If you are in need of a cozy, comforting meal that feels like a warm hug in a bowl, this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is exactly what your kitchen has been waiting for. Combining tender chicken, nutty wild rice, and a luscious creamy broth enriched with fresh veggies and herbs, this soup serves up layers of flavor that develop beautifully over hours in your slow cooker. It’s the perfect dish to make ahead, come home to, and savor any day you want satisfying, wholesome comfort without fuss. Trust me, once you try this recipe, it’ll become your go-to for chilly evenings and casual family dinners.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the first step to creating this delicious soup. Each ingredient contributes something special—from the earthy wild rice to the fragrant herbs and rich cream—that makes this recipe shine both in flavor and texture.
- 1 pound boneless, skinless chicken breasts or thighs: Choose thighs for extra juiciness or breasts for leaner protein.
- 1 cup uncooked wild rice blend (rinsed): The star grain that brings a nutty flavor and hearty bite to the soup.
- 1 small onion (diced): Adds a subtle sweetness and depth to the broth.
- 2 carrots (sliced): Provide natural sweetness and vibrant orange color.
- 2 celery stalks (sliced): Give a gentle crunch and herbaceous note.
- 3 cloves garlic (minced): Infuses the soup with a warm, aromatic kick.
- 1 teaspoon dried thyme: For a hint of earthiness and complexity.
- 1/2 teaspoon dried rosemary: Offers piney, fragrant undertones.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: A touch of heat to balance the creaminess.
- 6 cups low-sodium chicken broth: The savory base that ties everything together without overpowering.
- 1 cup milk or half-and-half: Adds creaminess and richness to the soup.
- 1/2 cup heavy cream: Makes the broth luxuriously velvety.
- 2 tablespoons unsalted butter: For that perfect, silky roux that thickens the soup beautifully.
- 2 tablespoons all-purpose flour (or gluten-free flour): Works with butter to create a smooth, creamy texture.
- Chopped parsley for garnish (optional): Adds a fresh burst of color and a mild herbal note.
How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by adding the chicken, wild rice, diced onion, sliced carrots and celery, minced garlic, thyme, rosemary, salt, pepper, and the low-sodium chicken broth into your 6-quart slow cooker. Give it a good stir so that everything is well mixed and evenly distributed. Then cover and let the magic happen — cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow simmer allows the flavors to marry beautifully while the chicken cooks through and the rice becomes tender and perfectly chewy.
Step 2: Shred the Chicken
Carefully remove the cooked chicken from the slow cooker. Using two forks, shred the meat into bite-sized, luscious pieces, ensuring every bit soaks up the flavorful broth when it returns to the pot. Toss the shredded chicken back into the soup and stir to combine.
Step 3: Prepare the Creamy Roux
While the chicken finishes cooking, melt the unsalted butter in a small saucepan over medium heat. Whisk in the flour and let it cook for 1 to 2 minutes; this step ensures the flour loses its raw taste while forming the base of a silky thickener. Gradually whisk in the milk and heavy cream, stirring constantly until the mixture is smooth. Allow it to cook for another 3 to 4 minutes until it thickens slightly, giving you that smooth, creamy consistency that will elevate the soup.
Step 4: Combine Cream Mixture and Heat Through
Pour the thickened cream mixture into the slow cooker with your soup and give everything a thorough stir. Set the cooker on low and let it heat for another 15 to 20 minutes, allowing the soup to reach its creamy, hearty potential. Your kitchen will fill with the most inviting aroma, signaling that comfort is imminent.
How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Garnishes
Topping your bowls with freshly chopped parsley instantly brightens the dish, adding a pop of green and a mild, fresh flavor that cuts through the richness. Feel free to sprinkle some extra black pepper or even a dash of smoked paprika for an added hint of warmth and color.
Side Dishes
This soup pairs beautifully with crusty bread or warm dinner rolls, perfect for dipping into the creamy broth. A simple side salad with a light vinaigrette can add some refreshing crunch, balancing the richness of the soup and completing your meal perfectly.
Creative Ways to Present
For a rustic touch, serve the soup in hollowed-out bread bowls to impress guests and make dinner feel special. Alternatively, ladle the soup into individual crocks and sprinkle grated cheese on top before broiling for a golden, bubbly finish that adds another layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Since the soup thickens as it sits, simply stir in a splash of chicken broth or water when reheating to achieve that perfect creamy consistency again.
Freezing
This soup freezes wonderfully if you skip adding the cream mixture before freezing. Store it in freezer-safe containers for up to 3 months. When ready to enjoy, thaw overnight in the fridge and add the cream mixture during reheating for fresh, creamy goodness.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring frequently to prevent sticking and to warm evenly. Add extra broth or milk if the soup has thickened too much during storage, returning it to its ideal creamy texture.
FAQs
Can I make this soup dairy-free?
Absolutely! Substitute the milk, heavy cream, and butter with full-fat coconut milk and a dairy-free butter alternative for a creamy, dairy-free version that is just as satisfying.
Is it okay to use chicken thighs instead of breasts?
Yes, chicken thighs add extra moisture and tenderness to the soup, making it even more flavorful. It’s a wonderful option if you prefer a richer taste.
Do I need to rinse the wild rice?
Rinsing the wild rice blend before using it helps remove excess starch and any impurities, ensuring a clean taste and better texture in your soup.
Can I make this recipe in a regular pot instead of a slow cooker?
You can! Simply simmer the ingredients on the stove over low heat until the rice and chicken are cooked through, then finish with the cream mixture. Just keep an eye on the liquid level and adjust as needed.
How can I make the soup thicker?
If you like a thicker consistency, add an extra tablespoon of flour to your roux or reduce the broth slightly. Another trick is to let the soup simmer uncovered for a little longer before adding the cream mixture.
Final Thoughts
There’s just something incredibly satisfying about coming home to a bowl of Slow Cooker Creamy Chicken and Wild Rice Soup Recipe that has been simmering low and slow all day. Its hearty textures, creamy broth, and comforting flavors make it the perfect choice for busy days when you want something nourishing and effortlessly delicious. So go ahead, gather your ingredients, and give this recipe a try — I promise it will become a treasured staple in your recipe collection!
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Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours (low) or 3 hours (high)
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting, hearty meal perfect for chilly days. Tender chicken and nutty wild rice blend with a medley of vegetables and aromatic herbs, all simmered slowly to develop rich flavors. Finished with a luscious creamy mixture, this soup is both satisfying and easy to make, requiring minimal hands-on time.
Ingredients
Soup Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend (rinsed)
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
Cream Mixture
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour (or gluten-free flour)
- 1 cup milk or half-and-half
- 1/2 cup heavy cream
Garnish
- Chopped parsley (optional)
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and chicken broth to a 6-quart slow cooker. Stir gently to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and the rice is tender.
- Shred the Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the slow cooker and stir to incorporate.
- Prepare the Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually whisk in the milk and heavy cream, whisking continuously until smooth. Allow this mixture to cook for 3–4 minutes until it thickens slightly.
- Finish the Soup: Stir the creamy mixture into the slow cooker. Cook on low for an additional 15–20 minutes, allowing the soup to fully heat through and become creamy.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve warm and enjoy the comforting flavors.
Notes
- For a dairy-free alternative, substitute full-fat coconut milk for the cream and milk.
- The soup thickens as it cools; add extra chicken broth to thin it when reheating if necessary.
- This soup freezes well without the cream mixture added; prepare and freeze the base, then add cream after reheating.
- Use gluten-free flour to make this recipe suitable for gluten-free diets.
