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A spoonful of creamy Slow Cooker Chicken and Wild Rice Soup, featuring tender chicken, dark wild rice, and a bright orange carrot piece.
Daniel

Slow Cooker Chicken and Wild Rice Soup

A rich and creamy soup, effortlessly prepared in the slow cooker. Tender shredded chicken, a hearty wild rice blend, and earthy vegetables combine in a savory broth for the ultimate comfort food meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 1 cup wild rice blend uncooked (see notes)
  • 6 cups low-sodium chicken broth
  • 1 medium yellow onion chopped
  • 2 large carrots peeled and sliced
  • 2 stalks celery sliced
  • 8 oz cremini mushrooms sliced
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary crushed
  • 1 bay leaf
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper or to taste
For the Creamy Roux
  • 0.25 cup unsalted butter
  • 0.33 cup all-purpose flour
  • 1 cup heavy cream or half-and-half
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 6-quart Slow Cooker
  • Cutting board
  • Small saucepan
  • Whisk

Method
 

Prepare the Slow Cooker
  1. Place the chicken breasts in the bottom of a 6-quart or larger slow cooker. Add the wild rice blend, chicken broth, chopped onion, carrots, celery, mushrooms, thyme, rosemary, bay leaf, salt, and pepper. Stir gently to combine.
  2. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is cooked through and tender, and the rice is soft.
  3. Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker. Remove and discard the bay leaf.
Make the Roux
  1. About 20 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a smooth paste (a roux).
  2. Slowly whisk 1 cup of the hot broth from the slow cooker into the roux until the mixture is completely smooth. This tempers the mixture and prevents lumps from forming in the soup.
  3. Pour the roux mixture back into the slow cooker along with the heavy cream. Stir well to combine everything. Cover and cook on HIGH for another 15-20 minutes, or until the soup has thickened.
Final Steps
  1. Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with fresh parsley.

Notes

Rice: It's important to use a wild rice blend (often mixed with brown or white rice), not 100% pure wild rice. Pure wild rice has a much longer cooking time and may not become tender in the time allotted for this recipe.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The soup will thicken considerably as it cools. When reheating, you may need to add a splash of chicken broth or milk to thin it back to your desired consistency.
Variations: For extra greens, stir in 2-3 cups of fresh spinach or kale during the last 15 minutes of cooking, allowing it to wilt into the soup.