Why You’ll Love This Recipe

This Slow Cooker Creamy Chicken Wild Rice Soup is the ultimate comfort food. Packed with tender chicken, hearty wild rice, fresh vegetables, and a creamy base, this soup is both nutritious and delicious. The best part? It’s made in the slow cooker, allowing you to set it and forget it, making it perfect for busy days. Whether you’re craving a filling dinner or need something cozy for chilly nights, this soup is a must-try. Plus, it’s easy to customize with a dairy-free option!

Ingredients

1 lb boneless skinless chicken breasts (or thighs)
4 cups chicken broth
1 cup wild rice blend
1 cup mushrooms, sliced
3 cloves garlic, minced
1 onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
1 tsp dried rosemary
1 tsp dried thyme
1 tsp dried sage
1 bay leaf
1 cup half and half (or a dairy-free option)
1 tbsp cornstarch (optional, for thickening)
Fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Add the chicken, chicken broth, wild rice, mushrooms, garlic, onion, carrots, celery, and herbs (rosemary, thyme, sage, bay leaf) to the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
Remove the chicken, shred it with two forks, and return it to the soup.
Stir in the half and half, and cook for an additional 10 minutes. For a thicker soup, mix cornstarch with a little water and stir it in.
Garnish with fresh parsley and serve hot.

Servings and Timing

Servings: 6-8
Prep time: 15 minutes
Cook time: 6-7 hours on low or 3-4 hours on high
Total time: 6-7 hours

Variations

Vegetarian Version: Use vegetable broth and swap the chicken for extra vegetables like potatoes or extra mushrooms.
Dairy-Free: Replace half and half with coconut milk or a dairy-free cream alternative.
Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.

Storage/Reheating

Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Reheat gently on the stovetop or in the microwave. Add a bit of broth or water if it thickens too much.

FAQs

Can I use rotisserie chicken instead of raw chicken?

Yes, you can add shredded rotisserie chicken towards the end of the cooking time for added convenience.

Can I make this soup on the stovetop instead of the slow cooker?

Yes, you can simmer all the ingredients on the stovetop for about 45 minutes until the rice is tender and the chicken is cooked through.

Can I use a different type of rice?

Wild rice is preferred for its unique texture, but you can try other hearty rice blends if needed.

Can I freeze this soup?

Yes, this soup freezes well. Store it in an airtight container and freeze for up to 3 months. Reheat on the stovetop when ready to serve.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free when made with gluten-free broth and cornstarch.

How can I make the soup thicker?

Add cornstarch (mixed with water) or use a bit of cream cheese or coconut cream to thicken the soup.

Can I use frozen vegetables?

Yes, you can use frozen carrots, celery, and onions if you prefer.

Is there a substitute for half and half?

Yes, you can use heavy cream for a richer soup or coconut milk for a dairy-free version.

How long does this soup last in the fridge?

It will last for 3-4 days in the fridge when stored properly.

Can I make this soup in an Instant Pot?

Yes, the soup can be made in an Instant Pot by following the stovetop instructions but reducing the cooking time to 20-30 minutes under pressure.

Conclusion

This Slow Cooker Creamy Chicken Wild Rice Soup is a comforting, hearty meal that’s perfect for any day of the week. With minimal prep and all the cozy flavors you crave, it’s sure to become a regular in your meal rotation. Whether you prefer it with dairy or dairy-free, this soup is easily adaptable, flavorful, and perfect for sharing with loved ones.

Slow Cooker Creamy Chicken Wild Rice Soup