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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This soup was delicious. Our family loves mushrooms so I was excited to make. I used baby Bella mushrooms. I sautéd the veggies before adding. I waited to add rice until I added the mushrooms (sautéd). I also added a tsp of poultry seasoning, and 2 tsp of miso white paste. Very flavorful, will definitely put into my menu rotation. Thanks for sharing a great recipe.
Delicious, creamy, hearty and tasty all with only 15 mins prep
To think I could make this on the stove top? I don’t have a Crock pot just an instant pot.
Does your instant pot have a slow cook function? That would probably work!
If I half this recipe, do I alter the cooking time at all?
The wild rice chicken soup is so flavorful and rich! It was a big hit with my husband, too! I used fresh bay leaves, rosemary, and parsley. The smell was heavenly while simmering! I substituted lactose free heavy cream and lactose free milk because I have a dietary restriction. This was perfect! I can’t wait to have it again!
This soup was amazing! It was even better warmed up the day after!
Super delicious!! I had leftover turkey so I used that and just kept checking the rice to see when it was done. I followed the ingredient list except for the cooked turkey and it turned out perfect. Originally made in December and I froze the leftovers and it warmed up deliciously.
Made this for my daughter today. She loved it! Did make sure to use non blended wild rice, so not mushy. Also made some substitutions for added flavor. Don’t like fresh celery, so added 1tsp of celery seed. Also, added 1tsp of onion and garlic powder to flour mixture.
Changed a few things. Cooked on high at 4 hrs. Cooked an additional cup of rice on the stove just in case the soup was mushy(it was not). I used Lundberg Gourmet Wild Rice Blend. Added maybe to large spoons of the cooked rice for more texture. I did not have half and half so used the note at the very bottom substituting 2/3 2% milk+ heavy cream. I let it stand for an additional 30 minutes on warm and it thickened. I also used Wondra Flour. It was delicious.
Good flavor. Rice was mushy. I will add rice at end of cooking with mushrooms.
This looks like perfect cold weather comfort food! I would like to make a double batch and give some in single serve containers to my recently widowed father. He has very little cooking experience and REALLY is not happy to start learning. Do you think this soup would freeze well since it has dairy in it?
Can I cook this on high in my crockpot for four hours?
Was pretty thick so had to add more broth, I would definitely add the wild rice in much later or cook separately because it got very mushy and ruined the texture, but taste was overal good.
This is so easy and absolutely delicious!
Easy to make, and very delicious! To me, that’s a winning combination
Would it work to thicken this soup with corn starch? Also would this freeze well. Thanks.
I’m a soup lover, this looks delicious!!!! Can I ask what slow cooker this is. ? The one linked isn’t the one shown. Thanks so much!! Love everything you do!!
This is so delicious! My husband kept say good it was as he ate 2 bowls of it and said he wants me to make it every three weeks. A must for the winter season.
Every year when it starts to get cold my son, who is 10 now, asks for this soup. It has been a standard in our home and we absolutely love it, especially with a crusty baguette and side salad.
I made this in the Instant Pot as I was short on time. I did 10 minutes on high. My store also only had wild rice blend so I made it separately on the stove so it didn’t turn mushy in the Instant Pot. I added the prepared rice and the mushrooms after it was finished cooking while I shredded the chicken and made the milk mixture, and the mushrooms turned out great. Very tasty!