If you’re looking for a cozy, comforting meal that basically cooks itself while you get on with your day, I’ve got just the thing. This Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is one of my absolute favorites to make when I want something hearty, nourishing, and downright delicious that feels like a warm hug in a bowl. It’s packed with tender chicken, earthy wild rice, and a luscious creamy broth that’s incredibly easy to pull together. Trust me, once you try this recipe, it’ll become a staple in your rotation too!
Why You’ll Love This Recipe
- Hands-Off Comfort: Pop everything in your slow cooker, walk away, and come back to a warm, comforting soup.
- Rich, Creamy Flavor: The blend of half and half creates an indulgent yet light creaminess you don’t have to feel guilty about.
- Hearty Wild Rice: Adds that perfect nutty texture that pairs beautifully with tender chicken and mushrooms.
- Family Favorite: My kids and friends rave about this one every time—so you know it’s a winner at any table.
Ingredients You’ll Need
The magic of this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe comes from combining simple, wholesome ingredients that work so well together. You’ll want to look for fresh veggies and quality chicken broth to get the best flavor.
- Boneless skinless chicken breasts: Choose fresh chicken breasts; I like slightly larger ones for shredding ease.
- Chicken broth: Homemade is my fave, but a good quality store-bought broth works fine too.
- Wild rice: Uncooked wild rice adds a chewy texture and earthy taste that complements the creamy base.
- Garlic cloves: Minced fresh garlic gives the soup a warm, savory depth.
- Yellow onion: Dice finely for a subtle sweetness and the backbone flavor.
- Carrots: Peeled and diced, they bring a touch of natural sweetness and color.
- Celery stalks: Adds a mild, fresh crunch that balances the creaminess.
- Dried rosemary, thyme, sage or poultry seasoning: The trio of herbs infuse the soup with classic comforting flavors.
- Bay leaves: Don’t forget to remove these after cooking—they add an incredible earthy aroma.
- Cremini or baby bella mushrooms: Bring umami richness and a lovely meatiness to each bite.
- Half and half: For creaminess—feel free to swap with coconut milk or dairy-free creamer if needed.
- Cornstarch (optional): If you want a thicker soup consistency, this is a handy little trick when using the Instant Pot.
- Fresh parsley: Chopped on top for a fresh, colorful finish and mild herbiness.
Variations
I love how flexible this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe is. You can make it your own by changing up a few things based on what you have in your kitchen or your dietary preferences.
- Dairy-Free Version: I’ve swapped the half and half for full-fat coconut milk, which gives it a slightly tropical twist that my family surprisingly enjoys.
- Vegetable Boost: Sometimes, I toss in extras like green beans or spinach near the end of cooking for added color and nutrients.
- Protein Swap: Using boneless, skinless chicken thighs instead of breasts adds a richer flavor and a little more fat, which I personally find delicious.
- Herb Variations: Feel free to switch up the herbs—fresh thyme works great in season, or add a pinch of smoked paprika for a subtle smoky note.
How to Make Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Step 1: Prep and Layer Your Ingredients
The first thing I do is season my chicken breasts generously with salt and pepper—that little touch really enhances the flavor. Then, I place the chicken at the bottom of my slow cooker, followed by pouring in the chicken broth. Adding the broth first helps everything cook evenly and infuses the wild rice as it cooks. Next, sprinkle in the wild rice, mushrooms, minced garlic, diced onion, carrots, and celery. Last but not least, add in your dried herbs—rosemary, thyme, sage—and tuck in your bay leaves. This layering method ensures each ingredient gets the right amount of cooking time and flavor.
Step 2: Slow Cook and Shred the Chicken
Pop the lid on and set your slow cooker to low heat for 6 to 8 hours (or high for 3 to 4 hours if you’re in a hurry). The aroma that fills your kitchen during this time is honestly one of my favorite parts. When the chicken is tender enough to shred easily with two forks, remove the bay leaves—they’ve done their job. Take out the chicken, shred it up right on a plate, and then stir it back into the soup. This step is key because it distributes the chicken evenly without overcooking it.
