinse the wild rice. In a fry pan heat oil over medium heat, add carrots, celery, onion and pancetta and sautee until vegetables are tender and pancetta is mostly cooked. Place the uncooked wild rice, chicken pieces, chicken broth, poultry seasoning, rosemary, and bay leaf in crockpot. Cover and cook on low for 5 hours. The chicken should be cooked through and the rice should be soft. Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms.
- Add this to the rice and chicken in the crockpot and stir to combine. Remove bay leaf and stem of rosemary and serve.
- Add extra milk or chicken stalk if necessary to adjust the consistency.
Big on Chicken Soups? Take a look at this one.
Basil Lemon Chicken Soup
Crockpot Creamy Chicken Wild Rice Soup … It’s what’s for Dinner.
pam (Sidewalk Shoes) says
January 8, 2015 at 1:09 pmWhile the soup sounds wonderful, I’ve got to get some of those hibiscus flowers!
Lea Ann Brown says
January 9, 2015 at 6:24 amThey were pretty cool Pam and they tasted good. Fun stuff.
Sam @ My Carolina Kitchen says
January 8, 2015 at 2:16 pmIt is definitely soup weather time and I really like your slow-cooker and the fact that the insert comes out for easy searing. I don’t believe I’ve ever eaten a pierogi. They look delicious.
Sam
Lea Ann Brown says
January 9, 2015 at 6:24 amI had never had a pierogi until a pizza place boasted they made the best. I thought they were kind of gross. I have to admit, ours were better.
Robyn Lindars says
January 8, 2015 at 4:05 pmI never thought I’d think of a crock pot as sexy but that is one sexy crock pot, it’s pretty enough to leave on the counter. I’ll check out your friends pierogi recipe, how fun to cook together! And the wine. I must say I am quite jealous right now, i am 5 months pregnant and wine is not something I can not have too often. The first weeks of learning I was preggers were hard- I like my cocktails!!!
Great looking recipe and photos as usual Le Ann, thanks for the inspiration!
Lea Ann Brown says
January 9, 2015 at 6:23 amI saw one at a pot luck back in September and knew I had to have that sexy machine in my kitchen! And CONGRATULATIONS, didn’t know you were expecting.
Vickie says
January 8, 2015 at 4:24 pmI love that Heather brought the stuff to make pierogi – what a fun time! I’m smitten with that crockpot, too. Shiny is my favorite color. 🙂
Lea Ann Brown says
January 9, 2015 at 6:19 amok, that’s going to be my new response for the rest of my life. When someone asks me what my favorite color is, it’s officially “shiny”. Works on so many levels. 🙂
Vickie says
January 9, 2015 at 6:29 amA perfect opening – call my house during December. Dana answers the phone, “Buddy the Elf, what’s your favorite color.” 😀
Lea Ann Brown says
January 12, 2015 at 5:53 amok, that’s hilarious.
Heather says
January 8, 2015 at 4:49 pmThanks for the shout out! It was so fun to make them with you! This soup looks delicious. I love creamy soups! Especially on a cold day… yum..
Lea Ann Brown says
January 9, 2015 at 6:19 amYou’re welcome Heather .. thanks for the “event”. 🙂
Karen Harris says
January 8, 2015 at 4:54 pmThat is one gorgeous, bright, shiny new slow cooker. I am jealous! I am also jealous that you got to enjoy this delicious looking soup. I’ll have to give it a try soon.
Lea Ann Brown says
January 9, 2015 at 6:18 amI was pleased with that soup, being a recipe follower, I was proud that I threw it together on my own. It was wonderful.
Larry says
January 9, 2015 at 7:11 amI soup sounds delicious LA and I’m sure about 3/4 of the country could go for a bowl or two of it. You guys look like serious pierogi makers – wish I’d been there as I don’t recall ever eating them.
Lea Ann Brown says
January 12, 2015 at 5:54 amI had them at a restaurant one time and I thought they were awful. Too much dough and too greasy fried in oil.
Rocky Mountain Woman says
January 9, 2015 at 12:53 pmI’m glad I stopped by here today because I’m looking at buying a new Crock Pot!
The recipe is lovely and homemade pierogies are hands down, my very favorite food in the world…
Lea Ann Brown says
January 12, 2015 at 5:54 amI’m really glad Santa brought me that All-clad. Nice crockpot
Maureen | Orgasmic Chef says
January 9, 2015 at 2:31 pmMy crockpot is getting on in years – much like me. I will admit to a bit of envy when I saw yours. I can take my pan out but I’m sure I can’t put it on the stove and saute with it. How cool is that feature!
Your soup looks SO creamy and delicious. I must make it.
Lea Ann Brown says
January 12, 2015 at 5:55 amI think it’s a great feature Maureen. I’m very pleased with the crock pot. Plus, along with the high, low, it has a “warm” feature. I’ve already used that twice.
Linda@There and Back Again says
January 9, 2015 at 2:55 pmI’m curious: When you use the slow cooker’s insert on the stove top, are you limited to how high the temperature can be? Years ago, the Crock Pot people had one that they claimed you could cook things on the stove top with first, but you had to do it over such a low heat that it didn’t make using that way worth it. If you can cook at medium or medium-high with the All Clad, then if would absolutely be worth the extra bucks! Oh, and the soup looks delicious!
Lea Ann Brown says
January 12, 2015 at 5:57 amLinda, there were no limitations in the instructions. I’ve used it twice that way and didn’t worry about it at all. It’s a metal type material, not ceramic.
JayanthiSindhiya says
January 11, 2015 at 4:35 pmThis is actually the healthy soup,looks delicious
Lea Ann Brown says
January 12, 2015 at 5:57 amThanks so much.
Lea Ann Brown says
January 12, 2015 at 5:57 amThanks Ansh, Happy New Year to you.
Susan says
January 13, 2015 at 8:05 amYou are so lucky to have a friend who lives nearby who loves to cook as much as you! Your chicken and rice soup sounds delicious and I love the addition of the pancetta.
Lea Ann Brown says
January 13, 2015 at 9:03 amThanks Susan, yup. Heather lives about a mile away.
Chris says
January 14, 2015 at 7:02 pmCheddar, jalapeno, and mashed potato? Heck yeah! Can I lick the spoon just for the filling?
We do a turkey and wild rice soup a few times a year but yours sounds better to be honest.
Lea Ann Brown says
January 15, 2015 at 7:55 amYou can lick that spoon anytime Chris. This soup was pretty good Chris. It went directly to my permanent recipe database.