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Crockpot Creamy Chicken and Wild Rice Soup with Easy Garlic Herb Biscuits

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This cozy crockpot creamy chicken and wild rice soup is packed with tender chicken, earthy wild rice, and fresh herbs, all brought together in a creamy broth. Served with easy garlic herb biscuits, it’s the ultimate comfort food for chilly nights or any time you need a hearty, satisfying meal.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 3/4 cup wild rice blend
  • 2 medium carrots, diced
  • 2 celery stalks, sliced
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1 bay leaf
  • Kosher salt and black pepper, to taste
  • 3 tbsp butter
  • 1/3 cup all-purpose flour
  • 1.5 cups whole milk or half-and-half
  • Fresh parsley, chopped (for garnish, optional)
  • For the Garlic Herb Biscuits:
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp dried Italian herbs (or blend of dried parsley, basil, and oregano)
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup whole milk (or buttermilk)
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh parsley or chives, chopped (for sprinkling on top)

Instructions

  1. Prep your veggies and chicken: Dice carrots, slice celery, chop onion, and mince garlic. Cut chicken into large chunks for faster cooking or leave whole for shredding later.
  2. Layer ingredients in the crockpot: Add chicken, wild rice blend, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, and a pinch of salt and pepper to the slow cooker. Pour in chicken broth and gently stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and rice is cooked through.
  4. Shred the chicken: Remove chicken to a plate and shred with two forks. Return shredded chicken to the crockpot and stir.
  5. Make the creamy roux: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes until bubbly and golden. Slowly whisk in milk or half-and-half, stirring constantly until thickened and smooth.
  6. Add the roux to the soup: Pour the creamy mixture into the crockpot and stir well. Let cook another 10-15 minutes to thicken and blend flavors.
  7. Taste and adjust: Add more salt and pepper if needed. For extra creaminess, blend a cup of soup (without chicken) and stir it back in (optional).
  8. While soup finishes, make the biscuits: Preheat oven to 425°F. In a mixing bowl, whisk flour, baking powder, salt, garlic powder, and herbs. Cut in cold butter until pea-sized crumbs form. Stir in milk and cheese just until combined.
  9. Shape and bake the biscuits: Drop dough by large spoonfuls onto a lined baking sheet. Sprinkle with fresh parsley or chives. Bake 12-15 minutes, until golden and fluffy.
  10. Serve and enjoy: Ladle soup into bowls, garnish with parsley, and serve hot with garlic herb biscuits on the side.

Notes

For gluten-free, use a 1:1 gluten-free flour blend in both soup and biscuits. For dairy-free, substitute olive oil and unsweetened almond milk. Adjust salt at the end, as broths vary in saltiness. If soup is too thick, add more broth; if too thin, cook uncovered for 20-30 minutes. Biscuits are best served fresh but can be frozen and reheated.

Nutrition

Keywords: crockpot, creamy chicken soup, wild rice, garlic herb biscuits, comfort food, slow cooker, easy dinner, fall recipes, winter recipes, family meal

Find it online: https://bitefuljoy.com/crockpot-creamy-chicken-and-wild-rice-soup-recipe-with-easy-garlic-herb-biscuits/