Slow Cooker Chicken and Wild Rice Soup Recipe
This Slow Cooker Chicken and Wild Rice Soup is a comforting and hearty meal perfect for any day. Tender chicken breasts simmer with wild rice, fresh vegetables, and aromatic herbs in a savory chicken stock. A creamy, homemade roux with milk and half-and-half adds richness, while cremini mushrooms introduce an earthy flavor. Easy to prepare and full of wholesome ingredients, this soup is deliciously satisfying and perfect for slow cooking.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Scale
Soup Ingredients
- 1 1/2 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
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 pound cremini mushrooms, thinly sliced
Roux and Cream Mixture
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup half and half
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Season and Place Chicken: Season the chicken breasts with kosher salt and freshly ground black pepper to taste. Place them into a 6-quart slow cooker to start the cooking process.
- Add Ingredients and Cook: Add chicken stock, wild rice, minced garlic, diced onion, peeled and diced carrots, diced celery, dried thyme, dried rosemary, and bay leaves into the slow cooker. Season with additional salt and pepper as desired. Cover and cook on low heat for 6 to 8 hours, ensuring the flavors meld and the chicken becomes tender. Add the sliced cremini mushrooms during the last 30 minutes of cooking to prevent overcooking.
- Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them thoroughly using two forks. This will create tender pieces that integrate well into the soup.
- Prepare the Roux and Cream Mixture: In a separate saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook until it turns a light golden color, about 1 minute, to form a roux. Gradually whisk in the milk and half and half, stirring constantly until the mixture thickens slightly, around 4 to 5 minutes. Season with salt and pepper to taste.
- Combine Chicken and Cream Mixture: Stir the shredded chicken and the creamy roux mixture back into the slow cooker. If the soup is thicker than preferred, add additional half and half incrementally until reaching the desired consistency.
- Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve immediately to enjoy the warm, comforting flavors.
Notes
- You can substitute chicken thighs for a juicier texture if preferred.
- For a dairy-free version, use coconut milk or a plant-based cream substitute instead of milk and half and half.
- Wild rice can be replaced with brown rice; adjust cooking time accordingly.
- Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Adding mushrooms near the end of cooking preserves their texture and flavor.
Keywords: chicken soup, wild rice soup, slow cooker recipe, creamy chicken soup, homemade soup, healthy slow cooker meals
