If you are looking for a cozy, comforting bowl of goodness that feels like a warm hug on a chilly day, then this Slow Cooker Chicken Wild Rice Soup Recipe is exactly what you need. Packed with tender chicken, earthy wild rice, and a creamy mushroom twist, it simmers gently all day to develop deep, rich flavors that melt beautifully together. It’s the perfect dish to make ahead, set and forget, and come home to a hearty meal that warms both body and soul.
Ingredients You’ll Need
Gathering simple yet wholesome ingredients is what makes this Slow Cooker Chicken Wild Rice Soup Recipe stand out. Each element plays a key role—fresh vegetables add brightness and crunch, herbs bring warmth, and the wild rice contributes a nutty texture that perfectly complements the creamy broth.
- Carrots: diced for sweetness and vibrant color.
- Celery stalks: diced for that subtle crunch and aromatic base.
- Onion: diced to build depth and natural sweetness.
- Skinless boneless chicken thighs (2 lbs): tender and flavorful, ideal for slow cooking.
- Wild rice (1 cup): brings a slightly chewy texture and nutty flavor.
- Chicken broth (64 ounces): the hearty liquid foundation of the soup.
- Salt (1 teaspoon): essential for balancing and enhancing flavors.
- Thyme (½ teaspoon): adds an earthy, herbal note.
- Rosemary (½ teaspoon): imparts a fragrant, pine-like aroma.
- Minced garlic (1 teaspoon): delivers a punch of savory warmth.
- Butter (4 tablespoons): enriches the mushroom sauté with creamy smoothness.
- Sliced mushrooms (8 ounces): for an umami boost and silky texture.
- Flour (¼ cup): to thicken the soup and create a luscious consistency.
- Milk (2 cups): makes the broth creamy without heaviness.
How to Make Slow Cooker Chicken Wild Rice Soup Recipe
Step 1: Load Your Crockpot
Start by adding diced carrots, celery, onions, chicken thighs, wild rice, chicken broth, salt, thyme, rosemary, and minced garlic right into your slow cooker. This is where all the magic begins—letting those simple ingredients mingle and develop deep flavors over low heat is the heart of this recipe. Pop the lid on and let it cook on LOW for 6 hours, filling your kitchen with the most inviting aroma.
Step 2: Sauté the Mushrooms
About 15 minutes before your soup is ready, melt butter in a medium skillet over medium-high heat. Toss in the sliced mushrooms and sauté gently for 5 to 6 minutes until they soften and release their earthy goodness. This step adds richness and texture that takes the soup from simple to spectacular.
Step 3: Make the Creamy Mushroom Sauce
Sprinkle flour over the sautéed mushrooms, tossing to coat them evenly. Then gradually whisk in about half a cup of milk at a time, stirring constantly until the mixture thickens to a velvety sauce. This process usually takes 4 to 5 minutes and transforms the mushrooms into a luscious, creamy base that will enrich the soup beautifully.
Step 4: Shred the Chicken
Carefully remove the cooked chicken thighs from the crockpot and shred them into bite-sized pieces. Shredding allows the chicken to absorb more of the soup’s flavor while providing tender, satisfying bites throughout the bowl.
Step 5: Combine and Finish
Add the creamy mushroom sauce back into the crockpot, stirring to combine it thoroughly with the soup. Then fold in the shredded chicken, ensuring every spoonful is packed with the perfect balance of ingredients. Serve immediately and prepare yourself for a bowl that’s both comforting and downright delicious.
How to Serve Slow Cooker Chicken Wild Rice Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or thyme leaves adds a burst of color and fresh herby brightness that complements the creamy soup perfectly. For a bit of heat, a dash of cracked black pepper or a pinch of red chili flakes can awaken the flavors beautifully.
Side Dishes
Pair this soup with a crusty baguette or warm, homemade bread rolls for dunking. A light, crisp green salad also makes a refreshing contrast, balancing the creamy richness of the soup with crisp textures and tangy dressings.
Creative Ways to Present
Serve the soup in rustic bread bowls for a fun, cozy presentation that’s perfect for entertaining. Alternatively, ladle it into large mugs or mini cast-iron pots for individual servings that feel extra special. A drizzle of extra cream or a dollop of sour cream on top can add an elegant finishing touch.
