Slow Cooker Chicken & Wild Rice Soup

Posted: November 25

Time: 4-8 hours

Yield: 8 servings

recipe image

Slow Cooker Chicken & Wild Rice Soup is a delicious fall and winter soup that will warm you up as the temperatures drop! The rich flavors of chicken, wild rice, vegetables, and cream will leave you full and satisfied. Slow Cooker Chicken & Wild Rice Soup is a scrumptious prep-ahead meal that is creamy, hearty and satisfying!


• 1 1/2 pounds chicken breasts, boneless and skinless • salt, to taste • pepper to taste • 6 cups chicken broth • 1 cup wild rice • 3 cloves garlic, minced • 1 small white onion, diced • 3 carrots, peeled and diced • 3 stalks celery, diced • 1/2 teaspoon dried thyme • 1/2 teaspoon dried rosemary • 2 bay leaves • 1/4 cup unsalted butter • 3 tablespoons all-purpose flour • 1 cup milk • 1 cup half and half • fresh parsley, optional, chopped, for garnish


Step 1

Season the chicken with salt and pepper, to taste.

Step 2

Place the chicken into your slow cooker.

Step 3

Stir in the chicken broth, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves.

Step 4

Season the mixture with salt and pepper, to taste.

Step 5

Cover and cook until the chicken is cooked through, about 6-8 hours on low or about 4 hours on high.

Step 6

Remove the chicken from the slow cooker and shred it with two forks. Set it aside.

Step 7

Melt the butter in a saucepan over medium heat.

Step 8

Whisk the flour into the melted butter until lightly browned, about 30 seconds.

Step 9

Whisk in the milk and half and half, whisking constantly, until slightly thickened, about 5 minutes.

Step 10

Stir the shredded chicken and the milk mixture into the slow cooker. If the soup is too thick, add more milk as needed.

Step 11

Serve warm, garnished with parsley.

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