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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Your recipe sounds so good and incredibly easy and flavorful!! As I age, I find my taste buds sadly need a LOT more spices, herbs or aromatics to translate string flavors.
I finished the Gilmore Girls revisiting Stars Hollow series with joy! Without giving any spoilers, I too responded to the last scene of the final episode with a wide-eyed gasp!! I’ll trust, hope and pray that Amy Sherman Palladino et al are planning another season!!
Not much of a soup…followed the recipe and it turned more into something for a pot pie. Good flavor though. I would recommend having extra stock on hand to balance the thickness of the soup.
I have this recipe bookmarked. My husband is not a soup person, he knows I do and he’ll have soup with me from time to time. But when I served him this recipe, he was amazed and really enjoyed it. I could tell when he said “you can make this again”. I think this will be the 3rd or 4th time I have made it. We give the recipe 10+ stars.
Confussion~we don’t like mushrooms and have left them out from crock pot number one…. Lol
Can you use fresh herbs?
Do you put the uncooked rice in for the whole 6 hours? I’ve done that before on another recipe and it was inedible so I wanted to check first lol!
OMG this soup ìs amazing. I halved the recipe used rotisserie chicken and my wild rice was a blend with brown rice. I followed recipe minus fresh chicken and cooked the veggies and seasonings on high for like 3-4 hours then added the mushrooms and chicken and the roux. Perfectly seasoned tons of flavor. And perfect texture and thickness. This soup is a keeper I’m alone so have 2 containers for a couple meals. Thanks for a wonderful recipe.
Delicious! This creamy divine soup satisfied my entire family. Definitely making this again!
So delish! Made just as recipe is written, (unusual for me). So darn good…will be a staple in my home…flavors balanced nicely, served with crusty bread.
This is outstanding soup. VERY gourmet!
This soup is easy to make and so delicious! I did not add mushrooms () so not sure if that was the problem, but it was really runny. I didn’t mehave any more wild rice so I made so white long grain rice ( about a cup) and added that. It was still runny so I mixed up some cornstarch and water and am letting it cook more.
Next time I make it I will add about 2 more cups of wild rice and thicken it more before serving.
Step #4 in the directions tell you how to thicken
I added more rice as someone said. I would not do that again. Way too thick. I will try it again sticking to the recipe!
This soup was delicious! However, I think it was too much chicken and not enough rice. The rice got lost in all the chicken and I just really wanted the rice!
Next time, I am going to do 1 pound of chicken and then double (maybe even triple) the amount of rice. Also, I did cook the rice separately because I didn’t want it to soak up any of the chicken broth in the crockpot.
What type of slow cooker is that? It’s beautiful!
Outstanding recipe– my entire picky family was pleased. I did find I needed to increase the chicken stock– probably used 3 to four extra cups as the soup was simply too dense without it. Next time I’ll also increase the milk and half and half. I diced onion and carrots in the food processor which made preparation very quick. In response to those commenters who said the soup was bland, that is because you have to taste as it cooks in order to season to taste. I ended up using quite a lot of salt and pepper to bring out the flavor, especially after adding extra chicken stock. I also sauteed mushrooms to add at the end for the grown-ups (after removing about half the soup for the teenagers). I used rotisserie chicken and added that near the end at the same time I added the milk mixture. We will add this to our regular meal rotation.
Great recipe. I used 1/2 cremini and 1/2 shitake mushrooms and the flavor was spectacular. Also use corn starch vs flour to eliminate gluten but it was perfect. Will use more chicken next time; love the tenderness after cooking all day.
It was very delicious. Everyone in my family loved it and definitely going to do it again .
Can you use this recipe in an instapot?
Actually found the recipe as is really bland. Had to add extra thyme, garlic powder, onion powder, salt and poultry seasoning into the milk roue for it to have proper flavour. There was just no depth. That being said, once doctored up with extra seasoning it was quite tasty.
I love some Damn Delicious recipes enough to want to frame and hang them on the wall. ha!
This soup, however, is not one!
After searching far and wide, I found some ridiculously high-priced Minnesota Wild Rice, and excitedly gathered the other ingredients.
I followed the recipe to the letter, and cooked it on low for 6 hours.
When I added the mushrooms, I found the soup had turned into a gelatinous mess. The celery/carrots and rice were nowhere to be seen. It CERTAINLY did not look like the posted picture!
It’s not my slow cooker because I use it all the time with no problem.. The only good thing was the mushrooms. I was so disappointed, not to mention frustrated at the money I dropped on the ingredients.
I don’t think I will try it again, even with a far-shorter cooking time.
Ooops… I may have messed this up. I didn’t read all the way through and put it all in together at once. I guess we will see how this comes out.
How did it turn out?