Description
This Slow Cooker Chicken and Wild Rice Soup Recipe is creamy, cozy, and incredibly easy to make. Tender shredded chicken, hearty wild rice, and vegetables simmer all day for a comforting, homemade soup perfect for busy nights.
Ingredients
1 ½ pounds boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
3 stalks celery, diced
½ teaspoon dried thyme
½ teaspoon dried rosemary
2 bay leaves
1 pound cremini mushrooms, thinly sliced
¼ cup unsalted butter
¼ cup all-purpose flour
1 cup milk
1 cup half-and-half
2 tablespoons fresh parsley, chopped
Instructions
Season the chicken breasts with salt and pepper and place them in a 6-quart slow cooker.
Add chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Stir gently and season again if needed.
Cover and cook on low for 6–8 hours. Add mushrooms during the last 30 minutes of cooking.
Remove the chicken from the slow cooker and shred using two forks.
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute until lightly golden.
Slowly whisk in the milk and half-and-half, stirring constantly until slightly thickened, about 4–5 minutes. Season with salt and pepper.
Stir the shredded chicken and cream mixture back into the slow cooker.
Adjust consistency with additional half-and-half if needed.
Serve warm, garnished with fresh parsley.
Notes
For extra richness, use chicken thighs instead of breasts.
If the soup thickens too much after resting, add a splash of broth when reheating.
This soup tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6 g
- Sodium: 78
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 115 mg