If you are craving a bowl of comfort that warms you from the inside out, you have to try this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe. It combines tender chicken, hearty wild rice, and a luscious creamy broth that feels like a warm hug on a chilly day. Each spoonful offers a delightful medley of flavors and textures—the earthiness of thyme, the subtle sweetness from carrots and onions, and the richness from cream all meld beautifully together. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe makes cozy eating effortless with minimal hands-on time.
Ingredients You’ll Need
Every ingredient in this soup plays a crucial role, whether in flavor, texture, or color. From the wholesome wild rice blend to the creamy dairy, these simple components come together to create a dish that’s more than the sum of its parts.
- Boneless skinless chicken breasts or thighs: Provides tender, juicy protein that soaks up all the delicious flavors.
- Wild rice blend (¾ cup, uncooked and rinsed): Adds a nutty, chewy texture and earthiness to the soup.
- Small onion (diced): Builds savory depth and sweetness as it cooks down.
- Carrots (3 peeled and chopped): Brightens with natural sweetness and vibrant color.
- Celery stalks (2 chopped): Offers subtle herbal notes and crunch.
- Garlic cloves (3 minced): Boosts the flavor with its aromatic pungency.
- Dried thyme (1 teaspoon): Infuses an earthy, herbaceous warmth.
- Salt (1 teaspoon): Enhances all the natural flavors.
- Black pepper (½ teaspoon): Adds mild heat and balance.
- Low-sodium chicken broth (6 cups): Provides a flavorful, savory base without overpowering.
- Butter (2 tablespoons): Used to create the roux and give richness.
- All-purpose flour (2 tablespoons): Thickens the soup for that creamy texture.
- Milk (1 cup): Adds creaminess and a smooth mouthfeel.
- Heavy cream or half-and-half (1 cup): Makes the soup decadently rich and silky.
How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Step 1: Combine the key ingredients in the slow cooker
First, add the chicken, wild rice, diced onion, chopped carrots, celery, minced garlic, thyme, salt, pepper, and chicken broth to your slow cooker. Stir it gently to ensure everything is evenly distributed. Cover with the lid and cook on low for 6 to 7 hours or high for 3 to 4 hours. This slow-cooking process lets the wild rice soften perfectly and allows the chicken to become tender enough to shred effortlessly.
Step 2: Shred the chicken
Once your cooking time is up, carefully remove the cooked chicken breasts or thighs from the slow cooker. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the pot. This step ensures every bite is packed with flavorful, juicy chicken dispersed evenly throughout the soup.
Step 3: Prepare the creamy roux mixture
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for 1 to 2 minutes until it’s golden and fragrant—this cooks out the raw flour taste. Gradually whisk in the milk and heavy cream, stirring constantly for about 3 to 5 minutes until the mixture thickens and becomes smooth. This creamy base is what transforms the broth into a luscious, silky soup.
Step 4: Combine and finish cooking
Pour your creamy mixture back into the slow cooker and stir thoroughly to combine. Cover again and keep cooking on low for another 15 to 20 minutes. This final gentle cook will warm everything through and allow the soup to thicken a little more, bringing all the flavors together into a cohesive, comforting dish.
How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Garnishes
Simple garnishes can elevate your soup from homey to restaurant-quality. Try sprinkling freshly chopped parsley for a pop of color and herbal brightness, or crack a bit of black pepper over the top for a subtle heat. A swirl of extra cream or a sprinkle of grated Parmesan also adds a lovely finishing touch that complements the soup’s richness.
Side Dishes
This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe pairs wonderfully with crusty bread or warm dinner rolls, perfect for soaking up every last drop. A crisp, refreshing green salad contrasts the creamy texture of the soup beautifully and adds a fresh balance to your meal. For a heartier spread, steamed green beans or roasted vegetables make lovely accompaniments.
