Creamy, hearty and filling this Slow Cooker Chicken Wild Rice Soup is the perfect comfort soup for those cool winter nights!
So if you didn’t know, I love my slow cooker recipes. Like I slow cook any chance that I can get. Not only does it afford me time to spend with my family when they get home from school and help with homework or play with them, but it’s just a great mean to throw together and let cook on it’s on time, worry free.
HOW DO YOU MAKE CHICKEN WILD RICE SOUP IN THE SLOW COOKER?
- Add all your ingredients besides butter, flour and half in half into a slow cooker and cover and cook on low for 6-8 hours.
- Remove chicken from crockpot and shred, set aside.
- In pan on stove, melt you butter and whisk in flour and cook for about one minute and then stir in your half and half until thickened.
- Add half and half mixture and chicken back into slow cooker and stir until blended, you can either serve as is or put the cover back on and heat on high for about 15-20 minutes until thickened slightly more.
WHAT VEGETABLES AND SPICES ARE GOOD TO USE?
We use a basic vegetable and spice blend here and use the following in this recipe:
- Carrots
- Celery
- Onion
- Garlic
- Bay leaves
- Parsley
- Thyme
- Rosemary
- Salt & pepper
Soup is a staple cold weather food at our house. And I love when you can make soup in the slow cooker and that’s what makes this Slow Cooker Chicken Wild Rice Soup one of my all time favorite cold weather comforts. It’s a fix it and forget it meal that is hassle free and takes the guesswork out of dinnertime.
Now this Slow Cooker Chicken Wild Rice Soup is seriously super easy. I mean I try to make all my recipes relatively easy for you to make because I strive to make fast fix family favorite foods that we all can approach. Well this one is definitely it. There is no weird ingredients, just all natural fresh and tasty goodies.
There is no need to prepare your rice ahead of time like some other wild rice soups out there. The magic of the slow cooker is that it cooks right inside. You get tender veggies, fall apart chicken and just delicious wholesome flavor.
Now I do have to admit something. This whole recipe ISN’T made in the crockpot. I know, I know! Why call it a slow cooker recipe if it’s not ALL made in there. The only part that is not made in there is where you add the creaminess to the soup. But I promise you it is easy.
Just toss a saute pan on the stove and melt some butter, add some flour and half and half and just stir until thick. I mean there is no harm or difficulty to that. Then you pour it into the slow cooker and watch it thicken up right before your eyes.
Seriously you guys, this Slow Cooker Chicken Wild Rice Soup is the one recipe that you don’t want to miss making this winter. Have a kids sports event to go to, a concert, shopping, a meeting last-minute?
No worries, let this sit for about 4ish hours and when you get home your house will be smelling of deliciousness and comfort that will have you weak at your knees. Well it usually has that effect on me.
Not only do you have a dinner already made for you, but you have a house that keeps smelling better and better the longer you cook it. So save some time this season and whip up a batch of this easy Slow Cooker Chicken Wild Rice Soup! It won’t disappoint.
If you like this recipe you might also like:
Slow Cooker Chicken Wild Rice Soup
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 cup wild rice
- 3 medium carrots peeled and sliced
- 1 medium onion
- 3 stalks celery chopped
- 4 cloves garlic minced
- 2 bay leaves
- 4 cups chicken broth
- 2 cups water you could use all chicken broth as well
- 1 tsp rosemary chopped
- 2 tsp parsley
- 1 tsp garlic powder
- 1 tsp thyme
- 1/2 Tbs salt
- 1/2 Tbs pepper
- 4 Tbs butter
- 3 Tbs flour
- 2 cup half and half
Instructions
- In slow cooker add your chicken, rice, carrots, onion, celery, garlic, bay leaves, chicken broth, water, rosemary, parsley, garlic powder, thyme, salt and pepper.
- Cover and cook on low for 6-8 hour or on high for 4-5 hours.
- Remove your chicken from slow cooker and shred, setting aside.
- In saute pan on medium heat, melt your butter and then whisk in your flour mixing for about 1 minute until light brown.
- Slowly whisk in your half and half and continue to whisk until it starts to thicken up.
- Once thick add your chicken and your half and half mixture back into your slow cooker and stir until blended.
- Serve warm.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
PIN IT FOR LATER!
Stella
After trying multiple recipes, this is by far the best chicken wild rice soup!
Klauda
Very tasty but personally I’d add less chicken and more rice. 🙂 Nothing against the recipe just preference at that point.
Nancy
This is very easy to make and it is delicious!
Melissa
Your recipe looks wonderful. Do you pre cook the wild rice or just add it straight from the package? Thank you
Tornadough Alli
We add it straight from the package!
Bree
This soup is delicious! Family loves it!
Courtney O'Dell
This soup is hearty, delicious, and so easy – a keeper for my family!
Kellie Hemmerly
This soup is amazing…..and so easy, too!
Emily Hill
I love creamy chicken and rice soups. Totally pinning!
Rachael Yerkes
I absolutely love Wild Rice Soup, this one is amazing!
Ashley F
I am seriously obsessed with soup these days and this recipe is amazing! SO creamy!
Carole
Hi,
This recipe looks amazing and delicious.
The ONLY thing that concerns me is that here in Australia, we work in Kilos or litres ( yes we spell it like that )
So when you say something like a Quart, I have no idea how much that is…?
I think we have 1lb = 2.2 kilos, I think… thats how it works, not 100% sure though…?
I would love to see these recipes have a conversion rate next to them for those of us who no longer use pounds and ounces ( unless we are talking about the size of a newborn baby of course lol )
I’d love to know if you are able to begin adding the different weights into your wonderful recipes, as that would make life so much easier 🙂
Cheers,
Carole.
Riverlites
Hi Carole (I’m nobody but I totally agree. USA is so behind you Metric Lands.). I once lived in Mexico and learned to think in approximations. Yes, a litre and a quart are almost the same (1.06 —close enough) but on the road, I figured a kilometer was about half a mile plus a little bit and, as you say, a kilo is more than 2 pounds. Amazon now gives inches and cm. but often gets both very wrong. What a world! It would be a mitvah for one of us to “comment” the conversions on recipes.(c. 500 grams chicken here). Do you use cups and teaspoons?
Christina
Do you use fresh herbs or dried in this recipe?
Tornadough Alli
We used dried
Abbe
Hey! This looks yummy! What size slow cooker do you use?
Tornadough Alli
Hey Abbe, I used a 6qt for this recipe.
April
Panera Who? This soup is awesome!
Cynthia
Can this be frozen?
Tornadough Alli
I haven’t personally frozen this recipe, but I know cream based soups don’t reheat the best without adding a little more liquid.