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
Scale
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.
