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Crowd-Pleasing Slow Cooker Chicken and Wild Rice Soup: Easy Best Recipe

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This creamy, comforting slow cooker chicken and wild rice soup is completely hands-off and packed with flavor. It’s the perfect meal for busy days, and it even converted a fifteen-year soup hater!

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts
  • 1 cup (180 grams) uncooked wild rice
  • 1 medium yellow onion, diced (about 1 cup or 150 grams)
  • 3 medium carrots, peeled and diced (about 1 cup or 130 grams)
  • 2 celery stalks, diced (about 1/2 cup or 60 grams)
  • 4 garlic cloves, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper)
  • 1 cup (240 ml) half-and-half
  • 3 tablespoons (24 grams) all-purpose flour
  • 1/4 cup (15 grams) fresh parsley, chopped

Instructions

  1. Prep your vegetables first. Dice the onion, carrots, and celery into roughly equal-sized pieces—about 1/4-inch cubes. Mince the garlic and set aside.
  2. Layer everything in the slow cooker. Place the chicken breasts in the bottom. Add the diced vegetables, minced garlic, and uncooked wild rice on top. Do not stir yet.
  3. Add the seasonings and broth. Sprinkle dried thyme, crushed rosemary, and bay leaves over everything. Pour in the chicken broth, making sure the rice and vegetables are mostly covered. Give everything a gentle stir.
  4. Cook low and slow. Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and the rice is tender but still has a little bite.
  5. Shred the chicken. Carefully remove the chicken breasts from the slow cooker and shred with two forks. Return the shredded chicken to the slow cooker.
  6. Make the creamy finish. In a small bowl, whisk together the half-and-half and flour until completely smooth. Slowly pour this mixture into the slow cooker while stirring gently.
  7. Return the chicken and finish cooking. Stir everything together, cover, and cook on HIGH for another 15-20 minutes until the soup thickens. If too thick, add more broth or water; if too thin, cook uncovered for 10 more minutes.
  8. Finish with fresh parsley. Remove the bay leaves and stir in the chopped fresh parsley. Taste and adjust salt and pepper.
  9. Let it rest before serving. Turn off the slow cooker and let the soup sit for 10 minutes before serving. Serve hot with crusty bread or buttery crackers.

Notes

Don’t rush the rice; wild rice takes longer to cook. The flour slurry prevents curdling. Season in layers—add salt at the beginning and adjust at the end. Different slow cookers run at different temperatures; adjust liquid as needed. This soup is even better the next day.

Nutrition

Keywords: slow cooker chicken and wild rice soup, creamy chicken soup, easy soup recipe, wild rice soup, comfort food, crockpot soup

Find it online: https://dahliadishes.com/crowd-pleasing-slow-cooker-chicken-and-wild-rice-soup-easy-best-recipe/