If you are craving a warm, comforting meal that feels like a big cozy hug, you have to try this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe. It’s the perfect blend of tender chicken, nutty wild rice, and a velvety creamy broth infused with fragrant herbs. This soup isn’t just easy to make—it’s a soul-soothing dish that fills your kitchen with inviting aromas and your belly with pure happiness. Whether you’re winding down after a long day or hosting family for a casual dinner, this recipe promises rich flavors and a satisfying texture in every single spoonful.
Ingredients You’ll Need
The beauty of this recipe lies in how simple, wholesome ingredients come together to create something truly special. Each ingredient plays a key role, from the hearty wild rice that adds a delightful chewiness to the aromatic herbs that elevate the flavor. Together, they form a harmonious balance of taste, texture, and color that will make your Slow Cooker Creamy Chicken and Wild Rice Soup Recipe unforgettable.
- 1 lb chicken breasts (boneless, skinless): Provides tender, protein-packed goodness that shreds perfectly into the soup.
- 1 cup wild rice blend: Adds an earthy nutty flavor and a delightful chewy texture.
- 1 onion, diced: Offers a subtle sweetness and depth to the broth.
- 3 carrots, diced: Bring a pop of color and natural sweetness to brighten the soup.
- 3 celery stalks, diced: Adds freshness and a slight crunch that balances the creamy base.
- 4 garlic cloves, minced: Infuses the soup with a warm, aromatic punch.
- 6 cups chicken broth: Creates the savory liquid foundation packed with flavor.
- 1 teaspoon dried thyme: Delivers an earthy, herbal note that complements the chicken beautifully.
- 1 teaspoon dried rosemary: Adds a pine-like aroma that elevates the dish.
- 1/2 teaspoon black pepper: Brings subtle heat to awaken the flavors.
- 1/2 teaspoon salt: Enhances every ingredient’s natural taste just right.
- 1 cup heavy cream: Creates that irresistibly velvety, creamy texture every spoonful needs.
- 2 tablespoons butter: Used to make the roux for thickening and enriching the soup.
- 1/4 cup flour: Works with butter to form the base of the creamy sauce that ties everything together.
How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Step 1: Add Ingredients to the Slow Cooker
Start by layering the core flavors into your slow cooker: place the chicken breasts at the bottom, then add the wild rice, diced onion, carrots, celery, minced garlic, and pour in the chicken broth. Sprinkle the thyme, rosemary, salt, and black pepper over everything. Combining these ingredients at the start allows the flavors to marry together beautifully as they cook low and slow.
Step 2: Cook Your Soup Slowly
Cover your slow cooker and set it to low for 6 to 8 hours, or if you’re short on time, high for 3 to 4 hours. You’ll know it’s ready when the chicken is tender and the wild rice has softened up perfectly. The slow simmer lets the broth soak into the rice and veggies, creating a harmonious, savory base for your creamy dream of a soup.
Step 3: Shred the Chicken
Once cooked, take the chicken breasts out of the slow cooker and shred them using two forks. This step is so satisfying and ensures every bite of soup has that perfect shred of chicken. Return the shredded chicken back to the pot, distributing the protein evenly throughout the soup.
Step 4: Make the Creamy Roux Mixture
In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for about 1 to 2 minutes, which removes the raw flour taste and thickens the mixture. Slowly pour in the heavy cream while whisking constantly until the sauce thickens into a luscious, creamy consistency. This step transforms your soup into a rich, velvety delight.
Step 5: Combine and Thicken
Pour the creamy roux mixture back into the slow cooker and stir it well to combine evenly with the soup. Let it cook for an additional 15 to 20 minutes so the soup thickens and all the flavors blend together beautifully. By the end, your Slow Cooker Creamy Chicken and Wild Rice Soup Recipe will be thick, hearty, and utterly comforting.
How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Garnishes
Add a sprinkle of freshly chopped parsley or thyme leaves on top to give your soup a fresh, vibrant pop of color and an additional layer of herbal aroma. A light dusting of black pepper or a few crumbles of crisp bacon also make for fantastic toppings that enhance texture and flavor contrast.
Side Dishes
A crusty piece of artisan bread or warm dinner rolls are classic companions to this soup. They’re perfect for dipping into the creamy broth and soaking up every last bit of deliciousness. Alternatively, a simple green salad dressed lightly with lemon vinaigrette complements the richness beautifully without overpowering.
