Description
A warm, creamy, and hearty soup made with tender chicken, nutty wild rice, and vegetables, all simmered together in a slow cooker for deep, rich flavor. Perfect for cozy meals, this recipe is easy to make with minimal effort.
Ingredients
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Boneless, skinless chicken breasts (or thighs)
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Wild rice (pure or a blend)
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Carrots (sliced)
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Celery (chopped)
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Onion (chopped)
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Mushrooms (optional)
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Chicken broth (low-sodium)
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Garlic (minced)
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Thyme
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Bay leaves
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Rosemary
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Black pepper
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Poultry seasoning
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Heavy cream (or milk)
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Butter
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Flour (for thickening, optional)
Instructions
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Prepare the Ingredients: Chop the carrots, celery, and onions. Rinse the wild rice. Trim any fat from the chicken.
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Assemble in the Slow Cooker: Layer chicken at the bottom. Add veggies, then the wild rice. Pour in the broth and sprinkle seasonings on top.
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Cook: Set the slow cooker to low for 7–8 hours or high for 4–5 hours. The chicken should be cooked through, and the rice tender.
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Shred the Chicken: After cooking, remove the chicken, shred it, and return it to the soup.
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Make it Creamy: In a small pot, melt butter and whisk in flour. Add milk or cream and stir until smooth. Pour into the soup and stir.
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Final Touches: If the soup is too thin, let it cook for an extra 15 minutes with the lid off. Adjust seasoning to taste and serve hot.
Notes
For a richer flavor, use chicken thighs instead of breasts.
If the soup gets too thick, add more broth or milk.
You can cook the rice separately to avoid overcooking.
- Prep Time: 15 minutes
- Cook Time: 4–8 hours (depending on slow cooker setting)
- Category: Soup / Comfort Food
- Method: Slow Cooker
- Cuisine: American