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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Just making sure, you do NOT have to precook or presoak the wild rice? I made wild rice in my slow cooker once and it was still hard when it was supposed to be done!
Great recipe and made with a combo of leftover Thanksgiving( Canadian) turkey and chicken. Sautéed the mushrooms with the garlic and added some lemon zest- added this when adding the cream mixture. So good for a cold windy fall day!!
DEFINITELY sauté your veggies before adding up to crockpot. Tasty recipe, I added about two teaspoons of poultry seasoning and kinders garlic and herb Seasoning, and about an extra cup chicken broth.
Hi, Can i freeze this soup?
The flavor is outstanding and what I was seeking. It is very easy to make. Using similar recipes, I have tried to make it on the stovetop and in an instant pot. This recipe was the better one. I did have to use white mushrooms (*sigh*). However, that was only a slight reality change; my wife had just come home just when I added the sliced white mushrooms moments before she came into the kitchen. The aroma went from “that smells really good” [foyer] to “WOW! I can smell the mushrooms!” [kitchen]. The next day it was a little thick so I added some more chicken broth because I wanted it to be a little more soupy.
I made this for dinner tonight and it was delicious! It was a little too thick so I used the half of my chicken broth I had left over instead of the half and half and it was still super screw my and thick.
Smelled so good as it was cooking. Absolutely delicious! Will definitely make it again.
I madebthis for dinner today, and we all loved it. I did substitute brown rice for the wild rice, as neither of us are big fans of wild rice. I only had heavy cream and 1% milk on hand so I used a cup of each. It actually was creamy enough for us without adding the butter and flour mixture. The rice made it plenty thick and creamy. We also wanted a little more seasoning, so I added a couple teaspoons of poultry seasoning, as we don’t add salt, due to hypertension issues. I’ll definitely make this again, as it’s so easy, and very filling! Thank-you!
Very easy, yummy. Paired with a grilled cheese.
Good idea!
I made it in the instant pot and it was delicious! I used fresh thyme, Rosemary, and parsley from my garden! I used less chicken and added garbanzo beans. I added spinach at the end for some extra nutrition and color. Instead of the half and half/flour mixture I whisked a bit of whole wheat flour and hot broth together. I added heavy cream to taste.
It was kind of an experiment with the instant pot. If I were to do it again this is what I would do:
1. Cook rice with 1 cup broth for 15 mins.
2. Add chicken, rest of broth, carrots, celery, onion, and spices and cook for 15 more mins.
3. Shred chicken. Add mushrooms, parsley, and cream while still hot let sit for a minute or two.
4. Serve!
So yummy!
You didn’t make the same recipe at all!
Hello!
I have made this several times, and I give it absolute raves! This time I am using my own homemade broth, and leftover chicken. How long should I cook it?
This is like magic soup. We felt s0 good after eating it and can’t wait for lunch to have more! My all wild rice did break down but I’ll add it later next time. Did not affect taste negatively. Highly recommend!!!
Love this recipe! Can you share a instant pot version so I can make it even faster?!
So yummy and comforting! I omitted the mushrooms because we aren’t fans, added a bit more carrots, and did a combo of 1.5 cups 2% milk & 1/2 cup heavy cream for the milk mixture. Turned out delicious! Will be adding this to our comfort recipe list 🙂
excellent soup!
Made this but the rice had turned the whole thing into a gelatinous mess half way through. Not sure why the rice cooked so quickly but otherwise good!
Make sure you’re using pure wild rice and not a wild rice blend 🙂
Agree! I accidentally used a wild rice blend but added 2 extra cups of broth when done cooking and it fixed the consistency. Will def make sure I have pure wild rice next time and not a blend 🙂
A few alterations based on personal preference: use boneless thighs, add TBSP fresh lemon juice at end, skip the flour/butter all together to save calories – don’t think it needs it. If you don’t have bay leaf, it’s OK (didn’t realize I was out). For more nutrients/color, add chopped bite size kale when you add mushrooms. Used only cup of half and half and it was plenty IMO.
Was great with leftovers for another day. I used fresh rosemary and thyme. Very well balance of aromatics and veggies!
Super easy to make and delicious!!!
Mase this with chicken thighs and wild mushrooms and finished it off with fresh cilantro and fresh rosemary sprigs. Also just a dot of dehydrated ghost peppers. Wish I could add a pic. Enjoyed with a crusty roll and a wheat beer. Gumball head.
To answer those who have asked about freezing, if I’m freezing with soup that contains cream I only add the cream to the portions I am serving at the time. In other words, if you’re going to freeze portions don’t add cream to them until you’ve defrosted and reheated. Hope this helps!