Slow Cooker Chicken Wild Rice Soup
Ingredients
- 1.5 lbs boneless skinless chicken breasts or boneless skinless chicken thighs
- 1 cup pure wild rice uncooked, rinsed — not a wild rice blend
- 4 cups low-sodium chicken broth
- 2 cups water
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 tsp dried rosemary crushed
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly cracked
- 1 tsp onion powder
- 0.5 tsp garlic powder
- 2 dried bay leaves
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour or 2 tbsp cornstarch for gluten-free
- 1.5 cups whole milk or half-and-half warmed slightly
- 0.5 cup heavy cream or full-fat coconut milk for dairy-free
- fresh thyme sprigs for serving
- crusty bread or oyster crackers for serving
- freshly cracked black pepper to finish
Instructions
- Add the chicken breasts, rinsed wild rice, diced carrots, celery, onion, and minced garlic to the slow cooker insert.
- Pour in the chicken broth and water. Add the thyme, rosemary, bay leaves, salt, pepper, onion powder, and garlic powder. Stir gently to distribute the seasonings.
- Place the lid on the slow cooker. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the wild rice is tender and the chicken is cooked through and easy to shred.
- Remove the bay leaves and discard. Using two forks, shred the chicken directly in the slow cooker. It should fall apart easily. Stir the shredded chicken back into the soup.
- About 30 minutes before serving, melt the butter in a small saucepan over medium heat. Whisk in the flour (or cornstarch) and cook for 1 to 2 minutes, stirring constantly, until the mixture is lightly golden and smells nutty.
- Gradually whisk in the warmed milk, a little at a time, until the mixture is smooth and thickened to a light cream sauce consistency, about 3 to 4 minutes.
- Stir in the heavy cream and cook for another minute until fully combined and smooth.
- Pour the cream mixture into the slow cooker and stir well to incorporate. Replace the lid and cook on LOW for an additional 20 to 30 minutes, until the soup is heated through and has a creamy, velvety consistency.
- Taste and adjust seasoning with additional salt and pepper as needed. The wild rice will have absorbed some of the broth — if you prefer a thinner soup, stir in an additional 1/2 to 1 cup of warm chicken broth.
- Ladle into bowls, garnish with fresh thyme and cracked black pepper, and serve immediately with crusty bread or crackers.
Notes
Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup will thicken significantly as it sits — thin with a splash of chicken broth when reheating. Freeze the soup base (before adding cream) for up to 3 months. Thaw overnight in the fridge, reheat on the stovetop, then stir in fresh cream before serving. Dairy-Free Option: Replace the butter-flour cream base with a slurry of 2 tbsp cornstarch whisked into 1/4 cup cold water, and use 2 cups full-fat canned coconut milk in place of the milk and heavy cream. Wild Rice Note: Do NOT substitute instant or pre-cooked wild rice — it will become mushy. Use raw, uncooked pure wild rice for best results. Chicken Options: Boneless skinless chicken thighs work beautifully and are more forgiving if cooked slightly longer. Rotisserie chicken can also be used — add it shredded in the last 30 minutes of cooking instead of at the beginning.