Slow Cooker Chicken and Wild Rice Soup
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Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken!
So first things first. Has anyone else finished Gilmore Girls on Netflix?
Because I just did. And I’m speechless.
Are there more episodes? Or are we supposed to use our imagination for the ending?
I’m just so confused but I digress.
Let’s talk about this soup instead. This crockpot chicken mushroom wild rice soup. Which is basically like chicken noodle soup.
Except way creamier with extra mushrooms. Just because. And because it’s super cold.
And also because I’m still confused about Gilmore Girls.
Slow Cooker Chicken and Wild Rice Soup
Ingredients
- 1 ½ 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 chopped fresh parsley
Equipment
Instructions
- Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
- 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.
- Remove chicken from the slow cooker and shred, using two forks.
- 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.
- 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.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Yumm! looks gorgeous! I love wild rice.
What can I sub for the milk and heavy cream to keep it non dairy? Would 2 cups if soy milk work??
Hi, I made this soup last night and I did NOT add the milk or 1/2 & half but I used 8 cups of broth (2 cartons) and a little more if needed.. My soup still was thick and creamy. Next time I will use other seasonings to our taste. I used a Rotisserie Chicken shredding it before I put it in the pot. I also served the soup with some graded par cheese. This recipe makes a lot and would serve at least 6 – 8 bowls
JOANNA, Was the chicken overdone? I have leftover chicken but I didn’t know when I could add it.
Joanna, you could just put the leftover chicken in after cooking, as it only needs to be warmed up. That way it doesn’t dry out. 🙂
Canned coconut milk.
I have substituted unsweetened almond milk very successfully for milk in crock pot recipes. Soy or cashew milke will work well too. Just make sure that it is unsweetened.
I’m making this next week! It looks so good! I have a feeling there will be more Gilmore Girls. I have to say, I was a little disappointed in the new series. The characters just didn’t feel quite right.
This looks amazing but my kids do not like mushrooms. Would it still taste good if I left them out? Or, what other veges may I substitute?
Thank you!
Yes, you can omit!
It’s FREEZING here (we’re under an extreme cold weather warning, it’s -21C without windchill) and I have some leftover rotisserie chicken to use up so this is timely!
Can evaporated ever be substituted for the cream? I always have a can on hand and have wondered. Not that I’m against the heavy cream! But some days call for soup and I rarely have heavy cream.
I have used skim milk, evaporated milk (regular, low fat and fat free) very successfully in crock pot recipes calling for cream. I have also used unsweetened almond milk successfully if I’ve needed it to be dairy free. Obviously it’s not as thick and creamy as using heavy cream, but it definitely works. I have also added a few Tbsp of Tapioca starch to help thicken it when I don’t use cream.
Oh that looks yummy. I’ve been wanting to make more soups.
And yeah, that ending!! I don’t know. I hope they do more episodes.
On my way to the grocery store! Making this tonight. And as for Gilmore Girls? I am still in shock!!
You just made my 83 year old mother very happy! Thank you.
When do you add the noodles which are pictured in the final soup?
There are no noodles in this recipe.
That Gilmore Girls ending! It was perfect in a full circle type of way, but I want more…
And this soup looks so warm and comforting!!
This looks so good. Could you please supply nutritional info? I can’t use the word diet any more. It implies that there is a beginning and an end to weight loss. I now use the words “Lifestyle change”. I’ve lost 25 pounds and I would love to try this soup.
The nutritional information is listed below the recipe.
Thank you for posting the nutritional value – makes cooking and watching calories easier! What is a serving size?
About 1-2 cups.
Ed, I did not use the milk or cream for our lifestyle change as well, I just used two 32 oz cartons of chic broth OR 4 1/2 cans of low sodium broth. My soup turned out creamy as the rice will help with the consistency. Add more broth at the end if needed. NO flour, no milk or 1/2 & 1/2 will bring the soup to a much lighter level and it’s creamy. Try it!
Thanks SO MUCH for this info, Joanna! Super helpful!!!!
Thanks a lot for the info; I was a little discouraged do to allergies of some ingredients.
Thank you for the dairy-free version, Joanna! I’m making this soup to help fight a cold/flu, so avoiding dairy is key. Bring on the chicken broth!
Yum! We’ve already got two snows here in Ohio so we need this!
This looks so comforting!