Classic Slow Cooker Chicken And Wild Rice Soup
A comforting and hearty soup, this classic slow cooker chicken and wild rice soup is packed with tender chicken, wholesome wild rice, and nutritious vegetables, perfect for a cozy meal.
Equipment
- Large skillet
- Slow cooker
- Two forks
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large yellow onion
- 2 carrots
- 2 celery stalks
- 2 cloves garlic
- 1 cup wild rice blend
- 6 cups chicken broth low sodium preferred
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- Salt and black pepper to taste
For Creaminess and Thickening
- 0.5 cup heavy cream or half-and-half
- 0.25 cup all-purpose flour
- 0.5 cup cold water or milk
Garnish (Optional)
- 0.25 cup fresh parsley, chopped
Instructions
Preparation
- Heat olive oil in a skillet, season chicken with salt and pepper, then sear for 2-3 minutes per side until browned; transfer to slow cooker.
- In the same skillet, sauté onion, carrots, and celery for 5-7 minutes until softened; stir in minced garlic for another minute until fragrant.
Cooking
- Add sautéed vegetables, rinsed wild rice blend, chicken broth, dried thyme, and dried rosemary to the slow cooker with the chicken, then season with salt and pepper.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is cooked through and wild rice is tender.
- Remove and shred the cooked chicken with two forks, then return it to the slow cooker.
Thickening and Serving
- Whisk flour and cold water or milk to create a smooth slurry; stir into the soup, increase slow cooker to HIGH, and cook for 30 minutes until thickened.
- Stir in heavy cream or half-and-half before serving. Taste and adjust seasoning, then ladle into bowls and garnish with fresh parsley if desired.
Notes
Searing the chicken first adds a richer depth of flavor to the soup. For a vegetarian option, replace chicken with white beans and vegetable broth.