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Slow Cooker Chicken and Wild Rice Soup

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Slow Cooker Chicken and Wild Rice Soup is a hearty, creamy, and comforting dish perfect for chilly days. Made with tender chicken, wholesome wild rice, and a rich, flavorful broth, this easy dump-and-go recipe is perfect for busy weeknights or meal prep!

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs)
  • 1 cup wild rice blend, uncooked
  • 4 cups chicken broth (low sodium)
  • 2 cups water
  • 1 small onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/2 tsp paprika
  • 1 bay leaf
  • 1 cup heavy cream (or half-and-half)
  • 2 tbsp butter
  • 2 tbsp flour (or cornstarch for gluten-free)

Optional Garnishes:

  • Fresh parsley
  • Grated Parmesan
  • Crusty bread

Instructions

1. Add Ingredients to the Slow Cooker:

  • Place chicken, wild rice, broth, water, onion, carrots, celery, garlic, salt, pepper, thyme, rosemary, paprika, and bay leaf into the slow cooker.

2. Slow Cook Until Tender:

  • Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until the chicken is fully cooked and rice is tender.

3. Shred the Chicken:

  • Remove chicken, shred with two forks, and return it to the soup.

4. Make It Creamy:

  • In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to create a roux.
  • Slowly whisk in heavy cream, stirring until smooth.
  • Pour the mixture into the slow cooker and stir well.

5. Finish & Serve:

  • Let the soup cook for another 10-15 minutes, until slightly thickened.
  • Remove the bay leaf and serve warm with fresh parsley or Parmesan!

Notes

✔ Make It Dairy-Free: Use coconut milk or leave out the cream.
✔ Make It Low-Carb: Swap wild rice for cauliflower rice (add in the last 30 minutes).
✔ Storage: Refrigerate for up to 4 days or freeze for up to 3 months.

Find it online: https://ukfinda.com/slow-cooker-chicken-and-wild-rice-soup/