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
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
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”!
My slow cooker has never failed me before, but I had problems with my soup.
Per instructions, of “cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time,” I added the mushrooms at 5 1/2 hours.
The mushrooms came out perfectly cooked and delicious however: at 5 1\2 hours, the Minnesota Wild Rice had totally disintegrated. With the rice being black, that turned the soup a disgusting shade of grey and left the soup with an overpoweried by the distinctive taste of wild rice, rather than as an accent flavor had it stayed intact.
I was SO disappointed because I was really looking forward to loving this recipe.
Also…..I HATE “salt and pepper to taste.” Seasoning can make or break a recipe. If you are trying a recipe for the first time, you have no idea how much to add. It might be ever so helpful, Chungah, if you could said, for instance, “I used one teaspoon of salt. Adjust to your taste.” That would at least give a starting point to begin adjusting.
Thanks for listening!
I need to amend my comment.
Althought the soup was still a funky shade of grey, the leftovers a couple of days later were amazing!
The flavors had melded together and were absolutely DELICIOUS.
Super tasty but the broth was gone so I heated some more up in a saucepan with seasonings and added. I also bumped up the amount of seasonings listed as usually these recipes, tho delicious, are very shy about them. Overall it taste wonderful after I tightened up with a lil extra
Can this be cooked faster on High? How long?
Is there stovetop directions?
What a wonderful soup. The rosemary and thyme filled my home with autumnal smells and it absolutely tastes as good as it smells. Because I have high cholesterol, I did make a few changes; I used 2% milk only and omitted the flour as I didn’t have any. It lowered both saturated fat and calories as an end result. Not as thick, but delicious.
About how long would you think I should cook this using an instapot pressure cooker?
Hi!
Can I freeze this?
This sounds delicious but can you make substitutions for gluten and dairy free?
Suzanne, did you happen to try this with coconut milk? This recipe looks delicious and I’d love to make it allergy friendly for my kiddo.
This looks delicious! Would this work dairy free using canned coconut milk?
Thanks for all the wonderful Recipes!
Jenn, did you happen to try this with coconut milk? This recipe looks delicious and I’d love to make it allergy friendly for my kiddo.
I make this with unsweetened almond milk and unsweetened coconut coffee creamer, earth balance in place of real butter. Also, I do not use flour, the rice thickens the soup enough. So we make it dairy free and gluten free. It is still amazing!
This is the best darn chicken soup ever! I have made it for charity soup fest events, and it is always the first soup to disappear! I must admit to altering the recipe just a tad – I use full heavy cream instead of half and half – it adds a richness that has to be tasted to be believed.
I agree – it’s the best!
This is the best chicken wild rice soup recipe I’ve ever made. I’ve shared this recipe over and over again.