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Creamy Slow Cooker Chicken Wild Rice Soup

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A thick, creamy, and hearty slow cooker chicken and wild rice soup that’s completely hands-off. Made without heavy cream, this comforting soup features tender shredded chicken, chewy wild rice, and a velvety broth that will change your mind about soup.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 cup (180g) wild rice blend (e.g., Lundberg brand)
  • 1 medium yellow onion, diced
  • 2 large carrots, diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium chicken broth (e.g., Swanson or Kitchen Basics)
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 2 bay leaves
  • 1 tsp salt (plus more to taste)
  • 1/2 tsp black pepper (plus more to taste)
  • 2 tbsp (28g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 1 cup (240ml) milk or half-and-half
  • Fresh parsley for garnish (optional)

Instructions

  1. Sauté the vegetables (optional but recommended): In a large skillet over medium heat, melt the 2 tablespoons of butter. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften. Add the minced garlic and cook for one more minute until fragrant.
  2. Make the roux: Sprinkle the 1/4 cup of flour over the sautéed vegetables. Stir constantly for 2 minutes until the flour coats the veggies and starts to turn a light golden color.
  3. Deglaze the pan: Slowly pour in about 1 cup of the chicken broth while stirring. Scrape up any brown bits stuck to the bottom of the pan. Pour this entire mixture into your slow cooker.
  4. Add remaining ingredients: To the slow cooker, add the remaining 5 cups of chicken broth, the rinsed wild rice blend, the chicken breasts, dried thyme, dried rosemary, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir to combine.
  5. Cook low and slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. LOW is recommended for best texture.
  6. Shred the chicken: After cooking, use two forks to shred the chicken directly in the slow cooker. Remove the bay leaves and discard them.
  7. Create the creamy finish: In a small bowl, whisk together 1 cup of milk (or half-and-half) with 2 tablespoons of the hot broth from the slow cooker. Pour the milk mixture into the slow cooker and stir gently.
  8. Thicken the soup (optional): If you want a thicker soup, gently mash about 1/2 cup of the cooked rice against the side of the slow cooker. Stir well.
  9. Final seasoning: Let the soup sit on the warm setting for 10-15 minutes. Taste and adjust salt and pepper as needed. Garnish with fresh parsley before serving.

Notes

For best results, cook on LOW to prevent rice from becoming mushy. Rinse wild rice before adding to prevent cloudiness. The roux is essential for a thick, velvety texture. Soup thickens as it sits; add broth or milk when reheating. Freezes well for up to 3 months, but rice will soften more upon thawing.

Nutrition

Keywords: slow cooker chicken wild rice soup, creamy chicken soup, easy soup recipe, comfort food, meal prep soup, dairy-free option, gluten-free option

Find it online: https://perkypan.com/creamy-slow-cooker-chicken-wild-rice-soup-easy-recipe/