I’m sharing my Chicken Wild Rice Soup from Tornadough Alli, creamy, hearty and filling, plus a little secret that makes it surprisingly simple for busy weeknights.

Jump to Recipe

I keep coming back to my Chicken Wild Rice Soup because it somehow turns ordinary nights into something worth stopping for. The way chicken breasts and a wild rice blend mingle gives the bowl this comforting heft, but not in a cloying way.

Guests always pause, like theyre trying to figure out what makes it different, then dig in for more. It fits perfectly on a list of Crockpot Soup Recipes when you need dinner that actually feeds people, not just makes a good photo.

I cant promise fancy, but I can promise satisfying, unexpected flavor.

Ingredients

Print Recipe (No Advertisments)

Chicken breasts: lean protein, helps muscle repair, keeps the soup hearty, it’s satisfying.
Wild rice blend: whole grains, fiber rich, nutty flavor, adds chew and healthy carbs.
Onion: adds savory sweetness, vitamin C, gives depth to broth as it cooks down.
Carrots: provide beta carotene, natural sweetness, color and a mild crispness if not overcooked.
Mushrooms: earthy umami, low calorie, soak up broth and boost the savory depth.
Heavy cream: makes soup rich and silky, adds fat and calories, but oh so smooth.
Garlic: pungent aroma, small amount boosts flavor, may help immune health a bit.
Parsley: fresh brightness, a little vitamin K, cuts richness and lightens each spoonful.

Ingredient Quantities

1 1/2 pounds boneless skinless chicken breasts

1 cup uncooked wild rice blend

4 cups low sodium chicken broth

2 cups water

1 medium yellow onion, chopped

3 medium carrots, diced

2 stalks celery, diced

8 ounces mushrooms, sliced (optional)

3 cloves garlic, minced

3 tablespoons butter

1/4 cup all purpose flour

1 cup heavy cream or 1 cup half and half

1 teaspoon dried thyme

1 bay leaf

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup fresh parsley, chopped

How to Make this

Print Recipe (No Advertisments)

1. Spray or lightly oil the slow cooker, then add the chicken breasts, uncooked wild rice blend, chopped onion, diced carrots, diced celery, sliced mushrooms if using, minced garlic, dried thyme, bay leaf, salt and pepper; pour in the chicken broth and water.

2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the wild rice is tender and the chicken is fully cooked.

3. When done, carefully remove the chicken to a bowl and discard the bay leaf; set the slow cooker to high.

4. In a small saucepan over medium heat melt the butter, then whisk in the flour and cook 1 to 2 minutes until it smells slightly nutty, stirring so it does not burn.

5. Ladle about a cup or two of the hot broth from the slow cooker into the roux, whisking constantly to make a smooth, thin gravy and to temper the roux so it wont clump.

6. Pour that mixture back into the slow cooker and stir well to combine.

7. Stir in the heavy cream or half and half, then let the soup simmer on high for 15 to 30 minutes until it thickens to your liking.

8. Shred the chicken with two forks, return it to the slow cooker, stir in the chopped fresh parsley and taste for seasoning; add more salt or pepper if needed.

9. If the soup is too thick, thin with a little hot water or broth; if too thin, whisk a little extra flour with cold water and stir in, then simmer a few minutes.

10. Serve hot with crusty bread or crackers and extra parsley on top. Enjoy, and leftovers get even better the next day.

Equipment Needed

1. Slow cooker (4 to 6 qt), for cooking the chicken and wild rice
2. Chef’s knife, for chopping onion carrots celery and parsley
3. Cutting board
4. Measuring cups and spoons
5. Small saucepan, to make the roux and temper with broth
6. Whisk, to smooth the roux and finish the gravy
7. Ladle, for scooping broth into the saucepan and serving
8. Two forks, for shredding the cooked chicken
9. Heatproof wooden spoon or spatula, to stir the soup while finishing

FAQ

Q: How long do I cook this in the slow cooker and what setting should I use? A: Cook on low for 6 to 8 hours or on high for 4 to 5 hours. If your chicken is frozen add about an extra hour, and if the wild rice blend seems quick-cooking check the package and add it later so it doesn't get mushy.

Q: Can I use rotisserie or leftover cooked chicken instead of raw breasts? A: Yes, definitely. Add shredded rotisserie or leftover chicken in the last 20 to 30 minutes so it warms through without getting dry. If you start with raw chicken, put it in the cooker at the beginning.

Q: I need this gluten free, what's the best way to thicken the soup? A: Skip the all purpose flour and use a cornstarch slurry (mix 2 to 3 tablespoons cornstarch with cold water) stirred in at the end, cook on high 15 to 20 minutes to thicken. Or make a gluten free flour roux on the stove and add it near the end.

Q: Can I make this ahead or freeze it? A: Yes, cool the soup completely and freeze for up to 3 months, but leave out the cream when freezing. Thaw in the fridge overnight, reheat gently and stir in the cream right before serving. Add fresh parsley after reheating.

