Slow Cooker Chicken Wild Rice Soup
Ingredients
- 1.5 lbs boneless skinless chicken thighs about 4-5 thighs
- 1 cup wild rice 100% pure wild rice, uncooked — not a blend
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 1 large yellow onion diced
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme or 4 sprigs fresh thyme
- 1 tsp dried rosemary crushed
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp onion powder
- 2 bay leaves
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour or 1:1 gluten-free flour blend
- 2 cups half-and-half or whole milk for lighter version
Instructions
- Add the chicken thighs to the bottom of a 6-quart slow cooker in a single layer.
- Add the wild rice, diced carrots, celery, onion, and minced garlic on top of and around the chicken.
- Pour in the chicken broth. Add the dried thyme, rosemary, salt, pepper, onion powder, and bay leaves. Stir gently to combine.
- Place the lid on the slow cooker and cook on LOW for 6-8 hours or HIGH for 3.5-4 hours, until the wild rice is tender and the chicken shreds easily.
- About 45 minutes before serving, remove the chicken thighs from the slow cooker using tongs and set aside on a cutting board. Remove and discard the bay leaves (and thyme sprigs if using fresh).
- Shred the chicken with two forks into bite-sized pieces and set aside.
- In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture turns light golden and smells nutty.
- Gradually whisk in the half-and-half in a slow, steady stream, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, for 4-5 minutes until the mixture thickens noticeably.
- Pour the cream mixture into the slow cooker and stir well to incorporate. Add the shredded chicken back in.
- Switch the slow cooker to HIGH and cook uncovered for an additional 20-30 minutes, stirring occasionally, until the soup is thick and creamy.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and serve hot, garnished with fresh thyme sprigs and a crack of black pepper if desired.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days. The wild rice will absorb more liquid as it sits — add a splash of chicken broth when reheating. Freezing: Freeze before adding the cream base for best results, or freeze fully assembled and whisk vigorously when reheating. Keeps for up to 3 months frozen. Dairy-free: Use full-fat coconut milk or unsweetened oat milk creamer and substitute olive oil for butter in the roux. Gluten-free: Replace all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry (2 tbsp cornstarch whisked into cold cream).