Slow Cooker Creamy Chicken and Wild Rice Soup
A comforting and creamy chicken and wild rice soup, perfect for chilly evenings and easy to prepare for busy families.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 pieces carrots, sliced brings both color and sweetness
- 3 stalks celery, chopped adds a refreshing bite
- 1 piece onion, diced aromatic base for the soup
- 8 cups low-sodium chicken broth essential for flavor
- 1 cup uncooked wild rice adds nuttiness and heartiness
- 4 cloves garlic, minced
- 1 piece bay leaf for added flavor
Seasonings and Creaminess
- 1 tablespoon Italian seasoning
- 1 teaspoon thyme
- 1 teaspoon parsley
- 0.25 cups all-purpose flour
- 0.5 cups half-and-half
- 0.5 cups whole milk
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Preparation
- Dice the onion, slice the carrots and celery, and mince the garlic.
Slow Cooking
- Place chicken breasts in the slow cooker.
- Sprinkle minced garlic, Italian seasoning, thyme, parsley, salt, and pepper on top of the chicken.
- Layer chopped onion, carrots, and celery over the seasoned chicken.
- Pour chicken broth over all ingredients and add uncooked wild rice.
- Add bay leaf and stir gently to combine.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
- Towards the end, shred the chicken with two forks.
Making It Creamy
- In a bowl, whisk together flour, half-and-half, and milk until smooth.
- Slowly add the creamy mixture to the soup, stirring continuously.
- Simmer for an additional 10–15 minutes until the soup thickens.
Serving
- Remove the bay leaf and adjust the seasoning as desired.
- Ladle hot soup into bowls, garnished with freshly chopped parsley.
Notes
Substitute chicken breasts with thighs for extra moisture. Add crushed red pepper flakes for spice. This soup freezes beautifully—store in airtight containers for up to 3 months.