Q: The rice or veggies get too soft, how do I avoid that? A: For firmer rice and veggies add the wild rice and carrots later in the cook, about halfway through on low or after 2 to 3 hours on high. Also use a wild rice blend that holds texture better, and avoid overcooking the soup once you add dairy.

Q: I don't have heavy cream, what can I use instead? A: You can use half and half or whole milk, but it won't be as rich. Another trick is to whisk a few ounces of cream cheese into warm soup off heat for extra creaminess, or make a quick stovetop roux with butter and gluten free or regular flour then stir it in.

Slow Cooker Chicken Wild Rice Soup: Perfect Comfort Food! Recipe Substitutions and Variations

Chicken breasts: use boneless skinless chicken thighs (same weight, richer and less likely to dry out), or toss in 3 cups shredded rotisserie chicken near the end if you want a shortcut.
Wild rice blend: swap with 1 cup brown rice (may need about 15-30 mins longer and a bit more liquid), or use 2 cups precooked rice added in the last 20 minutes so it doesn’t turn mushy.
Heavy cream or half and half: use 1 cup evaporated milk for lower fat, or 1 cup full-fat coconut milk for a dairy-free version, or stir in 3/4 cup plain Greek yogurt off the heat for tangy creaminess.
3 tablespoons butter + 1/4 cup flour (roux): replace with a cornstarch slurry made from 2 tablespoons cornstarch + 2 tablespoons cold water added at the end, or fold in 4 ounces cream cheese for a silky, rich finish.

Pro Tips

– Dont skip browning the onions, carrots and mushrooms first if you can. A quick sauté in butter until they get some color adds tons of depth, otherwise the slow cooker can make the whole pot kind of flat.

– Soak or parboil the wild rice blend for 20 to 30 minutes before adding it, or at least rinse it well. That cuts cook time variability and helps avoid some grains being mushy while others are still chewy.

– Pull the chicken when it hits about 160 F and let it rest a few minutes before shredding, it will finish cooking in the hot soup and stay juicier. If you dont have a thermometer, check for slight give in the thickest part instead of guessing.

– For a silky, lump-free finish, whisk the roux with a cup of hot broth first to fully dissolve it before dumping it back in, and only add the cream at the end so it doesnt split. If it still looks grainy, an immersion blender for a few seconds will smooth things out fast.

– Brighten it up at the end with a splash of lemon juice or a teaspoon of vinegar and more fresh parsley, this makes the flavors pop. Also remember leftovers will thicken as the rice so thin with hot broth when reheating, not cold water.

Slow Cooker Chicken Wild Rice Soup: Perfect Comfort Food! Recipe

Recipe by Sarah level

0.0 from 0 votes

I’m sharing my Chicken Wild Rice Soup from Tornadough Alli, creamy, hearty and filling, plus a little secret that makes it surprisingly simple for busy weeknights.

Servings

servings

Calories

536

kcal

Equipment: 1. Slow cooker (4 to 6 qt), for cooking the chicken and wild rice
2. Chef’s knife, for chopping onion carrots celery and parsley
3. Cutting board
4. Measuring cups and spoons
5. Small saucepan, to make the roux and temper with broth
6. Whisk, to smooth the roux and finish the gravy
7. Ladle, for scooping broth into the saucepan and serving
8. Two forks, for shredding the cooked chicken
9. Heatproof wooden spoon or spatula, to stir the soup while finishing

Ingredients

1 1/2 pounds boneless skinless chicken breasts
1 cup uncooked wild rice blend
4 cups low sodium chicken broth
2 cups water
1 medium yellow onion, chopped
3 medium carrots, diced
2 stalks celery, diced
8 ounces mushrooms, sliced (optional)
3 cloves garlic, minced
3 tablespoons butter
1/4 cup all purpose flour
1 cup heavy cream or 1 cup half and half
1 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped

Directions

Spray or lightly oil the slow cooker, then add the chicken breasts, uncooked wild rice blend, chopped onion, diced carrots, diced celery, sliced mushrooms if using, minced garlic, dried thyme, bay leaf, salt and pepper; pour in the chicken broth and water.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the wild rice is tender and the chicken is fully cooked.
When done, carefully remove the chicken to a bowl and discard the bay leaf; set the slow cooker to high.
In a small saucepan over medium heat melt the butter, then whisk in the flour and cook 1 to 2 minutes until it smells slightly nutty, stirring so it does not burn.
Ladle about a cup or two of the hot broth from the slow cooker into the roux, whisking constantly to make a smooth, thin gravy and to temper the roux so it wont clump.
Pour that mixture back into the slow cooker and stir well to combine.
Stir in the heavy cream or half and half, then let the soup simmer on high for 15 to 30 minutes until it thickens to your liking.
Shred the chicken with two forks, return it to the slow cooker, stir in the chopped fresh parsley and taste for seasoning; add more salt or pepper if needed.
If the soup is too thick, thin with a little hot water or broth; if too thin, whisk a little extra flour with cold water and stir in, then simmer a few minutes.
Serve hot with crusty bread or crackers and extra parsley on top. Enjoy, and leftovers get even better the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.