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
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
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Chicken and Wild Rice Soup! Yummmm! We like adding extra rice! Thanks for sharing this AMAZING dish! This is a must have in your recipe box!
need the serving size please to track food intake.
We make this at least three times a month, and it’s hands down our 1-year-old’s favorite food. We’ve never tried it with the mushrooms, somehow. Mama’s happy because it’s so nourishing, Papa’s happy because you pour gravy in at the end, and the baby shovels it in hand over fist.
This looks delicious! However, I can’t have dairy. Can this be made with Almond milk?
Hi Joy! We can’t have milk products either. We use coconut milk and coconut heavy cream in ours and it turns out delicious! The coconut milk gives it just a teeny bit of a sweet flavor, which makes it even more delicious we think. It gives it that down home comfort food flavor.
Love this recipe and have made it several times. Had trouble finding the wild rice in the stores in Rehoboth Beach DE so used regular brown rice. Taste was good but way to thick as the rice absorbed most of the broth. Waiting to find out if this is freezable? Seems several people have asked but I can’t find/see the answer!!
Never freeze a cream soup.
Cream soups CAN be frozen. The method used to thaw and cook is the issue for cream-based soups, so the cream does not curdle!
Can this be frozen? Would greatly appreciate if recipes have an indicator if they are freezer-friendly. Ty!
This is excellent! Great as a main course for dinner in a cold winter night. As a plant based family I substituted chicken for Tofurkey lightly seasoned chicken, Silk half and half and Ripple milk. Absolutely wonderful!
Hi Nancy. Can you tell me what the Silk half/half is made of please?
Just made this today, and it seems like it should be thinker. I used one cup of skim milk and one cup of half and half. Should I have used 2% or whole milk instead?
This would have to be the most satisfying soup ever . A meal and soup all in one , in winter you can turn the aircon down because this soup warms your heart . Super tasty .
One of the best soups I’ve ever made, I like rich and creamy in a soup and this didn’t disappoint me, or us, we all loved it.
OK, we made this for the first time tonight. It was the best for a cold winter nights dinner! Very impressed. The only changes I made were to add another small can (approx. 2 cups) of chicken stock, a little less thyme and fresh rosemary instead of dried rosemary. Try this….it’s very good and hearty!
Tasty very good, but this makes a HUGE batch of soup! Cutting the recipe in half would be better!
I am making this tomorrow and wondering if you use leftover or pre-cooked chicken how do you adjust the cooking time in slow cooker?
Unfortunately, I don’t know, but I can say without a doubt you have to reduce the time or you will end up with mush.
Thanks! I decided if I use already cooked chicken then yes, of course, way less cooking time. I prepared everything in a huge pot stovetop. We were eating it within a couple hours
And yes, it was damn delicious. One thing I changed was cooking the rice separately and adding to the soup mixture last.
Just add the cooked chicken at the end at the same time as the milk mixture instead of at the beginning. If you add already cooked chicken at the top of a slow cook recipe it will come out tough. I’ve made this before with fresh chicken and leftovers, and I love it. It might be my favorite fall/winter recipe. I’ll be making this tomorrow with the leftover breasts from yesterday’s roast chicken.
Amazing! Such a flavorful and hearty dish. I’ve made this recipe twice and it is spot on!
Excellent recipe. I can’t have dairy, so I just added extra chicken broth, but kept everything else the same. The family loved it and I will make it often!
I love this recipe but the ads are crazy!!! They are right over where I’m typing, some can be gotten rid of but some stay right where directions are!! Very aggravating!! But the soup is delicious!!!
We are so sorry that you are having trouble using the website, Marilyn. The crazy ads keep our recipes free of charge to amazing readers like yourself and our team of 4 women employed during a year where many have lost their jobs and healthcare.
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Great recipe! I used fresh chopped rosemary and thyme, half the mushrooms and an extra cup or so of stock. Also added some dried sage which pairs nicely with the mushrooms! It’s snowing here and I can’t wait for a full bowl of this soup with some crusty warm bread (instead of the tastes I’ve been sneaking)!
Made this last night and thought it to be excellent. I paid attention to other reviewers and added an extra cup of broth (should have made it 2 extra cups) and doubled the rosemary and thyme suggestions. This was very warming and satisfying and I will be making this again soon to use up the rest of the ingredients I purchased in order to try this recipe. Delicious!
Can this recipe be frozen
Excellent