Creative Ways to Present
For a charming touch, serve this soup in individual bread bowls made from sourdough. Or, ladle it over a bed of mashed potatoes for a unique twist. Garnishing with a swirl of cream or a sprinkle of grated Parmesan also adds a bit of elegance that makes every spoonful feel like a special occasion.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Slow Cooker Creamy Chicken and Wild Rice Soup Recipe in an airtight container in the refrigerator for up to 3 to 4 days. Because of the creamy base, give the soup a good stir when reheating to bring it back to its luscious texture.
Freezing
This soup freezes wonderfully, making it a great meal prep option. Portion it into freezer-safe containers and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge for best results, then reheat gently on the stove.
Reheating
To reheat, warm the soup slowly over medium heat, stirring occasionally to prevent the cream from separating. If the soup thickens too much after refrigerating or freezing, just add a splash of chicken broth or water to loosen it up while reheating.
FAQs
Can I use different types of rice for this soup?
While wild rice adds a wonderful texture and flavor, you can substitute with brown rice or white long-grain rice. Keep in mind that cooking times may vary slightly depending on the rice you choose.
Is it possible to make this soup without cream?
Yes! For a lighter version, you can replace the heavy cream with half-and-half or even milk, but the soup will be less rich and creamy. Alternatively, coconut milk offers a delicious dairy-free option with a subtle sweetness.
Can I use pre-cooked or rotisserie chicken?
Absolutely. If you’re short on time, shred some rotisserie chicken and add it in toward the end of cooking. Just reduce the initial slow cook time since the chicken is already cooked.
How do I make this soup gluten-free?
To keep the recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Just whisk it with the butter as directed to form your roux.
Can I double this recipe for a larger group?
Yes, the Slow Cooker Creamy Chicken and Wild Rice Soup Recipe scales up well. Just make sure your slow cooker is large enough to accommodate the increased volume, or split the batch between two slow cookers.
Final Thoughts
There is something incredibly satisfying about coming home to a pot of Slow Cooker Creamy Chicken and Wild Rice Soup Recipe, simmered to perfection with wholesome ingredients and comforting flavors. I hope you give this recipe a try soon—it’s sure to become a treasured staple in your family’s rotation, offering warmth and joy in every hearty bowl.
Print
Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting, hearty dish perfect for cozy days. Tender chicken breasts cook slowly with wild rice, vegetables, and aromatic herbs in a flavorful chicken broth base. A creamy roux made with butter, flour, and heavy cream is stirred in at the end to create a rich, velvety texture. Easy to prepare and made in the slow cooker, this wholesome soup serves six and pairs beautifully with crusty bread for an inviting meal.
Ingredients
Soup Ingredients
- 1 lb chicken breasts (boneless, skinless)
- 1 cup wild rice blend
- 1 onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Cream Mixture Ingredients
- 1 cup heavy cream
- 2 tablespoons butter
- 1/4 cup flour
Instructions
- Add Ingredients: Place the chicken breasts, wild rice blend, diced onion, diced carrots, diced celery, minced garlic, chicken broth, dried thyme, dried rosemary, salt, and black pepper into the slow cooker. Ensure all ingredients are evenly distributed.
- Cook Soup: Cover the slow cooker and set it on low for 6-8 hours or on high for 3-4 hours. Cook until the chicken is fully cooked through and the wild rice is tender, imparting a rich, tender base to the soup.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken to the slow cooker to mix with the soup.
- Prepare Cream Mixture: In a small saucepan over medium heat, melt the butter. Whisk in the flour to form a roux and cook for 1-2 minutes to eliminate the raw flour taste. Gradually add the heavy cream while continuously whisking, cooking until the mixture thickens to a smooth, creamy consistency.
- Combine and Thicken: Pour the cream mixture into the slow cooker and stir well to combine. Allow the soup to cook for an additional 15-20 minutes to thicken and meld the flavors fully.
- Serve: Ladle the creamy chicken and wild rice soup into bowls and serve hot. This soup pairs wonderfully with a crusty piece of bread for dipping and extra comfort.
Notes
- Use wild rice blend for the best texture and flavor; rinse the rice before adding if desired.
- Adjust seasoning with more salt or pepper after cooking, to taste.
- The roux with butter and flour is essential for that creamy, thickened texture.
- For a lighter version, substitute heavy cream with half-and-half, but the soup will be less rich.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
