Slow Cooker Chicken and Wild Rice Soup
This creamy Slow Cooker Chicken and Wild Rice Soup is a warm and hearty meal full of chicken, wild rice blend, carrots, and celery. A flavorful and comforting dinner the whole family will enjoy!
Why You’ll Love This
This chicken and wild rice soup is super easy to prepare. All you do for this slow cooker soup is chop, drop, and cook! Who doesn’t love an easy slow cooker recipe?
It’s creamy, hearty, and loaded with flavor! Comfort food at its finest.
It contains simple and clean ingredients. There are no canned soups in this recipe!
Soup is one of those dishes that is always even better the next day. This crock pot chicken and wild rice soup recipe is no exception, so it’s great for leftovers.
Some of our other favorite soup recipes to make are Thick Chilli Recipe, Tomato Basil Soup, Root Vegetable Soup, Sicilian Chicken Soup, Wild Rice and Mushroom Soup, and Ham and Potato Soup.
Please see the recipe card below for a full list of ingredients, measurements, and instructions.
How to Make Slow Cooker Chicken and Wild Rice Soup
Garnish with chopped fresh parsley and serve with a crusty bread.
Tips
- Cut the vegetables into equal-sized pieces to cook evenly.
- Control the salt content by using reduced-sodium chicken stock.
- You can use “wild rice” or wild rice blend.
- You can use boneless skinless chicken thighs in place of chicken breasts.
- Know your slow cooker! Cooking time may vary so start checking for doneness at around 5 hours of cooking time.
FAQ
Yes, just add the cooked chicken just before stirring in the milk and flour mixture.
Allow the soup to cool completely, place it in an airtight container, and refrigerate for up to 4 days. Note the soup will thicken as it sits. When reheating add additional chicken stock to thin the consistency.
I don’t recommend freezing this soup the rice can become mushy and the dairy tends to separate and can become slightly grainy. It will still taste good I just don’t like the consistency after freezing.
More Slow Cooker Recipes
Slow Cooker Chicken and Wild Rice Soup
Ingredients
- 1 1/2 lbs Boneless skinless chicken breasts
- 1 1/2 cups Carrots diced (about 3 medium)
- 1 cup Celery diced (about 3 large)
- 1 cup Onion diced
- 6 cups Chicken stock reduced-sodium (or more for desired consistency)
- 1 cup Wild rice blend uncooked
- 2 cloves Garlic minced (or more to taste)
- 1 tsp Poultry seasoning
- 2 Bay leaves
- 8 oz Cremini mushrooms sliced
- 1/4 cup Unsalted butter
- 1/4 cup All-purpose flour
- 1 cup Whole milk
- 1 cup Half and half
- Kosher salt and black pepper to taste
- Fresh parsley for garnish if desired
Instructions
- Season the chicken breasts with kosher salt and pepper.1 1/2 lbs Boneless skinless chicken breasts
- Add the carrots, celery, and onions to the bottom of the slow cooker. Top with the chicken breasts.1 1/2 cups Carrots, 1 cup Celery, 1 cup Onion
- Add the chicken stock, wild rice, minced garlic, poultry seasoning, bay leaves, and additional salt and pepper to taste. Cover and cook on low for 5-7 hours or high for 3-3 1/2 hours until the vegetables and rice are tender. During the last 30 minutes of cooking, stir in the sliced mushrooms.6 cups Chicken stock, 1 cup Wild rice blend, 2 cloves Garlic, 1 tsp Poultry seasoning, 2 Bay leaves, 8 oz Cremini mushrooms
- Once the vegetables and rice are tender remove the chicken from the slow cooker and shred or chop the chicken into bite-size pieces. Return the chicken to the slow cooker.
- In a medium saucepan melt the butter over medium heat. Whisk in the flour and cook until lightly browned. Whisk in the milk and half and half, and whisking constantly cook until slightly thickened about 4-5 minutes. Season to taste with additional salt and pepper1/4 cup Unsalted butter, 1/4 cup All-purpose flour, 1 cup Whole milk, 1 cup Half and half, Kosher salt and black pepper, Fresh parsley
- Stir the cream mixture into the soup. If the soup is too thick for you add additional chicken stock until you reach your desired consistency.