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Cozy Slow Cooker Chicken and Wild Rice Soup: Easy & Hearty

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A velvety, earthy, and deeply satisfying slow cooker chicken and wild rice soup that is mostly hands-off. The wild rice stays perfectly chewy, the chicken shreds like butter, and the broth is rich without being heavy.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 1 cup uncooked wild rice blend
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup half-and-half or heavy cream
  • Fresh parsley, chopped, for garnish

Instructions

  1. Prep the Vegetables: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.
  2. Layer the Ingredients in the Slow Cooker: Place the diced onion, carrots, celery, and minced garlic in the bottom of the slow cooker. Add the uncooked wild rice blend on top. Place the chicken breasts or thighs on top of the rice. Pour the chicken broth over everything. Add the dried thyme, crushed rosemary, bay leaves, salt, and pepper. Do not stir yet.
  3. Cook Low and Slow: Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3.5-4 hours. The soup is ready when the chicken is cooked through and shreds easily with a fork, and the wild rice is tender but still has a slight chew.
  4. Shred the Chicken: Remove the chicken from the slow cooker and place it on a cutting board. Use two forks to shred it into bite-sized pieces. Discard the bay leaves. Return the shredded chicken to the slow cooker.
  5. Create the Creamy Base: Using a ladle, remove about 1 cup of the soup (including some of the rice and veggies) and transfer it to a blender or a tall container. Blend until smooth. Alternatively, use an immersion blender directly in the slow cooker and blend a small portion of the soup. Stir the blended mixture back into the slow cooker.
  6. Add the Cream: Pour in the half-and-half or heavy cream. Stir gently to combine. Let the soup cook for another 10-15 minutes on LOW, just to warm the cream through. Do not let it boil.
  7. Season and Serve: Taste the soup and adjust the salt and pepper as needed. Ladle into bowls and garnish with fresh chopped parsley. Serve hot with crusty bread or a simple side salad.

Notes

Do not overcook the rice; check at the 6-hour mark on low. Blend a cup of the soup for creaminess without heavy cream. Add cream after turning heat to low to prevent curdling. Season in layers and adjust at the end. For a thicker soup, blend 1.5 cups of the soup or let it cook uncovered for the last 30 minutes.

Nutrition

Keywords: slow cooker chicken soup, wild rice soup, creamy chicken soup, easy soup recipe, hearty soup, comfort food, gluten-free soup

Find it online: https://lindabake.com/cozy-slow-cooker-chicken-and-wild-rice-soup-easy-and-hearty/