If you have ever longed for a comforting bowl of homemade soup that feels like a warm hug on a chilly day, this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is exactly what you need. This recipe is not just any soup; it’s a delightful medley of tender chicken, nutty wild rice, and fresh vegetables simmered together in a luxuriously creamy broth. The slow cooker does all the heavy lifting, making it easy to come home to a fragrant, hearty meal that tastes like it’s been simmering all day with love. Whether you’re feeding a family or craving a cozy meal for one, this soup promises rich flavor, nourishing ingredients, and unbeatable comfort in every spoonful.
Ingredients You’ll Need
This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe combines simple, wholesome ingredients that come together beautifully to create a dish bursting with flavor and texture. Each element plays a crucial role: the wild rice adds a distinctive chew, the fresh veggies provide natural sweetness and earthiness, and the aromatic herbs bring depth, while the creamy finish rounds everything out with indulgence.
- 1 lb chicken breasts (boneless, skinless): Easy to shred once cooked, they add lean protein and moisture.
- 1 cup wild rice blend: A nutty, chewy grain that makes the soup heartier than your typical chicken soup.
- 1 onion, diced: Builds a sweet and savory base flavor to balance the creamy elements.
- 3 carrots, diced: Adds a pop of color along with a subtle sweetness and texture.
- 3 celery stalks, diced: Brings freshness and a slight crunch that complements the softness of the rice.
- 4 garlic cloves, minced: For a fragrant kick that elevates the soup’s aroma and taste.
- 6 cups chicken broth: The savory liquid foundation that cooks everything to perfection and infuses flavor.
- 1 teaspoon dried thyme: A gentle herbal note that pairs perfectly with chicken and rice.
- 1 teaspoon dried rosemary: Adds a woodsy fragrance and slight piney flavor.
- 1/2 teaspoon black pepper: For gentle heat and balance.
- 1/2 teaspoon salt: Enhances all the natural flavors in the soup.
- 1 cup heavy cream: Gives the soup its rich, velvety texture and irresistible creaminess.
- 2 tablespoons butter: Used to make a roux, which thickens the soup beautifully.
- 1/4 cup flour: Combines with butter to create the roux, ensuring the soup has the perfect silky thickness.
How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Step 1: Add Ingredients to the Slow Cooker
Start by layering all your main ingredients into the slow cooker: the chicken breasts, wild rice, diced onion, carrots, celery, minced garlic, chicken broth, and dried herbs. Don’t forget to sprinkle the salt and pepper over the mix. This step sets the foundation for flavors to slowly meld together during cooking.
Step 2: Cook Until Tender
Cover your slow cooker and let it do the work by cooking on low for 6-8 hours or on high for 3-4 hours. During this time, the chicken will become tender and juicy, and the wild rice will soften to a pleasant, chewy texture. The vegetables will meld perfectly with the broth, creating a harmonious flavor base.
Step 3: Shred the Chicken
Once the chicken is fully cooked, carefully remove the breasts from the slow cooker and shred them using two forks. This step transforms the chicken into bite-sized, tender pieces that will disperse evenly throughout the soup, giving you delicious bites in every spoonful.
Step 4: Make the Cream Mixture
In a small saucepan over medium heat, melt the butter and whisk in the flour to form a roux. Cook this for 1-2 minutes to get rid of any raw flour taste. Slowly add the heavy cream while whisking constantly. Keep stirring until your mixture thickens into a luscious, creamy sauce that will give your soup its signature velvety texture.
Step 5: Combine and Thicken the Soup
Pour the creamy mixture back into the slow cooker and stir everything thoroughly. Let the soup cook for another 15-20 minutes on low to allow the flavors to blend and to thicken the broth slightly, creating that perfectly creamy consistency that everyone will rave about.
How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Garnishes
Adding garnishes can truly elevate your Slow Cooker Creamy Chicken and Wild Rice Soup Recipe. I love topping mine with freshly chopped parsley or a sprinkle of thyme for a burst of color and freshness. A few cracked black peppercorns on top add a subtle bite that balances the creaminess beautifully.