Make Ahead and Storage
Storing Leftovers
This Slow Cooker Chicken Wild Rice Soup Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to maintain its freshness and prevent the flavors from dulling. Stir well before reheating as the rice tends to absorb broth over time.
Freezing
You can freeze this soup for up to 2 months. For best results, freeze before adding the milk-based mushroom sauce and reheat separately to avoid any texture changes. This way, your soup will taste just as comforting and fresh when you thaw it.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching, especially because of the milk content. Add a splash of broth or milk if the soup has thickened too much. Avoid microwave reheating as it can sometimes cause uneven warming and change the texture of the soup.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While chicken thighs provide more moisture and richness, chicken breasts can be used if you prefer leaner cuts. Just watch the cooking time closely, as breasts can dry out faster if overcooked.
Is wild rice necessary or can I use white rice?
Wild rice gives this soup its signature nutty flavor and chewy texture that pairs beautifully with creamy broth. While white rice can substitute in a pinch, it will become softer and less textured, changing the overall feel of the soup.
Can I make this recipe in an Instant Pot instead of a slow cooker?
Yes! Use the sauté function for the mushroom step, then cook everything else on manual high pressure for about 25 minutes. Just be sure to do a quick release and add the creamy mushroom sauce after cooking.
What if I don’t have fresh herbs like rosemary or thyme?
Dried herbs work perfectly in this recipe and are actually preferable in slow cooking as they infuse the soup quickly. Use half the amount specified if substituting dried herbs for fresh.
Can I make this soup vegetarian?
You can make a vegetarian version by replacing chicken with hearty vegetables like butternut squash or chickpeas and swapping chicken broth for vegetable broth. Adjust the seasoning accordingly to keep the soup flavorful and satisfying.
Final Thoughts
This Slow Cooker Chicken Wild Rice Soup Recipe is truly one of those dishes that feels like a warm, nostalgic hug. Easy to prepare and wonderfully rich in flavor, it’s sure to become a favorite in your meal rotation. Give it a try and watch how it transforms your dinner table into a comforting haven of deliciousness.
Print
Slow Cooker Chicken Wild Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This comforting Slow Cooker Chicken Wild Rice Soup combines tender chicken thighs, hearty wild rice, and a medley of fresh vegetables simmered to perfection in flavorful chicken broth. Finished with sautéed mushrooms in a creamy sauce, this soup is perfect for a cozy meal any day of the week.
Ingredients
Vegetables
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 8 ounces sliced mushrooms
Protein
- 2 lbs skinless, boneless chicken thighs
Grains & Broth
- 1 cup wild rice (8 ounces)
- 64 ounces chicken broth (8 cups)
Seasonings
- 1 teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon rosemary
- 1 teaspoon minced garlic
Dairy & Fat
- 4 tablespoons butter
- 2 cups milk
Thickener
- ¼ cup flour
Instructions
- Combine Ingredients in Slow Cooker: Add diced carrots, celery, onion, chicken thighs, wild rice, chicken broth, salt, thyme, rosemary, and minced garlic into the crockpot. Cover with the lid and set to cook on LOW for 6 hours until the chicken and rice are tender.
- Sauté Mushrooms: About 15 minutes before serving, melt butter in a medium skillet over medium-high heat. Add the sliced mushrooms and sauté for 5 to 6 minutes until they soften and release their juices.
- Prepare Mushroom Sauce: Sprinkle flour over the mushrooms and toss to coat evenly. Gradually whisk in the milk, about half a cup at a time, stirring continuously until the mixture thickens and is smooth. This process should take about 4 to 5 minutes. Remove from heat once thickened.
- Shred Chicken: Carefully remove the cooked chicken thighs from the crockpot and shred them into bite-sized pieces using two forks or your hands.
- Combine and Serve: Stir the creamy mushroom mixture into the slow cooker soup, then add the shredded chicken back in. Mix well to combine all the flavors. Serve the soup immediately while hot.
Notes
- Wild rice can take longer to cook, so ensure the soup simmers on low for the full 6 hours for tenderness.
- Use skinless, boneless chicken thighs for the best flavor and texture.
- Mushrooms add great umami flavor and creaminess to the soup; don’t skip the sauté step.
- For a thicker soup, you can add an extra tablespoon of flour when making the mushroom sauce.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
