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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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.
This was the first of your recipes I made and led me to your website (I found the recipe on pinterest). My picky 8 year old liked it so much he asked me to make it the next night for dinner again-he never asks for a repeat meal! Super yummy and cozy, I made it just as the recipe states except of course just a splash of white wine.
I followed the recipe however I made the recipe as followed in the instapot and used GF King Arthur Flour. I combined all of the ingredients as instructed and cooked the recipe on the meat stew function for 22 minutes. I followed instructions and added the milk flour and half and half at the end. It turned out perfect!
Made this today and its ahhhmazing! …but I changed some things. I doubled the recipe, used left over shredded chicken (didn’t cook it with the vegetables), did half chicken and half vegetable broth, used fresh thyme (2 small bundles), fresh rosemary (1 bunch) and used a 4 oz can of diced mushrooms. I cooked everything for an hour before adding the rice so the vegetables would cook enough…then added the rice for 3 hours (I used Lundbergs mixed wild rice)…mushrooms and chicken added once the rice and veggies were cooked and then made the thickening cream to add. I ended up moving everything from the slow cooker to stove because there wasn’t enough room to add the thickening mixture.
Really good- but I skipped the rice and added sweet potatoes and more spices.
Good
Can you substitute whole fat coconut milk instead of cream? Trying to make this dairy free!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! Good luck! 🙂
Wonderful flavors! Will definitely be making again
Simply delicious
It is a great dish. 1 thing I recomend to anyone attempting to make this, do no add wild rice to slow cooker, the dark wild rice will cause the whole dish to become a redish grey color, even if you rinse wild rice several times. Boil wild rice seperate, and then add at the end. Or substitute with a white rice of your liking. I had to make this dish twice to get it right. Wasted 1st batch. This dish is very delicious though.
Any idea how to make this in the instant pot?
Hi Kim! That’s a great idea but without having tried this ourselves, we cannot answer with certainty. But if you get a chance to try it, please let us know how it turns out!
I made this on my Instant Pot. Sauteed the carrots, celery and onions for about 5 minutes, then added all ingredients except for milk products and flour. Cooked for 20 minutes, non-venting, using the manual button on high. Let natural release for 10 minutes, then quick released the rest of the pressure. Removed the chicken to shred it a bit and then returned it to the pot. Turned the IP onto saute and added the milk products. Mixed 1/4 cup cornstarch (as a gluten-free substitution for flour) with a bit of water and added it to the pot. I then stirred until the pot came up to a light simmer, allowing things to thicken. AWESOME flavor and gluten free…it doesn’t get any better than this on a cold, snowy day!
I don’t usually follow recipes… I use them to get ideas and do whatever I feel like! But for some reason, I was very close to following this one, except I used more chicken (almost 2 lbs.) and I cooked it on high for 4 hours before doing the rest of the recipe… I just started late and realized I had to rush it a little. My family ABSOLUTELY LOVED this soup. Everyone said it’s a keeper! It was delicious and made a huge batch, which I have frozen for left overs. Next time I’ll increase the carrots for both the color and flavor/texture, but other than that, it’s perfect. You are my favorite food blogger, always coming up with fantastic ideas. Thank you for this one, as my family said… “it’s a keeper”!