Slow Cooker Creamy Chicken Wild Rice Soup is a thick, rich, hearty soup that’s full of flavor.
Shredded chicken, mushrooms, carrots, celery and plenty of herbs and spices make this one heck of a winter soup. So filling! Serve it with some crusty fresh bread and/or a salad for a full meal.
If you are a lover of thick and creamy soup, this one is for you. It’s ultra hearty. Because it slow cooks, the flavors really have time to develop.
How To Make Slow Cooker Chicken Wild Rice Soup
There’s no need to precook anything for this crockpot soup. Start by placing the onion, celery, and carrots in the bottom of a 6-quart slow cooker. Place 3 chicken breasts on top. If they are very large chicken breasts, I suggest only using two and cutting them in half.
Add the garlic, chicken broth, and seasonings.
Cover and cook on LOW for 4 hours or on HIGH for 3 hours. Add the mushrooms and cook 1 more minute. NOTE: You can add the mushrooms at the beginning but they will cook down into little itty bitty mushrooms. But the flavor will still be there.
When the cooking time is almost up, melt the butter in a saucepan. Add the flour and cook and stir for 1 minute. Whisk in 2 cups of half-and-half and simmer for 1 minute. This mixture will nicely thicken the soup. Whisk this mixture into the slow cooker when the cooking time is up and shred the chicken.
Discard the bay leaves, sprinkle a little chopped fresh parsley on top and serve.
NOTE: 1 teaspoon fresh thyme and 2 teaspoons fresh rosemary can be substituted for dried thyme and dried rosemary.
Storage
Leftovers will keep in the refrigerator for 3 to 4 days but it will get really thick. Just add some milk or half-and-half before you reheat it to thin it some.
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Slow Cooker Creamy Chicken Wild Rice Soup
Equipment
Ingredients
- 1 medium onion,, diced
- 3 medium carrots,, sliced
- 2 celery ribs,, diced
- 3 boneless, skinless chicken breasts
- 2 garlic cloves,, minced
- 1 box Uncle Ben's Wild Rice Blend
- 6 cups low-sodium chicken broth
- 2 bay leaves
- 1 teaspoon Cajun or Creole seasoning
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 8 ounces mushrooms, sliced
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 2 cups half-and-half
- 1 tablespoon chopped fresh parsley
Instructions
- Place onion, carrots, and celery in the bottom of a 6-quart slow cooker.Place chicken breasts on top.
- Add garlic, rice, chicken broth, bay leaves, Cajun seasoning, salt, pepper, thyme, and rosemary.
- Cover and cook on LOW for 4 hours or HIGH for 3.
- Add mushrooms and cook 1 more hour.
- Just before cooking time is up, melt butter over medium heat in a saucepan. Add flour and cook and stir 1 minute. Whisk in half-and-half. Simmer for 1 minute.
- Remove chicken from crock pot and whisk in half-and-half mixture.
- Shred chicken and return to slow cooker. Sprinkle with fresh parsley and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains affiliate links.
Can this be frozen?
What size box of rice??
A 6-oz box.
In case you all want to know, because we did not get a reply from the author. I decided to take a chance and I did add the spice pack from the Uncle Ben’s wild rice box. It turned out to be excellent!
Do you put the wild rice spice packet in also?
I’m in the middle of making this. Can you reply asap? Thank you
Do you also use the seasoning pack that comes with rice or are the other spices sufficient. Thanks
Do we add the rice seasoning packet, or throw it out?
When do I put the rice in?
Look at step 2
Do you just toss the seasoning packet in the uncle Ben’s rice?
This was really delicious 😋
Can you tell me if you put the spice packet in that came with the wild rice?