Slow Cooker Chicken Wild Rice Soup

Slow Cooker Chicken Wild Rice Soup is a comforting, hearty, and wholesome meal that requires minimal effort but delivers big flavor. This soup combines tender chicken, earthy wild rice, and a medley of vegetables, all simmered to perfection in your slow cooker. Whether you’re craving a cozy dinner or need a meal to feed a crowd, this easy-to-make soup will quickly become a family favorite.

Why You’ll Love This Recipe

• Set it and forget it: You simply add everything to the slow cooker, and let it do the work for you.
• Comforting and filling: The combination of chicken, wild rice, and creamy broth makes this soup both satisfying and nourishing.
• Healthy yet indulgent: Packed with vegetables and lean chicken, this soup is a great balance of healthy and comforting.
• Great for meal prep: Perfect for batch cooking, and it tastes even better the next day!

this Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts or thighs
• 1 cup wild rice, rinsed
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1/2 cup heavy cream or half-and-half (optional for creaminess)
• Fresh parsley, chopped (for garnish)

Directions

1. Prepare the ingredients: In your slow cooker, add the chicken breasts or thighs, wild rice, onion, carrots, celery, and garlic.
2. Add the broth and seasonings: Pour in the chicken broth and add the thyme, rosemary, bay leaf, salt, and pepper. Stir everything together.
3. Slow cook: Cover the slow cooker and cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is cooked through and the rice is tender.
4. Shred the chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
5. Finish the soup: Return the shredded chicken to the slow cooker, and stir in the heavy cream or half-and-half, if using, for a creamy texture. Adjust seasoning with additional salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with warm bread or crackers on the side.

Servings and Timing

• Servings: 6-8
• Prep Time: 10 minutes
• Cook Time: 6-7 hours on low or 3-4 hours on high
• Total Time: 6-7 hours (if using low), 3-4 hours (if using high)

Variations

• Make it spicy: Add a pinch of cayenne pepper, red pepper flakes, or diced jalapeños to spice up the soup.
• Add more vegetables: Feel free to add other veggies like corn, peas, or parsnips for extra flavor and texture.
• Use other rice: If you don’t have wild rice, you can substitute with brown rice or even white rice. However, cooking times may vary.
• Vegan version: Replace the chicken with plant-based protein (like tofu or tempeh) and use vegetable broth for a vegetarian version.
• Make it gluten-free: This recipe is naturally gluten-free, but if you add any thickening agents like flour or cornstarch, make sure they are gluten-free.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well! Allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
• Reheating: To reheat, simply warm the soup on the stove over low heat, adding extra broth or water if it’s too thick. You can also microwave individual servings.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes! Chicken thighs will add a bit more flavor and juiciness to the soup, but chicken breasts work just as well.

Can I use quick-cooking rice instead of wild rice?

While wild rice is traditional, you can use other types of rice. Quick-cooking rice, however, may not hold up as well in the slow cooker. It might get too soft and break down.

Can I make this soup ahead of time?

Yes! This soup is perfect for meal prep. Make it a day or two in advance and store it in the fridge. The flavors will deepen and improve over time.

How do I make this soup thicker?

If you prefer a thicker soup, you can mash some of the cooked vegetables or rice with a potato masher. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) to thicken it.

Can I use frozen chicken for this recipe?

Yes! You can use frozen chicken, but the cooking time may be a little longer. Ensure the chicken reaches a safe internal temperature of 165°F.

Can I skip the cream for a lighter version?

Yes! The heavy cream can be omitted if you prefer a lighter soup. The soup will still be flavorful and satisfying without it.

How can I add more flavor to the broth?

For a richer flavor, you can use homemade chicken broth or add a splash of white wine or apple cider vinegar to the soup.

Can I cook this soup on the stovetop?

Yes, you can make this soup on the stovetop. In a large pot, combine all the ingredients, bring to a boil, then simmer for 45 minutes to 1 hour, or until the chicken and rice are cooked.

How do I store leftovers?

Store leftover soup in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.

Can I make this soup spicier?

Absolutely! Add cayenne pepper, hot sauce, or diced jalapeños to make the soup spicier to your liking.

Conclusion

Slow Cooker Chicken Wild Rice Soup is the ultimate cozy meal, perfect for chilly days or whenever you need something comforting and nourishing. With its tender chicken, earthy wild rice, and savory broth, this soup is packed with flavor and easy to make. Whether you’re cooking for a crowd or just looking for a simple, hearty meal, this recipe will always hit the spot. Plus, it’s versatile and can be easily customized to your taste!

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