If you are craving a comforting, soul-warming meal that feels like a big cozy hug, look no further than this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe. It brilliantly combines tender chunks of chicken, nutty wild rice, and a luscious, velvety broth that’s infused with fresh vegetables and fragrant herbs. This soup is the perfect answer for chilly evenings, bringing together wholesome ingredients cooked slowly to meld flavors into a rich, satisfying bowl that’s both nourishing and indulgent.
Ingredients You’ll Need
This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe shines with simple, accessible ingredients, each chosen for its special role in the symphony of flavors and textures. From hearty wild rice to aromatic herbs, every element plays a part in creating depth and a lovely balance.
- 1 pound boneless, skinless chicken breasts: The star protein providing tenderness and a mild flavor that soaks up the soup’s seasonings beautifully.
- 1 cup uncooked wild rice blend (rinsed): Adds a nutty, chewy texture and wholesome earthiness that complements the creamy broth.
- 1 small yellow onion (diced): Builds a subtle sweetness and backbone flavor that enhances the soup’s depth.
- 3 medium carrots (peeled and sliced): Bring natural sweetness, vibrant color, and a tender bite after slow cooking.
- 3 celery stalks (sliced): Contributes fresh, slightly peppery notes and crunch to balance everything out.
- 3 cloves garlic (minced): Infuses a gentle warmth and aromatic pungency that awakens the senses.
- 6 cups low-sodium chicken broth: The flavorful liquid base that ties all ingredients together with savory comfort.
- 1 teaspoon salt: Enhances all the flavors perfectly without overwhelming.
- ½ teaspoon black pepper: Adds a subtle kick and rounds out the flavor profile.
- ½ teaspoon dried thyme: A fragrant herb that lends a delicate earthy note and pairs wonderfully with chicken.
- ½ teaspoon dried rosemary: Offers a pine-like aroma and slight woodsy flavor to deepen the soup.
- ¼ teaspoon paprika: Adds gentle warmth and a hint of smokiness for extra dimension.
- 1 bay leaf: Slowly releases a distinctive herbal essence that enriches the broth during cooking.
- 1 cup heavy cream: Provides the soup’s signature creamy, luscious texture.
- 2 tablespoons unsalted butter: Used in the roux to boost richness and carry the creaminess smoothly.
- 2 tablespoons all-purpose flour: Helps thicken the soup for that perfect creamy consistency.
- ½ cup milk: Lightens the cream mixture slightly and keeps the soup silky, never heavy.
How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Step 1: Combine Ingredients and Cook
Start by adding the chicken breasts, rinsed wild rice, diced onion, sliced carrots and celery, minced garlic, chicken broth, and all the herbs and spices into your slow cooker. Give everything a gentle stir to evenly distribute the flavors. Cover and set your slow cooker to low for 6 to 7 hours, or high for 3 to 4 hours. This slow, gentle cooking allows the chicken to become tender and juicy while the wild rice absorbs all the savory broth.
Step 2: Shred the Chicken
Once the soup’s cooked and the rice is tender, carefully remove the chicken breasts to a cutting board. Using two forks, shred the chicken into bite-sized, juicy pieces that will meld perfectly into the soup’s creamy base. Return the shredded chicken back to the slow cooker and stir it in gently.
Step 3: Make the Creamy Roux
In a small saucepan over medium heat, melt the unsalted butter. Gradually whisk in the flour and cook for about one minute to form a smooth roux, which will thicken the soup beautifully. Slowly pour in the milk, whisking constantly until the mixture thickens slightly, about 2 to 3 minutes. Stir in the heavy cream to add that signature richness.
Step 4: Finish the Soup
Pour the warm cream mixture into the slow cooker, stirring thoroughly to combine the flavors and textures. Let it cook on high for another 10 to 15 minutes, allowing the soup to thicken and develop its velvety character. Don’t forget to fish out the bay leaf before serving to keep the flavors balanced.
How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Garnishes
To elevate your bowl of Slow Cooker Creamy Chicken and Wild Rice Soup Recipe, sprinkle freshly chopped parsley or chives on top—this adds a burst of fresh herbaceousness and a pop of green color that brightens the dish. A light drizzle of extra cream or a pinch of cracked black pepper right before serving can also make each spoonful feel special.
Side Dishes
This soup is a full meal on its own but pairs beautifully with crusty artisan bread or warm buttery dinner rolls, perfect for dipping and soaking up each creamy bite. A crisp green salad with a tangy vinaigrette offers a refreshing contrast to the richness of the soup, making for a balanced meal experience.
