Crock Pot Creamy Chicken Wild Rice Soup is delicious, thick, rich, and so simple to make! Slow cooker creamy chicken wild rice soup is a hearty one pot meal that is perfect for Fall.
Add all ingredients except the butter, flour, 1/2 tsp salt, and milk to the crock pot and stir, making sure the chicken breasts are not overlapping each other.
Cook for 7 hours on Low or 4 hours on High.
When finished cooking, remove the chicken, shred it, and add back into the soup. Replace lid.
In a saucepan, melt the butter on med-high heat. Whisk in the flour and salt, and let it cook for a few minutes while continuing to whisk. This gets the raw taste out of the flour.
Gradually whisk in the milk. The mixture will become quite thick. Keep whisking in the milk until all of it is incorporated and there are no lumps. You want it just loose enough to come out of the saucepan easily. If too thick, add just a bit more milk.
Stir the mixture into the hot soup. Mix very well and put the lid back on the crock pot and let the hot soup thicken.
Stir. Taste and add more salt if needed. Serve with some crusty bread.
*If you don't have rosemary or thyme, use 3/4 tsp of poultry seasoning.
**If the soup is too thick when finished, you can stir in more broth to loosen it up. This is supposed to be thick and hearty, and the result you get will vary by the brand and amount of the ingredients you use.