Description
Slow Cooker Chicken Wild Rice Soup is a cozy and hearty soup made with tender chicken, earthy wild rice, vegetables, and a creamy broth. It’s a set-it-and-forget-it meal perfect for chilly days or busy weeknights.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 3/4 cup uncooked wild rice blend
- 1 medium onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons butter
Instructions
- Add chicken, wild rice, onion, carrots, celery, garlic, broth, thyme, rosemary, salt, and pepper to a slow cooker.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until chicken is cooked through and rice is tender.
- Remove chicken, shred it with two forks, and return it to the slow cooker.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute. Slowly whisk in the cream and cook until slightly thickened, about 3–4 minutes.
- Stir the creamy mixture into the soup and mix well. Cook for another 15–20 minutes on low to heat through.
- Adjust seasoning as needed and serve warm.
Notes
- For a dairy-free version, skip the cream and use coconut milk or just broth.
- Add spinach or kale at the end for extra nutrients.
- This soup freezes well—store in portions and thaw before reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg