Servings
Font
Back
Slow Cooker Chicken and Wild Rice Soup
4.9 from 396 votes

Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup combines seasoned chicken breasts, wild rice, vegetables, and herbs cooked slowly in chicken stock. A butter and flour roux with milk and half-and-half is stirred in to thicken the broth, resulting in a hearty, creamy soup accented with mushrooms and fresh parsley.

Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
Servings: 8 servings
Course: Main Course, Soup

Ingredients

  • 1 ½ pounds chicken breast boneless skinless
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 6 cups chicken stock
  • 1 cup wild rice
  • 3 cloves garlic minced
  • 1 onion diced
  • 3 carrot peeled and diced
  • 3 celery diced, stalks
  • ½ teaspoon thyme dried
  • ½ teaspoon rosemary dried
  • 2 bay leaf
  • 1 pound cremini mushrooms thinly sliced
  • ¼ cup butter unsalted
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half
  • 2 tablespoons parsley chopped, fresh

Instructions

    Cup of Yum
  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with parsley, if desired.

Notes

  • Half-and-half is equal parts whole milk and cream; if unavailable, mix 3/4 cup whole milk with 1/4 cup heavy cream or 2/3 cup low-fat milk with 1/3 cup heavy cream to make 1 cup total.