Slow Cooker Chicken and Wild Rice Soup

The rich, aromatic broth of Slow Cooker Chicken and Wild Rice Soup welcomes you with a comforting embrace on chilly evenings. This hearty, soul-warming soup combines tender shredded chicken with nutty wild rice, creating a meal that’s both satisfying and nourishing. As the ingredients simmer together in your slow cooker, they create a fragrant symphony that fills your home with irresistible comfort. You’ll learn how to effortlessly create this restaurant-quality Slow Cooker Chicken and Wild Rice Soup with minimal prep time while maximizing flavor in every spoonful.

Why You’ll Love This Recipe

This Slow Cooker Chicken and Wild Rice Soup is destined to become your new comfort food favorite for countless reasons. First, it’s incredibly convenient – just 15 minutes of prep time in the morning rewards you with a complete meal by dinner. The contrast between the creamy broth and the firm, chewy texture of wild rice creates a satisfying mouthfeel that elevates this soup beyond ordinary chicken soup recipes.

The slow cooking process allows the chicken to become wonderfully tender while infusing the broth with deep flavor. Unlike canned soups, this homemade creamy chicken soup contains no preservatives or excessive sodium – you control every ingredient. The marriage of earthy wild rice and savory chicken creates a balanced flavor profile that even picky eaters appreciate.

Perhaps best of all, this soup improves with time as the flavors meld, making it perfect for meal prep. A bowl of this chicken and rice soup provides protein, complex carbohydrates, and vegetables in one satisfying meal – comfort food that’s actually good for you!

Ingredients

For this Slow Cooker Chicken and Wild Rice Soup, you’ll need:

• 1½ pounds (680g) boneless, skinless chicken breasts
• 1 cup (175g) uncooked wild rice blend (not quick-cooking)
• 1 large yellow onion, diced (about 1 cup)
• 3 medium carrots, sliced (about 1 cup)
• 3 celery stalks, sliced (about 1 cup)
• 4-5 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 8 cups (1.9 liters) low-sodium chicken broth
• ½ cup (120ml) heavy cream
• 2 tablespoons (30g) unsalted butter
• 2 tablespoons (16g) all-purpose flour
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The wild rice blend is crucial for this soup – avoid quick-cooking varieties as they’ll become mushy during the long cooking process. For the creamiest result, use real heavy cream rather than substitutes.

Pro Tips

For the most flavorful Slow Cooker Chicken and Wild Rice Soup, don’t skip these critical techniques:

First, consider browning your chicken breasts before adding them to the slow cooker. This extra five-minute step creates a caramelized exterior that adds remarkable depth to your soup. Simply sear the chicken in a hot skillet with a tablespoon of oil for 2-3 minutes per side until golden (not cooked through).

Second, create a proper roux for thickening. Rather than simply stirring flour directly into your soup (which can create lumps), melt butter in a small saucepan, whisk in flour until smooth, and cook for 1-2 minutes until it smells slightly nutty. This prevents that raw flour taste while ensuring a silky texture.

Finally, add the cream during the last 30 minutes of cooking. Adding dairy products too early in slow cooking can cause curdling. By stirring it in toward the end, you’ll achieve that velvety texture without risking separation. This timing is critical for the perfect creamy chicken and rice soup consistency.

Instructions

Step 1: Prepare the Ingredients
Begin by dicing the onion, slicing the carrots and celery, and mincing the garlic. Rinse the wild rice blend under cold water until the water runs clear. This removes excess starch and ensures the rice cooks properly.

Step 2: Layer Ingredients
Add the chicken breasts to the bottom of your 6-quart slow cooker. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Top with the rinsed wild rice, diced onion, carrots, celery, and garlic. Add the bay leaves, dried thyme, and rosemary.

Step 3: Add Broth and Cook
Pour the chicken broth over all ingredients, ensuring everything is submerged. Cover and cook on low for 6-7 hours or on high for 3-4 hours. The soup is ready when the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).

Step 4: Shred the Chicken
About 30 minutes before serving, remove the chicken breasts from the soup and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker.

Step 5: Create the Thickening Mixture
In a small saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until smooth and lightly golden. Gradually whisk in 1 cup of hot broth from the slow cooker until smooth, then pour this mixture back into the slow cooker, stirring gently to incorporate.

Step 6: Finish with Cream
Stir in the heavy cream. Cover and cook for an additional 15-30 minutes until the soup has thickened slightly. Remove bay leaves, taste, and adjust seasoning with additional salt and pepper as needed. Garnish with fresh parsley before serving your delicious Slow Cooker Chicken and Wild Rice Soup.

Variations

Transform your Slow Cooker Chicken and Wild Rice Soup with these popular adaptations:

For a dairy-free version, replace heavy cream with full-fat coconut milk. The subtle coconut flavor pairs surprisingly well with the wild rice and herbs, while maintaining the creamy texture that makes this slow cooker soup so satisfying.

Create a mushroom-enhanced version by adding 8 ounces of sliced cremini or baby bella mushrooms along with the other vegetables. Mushrooms bring an earthy umami element that complements the wild rice perfectly in this chicken wild rice soup. Add a splash of dry sherry with the broth for an extra flavor dimension.

For a lighter option, substitute the chicken breasts with boneless, skinless chicken thighs. They remain juicier during long cooking and provide more flavor, while using half-and-half instead of heavy cream reduces calories without sacrificing too much creaminess.

Storage and Serving

Your Slow Cooker Chicken and Wild Rice Soup can be refrigerated in an airtight container for up to 4 days. The flavor actually improves after a day as the ingredients continue to meld. When reheating, do so gently on the stovetop over medium-low heat, adding a splash of broth if needed to reach your desired consistency.

For freezing, cool the soup completely, then store in freezer-safe containers for up to 3 months. Note that cream-based soups can sometimes separate when frozen and reheated, so you might consider freezing the soup before adding cream, then adding fresh cream when reheating.

Serve this hearty soup with crusty artisan bread or buttery garlic bread for dipping. For a complete meal, pair with a simple side salad dressed with lemon vinaigrette to balance the richness. For an elegant presentation, serve in hollowed-out bread bowls and garnish with an extra sprinkle of fresh herbs and a drizzle of olive oil.

FAQs

Can I use brown rice instead of wild rice?
While you can substitute brown rice, it will change the distinctive nutty flavor and chewy texture that makes this Slow Cooker Chicken and Wild Rice Soup special. If using brown rice, you may need to adjust cooking time as it typically cooks faster than wild rice.

Why did my soup turn out watery?
This typically happens if your slow cooker runs hot or if you opened the lid frequently during cooking. The roux added in step 5 should help thicken the soup, but if it’s still too thin, you can create additional roux or mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it in during the last 30 minutes.

Is this soup gluten-free?
As written, no, due to the flour used for thickening. For a gluten-free version, substitute the all-purpose flour with cornstarch (use half the amount) or a gluten-free flour blend.

Can I cook this soup on high to save time?
Yes, you can cook on high for 3-4 hours instead of low for 6-7 hours, but the chicken may not be quite as tender and the flavors won’t develop as deeply. The soup will still be delicious!

Why did my rice get mushy?
Wild rice is usually quite resistant to overcooking, but if using a different rice blend or if your slow cooker runs hot, the rice might overcook. Using traditional wild rice rather than quick-cooking varieties and avoiding opening the lid during cooking helps prevent mushiness.

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