Step 3: Add the Cream and Warm Through
Finally, stir in the half and half. I usually cover the pot again and let it warm for another 15-30 minutes, stirring occasionally to prevent sticking. This step makes the broth nice and creamy but keeps it from boiling, which could cause it to separate. Once it’s heated through, give it one last taste and adjust seasoning with salt and pepper.
Pro Tips for Making Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Use Quality Broth: I’ve found that a rich, flavorful chicken broth is the foundation for amazing soup—homemade or a trusted store brand works best.
- Don’t Skip the Bay Leaves: They quietly infuse the broth with depth—you just have to remember to fish them out before eating!
- Add Half and Half Last: Stirring it in at the end keeps the creamy texture silky and prevents curdling.
- Adjust Liquid Amounts for Thickness: Use 7 cups broth for thicker soup or up to 8 cups if you prefer a lighter consistency.
How to Serve Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
Garnishes
Fresh chopped parsley is my go-to garnish—it adds a lovely fresh herbal note and brightens the look of the soup. Sometimes I like to sprinkle a little freshly cracked black pepper or a pinch of smoked paprika on top for a touch of extra warmth.
Side Dishes
I often serve this soup with crusty bread or warm dinner rolls—perfect for dipping into that creamy broth. A simple green salad with a tangy vinaigrette also pairs nicely and balances out the richness.
Creative Ways to Present
For a special occasion, I like to ladle the soup into hollowed-out mini bread bowls—it’s fun, cozy, and impressive without extra effort. You could also top with crispy bacon bits or shredded cheese for a comforting twist kids always love.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge, and it stays fresh and flavorful for up to 4 days. Just make sure to cool it completely before refrigerating to keep the texture nice and smooth.
Freezing
Freezing this soup works well, but I like to hold off on adding the half and half until after thawing to avoid any separation. Freeze in portion-sized containers, then thaw overnight in the fridge before reheating and stirring in cream.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to recombine the creamy broth and prevent scorching. If the soup thickens too much, a splash of broth or water helps loosen it back up.
FAQs
-
Can I use brown rice instead of wild rice?
Yes, brown rice can be used, but keep in mind it has a different texture and shorter cooking time than wild rice. If you swap in brown rice, you might want to reduce the cooking time slightly to avoid mushiness.
-
Is there a way to make this soup thicker?
Absolutely! For the Instant Pot method, I recommend making a cornstarch slurry with some of the liquid and stirring it in until thickened. For the slow cooker, using less broth or adding a bit of heavy cream can help create a richer, thicker texture.
-
Can I prepare this recipe in the Instant Pot instead of a slow cooker?
Yes! The recipe includes detailed Instant Pot instructions. It’s a faster option when you’re short on time and produces equally delicious results.
-
How do I keep the cream from curdling in the soup?
Adding the half and half near the end of cooking and warming it gently without boiling is the trick. Stir it in during the last 15-30 minutes and avoid high heat once the cream is added.
Final Thoughts
I absolutely love how this Slow Cooker Creamy Chicken and Wild Rice Soup Recipe turns out every time—thick, hearty, and full of cozy flavors that bring the family together. There’s something so special about walking into the house after a long day to the smell of this soup simmering away, ready to nourish and comfort. I hope you’ll give this recipe a try and make it your own—it’s genuinely one of those dishes I can’t stop making and happily share with everyone I know!
Print
Slow Cooker Creamy Chicken and Wild Rice Soup Recipe
- Prep Time: 15 mins
- Cook Time: 3-4 hours
- Total Time: 3 hours 15 mins
- Yield: 8-10 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
A hearty and comforting Slow Cooker Creamy Chicken and Wild Rice Soup made with tender chicken breasts, wild rice, fresh vegetables, and a creamy broth. Perfect for a cozy meal, this recipe can be easily prepared in a slow cooker or Instant Pot, offering a rich and flavorful soup with aromatic herbs and a touch of creaminess.
