Slow Cooker Chicken & Wild Rice Soup is a delicious fall and winter soup that will warm you up as the temperatures drop! The rich flavors of chicken, wild rice, vegetables, and cream will leave you full and satisfied. Slow Cooker Chicken & Wild Rice Soup is a scrumptious prep-ahead meal that is creamy, hearty and satisfying!

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  • 1 1/2 pounds chicken breasts, boneless and skinless
  • salt, to taste
  • pepper to taste
  • 6 cups chicken broth
  • 1 cup wild rice
  • 3 cloves garlic, minced
  • 1 small white onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1/4 cup unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk, plus more, to taste
  • 1 cup half-and-half
  • fresh parsley, optional, to taste, chopped, for garnish


Step 1 -Season the chicken with the salt and the pepper.

Step 2 -Place the chicken into a slow cooker.

Step 3 -Stir in the chicken broth, the wild rice, the garlic, the onion, the carrots, the celery, the thyme, the rosemary, and the bay leaves.

Step 4 -Season the soup mixture with the salt and the pepper.

Step 5 -Cover and cook until the chicken is cooked through, about 6-8 hours on low or about 4 hours on high.

Step 6 -Remove the chicken from the slow cooker and shred it with two forks. Set it aside.

Step 7 -Melt the butter in a saucepan over medium heat.

Step 8 -Whisk the flour into the melted butter until lightly browned, about 30 seconds.

Step 9 -Whisk in 1 cup of the milk and the half-and-half, whisking constantly, until slightly thickened, about 5 minutes.

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Step 10 -Stir the shredded chicken and the milk mixture into the slow cooker. If the soup is too thick, add the extra the milk, as needed.

Step 11 -Serve garnished with the parsley.