Side Dishes
This soup pairs wonderfully with a warm, crusty baguette or buttery garlic bread to sop up every drop of that luscious broth. For a healthier crunch, try a crisp garden salad or roasted Brussels sprouts on the side. These complement the soup’s creamy texture by adding contrasting flavors and textures.
Creative Ways to Present
Want to make this soup the star of your dinner table? Serve it in charming bread bowls for an irresistible, edible twist. Or, ladle it into pretty individual soup cups and garnish with a swirl of cream and a sprinkle of herbs for an elegant yet cozy presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Your Slow Cooker Creamy Chicken and Wild Rice Soup Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even better than the first serving—if you can wait that long!
Freezing
If you want to enjoy this soup later, freezing is a fantastic option. Just let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge before reheating gently on the stove.
Reheating
To reheat, warm the soup in a saucepan over medium-low heat, stirring occasionally to prevent sticking or separating. If the soup seems too thick after refrigeration or freezing, simply add a splash of chicken broth or water to reach your desired consistency.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice will work well, but keep in mind it may cook a bit faster or slower depending on the type you use, so adjust your cooking time accordingly to avoid overcooked or undercooked rice.
Is it necessary to shred the chicken?
Shredding the chicken helps distribute it evenly throughout the soup, making every spoonful flavorful. However, if you prefer, you can chop the cooked chicken into chunks instead—just ensure it’s cooked through before adding it back into the soup.
Can I make this soup dairy-free?
You can! Substitute the heavy cream with coconut milk or any dairy-free cream alternative. You’ll also want to use a dairy-free butter substitute for the roux. The soup will have a slightly different flavor but remain creamy and delicious.
What if my soup is too thick after cooking?
Simply stir in more chicken broth, a bit at a time, until you reach the perfect soupiness. Sometimes rice continues absorbing liquid as the soup cools, so adjusting with extra broth helps keep it just right.
Can I prepare this recipe without a slow cooker?
Yes, you can prepare this soup on the stovetop—just simmer the ingredients in a large pot over medium heat until the rice is tender and chicken cooked through, then proceed with shredding and making the cream mixture as directed.
Final Thoughts
This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is the ultimate comfort food that’s both nourishing and absolutely tasty. It’s incredibly easy to prepare, and the slow cooker does the magic of melding flavors while you go about your day. I encourage you to give this recipe a try—it’s the kind of soup that becomes a quick favorite in any household, perfect for chilly evenings or whenever you need a delicious hug in a bowl.
Print
Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 15 minutes
- Total Time: 6 hours 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and hearty dish perfect for cozy dinners. It features tender chicken breasts, nutty wild rice, and a medley of aromatic vegetables slow-cooked to perfection, all blended together with a rich, creamy roux-infused broth for a satisfying and flavorful soup.
Ingredients
Main 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
- 1 cup heavy cream
- 2 tablespoons butter
- 1/4 cup flour
Instructions
- Add Ingredients: Place the chicken breasts, wild rice, diced onion, carrots, celery, minced garlic, chicken broth, dried thyme, dried rosemary, salt, and black pepper into the slow cooker.
- Cook: Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the chicken is thoroughly cooked and the wild rice is tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks, then return the shredded chicken back to the slow cooker.
- Make Cream Mixture: In a small saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes until it turns slightly golden and fragrant. Gradually whisk in the heavy cream, continuously stirring until the mixture thickens to a creamy consistency.
- Combine: Stir the thickened cream mixture into the slow cooker and mix thoroughly. Continue cooking for an additional 15-20 minutes to allow the soup to thicken further and blend all flavors.
- Serve: Ladle the creamy chicken and wild rice soup into bowls and serve hot, ideally accompanied by a crusty piece of bread for dipping.
Notes
- For a dairy-free version, substitute heavy cream with coconut milk and use a dairy-free butter alternative.
- Wild rice blends add a nice texture, but you can use white or brown rice if preferred; adjust cooking time accordingly.
- To make the soup thicker, increase the amount of flour in the roux or cook the soup uncovered for the last 10 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Add freshly chopped parsley or chives as a garnish for added color and flavor.
