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Creamy Chicken and Wild Rice Soup

Jessica Tran
Creamy chicken and wild rice soup made easy with this slow cooker recipe! Tender chicken, rich broth, and hearty wild rice. The ultimate comfort food!
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Prep Time 10 minutes
Course Soup
Cuisine American
Servings 6 Bowls

Equipment

  • Slow cooker (preferably 6-quart or larger)
  • Fine mesh strainer (for washing rice)
  • Ladle (for serving)

Ingredients
  

  • 2 boneless skinless chicken breasts or thighs
  • 1 cup wild rice blend or pure wild rice
  • 2 small carrots diced
  • 2 stalks celery finely chopped
  • 1 yellow onion diced
  • 3 garlic cloves minced
  • 1 cup mushrooms sliced (optional)
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup heavy cream or half-and-half for a lighter version
  • 2 tablespoons butter
  • 2 tablespoons flour

Instructions
 

Prep Ingredients:

  • Dice the carrots, celery, onions, and garlic.
  • Rinse the wild rice under cool running water to remove excess starch.

Layer in Slow Cooker:

  • Place the chicken, rinsed wild rice, carrots, celery, onion, mushrooms (if using), and garlic in the slow cooker.
  • Season with thyme, rosemary, salt, and pepper.
  • Pour in the chicken broth and stir to combine.

Slow Cook:

  • Cover and cook on Low for 6-8 hours or on High for 3-4 hours until the chicken is tender and the rice is cooked.

Shred Chicken:

  • Remove the chicken from the slow cooker and shred using two forks.
  • Return the shredded chicken to the pot and mix well.

Make it Creamy:

  • In a small saucepan, melt butter over medium heat.
  • Whisk in flour to create a roux, cooking for about 1-2 minutes.
  • Gradually whisk in the heavy cream until smooth and thickened, then add this mixture to the slow cooker, stirring to incorporate.

Season and Serve:

  • Taste the soup and adjust seasoning with salt and pepper if needed.
  • Serve hot, garnishing with fresh herbs if desired.

Video

Notes

This soup stores well in the refrigerator for up to 3-4 days.
For freezing, omit the cream during the initial cooking. Add once reheated for the best texture.