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Easy Slow Cooker Chicken & Wild Rice Soup Recipe

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A creamy, hearty slow cooker chicken and wild rice soup made with simple pantry ingredients. Perfect for cozy nights, this dump-and-go recipe delivers rich flavor and tender chicken with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 cup (180g) uncooked wild rice blend
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 garlic cloves, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • 1/2 teaspoon black pepper (plus more to taste)
  • 1/2 cup (120ml) heavy cream (optional)
  • Fresh parsley for garnish

Instructions

  1. Prep the vegetables: Dice the onion, carrots, and celery into roughly equal-sized pieces (about 1/4-inch cubes). Mince the garlic. Place them directly into the slow cooker insert.
  2. Add the rice and seasonings: Rinse the wild rice blend under cold water in a fine-mesh strainer for about 30 seconds. Add the rice, dried thyme, dried rosemary, bay leaves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the slow cooker. Stir to combine.
  3. Add the chicken and broth: Place the chicken breasts on top of the vegetable and rice mixture. Pour the chicken broth over everything. Do not stir after adding the chicken.
  4. Cook on low for 6-7 hours or high for 3-4 hours: Cover and set your slow cooker. Cooking on low for 7 hours is recommended for best texture.
  5. Shred the chicken: Once cooking time is up, use tongs to remove the chicken breasts to a large bowl or cutting board. Use two forks to shred the chicken into bite-sized pieces. Discard any large fatty bits.
  6. Return the chicken to the pot: Add the shredded chicken back to the slow cooker. Stir gently to combine. Remove and discard the bay leaves.
  7. Add cream (optional): If desired, stir in the heavy cream. Let it heat through for about 5 minutes. Do not boil after adding cream.
  8. Taste and adjust seasoning: Ladle a small amount into a bowl and taste. Add more salt and pepper if needed. If the soup is too thick, stir in a splash of broth or water.
  9. Serve and garnish: Ladle the soup into bowls and top with fresh parsley. Serve hot with crusty bread or a simple side salad.

Notes

For a dairy-free version, skip the heavy cream or use full-fat coconut milk. If using pure wild rice (not a blend), par-cook it on the stovetop for 20 minutes before adding to the slow cooker, or add it halfway through cooking. The soup thickens as it sits; thin with broth when reheating. For freezing, slightly undercook the rice (cook on low for 5 hours) to maintain texture.

Nutrition

Keywords: slow cooker chicken and wild rice soup, chicken wild rice soup, slow cooker soup, comfort food, easy soup recipe

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