Creative Ways to Present
Serve your Slow Cooker Creamy Chicken and Wild Rice Soup Recipe in rustic bread bowls for an inviting and charming presentation that’s sure to impress guests. Alternatively, ladle it into wide, shallow bowls to showcase the colorful vegetables and wild rice, inviting everyone to dig into its homey goodness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to airtight containers and store in the refrigerator for up to 3 days. The flavors continue to marry during storage, and the soup thickens, creating an even richer taste. When ready to eat, simply reheat gently to preserve the creamy texture.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or heavy-duty freezer bags, leaving some room for expansion. Freeze for up to 3 months. Keep in mind that the texture of the cream might slightly change after freezing, so it’s best to add a splash of broth or milk when reheating to refresh its creaminess.
Reheating
For the best experience, reheat your Slow Cooker Creamy Chicken and Wild Rice Soup Recipe slowly on the stovetop over medium-low heat, stirring occasionally. If the soup feels too thick, stir in a little broth or milk to loosen the texture. Avoid high heat to prevent curdling and keep the soup’s silky consistency intact.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice works well, but keep in mind it requires a longer cooking time and will have a slightly different texture and flavor. Adjust the cooking time accordingly or soak the rice beforehand to ensure it cooks through.
Is there a way to make this soup dairy-free?
Yes, you can substitute the heavy cream and butter with coconut cream and a dairy-free margarine or olive oil. Use a gluten-free flour or cornstarch for thickening if you need to avoid gluten as well.
Can I make this soup on the stovetop instead of a slow cooker?
Definitely! Sauté the vegetables first, then simmer the chicken, rice, broth, and seasonings in a large pot for about 45 minutes until cooked through. Finish with the cream mixture as described in the recipe.
How thick does the Slow Cooker Creamy Chicken and Wild Rice Soup Recipe get?
The soup thickens nicely thanks to the roux made with butter and flour combined with the cream. It should be rich and velvety without being overly dense—just perfect for spooning or dipping bread into.
What can I add for extra veggies?
Feel free to toss in diced mushrooms, peas, or even spinach towards the end of cooking. These additions provide extra nutrition and vibrant color without overpowering the classic flavor.
Final Thoughts
There is nothing quite like settling in with a warm bowl of this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe on a chilly day. Its tender chicken, hearty wild rice, and silky creaminess will comfort you like a homemade hug from the inside out. I can’t recommend it enough for those moments you want to treat yourself and your loved ones to something truly nurturing and delicious. Give it a try—you just might find your new favorite go-to soup recipe.
Print
Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and hearty dish, perfect for chilly days. Tender chicken breasts cook alongside wild rice, fresh vegetables, and aromatic herbs in a savory broth, then enriched with a creamy roux made from butter, flour, milk, and heavy cream. The slow cooker method makes preparation easy, ensuring flavors meld beautifully while you go about your day.
Ingredients
Soup Base
- 1 pound boneless, skinless chicken breasts
- 1 cup uncooked wild rice blend, rinsed
- 1 small yellow onion, diced
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika
- 1 bay leaf
Creamy Roux
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ cup milk
- 1 cup heavy cream
Instructions
- Combine Ingredients in Slow Cooker: Place the chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, salt, pepper, thyme, rosemary, paprika, and bay leaf into the slow cooker. Cover with the lid tightly.
- Cook Soup: Set the slow cooker to low and cook for 6 to 7 hours, or set to high and cook for 3 to 4 hours. The chicken should be fully cooked and the wild rice tender at the end of this time.
- Shred Chicken: Remove the cooked chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back to the slow cooker and stir gently to combine.
- Prepare Roux: In a small saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, to form a roux which will thicken the soup.
- Make Cream Mixture: Slowly whisk in the milk to the roux, continuing to whisk until the mixture slightly thickens, about 2 to 3 minutes. Then stir in the heavy cream thoroughly.
- Incorporate Cream Mixture: Pour the cream mixture into the slow cooker with the soup and stir until well combined.
- Final Cooking: Let the soup cook on high for an additional 10 to 15 minutes to fully integrate the creamy roux into the soup.
- Serve: Remove the bay leaf before serving. Ladle the soup into bowls and enjoy warm.
Notes
- For a lighter version, substitute half-and-half or whole milk for the heavy cream.
- This soup thickens as it sits; add a splash of broth or milk when reheating leftovers to loosen it.
- Use gluten-free flour in the roux if a gluten-free version is desired.
