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!
Can this recipe be frozen
Excellent
Wild rice often gets a bad name because it turns BLACK during commercial parching. Good Minnesota and Wisconsin wild rice is not black, it is GOLDEN BROWN. The Ojibwe Indians carefully gather, dry and hand parch raw wild rice to bring out its wonderful flavor and aroma. Make sure the wild rice you buy is BROWN and labeled HAND PARCHED. You will enjoy the difference! (And your soup won’t turn gray!)
That is probably the MOST helpful addition of information I have ever seen in the comment section of a recipe. Thank you for sharing that information!
Delicious. I added 7 cups broth just because I had more carrots, celery and onion in the soup than it called for. Probably used 1lb chicken. Thought the flavor was great. Salted as directed.
By far my favorite soup I’ve ever made. I did have to ADD about 16oz of broth after 5 hours on low. The rice had absorbed most of the broth. And it’s still a very thick, hearty consistency.
Thanks!
It was good. Used Royal mixed wild rice. Wished it had more punch of flavor. It needed a great deal of salt and pepper in the end. Would use more spice, more garlic next time.
Can this be frozen
Its so good! But I followed the instructions and I had NO soup! Help!!!
This happened to me once because I added more rice then the recipe called for!
This soup was absolutely delicious! I always make new recipes just like the instructions say, and then usually put my own little twist on them if I like them, the next time I make them! However, I’m not sure I’d change anything on this delicious recipe?!
Made this soup twice, first time was so good! Just made again today with a different kind of wild rice and it was awful, the rice broke down completely in the crockpot and gave it an awful flavor, I had to throw it out 🙁
What is the best kind of wild rice to use with this recipe?
If you look above your comment to a more recent comment posted you might find the answer you have been looking for (if you hadn’t already.) Comment/input from Roz Whalen. Hope this helps!
Made this today – perfect dinner for a cold, wet, gloomy day. Everyone loved it! It was so filling, and I loved how easy it was – no sautéing required before putting everything into the slow cooker. Thank you for the great recipe!!!
i have this in my slow cooker right now! let me tell you, i’m absolutely in love with this soup i just threw everything into the slow cooker instead of making the roux in a separate pan. with the amount of stuff i have in this soup, i’m not even sure if i want to thicken it! probably the best soup i’ve ever made!
I’m not a huge soup person but my doctor said eating more soup will help with one of my chronic conditions. I tried this recipe and it’s a great base recipe. I’d say the flavor is halfway between chicken soup and chicken pot pie filling. Very satisfying (my main gripe with soups is that I never feel like I ate anything substantial), and pretty tasty. I couldn’t find any rosemary so I added in some other spices that generally go well with thyme to compensate. I can’t have wild rice because of the high fiber content so I used white rice instead, if you add it in around 1-2hours before the end of cooking it should work just fine. This recipe makes a LOT so unless you have a large family or plan on freezing leftovers it is likely a good idea cut everything in half. Might try mixing in roasted potatoes at the end next time.
Made this last night for dinner!!! SOOOOO YUM! Only thing I did different was add some Old Bay seasoning and made it in the Instant Pot. Sauteed chicken, onion, garlic, carrots and cellary just to brown the chicken. Set on MEAT STEW mode for 22min. Fast release, shredded the chicken, then added the milk mixture. YOU BET I’ll be making this a ton this fall! The whole family LOVED it! ***Tip, when I do this again, I won’t put the mushrooms in until after I release the pressure. The soup is still plenty hot to soften them up while I make the milk mixture. They were a little too soft otherwise.
Thank you for sharing that. I also have an instant pot so that’s helpful.
I made half a recipe just like the recipe says and it was SO GOOD!! Next time I’ll be making a whole recipe because I ran out too soon. Thank you, Chungah!
This was really good. A bit to creamy, but I can add less 1\2 and 1\2 and more milk. I added about a cup and a half of water too. To thick. Delicious tho.
This is a great recipe. Only adjustments I made were to remove celery and mushrooms, add fresh rosemary and slivered almonds, and a little more rice and cream. Turned out fabulous, highly recommend this!
Has anyone made this using dairy substitutes? I am wondering about using lactose free 1/2 and 1/2 and soy milk. Or would you recommend a nut based milk like cashew?
I used coconut milk, and it turned out ok.
Making this soup tonight. Yes I was left longing more from Gilmore Girls too. Not a nice way to end it.
Disappointed…. I really wanted to like this recipe but it was
too bland for me….This was surprising considering all the
ingredients that were in it …. Maybe I did something wrong
I don’t know… Taking it to a church dinner so I’ll see how that goes.,.
If it was too bland hun, you didn’t add the right amount of spices. IT had SOOO much flavor. Remember to taste test as you go so that you can adjust seasoning. 🙂
agreed. I followed the recipe as written and am quite disappointed in the lack of flavour.
I couldn’t find wild rice separately so I just used a box of uncle Ben’s wild rice & threw in that seasoning packet instead of using the recipe’s seasonings and it was really good!
So good
I just made this today. It was so yummy. I did cook it on high for 4 hours because I got started late. I probably would check on the chicken after 3 hours on high. Mine was good but any longer it would be dried out. Everything was delicious. My rice was perfect.
We had it with Cuban bread and butter. We have lots left for the next few days. Yum yum. Thanks for the recipe.