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

Scale

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

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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