Slow Cooker Chicken Wild Rice Soup
This comforting and hearty soup is the ultimate definition of warmth in a bowl. Combining tender shredded chicken with earthy wild rice and a colorful medley of fresh vegetables, this creamy, slow-cooked dish is both easy to prepare and deeply satisfying. It is the perfect wholesome meal for busy weeknights, offering a velvety texture and rich flavor profile that feels like a hug in every spoonful.
- Prep Time: 15
- Cook Time: 360
- Total Time: 375
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: North American
- Diet: Halal
Ingredients
3 cups shredded chicken
1 cup wild rice, rinsed well
4 cups low-sodium chicken broth
0.5 teaspoon salt
0.5 teaspoon black pepper
3 cloves garlic, minced
1 yellow onion, diced
4 carrots, diced
4 stalks celery, diced
8 ounces mushrooms, sliced
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 dried bay leaves
2 cups heavy whipping cream
1 tablespoon cornstarch
Instructions
Place the onions, carrots, celery, mushrooms, garlic, and wild rice into the slow cooker.
Add the shredded chicken, fresh rosemary, thyme, bay leaves, salt, and pepper.
Pour the chicken broth over the ingredients.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the rice is tender.
In a small bowl, whisk the cornstarch with the heavy whipping cream until smooth.
Stir the cream mixture into the slow cooker 20 minutes before serving to thicken.
Remove the herb sprigs and bay leaves before serving.
Notes
You can use pre-cooked rotisserie chicken to save time. If the soup becomes too thick after sitting, add a splash of extra chicken broth to reach your desired consistency. Store leftovers in an airtight container for up to 3 days in the refrigerator.