Step 1: Prepare the Ingredients

  1. Chop the Vegetables:

    • Dice the carrots, celery, and onion into bite-sized pieces. Mince the garlic.

  2. Rinse the Wild Rice:

    • Rinse the wild rice under cold water to remove excess starch. This helps prevent it from becoming gummy in the soup.

Step 2: Assemble Ingredients in the Slow Cooker

  1. Layer the Ingredients:

    • Place the chicken breasts (or thighs) at the bottom of the slow cooker.
    • Add the rinsed wild rice, diced carrots, celery, onion, and minced garlic.

  2. Season:

    • Sprinkle in the thyme, parsley, salt, and black pepper.

  3. Add Liquids:

    • Pour in the chicken broth and water, ensuring all ingredients are submerged.

Step 3: Cook the Soup

  1. Set the Slow Cooker:

    • Cook on low for 6–8 hours or high for 4–5 hours.

  2. Check for Doneness:

    • After the cooking time, the chicken should be tender and easily shred with a fork, and the wild rice should be cooked but not mushy.

  3. Shred the Chicken:

    • Remove the chicken from the slow cooker, shred it using two forks, and return it to the soup.

Step 4: Prepare the Creamy Base

  1. Make the Roux:

    • In a medium saucepan, melt the butter over medium heat.
    • Stir in the flour and whisk continuously for 1–2 minutes until the mixture is golden and smooth.

  2. Add Milk:

    • Gradually pour in the milk (or heavy cream), whisking constantly to prevent lumps.
    • Cook until the mixture thickens to the consistency of cream.

Step 5: Combine and Finish

  1. Add the Creamy Base to the Slow Cooker:

    • Stir the roux into the slow cooker, mixing well to distribute the creaminess throughout the soup.

  2. Adjust Seasoning:

    • Taste and adjust salt and pepper as needed.

  3. Let It Rest:

    • Allow the soup to sit in the slow cooker on the "keep warm" setting for 10–15 minutes to let the flavors meld together.

Serving Suggestions

  • Garnish: Sprinkle with freshly chopped parsley or thyme for a pop of color and flavor.
  • Serve with Bread: Pair with crusty bread, dinner rolls, or crackers for a complete meal.
  • Store Leftovers: Refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

Tips for Success

  1. Don’t Overcook the Rice: Wild rice holds up better than white rice, but extended cooking times can still make it too soft. Check for doneness toward the end of the cooking time.
  2. Add Vegetables Later for Crispness: If you prefer your vegetables more al dente, add them halfway through the cooking process.
  3. Experiment with Add-Ins:
    • Add mushrooms for an earthy flavor.
    • Stir in spinach or kale at the end of cooking for extra nutrients.

Why You’ll Love This Soup

  1. Effortless Cooking: The slow cooker does all the heavy lifting.
  2. Rich and Creamy: The creamy base makes the soup indulgent and comforting.
  3. Nutritious: Packed with protein from the chicken, fiber from the wild rice, and vitamins from the vegetables.
  4. Versatile: Perfect for meal prep or family dinners, and it reheats beautifully.

With this step-by-step guide, you can easily create a delicious, wholesome slow cooker chicken and wild rice soup that will warm your heart and satisfy your taste buds. Give it a try, and enjoy the perfect balance of flavors and textures in every spoonful!