Creative Ways to Present
Serve the soup in rustic bowls to create a cozy, inviting atmosphere, especially on chilly days. For an impressive yet simple presentation, ladle the soup into hollowed-out bread bowls. You can also layer it in clear glass mugs to display the creamy texture and colorful ingredients. If you’re bringing this to a potluck, garnish each serving with a sprig of fresh thyme or a sprinkle of smoked paprika for visual appeal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 3 to 4 days, allowing the flavors to meld even further. Store in airtight containers to maintain its fresh taste and creamy texture. When ready to eat, just reheat gently on the stove or in the microwave until warmed through.
Freezing
You can freeze Slow Cooker Creamy Chicken and Wild Rice Soup Recipe, but be aware that the texture of the cream and dairy may change slightly upon thawing. To freeze, let the soup cool completely, then transfer into freezer-safe containers. For best results, consume within 2 to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the soup slowly over low to medium heat on the stove, stirring frequently to prevent scorching. If the soup thickens too much after refrigeration or freezing, simply stir in a splash of milk or broth to loosen it to your desired consistency. Microwaving in short bursts with stirring in between also works well for convenience.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and tend to stay tender and juicy, which works wonderfully in this soup. Both cuts are delicious, so choose based on your preference.
Is it possible to make this soup without dairy?
Yes, you can substitute the milk and cream with coconut milk or a plant-based cream alternative to keep the creaminess while making the soup dairy-free. Just keep in mind that the flavor and texture will vary slightly.
Can I use white rice instead of wild rice?
While wild rice has a distinctive texture and flavor, you can use white rice for a quicker cook time, but add it later in the cooking process to avoid it becoming mushy. Alternatively, use a mixed rice blend for a balance.
How thick should the soup be?
The soup should be creamy and medium-thick but still spoonable. It will thicken up as it cools, so avoid making it too thick during cooking. Adjust the consistency with broth or milk if it becomes too dense.
Can I prepare this soup in advance for a crowd?
Definitely! This soup is perfect for making ahead of time. Prepare the base the day before, refrigerate, and add the creamy roux mixture just before reheating for serving. It’s a great option for busy days or entertaining.
Final Thoughts
This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is a true champion of cozy, comforting meals that require minimal effort but deliver maximum flavor. It’s one of those recipes that feels like it could be a family tradition, warming hearts and filling bellies with every spoonful. I encourage you to give it a try and make it your own—it’s perfect for any occasion when comfort food is calling your name.
Print
Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Total Time: 7 hours
- 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, hearty dish perfect for cozy evenings. Tender chicken, wholesome wild rice, and a blend of fresh vegetables cook slowly to meld flavors, then are combined with a creamy roux-based broth for a rich and satisfying soup. Easy to prepare and perfect for meal prep or family dinners.
Ingredients
Soup Base
- 1 pound boneless skinless chicken breasts or thighs
- ¾ cup uncooked wild rice blend (rinsed)
- 1 small onion (diced)
- 3 carrots (peeled and chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth
Creamy Mixture
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1 cup heavy cream or half-and-half
Instructions
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add the chicken, wild rice, diced onion, chopped carrots, celery, minced garlic, dried thyme, salt, black pepper, and chicken broth. Stir gently to evenly combine all ingredients.
- Cook Soup: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the wild rice is tender and the chicken is fully cooked through.
- Shred Chicken: Remove the cooked chicken from the slow cooker, shred it using two forks, then return the shredded chicken back into the soup within the slow cooker.
- Make Creamy Roux: In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a roux, ensuring it doesn’t brown. Gradually whisk in the milk and heavy cream until the mixture is smooth and thickened, which takes about 3–5 minutes.
- Combine and Finish Cooking: Pour the creamy roux mixture into the slow cooker and stir well to combine. Cover and cook on low for an additional 15–20 minutes to warm through and slightly thicken the soup.
- Serve: Ladle the creamy chicken and wild rice soup into bowls. Garnish with fresh parsley or cracked pepper if desired and serve warm.
Notes
- The soup will continue to thicken as it sits or cools; add a splash of broth or milk to thin if needed when reheating.
- For a lighter version, substitute the heavy cream with all milk or a combination of milk and Greek yogurt.
- Leftovers store well in the refrigerator for 3–4 days and can be frozen for longer storage.
