Description

This Slow Cooker Chicken Wild Rice Soup is the ultimate comfort food. Tender chicken, hearty wild rice, and vegetables simmer in a creamy broth, making it the perfect cozy meal for chilly days. Easy to prepare and ready to enjoy after a long day, it’s a delicious one-pot dish that everyone will love!

Ingredients

Units Scale

For the Soup:
1 lb boneless skinless chicken breasts (or thighs)
1 cup wild rice (uncooked)
1 small onion, diced
2 medium carrots, peeled and diced
2 stalks celery, chopped
3 cloves garlic, minced
4 cups chicken broth
1 cup water
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 bay leaves
For the Creamy Mixture:
1 cup half-and-half (or whole milk)
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup frozen peas (optional, for color and sweetness)

Cook Mode Prevent your screen from going dark

Instructions

Step 1: Add Ingredients to Slow Cooker
Place the chicken breasts, wild rice, onion, carrots, celery, and garlic into the slow cooker.
Add the chicken broth, water, dried thyme, dried rosemary, salt, pepper, and bay leaves. Stir to combine.
Step 2: Cook the Soup
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken and rice are fully cooked.
Step 3: Shred the Chicken
Once the soup is done, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup and stir.
Step 4: Make the Creamy Mixture
In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly.
Gradually add the half-and-half, whisking until the mixture thickens and becomes smooth (about 3-5 minutes).
Step 5: Combine and Serve
Pour the creamy mixture into the slow cooker and stir until well combined. Add the frozen peas (if using) and let the soup cook for an additional 10 minutes on low, until heated through.
Taste and adjust seasoning, if necessary. Remove the bay leaves before serving.

Notes

Make Ahead: This soup can be prepared in advance and stored in the fridge for up to 3 days. It also freezes well for up to 3 months.
For a Thicker Soup: Use heavy cream instead of half-and-half for a richer, creamier texture.
Vegetarian Version: Substitute vegetable broth for chicken broth, and replace the chicken with extra vegetables or tofu.
Rice Substitution: If you don’t have wild rice, brown rice or white rice can be used, but note the cooking times may change.

Nutrition

Calories: ~320
Sugar: 5g
Sodium: 800mg
Fat: 14g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 70mg