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Slow Cooker Chicken and Wild Rice Soup – Creamy Comfort Made Easy

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Pure comfort food made easy in the slow cooker. This creamy Chicken and Wild Rice Soup is hearty, rich, and packed with tender chicken, vegetables, mushrooms, and perfectly cooked wild rice.

Ingredients

Scale

1½ pounds boneless skinless chicken breasts

Kosher salt and freshly ground black pepper, to taste

6 cups chicken stock

1 cup wild rice

3 cloves garlic, minced

1 onion, diced

3 carrots, peeled and diced

3 stalks celery, diced

½ teaspoon dried thyme

½ teaspoon dried rosemary

2 bay leaves

1 pound cremini mushrooms, thinly sliced

¼ cup unsalted butter

¼ cup all-purpose flour

1 cup milk

1 cup half and half

2 tablespoons fresh parsley, chopped

Instructions

1. Season chicken with salt and pepper and place into a 6-quart slow cooker.

2. Add chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary, and bay leaves. Season with additional salt and pepper.

3. Cover and cook on low for 6–8 hours.

4. Add mushrooms during the last 30 minutes of cooking.

5. Remove chicken and shred using two forks.

6. In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.

7. Whisk in milk and half and half and cook until slightly thickened.

8. Stir shredded chicken and milk mixture into the slow cooker.

9. Adjust consistency with additional half and half if needed.

10. Serve hot, garnished with fresh parsley.

Notes

Half and half can be substituted with ¾ cup whole milk plus ¼ cup heavy cream.

For a thinner soup, add additional chicken stock when reheating.

Wild rice blends may cook faster; check doneness before serving.

Nutrition

Find it online: https://yummyyrecipe.com/slow-cooker-chicken-and-wild-rice-soup-creamy-comfort-made-easy/