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–+ servings
Slow Cooker Chicken and Wild Rice Soup

Cozy Up with Slow Cooker Chicken and Wild Rice Soup

This Slow Cooker Chicken and Wild Rice Soup is the ultimate comfort food, combining creamy textures with tender chicken and hearty wild rice.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1.5 pounds boneless skinless chicken breasts Ensure chicken is fresh or properly thawed.
  • Kosher salt and freshly ground black pepper To taste; enhances flavor.
  • 6 cups chicken stock Low-sodium stock is a healthier option.
  • 1 cup wild rice Can be substituted with a wild rice blend.
  • 3 cloves garlic, minced Fresh garlic is preferred for optimal taste.
  • 1 medium onion, diced Yellow or white works well.
  • 3 medium carrots, peeled and diced Can substitute with parsnips.
  • 3 stalks celery, diced Replace with fennel for a unique twist.
  • 0.5 teaspoon dried thyme Fresh thyme can enhance flavor.
  • 0.5 teaspoon dried rosemary Fresh rosemary for a bolder taste.
  • 2 bay leaves Remember to remove before serving.
  • 1 pound cremini mushrooms, thinly sliced Button mushrooms work as a substitute.
For the Creamy Base
  • 0.25 cup unsalted butter Adds richness.
  • 0.25 cup all-purpose flour For a gluten-free option, use cornstarch.
  • 1 cup milk Alternatives like almond or oat milk can be used.
  • 1 cup half and half Swap with a combination of cream and whole milk.
For Garnish
  • 2 tablespoons chopped fresh parsley Perfect for garnishing before serving.

Equipment

  • slow cooker

Method
 

Step-by-Step Instructions
  1. Start by seasoning the chicken breasts with kosher salt and freshly ground black pepper. Place them in your slow cooker.
  2. Pour in the chicken stock, followed by the wild rice, garlic, onion, carrots, and celery. Add thyme, rosemary, and bay leaves, then stir to combine.
  3. Cover the slow cooker and set it to cook on low for 6 to 8 hours.
  4. About 30 minutes before serving, stir in the sliced mushrooms, allowing them to cook until tender.
  5. Once cooking is complete, remove the chicken, shred it, and return it to the slow cooker.
  6. In a saucepan, melt the butter and whisk in flour to form a roux. Gradually add milk and half-and-half, thickening the mixture.
  7. Stir the creamy mixture into the soup, adjusting consistency as needed with more half-and-half.
  8. Ladle soup into bowls and garnish with fresh parsley before serving.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 150mgIron: 2mg

Notes

For best results, use fresh ingredients for depth of flavor. Adjust seasoning based on personal preference.

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