Slow Cooker Chicken and Wild Rice Soup Recipe

Bowl of creamy chicken and wild rice soup topped with carrot slices and served with bread.

Slow Cooker Chicken and Wild Rice Soup Recipe

Save this Slow Cooker Chicken and Wild Rice Soup Recipe for a cozy dinner! Tender chicken, whole grain wild rice, mushrooms, carrots, celery, garlic and a splash of heavy cream come together in the slow cooker for a hearty, creamy soup with very little hands-on work. Perfect for busy fall and winter days when you want a nourishing homemade meal waiting for you at dinnertime.

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Course: Soup

Cuisine: American

Prep Time: 15

Cook Time: 4

Total Time: 4 15

Servings: Servings

Calories: 213kcal

Author: Smalltown

Cost: Varies

Equipment

Slow Cooker
knife
cutting board
measuring cups and spoons

Ingredients

1 Medium Onion diced
3 Ribs Celery diced
2 Medium Carrots diced
6 Ounces Mushroom chopped
5 Cloves Garlic minced
1 Cup Wild Rice whole grain
1 Pound Chicken Breast or cut of choice
1 teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order! https://homesteadingfamily.com/redmond-real-salt-b
½ teaspoon Pepper
8 Cups Chicken Broth I recommend homemade chicken bone broth.
½ Cup Heavy Cream

Instructions

Place the onion, celery, carrots, mushrooms, garlic, wild rice, raw chicken, salt, and pepper in the crock of a slow cooker. Pour the chicken broth over the top.
Cover and cook on LOW for 4 to 5 hours, or until the chicken reaches 165°F (74°C) and the wild rice is tender.
Remove the chicken and chop or shred it into bite-sized pieces.
Return the chicken to the slow cooker.
Stir in the heavy cream.
Taste and adjust seasoning if needed, then serve warm.

Notes

Tips and Troubleshooting:

My Wild Rice Is Still Too Firm - Give it a little more time. Slow cookers don’t all heat exactly the same way, and whole grain wild rice naturally has more chew than white rice. If the chicken is already done, remove it while the rice continues cooking so you don’t unnecessarily overcook the meat. Return the shredded chicken before finishing the soup.
My Soup Is Thicker Than I Expected - Rice continues absorbing liquid as it sits. If the soup becomes thicker than you’d like, stir in a little additional broth until you reach the consistency you want. This is especially helpful with leftovers.
My Soup Is Too Thin - First, remember that this is soup, so you do want plenty of broth. If you’d prefer it thicker, allow it to sit briefly after adding the cream. The rice will continue absorbing some of that liquid.
Can I Put Raw Chicken in the Slow Cooker? Yes, the recipe is designed for the raw chicken to cook directly in the slow cooker with the other ingredients. What matters is that the chicken is fully cooked before serving. Use an instant-read thermometer rather than trying to determine doneness by appearance alone. The chicken should reach 165°F (74°C).
When Should I Add the Heavy Cream? At the end. Let the chicken, vegetables, broth, and rice do their slow cooking first. Once the chicken is cooked and shredded, stir in the cream and serve. It’s a tiny extra step, but it gives you that lovely creamy finish.

Serving Suggestions:

This slow cooker chicken and wild rice soup recipe is hearty enough to be a meal all on its own, but a thick slice of fresh-baked no-knead artisan bread alongside it is pretty hard to beat. This sourdough dinner rolls recipe is a favorite, but whatever bread you already have on hand will be just right for soaking up that creamy broth.

If you want to round out the meal a little more, add a simple green salad or some roasted fall vegetables.

And really, this doesn’t need to be complicated. Put the slow cooker right on the table, add a basket of warm bread, and let everybody fill their bowls. It’s simple, nourishing food that makes a chilly evening around the family table feel just a little cozier.

Storing Crock Pot Creamy Chicken and Wild Rice Soup:

Refrigerator: Cool leftover soup promptly and transfer it to covered containers. Refrigerate within two hours and use within 3 to 4 days. Keep in mind that wild rice will continue absorbing broth in the refrigerator. Your leftovers may look substantially thicker the following day. That’s normal. Add a splash of broth when reheating if needed.
Reheating: Reheat leftovers until they reach 165°F (74°C). You can gently reheat the soup on the stovetop, stirring occasionally, or reheat individual portions in the microwave.
Freezer: You can freeze leftovers, although cream-based soups can sometimes separate slightly after freezing and thawing, and the rice may soften further.
Make Ahead: For the best make-ahead results, if you’re intentionally preparing a batch for the freezer, consider freezing the soup before adding the heavy cream, then thawing, reheating, and adding the cream when you’re ready to serve.

Nutrition

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