Go Back
- 1 pound boneless, skinless chicken breasts - 1 cup wild rice blend - 4 cups low-sodium chicken broth - 1 cup carrots, diced (about 2 medium carrots) - 1 cup celery, diced (about 2 stalks) - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - 1/2 teaspoon black pepper - Salt to taste - Fresh parsley for garnish Gathering the right ingredients is key to making a delicious creamy slow cooker chicken and wild rice soup. Start with boneless, skinless chicken breasts. They cook evenly and are tender. Next, the wild rice blend adds a nutty flavor and chewy texture. Don’t forget low-sodium chicken broth, as it forms the soup's base. For vegetables, I love using diced carrots, celery, and onion. They add sweetness and depth. Garlic brings a nice aroma and taste that pulls the dish together. Now, let’s talk herbs and spices. Dried thyme and rosemary add warmth and earthiness. Black pepper gives a little kick, while salt enhances all flavors. Finally, fresh parsley brightens the dish and adds color when you garnish each serving. With these ingredients, your soup will be rich, creamy, and super tasty! - Start by dicing the carrots and celery into small pieces. - Next, chop the onion finely to release its sweet aroma. - Finally, mince the garlic cloves, making sure they are very small. - Heat two tablespoons of olive oil in a skillet over medium heat. - Add the chopped onion, diced carrots, and diced celery. Sauté for about 4-5 minutes. - Once the veggies soften, add the minced garlic. Sauté for one more minute until fragrant. - Now, transfer the sautéed vegetables to your slow cooker. - Add one cup of wild rice blend, one pound of chicken breasts, and four cups of low-sodium chicken broth. - Stir in one teaspoon of dried thyme, one teaspoon of dried rosemary, and half a teaspoon of black pepper. - Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. - When the chicken is cooked and the rice is tender, it's time to move to the next step. - About 30 minutes before serving, carefully remove the chicken using tongs. - Shred the chicken into bite-sized pieces with two forks. Return it to the soup. - Pour in one cup of heavy cream and stir it in well. Let it cook for another 20-30 minutes. - Taste the soup and adjust the seasoning with salt as needed. - Serve the soup in bowls and garnish with freshly chopped parsley for a pop of color. To boost the taste of your creamy slow cooker chicken and wild rice soup, consider adding fresh herbs. Dill or parsley can add a bright note. A pinch of red pepper flakes can add warmth. Always use low-sodium broth. This choice allows you to control the salt. It also helps the other flavors shine through. Achieving a creamy soup is easy. After cooking, add heavy cream slowly. Stir well to combine. This gives the soup a rich taste. For better chicken pieces, shred the chicken with two forks. This way, the chicken blends well with the soup. Return it to the pot for even flavor. Serve your soup with a slice of crusty bread. It’s perfect for dipping. You can also add a light salad as a side. A fresh green salad balances the creamy soup. For garnish, sprinkle fresh parsley on top for color. You can also add a dash of black pepper for a little kick. {{image_4}} To make this soup gluten-free, use a gluten-free wild rice blend. Check all labels for hidden gluten. For dairy-free options, swap heavy cream with coconut milk or almond cream. Both options keep the soup creamy while catering to dairy-free diets. You can easily substitute chicken with turkey. It works well and adds a new flavor. If you prefer plant-based proteins, try using chickpeas or lentils. They are great for a vegetarian twist. You can also use different types of rice. Brown rice or jasmine rice can offer unique tastes and textures. Just remember that cooking times may vary. Adding vegetables can change the soup's profile. Consider mushrooms for an earthy taste or spinach for a pop of color and nutrition. Both will enhance the soup’s flavor and health benefits. Don't shy away from experimenting with herbs. Fresh basil or dill can brighten the dish. Thyme and rosemary give warmth, while parsley adds freshness. Each addition can make this soup unique every time you cook it. To keep your creamy slow cooker chicken and wild rice soup fresh, use airtight containers. Glass containers work great, as they don’t absorb flavors. Let the soup cool to room temperature first. This step helps prevent condensation. Once cooled, seal the containers tightly to keep air out. When you’re ready to enjoy your soup again, use the stove or microwave. For the stove, heat the soup on low. Stir it often to warm it evenly. If you use the microwave, heat in short bursts. Stir in between to avoid hot spots. To maintain the creaminess, add a splash of cream before reheating. This keeps the texture rich and smooth. If you want to freeze the soup, ladle it into freezer-safe bags. Leave some space at the top for expansion. Seal the bags tightly and label them with the date. When ready to eat, thaw the soup overnight in the fridge. Reheat gently on the stove. Frozen soup lasts about three months in the freezer. Enjoy your tasty meal anytime! It takes about 6 to 8 hours on low heat. If you choose high heat, it takes about 3 to 4 hours. The chicken should be tender and fully cooked. You can check with a meat thermometer; it should read 165°F. Slow cooking makes the chicken juicy and adds flavor to the soup. Yes, you can use brown rice. However, it cooks faster than wild rice. Adjust the cooking time to 4-5 hours on low heat. This change may alter the texture, making it softer. Wild rice adds a nice chewiness and earthy flavor, while brown rice will give a different taste. Absolutely! You can make it on the stovetop. Start by sautéing the veggies in a pot, then add all the ingredients. Bring it to a boil, then reduce to a simmer. Cook until the chicken is tender and the rice is soft, about 30-40 minutes. Stir often to prevent sticking. This soup pairs well with crusty bread for dipping. A fresh green salad can balance the meal nicely. You can also serve it with crackers or breadsticks. For a twist, add some cheese on top for extra flavor! In this blog post, we covered the key ingredients needed for your Chicken & Wild Rice Soup. You learned how to prepare and cook the soup, with tips for enhancing flavor and texture. We also explored dietary variations and smart storage methods. Try these steps for a creamy, satisfying meal. Remember, you can adapt the recipe to fit your tastes and needs. Enjoy making this comforting dish! Your kitchen is about to smell amazing.

