Slow Cooker Chicken Wild Rice Soup
This Slow Cooker Chicken Wild Rice Soup is a creamy slow cooker soup recipe made with tender chicken, wild rice, fresh vegetables, mushrooms, and a rich, creamy broth. It is a simple dump-and-go meal which make an easy hands-off dinner for lazy day.
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Soup is one of the best comfort foods; that is why this kind of recipe is a great choice for chilly fall and winter evenings. It is a wonderful meal to serve for family dinners, meal prep, or when you are bringing a comforting dish to a friend or neighbor.
For more soup ideas, you’ll find more recipes here!
How to Make Slow Cooker Chicken Wild Rice Soup
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Place the chicken breasts into an even layer in the slow cooker.
2. Add rinsed rice, celery, carrots, onion, and garlic on top.
3. Pour the chicken broth inside with salt, pepper, dried thyme, and bay leaves.
4. Place lid on top and cook on the low setting for 6 hours. In the last 30 minutes of cooking, add the mushrooms.
5. Discard the bay leaves. Remove the chicken breasts and shred using two forks. Return shredded chicken to slow cooker and stir into the soup.
6. Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring frequently until there are no more lumps. Pour in the milk and whisk it in until smooth and thickened. Stir into the soup until well combined.
Serve & Enjoy!
Important Recipe Notes
- Rinse the wild rice blend before adding it to the slow cooker to remove excess starch.
- Add the mushrooms during the last 30 minutes so they stay tender without becoming too soft.
- The homemade roux creates a thick and creamy soup. For a lighter broth, use less of the roux or leave it out completely.
- If the soup becomes thicker than you like after sitting, simply stir in a little extra chicken broth or water before serving.
- This recipe also works well with boneless turkey breast, turkey thighs, or turkey tenderloins.
- Leftovers keep well in the refrigerator for up to 4 days. Add a splash of broth or milk when reheating since the rice will continue to absorb liquid.
Slow Cooker Chicken Wild Rice Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup wild rice blend rinsed
- 3 ribs celery diced
- 2 large carrots peeled and diced
- 1 onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 4 oz sliced baby bella mushrooms
- ½ cup 1 stick butter
- ½ cup all-purpose flour
- 1 ½ cups whole milk
Instructions
- Place the chicken breasts into an even layer in the slow cooker.
- Add rinsed rice, celery, carrots, onion, and garlic on top.
- Pour the chicken broth inside with salt, pepper, dried thyme, and bay leaves.
- Place lid on top and cook on the low setting for 6 hours. In the last 30 minutes of cooking, add the mushrooms.
- Discard the bay leaves. Remove the chicken breasts and shred using two forks. Return shredded chicken to slow cooker and stir into the soup.
- Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring frequently until there are no more lumps. Pour in the milk and whisk it in until smooth and thickened. Stir into the soup until well combined.
Check Out More Slow Cooker Soup Recipe Ideas!
Slow Cooker Creamy Chicken Stew
