5 from 18 votes
Slow Cooker Chicken and Wild Rice Soup
Slow Cooker Chicken and Wild Rice Soup is a comforting dish combining wild rice, shredded chicken breast, vegetables, herbs, and creamy elements. Cooked slowly to meld flavors, the wild rice adds a chewy texture, while carrots, celery, onion, and garlic provide aromatic depth. The soup finishes with a butter and flour roux enriched with milk, cream, and lemon juice for smoothness and brightness. Fresh parsley and lemon zest garnish offer fresh herbal and citrus notes.
Prep Time
20 mins
Cook Time
6 hrs
Total Time
6 hrs 20 mins
Servings:
8
servings
Calories:
267 kcal
Course:
Main Course, Soup
Cuisine:
American
Ingredients
- 1 cup wild rice
- 1 pound chicken breast boneless skinless
- 4 cups chicken stock
- 2 cups water
- 3 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and chopped
- 3 talks celery chopped
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste, ground
- 1/2 teaspoon thyme dried
- 1/2 teaspoon sage dried
- 1 bay leaf
- 2 tablespoons butter unsalted
- 2 tablespoons all-purpose flour
- 1/2 cup milk
- 1/4 cup heavy cream
- 2 tablespoons lemon juice fresh
- 2 tablespoons parsley chopped, plus more for garnish, fresh
- lemon for garnish, zest
Instructions
- Rinse wild rice in a fine mesh sieve until water runs clear, then place in crock of 6-quart slow cooker. Add whole chicken breasts, vegetables, broth, water and seasonings and stir.
- Cover and cook on low heat for 6 to 8 hours or high for 3 to 4 hours. Remove the chicken from the slow cooker and allow it to cool for 5 minutes. Using two forks, shred then return to the crock. Remove the bay leaf.
- Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Slowly whisk in milk and cream. Simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in lemon juice and season with salt and pepper, to taste.
- Stir milk mixture into the contents of slow cooker. Serve immediately, garnish with parsley and lemon zest.
Cup of Yum
Notes
- Store leftovers in the refrigerator for up to 3 days.
- You may substitute wild rice with white or brown rice, adjusting cooking times for doneness.
- Omit the creamy milk and cream mixture for a thinner, dairy-free broth version.
Nutrition Information
Calories
267kcal
(13%)
Carbohydrates
26g
(9%)
Protein
19g
(38%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Cholesterol
59mg
(20%)
Sodium
572mg
(24%)
Potassium
589mg
(13%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4210IU
(84%)
Vitamin C
6.8mg
(8%)
Calcium
55mg
(6%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 267
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 26g | 9% |
| Protein | 19g | 38% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 59mg | 20% |
| Sodium | 572mg | 24% |
| Potassium | 589mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4210IU | 84% |
| Vitamin C | 6.8mg | 8% |
| Calcium | 55mg | 6% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.