The Best Chicken Wild Rice Soup EVER! I'm going to share with you a recipe I came across online from one of my favorite food bloggers Pinch of Yum. This fellow Minnesotan comes up with some really delicious dishes! I highly recommend you check out their blog for their other recipes as well. Winter is honestly my least favorite season. It's cold, gloomy and we all get less vitamin D and seasonal depression is a real thing. To help combat some of that depression I love winter comfort food. My favorite is Chicken Wild Rice Soup. This recipe is healthy and really easy to make. I use organic everything and the wild rice I get is caught by my very own father-in-law (don't worry you can use store bought).
Great for Meal Planning I love this recipe because it makes a big batch and you can easily heat up the leftovers all week or freeze for later (or feed the Brady Bunch). This is by far one of the best wild rice soup recipes I have tasted and I am ecstatic I can make this at home! My all-time favorite wild rice soup comes from Rising Bread Co, they don't have chicken in their recipe but they have slivered almonds, which I have added to this recipe on a few occasions. I put the celery and carrots for about 1-2 hours before it's done. The celery and carrots get too soggy for my liking if I put them in at the beginning, but I do put in the onions to help soak in the flavor. Also, if you're in a rush (like I usually am) you can cook this on high for 3-4 hours. You can easily follow this recipe to the instructions or play with it a little to your liking (like I do, because I'm picky). Hey, do what you want, it's YOUR kitchen! ;) **Please note that you can get most of these ingredients at a really great price (and organic) from Thrive Market. And if you use my link you can get 25% off and free shipping on your first order!!
1 cup uncooked wild rice
1 pound chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups chicken broth
1 teaspoon poultry seasoning
½ cup butter
¾ cup flour
2 cups whole milk
a few tablespoons white wine (optional)
a few teaspoons of Lawry's season salt (optional)
up to 2 cups additional milk or water
Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. *If cooking in an instant pot steam for 45 minutes on normal. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
When the rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with preferred salt and pepper.
The poultry seasoning is a mix of several things, including thyme and sage. I highly suggest you don't omit this because it adds a lot of the flavor. If you don't have any, just use any other herb seasonings that you like. Thyme and sage are the best in my opinion.
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