Creamy Slow Cooker Chicken & Wild Rice Soup

Warm up your day with this creamy slow cooker chicken and wild rice soup! Packed with tender chicken, wild rice, and fresh veggies, this comforting recipe is perfect for chilly evenings. Simply add your ingredients to the slow cooker and let it do the work! In under 15 minutes of prep, you'll have a delicious meal ready to enjoy. Click through to discover the full recipe and make this cozy soup a favorite in your home!
Print Recipe Pin Recipe

Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice blend

4 cups low-sodium chicken broth

1 cup carrots, diced (about 2 medium carrots)

1 cup celery, diced (about 2 stalks)

1 medium onion, chopped

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

1 cup heavy cream

2 tablespoons olive oil

Salt, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prep the Ingredients: Begin by dicing the carrots and celery, and chopping the onion into small pieces. Mince the garlic cloves finely and set all the prepped ingredients aside.

    Sauté the Vegetables: Heat the olive oil in a skillet over medium heat. Once hot, add the chopped onion, diced carrots, and diced celery. Sauté for about 4-5 minutes, or until the vegetables start to soften. Add the minced garlic and continue to sauté for an additional minute, until fragrant and just golden.

      Combine Ingredients in Slow Cooker: Transfer the sautéed vegetable mixture into your slow cooker. Add the wild rice blend, chicken breasts, chicken broth, dried thyme, dried rosemary, and black pepper. Stir well to ensure all ingredients are evenly combined.

        Set the Cooking Time: Cover the slow cooker with the lid and set it to cook on low for 6-8 hours or on high for 3-4 hours. The soup is ready when the chicken is thoroughly cooked and the rice is tender.

          Shred the Chicken: About 30 minutes before serving, carefully remove the chicken breasts from the slow cooker using tongs. Shred the chicken with two forks until it is in bite-sized pieces, then return the shredded chicken back to the soup.

            Incorporate Cream: Pour in the heavy cream and stir it into the soup. Let the mixture cook for an additional 20-30 minutes on low, allowing the soup to become heated through and creamy. Taste and adjust seasoning with salt as preferred.

              Serve with Flair: Once fully cooked and creamy, ladle the soup into individual bowls. Garnish each serving with a generous sprinkle of freshly chopped parsley for a fresh and vibrant touch.

                Prep Time: 15 mins | Total Time: 8 hours | Servings: 6

                  - Presentation Tips: Consider serving the soup with a slice of crusty bread on the side for dipping, or a light green salad to balance the hearty dish.