Cottage Cheese Crockpot Wild Rice Chicken Soup Recipe

Introduction

This comforting Cottage Cheese Crockpot Wild Rice Chicken Soup is a creamy and hearty meal perfect for chilly days. Slow-cooked to tender perfection, it combines wholesome wild rice, tender chicken, and a rich cottage cheese sauce for a delicious twist on classic chicken soup.

Ingredients

• 1 cup uncooked wild rice
• 1 pound chicken breasts
• 2 cups chopped celery, carrots, and onions (combined)
• 6 cups chicken broth
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 Tbsp. poultry seasoning
• 1/4 tsp. cumin
• 1/4 tsp. cayenne
• 1/2 cup butter
• 3/4 cup flour
• 2 cups whipped cottage cheese

Instructions

1. Step 1: Place the wild rice, chicken breasts, chopped vegetables, chicken broth, salt, pepper, poultry seasoning, cumin, and cayenne into the crockpot. Cover and cook on high for 4 to 6 hours, or until the chicken is fully cooked and the rice is tender.
2. Step 2: Remove the chicken from the crockpot and let it cool slightly. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the crockpot.
3. Step 3: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute, stirring constantly to form a roux.
4. Step 4: Gradually whisk in the whipped cottage cheese until smooth and slightly thickened. Pour this sauce into the crockpot and stir well to combine. Add extra chicken broth if you prefer a thinner soup consistency.
5. Step 5: Let the soup cook for an additional 15-20 minutes to blend flavors and thicken. Serve hot and enjoy.

Tips & Variations

• Use low-fat cottage cheese for a lighter version without sacrificing creaminess.
• Substitute poultry seasoning with a mix of thyme, sage, and rosemary for a fresher herb taste.
• For extra richness, stir in a splash of heavy cream just before serving.
• Add chopped mushrooms or frozen peas during the last hour of cooking for more vegetable variety.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove or microwave, stirring occasionally. The soup may thicken after refrigeration; add a bit of broth or water to reach your preferred consistency when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown or white rice instead of wild rice?

Yes, although cooking times may vary. Brown rice will take longer to cook, while white rice cooks faster and may become mushy if cooked too long. Adjust cooking time accordingly.

Is it necessary to whip the cottage cheese?

Whipping the cottage cheese creates a smoother, creamier sauce. If you prefer, you can blend it before adding, but it may result in a slightly chunkier texture.

Cottage Cheese Crockpot Wild Rice Chicken Soup Recipe

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★★★★★

4.6 from 641 reviews

This hearty Cottage Cheese Crockpot Wild Rice Chicken Soup is a comforting and flavorful meal perfect for any day. Tender chicken breasts, wild rice, and a medley of vegetables simmer together in a crockpot, then enriched with a creamy cottage cheese sauce for a unique twist on traditional chicken soup.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 15 minutes to 6 hours 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup uncooked wild rice
• 1 pound chicken breasts
• 2 cups chopped celery, carrots, and onions (combined)
• 6 cups chicken broth
• 1 1/2 tsp. salt
• 1 tsp. pepper
• 1 Tbsp. poultry seasoning
• 1/4 tsp. cumin
• 1/4 tsp. cayenne

Thickening Sauce

• 1/2 cup butter
• 3/4 cup flour
• 2 cups whipped cottage cheese

Instructions

1. Combine Ingredients in Crockpot: Add the uncooked wild rice, chicken breasts, chopped celery, carrots, onions, chicken broth, salt, pepper, poultry seasoning, cumin, and cayenne to the crockpot. Cover and cook on high for 4-6 hours, or until the chicken is fully cooked and the rice is tender.
2. Shred the Chicken: Remove the cooked chicken breasts from the crockpot and let them cool slightly. Use two forks to shred the chicken into bite-sized pieces, then return the shredded chicken to the crockpot.
3. Prepare the Thickening Sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about one minute, whisking constantly to form a roux. Gradually whisk in the whipped cottage cheese until the sauce thickens and becomes smooth.
4. Combine Soup and Sauce: Pour the thickened cottage cheese sauce into the crockpot with the soup. Stir well to combine all ingredients evenly. If the soup is too thick, add additional chicken broth to reach your desired consistency.

Notes

• You can substitute the chicken breasts with thighs if preferred for a richer flavor.
• Whipping the cottage cheese before adding helps achieve a smoother, creamier sauce.
• Adjust cayenne pepper quantity to your preferred spice level.
• Adding extra broth after thickening allows more control over soup consistency.
• Wild rice can be substituted with brown rice for a different texture, but cooking times may vary.

Keywords: wild rice soup, crockpot chicken soup, cottage cheese soup, slow cooker recipes, creamy chicken soup