Creamy Slow Cooker Chicken Wild Rice Soup
Enjoy a warm & cozy creamy chicken wild rice soup made easy in your slow cooker! Loaded with chicken, tender chicken, hearty wild rice, and an abundance of fresh vegetables, all simmered to perfection in a rich, creamy broth. It's the ultimate comfort food for chilly nights, requiring minimal effort thanks to your slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup uncooked wild rice blend rinsed
- 6 cups chicken broth low sodium
- 1 yellow onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 4 tbsp unsalted butter divided
- ¼ cup all-purpose flour
- 1 cup half-and-half or heavy cream
- 4 oz cream cheese softened, optional for extra creaminess
- 1 tsp dried thyme
- 1 bay leaf
- 1 tsp salt or to taste
- ½ tsp black pepper freshly ground, or to taste
- 2 tbsp fresh parsley chopped, for garnish
Instructions
- In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until vegetables begin to soften. Add the minced garlic and cook for another minute until fragrant.
- Transfer the sautéed vegetables to a 6-quart slow cooker. Add the boneless, skinless chicken breasts, rinsed wild rice blend, chicken broth, dried thyme, bay leaf, salt, and black pepper to the slow cooker. Stir gently to combine all ingredients.
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the chicken is cooked through and easily shredded, and the wild rice is tender.
- Carefully remove the cooked chicken breasts from the slow cooker and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaf from the soup.
- In a small bowl, melt the remaining 2 tablespoons of butter. Whisk in the all-purpose flour until a smooth paste (roux) forms. Gradually whisk in about 1/2 cup of the hot broth from the slow cooker into the roux until smooth, creating a slurry. This prevents lumps.
- Add the half-and-half (and softened cream cheese, if using) to the slow cooker and whisk until well combined and smooth. Slowly pour the flour slurry into the slow cooker, whisking continuously until the soup begins to thicken slightly.
- Return the shredded chicken to the slow cooker. Stir well. Cover and cook on HIGH for an additional 15-30 minutes, or until the soup is heated through and has reached your desired thickness.
- Taste the soup and adjust seasonings (salt, pepper) if necessary. Ladle hot soup into bowls, garnish with fresh chopped parsley, and serve immediately.
Notes
For an even richer flavor, you can briefly sear the chicken breasts in the skillet before adding them to the slow cooker. If you prefer a thicker soup, you can increase the amount of flour or cook the soup uncovered for the last 30 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk if it's too thick.
