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

Scale

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

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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.