Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. With tender chicken, wholesome wild rice, and a creamy broth, it’s a delicious meal the whole family will love.
Ingredients
Scale
Chicken and Rice:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend (rinsed)
Vegetables:
- 1 small yellow onion, diced
- 3 carrots, peeled and sliced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Seasonings and Broth:
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- 6 cups low-sodium chicken broth
- Salt and black pepper to taste
Cream Mixture:
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
Instructions
- Cooking the Soup: Add the chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, bay leaf, and chicken broth to a slow cooker. Cook on low for 6 to 7 hours or on high for 3 to 4 hours until chicken is cooked through and rice is tender.
- Preparing the Cream: Shred the chicken and return it to the soup. In a saucepan, melt butter, whisk in flour, then slowly add heavy cream until thickened. Stir cream mixture into the soup, season with salt and pepper, and discard bay leaf before serving.
Notes
- You can use a wild rice blend or pure wild rice—adjust cooking time slightly if using 100% wild rice.
- For a dairy-free version, use full-fat coconut milk instead of cream and skip the roux.
- This soup thickens as it sits, so add extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
