Crock Pot Chicken and Wild Rice Soup

I have been running on limited hours of sleep all week so it’s no surprise that I am in full-blown soup mode. I feel so out of whack when I am not getting my full 8 hours. Nothing kick starts me back into my old self like a steaming bowl of soupy goodness. In my opinion, the best way to soup is the long and slow way, i.e. bring out the slow cooker.

Any time I order soup while dining out, I scan the menu for chicken and wild rice soup. It’s hearty, fulfilling, and beyond delicious. So go figure, when the soup cravings called, chicken and wild rice was the answer.  Most of the ingredients used are ones I typically tend to have in the house, which is just another reason why this recipe is one of my favorites. This is the perfect comfort food that you start before work and enjoy a home-cooked meal by dinner time.

Feel free to use a long grain wild rice brand of your choice. In the past, I have used various brands of long grain wild rice and found that there is not much difference in the end result. While I love seasonings, I am not too crazy about salty foods. If you are typically a salt lover, feel free to add more to taste.   I will admit that the part that I dread most about any soup heavy with vegetables is the amount of time I spend chopping veggies. Be sure to plan for at least 10 minutes of prep time if chopping all vegetables by hand.

Like most soups, there are a few steps that take place outside of your crockpot. After the soup has cooked for 7-8 hours on low or 4 hours on high, remove chicken and shred. I used two forks to shred the chicken by using one fork to hold the chicken in place and the other to pull the meat apart. Once the chicken is shredded, stir back into the soup.  This recipe also calls for both milk and half-and-half. One cup of each, along with butter and flour, creates a thick and creamy mixture.  This mixture should be created in a small saucepan over medium heat. The flour should be added incrementally and whisk constantly. Once the mixture has thickened, add wine then stir. I would recommend using a dry white wine for this step. In the past, I have used Chardonnay, as well as Sauvignon Blanc. Both tasted amazing. Transfer the thickened milk mixture back to the crockpot and cook for an additional 30 minutes.

Optional: My aunt likes her soup extra creamy so I tend to add approximately 1/4 cup half-and-half to my crockpot after adding the shredded chicken and thickened milk mixture for added creaminess.

How to reheat Crockpot Chicken and Wild Rice Soup?

To reheat, place desired amount in a small saucepan and heat over low heat. Add a splash of half and half to prevent soup from drying out and to retain its  creamy consistency.

Serve hot with crusty bread and a glass of  Chardonnay or Sauvignon Blanc ( which ever wine you added to your soup) for maximum comfort. Makes approximately 8 bowls of soup.