Creamy Slow Cooker Chicken and Wild Rice Soup Recipe

Slow Cooker Creamy Chicken Wild Rice Soup is a thick, rich, and hearty bowl of comfort, packed with flavor.

Shredded chicken, mushrooms, carrots, celery and aromatic herbs make this soup especially satisfying on chilly days. Serve with crusty bread or a fresh salad for a complete, warming meal.

If you love creamy, full-bodied soups, this recipe is for you. Slow cooking allows the flavors to deepen and meld for an ultra-hearty result.

How To Make Slow Cooker Chicken Wild Rice Soup

No precooking is required for this crockpot soup. Start by placing the diced onion, celery and sliced carrots in the bottom of a 6-quart slow cooker. Add the chicken breasts on top; if the breasts are very large, use two and cut them in half.

Add the minced garlic, wild rice blend, chicken broth, bay leaves, Cajun or Creole seasoning, salt, pepper, dried thyme and dried rosemary.

Cover and cook on LOW for 4 hours or on HIGH for 3 hours. Add the sliced mushrooms and cook an additional hour. (You can add mushrooms at the start, but they will shrink considerably — the flavor will remain.)

Near the end of cooking, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, then whisk in the half-and-half and simmer for another minute to create a smooth thickening mixture. Remove the chicken from the slow cooker, whisk the half-and-half mixture into the soup, shred the chicken, then return it to the slow cooker. Discard the bay leaves, sprinkle with chopped fresh parsley, and serve.

Tip: Substitute 1 teaspoon fresh thyme and 2 teaspoons fresh rosemary for the dried herbs if you prefer.

Storage

Leftovers will keep in the refrigerator for 3 to 4 days. The soup will thicken as it cools — add a splash of milk or half-and-half when reheating to loosen the consistency.

Try These Other Slow Cooker Soup Recipes

• Slow Cooker Chicken Tortilla Soup
• Slow Cooker Potato and Kielbasa Chowder
• Crock Pot Spicy Vegetable Beef Soup
• Slow Cooker Spicy Cabbage Beef Soup
• Slow Cooker Bacon Cheeseburger Soup
• Slow Cooker Creamy Tortellini and Sausage Soup
• Crock Pot Corn Chowder

Slow Cooker Creamy Chicken Wild Rice Soup

A thick, rich, comforting slow cooker soup loaded with shredded chicken, wild rice, vegetables and herbs.

Equipment

• 6-quart slow cooker

Ingredients

• 1 medium onion, diced
• 3 medium carrots, sliced
• 2 celery ribs, diced
• 3 boneless, skinless chicken breasts (or 2 large, halved)
• 2 garlic cloves, minced
• 1 box wild rice blend
• 6 cups low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon Cajun or Creole seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 8 ounces mushrooms, sliced
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups half-and-half
• 1 tablespoon chopped fresh parsley

Instructions

1. Place the diced onion, sliced carrots, and diced celery in the bottom of a 6-quart slow cooker and set the chicken breasts on top.
2. Add the minced garlic, wild rice blend, chicken broth, bay leaves, Cajun seasoning, salt, pepper, thyme, and rosemary.
3. Cover and cook on LOW for 4 hours or on HIGH for 3 hours.
4. Add the sliced mushrooms and cook for an additional hour.
5. Just before the cooking time ends, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute. Whisk in the half-and-half and simmer for 1 minute to thicken.
6. Remove the chicken from the slow cooker. Whisk the half-and-half mixture into the soup. Shred the chicken and return it to the slow cooker.
7. Discard the bay leaves, garnish with chopped fresh parsley, and serve hot.

Notes

If chicken breasts are very large, use two and cut them in half before adding to the slow cooker.

Nutrition

Calories: 329 kcal | Carbohydrates: 31 g | Protein: 18 g | Fat: 15 g

Nutrition information is an approximation.

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