Crockpot Chicken Wild Rice Soup

Steps

1. Place the uncooked wild rice, raw chicken, mirepoix, garlic, chicken broth, poultry seasoning, garlic powder, onion powder, and bouillon in a slow cooker.

2. Cover and cook on low for 6 hours. If you’re able to: remove the chicken after 3 hours to prevent overcooking. Cut into bite-sized chunks or shreds; set aside in the fridge. Otherwise, just shred chicken in the crockpot after 6 hours. It will still turn out great. When it’s done, the wild rice grains should be opened up, and there should be a small amount of liquid left (see photo above).

3. Warm Up The Milk: Warm the milk in the microwave for 60-90 seconds – this makes the bechamel in the next step smoother.

4. Melt the butter in a saucepan. Add the flour and let the mixture cook out for a minute. Add 1/2 cup of milk, whisk, and let it thicken slightly. Repeat until all the milk is gone and you’re left with a creamy thickened base. Season with salt.

5. Add the bechamel, chicken, and heavy cream to the slow cooker. Stir to distribute.

6. Add extra broth or milk to adjust the consistency as you like it. Season with additional salt and pepper, or a dash of sherry for something more grown-up and fancy (my family actually prefers this without the sherry, though). Serve it with bread. We love this recipe and make it all the time. So cozy and so good!