Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs will make the soup even richer and more tender.

How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. The soup will thicken as it sits—just add a splash of milk or stock when reheating.

Can I freeze this soup?

Yes, but freeze it before adding the milk mixture if possible. Dairy can separate when frozen, though it’s still safe to eat.

Is this soup gluten-free?

You can make it gluten-free by swapping the all-purpose flour for a gluten-free alternative or cornstarch.

Slow Cooker Chicken and Wild Rice Soup: Cozy 6-Hour Comfort

Name: Slow Cooker Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1½ 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 celery stalks, 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 chopped fresh parsley, optional

Description

This Slow Cooker Chicken and Wild Rice Soup is creamy, comforting, and perfect for busy days. Tender chicken, hearty wild rice, and cozy vegetables simmer slowly into a warm, satisfying meal the whole family will love.

Ingredients

Scale

1½ 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 celery stalks, 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 chopped fresh parsley, optional

Cook Mode Prevent your screen from going dark

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.
Remove the chicken, shred it with two forks, and set aside.
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. Cook, stirring constantly, until slightly thickened, about 4–5 minutes. Season with salt and pepper.
Stir the shredded chicken and creamy mixture back into the slow cooker.
Adjust consistency with extra half and half if needed.
Serve warm, garnished with fresh parsley if desired.

Notes

Wild rice blends may cook faster than pure wild rice.

For a thicker soup, let it sit uncovered for 10–15 minutes before serving.

Leftovers thicken overnight; add a splash of milk or stock when reheating.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 420 kcal
Sugar: 6 g
Sodium: 780 mg
Fat: 22 g
Saturated Fat: 12 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 4 g
Protein: 30 g
Cholesterol: 110 g