Ingredients
Chicken and Broth
- 1 – 1 ¼ lbs. boneless skinless chicken breasts, raw
- Salt and black pepper, to taste
- 7–8 cups chicken broth (packaged or homemade), use less for thicker soup
Vegetables and Aromatics
- 1 cup uncooked wild rice
- 4 garlic cloves, minced
- 1 small yellow onion, diced (1 ¼ – 1 ½ cups)
- 3–4 carrots, peeled and diced (1 ½ cups)
- 2–3 medium celery stalks, diced (~¾ – 1 cup)
- 8 ounces sliced or diced fresh cremini or baby bella mushrooms
Herbs and Seasonings
- 2 teaspoons dried rosemary, crushed between your fingers
- 1 teaspoon dried thyme
- ¼ – ½ teaspoon dried sage or poultry seasoning
- 2 dried bay leaves
Creamy Base and Garnish
- 2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free)
- 3 tablespoons cornstarch (optional for thickening in Instant Pot)
- ¼ cup chopped fresh parsley, optional for garnish
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and black pepper evenly on both sides to enhance flavor.
- Load Ingredients in Slow Cooker: Place the seasoned chicken into a 6-quart slow cooker. Add chicken broth (using 7 cups for a thicker soup), wild rice, mushrooms, minced garlic, diced onion, peeled and diced carrots, diced celery, dried rosemary, thyme, sage, and bay leaves. Stir lightly to combine all ingredients.
- Cook the Soup in Slow Cooker: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and the wild rice is tender.
- Shred the Chicken: Once cooked, remove and discard bay leaves. Take the chicken out to a clean plate and shred it into bite-sized pieces using two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Add Cream and Warm: Stir in the half and half into the soup. Cover and heat for an additional 15-30 minutes, stirring occasionally, until warmed through and creamy.
- Season and Garnish: Taste and adjust salt and pepper if needed. Garnish with chopped fresh parsley before serving for a fresh pop of flavor and color.
- Instant Pot Option – Prepare Ingredients: Season chicken with salt and pepper and place in the Instant Pot along with chicken broth, wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves.
- Cook under Pressure: Secure the Instant Pot lid and set the vent to ‘Sealing’. Select ‘Manual’ or ‘High Pressure’ mode and cook for 12 minutes.
- Quick Release Pressure: Once cooking is complete, carefully perform a quick pressure release by turning the vent to ‘Venting’. When the pressure is fully released and the lid unlocks, remove chicken to shred.
- Natural Release and Continue Cooking: Return shredded chicken to the pot, replace the lid, and set to cook for an additional 6 minutes with natural pressure release over 5 minutes.
- Add Cream and Combine: Stir the half and half into the soup. Mix the shredded chicken back in and stir until well combined and heated through.
- Optional Thickening (Instant Pot): For a thicker soup, remove ½ cup of the liquid into a small bowl. Whisk 2 tablespoons of cornstarch into it to create a slurry. Switch the Instant Pot to ‘Sauté’ and bring the soup to a simmer. Stir in the cornstarch slurry and cook for 3-5 minutes until thickened.
- Serve and Garnish: Ladle soup into bowls and garnish with fresh parsley if desired. Serve immediately enjoying the creamy, comforting flavors.
Notes
- Using homemade chicken broth enhances flavor but store-bought broth works well for convenience.
- Adjust the amount of chicken broth depending on desired soup thickness; less broth for thicker consistency.
- The soup can be made dairy-free by using unsweetened plain non-dairy creamer or full-fat coconut milk instead of half and half.
- If using the Instant Pot thickening method, whisk cornstarch thoroughly to avoid lumps.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Wild rice takes longer to cook and adds a wonderful nutty texture and flavor to the soup.
- Fresh herbs can be substituted for dried, using about three times the amount, if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
