Go Back

Slow Cooker Chicken and Wild Rice Soup

A heartwarming and easy-to-make soup, blending tender chicken, wild rice, and vegetables in a savory broth, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts Use thighs for richer flavor if desired.
  • 1 cup wild rice, rinsed Rinsing helps remove excess starch.
  • 1 piece onion, diced
  • 2 pieces carrots, diced
  • 2 pieces celery stalks, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon thyme
  • 1 teaspoon rosemary
  • Salt and pepper to taste
  • 1 cup heavy cream (optional) Add for a creamier texture.

Method
 

Preparation
  1. Start by dicing the onion, carrots, and celery. Mince the garlic.
Layer the Ingredients
  1. In your slow cooker, lay down the chicken breasts first. Add the rinsed wild rice on top, followed by the diced vegetables and garlic.
Season and Cover
  1. Sprinkle in the thyme, rosemary, and season with salt and pepper. Pour the chicken broth over the entire mixture, ensuring everything is well-submerged.
Cook Slowly
  1. Cover your slow cooker and cook on low for 6-7 hours or on high for 3-4 hours.
Final Touch
  1. Once cooked, shred the chicken right in the slow cooker using two forks. Stir in the heavy cream at this point for extra richness, if desired.
Serve and Enjoy
  1. Taste and adjust for seasoning before ladling your soup into bowls. Enjoy with your favorite bread or alone.

Notes

Keep leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for 2-3 months. To reheat, thaw in the refrigerator overnight and gently reheat on the stove or microwave, adding a splash of broth if needed.