Slow Cooker Chicken and Wild Rice Soup

Chicken and wild rice soup is the ultimate creamy comfort food. It’s a family favorite that delivers balanced nutrition all in one bowl. Add this recipe to your cozy food list, and be sure to save the leftovers!

What’s To Love About This Recipe

• This is one of my favorite soups. It’s simple yet flavorful and delicious. With protein, veggies, and grains all in one pot, it’s an easy, satisfying meal.
• Wholesome, nutritious family meals don’t need to be extravagant. Chicken and wild rice soup checks all the boxes for a healthy meal that won’t consume your day with prep.
• The rich and creamy texture makes it a favorite for everyone at the table – even your picky eaters!
• With mostly pantry staples and frozen ingredients, this soup comes together easily without the need to rely on fresh produce.

Ingredients Needed

• Boneless skinless chicken thighs – For the best flavor, use chicken thighs. Just add the chicken in whole pieces, and it will turn out so juicy and tender that you can easily shred it with a fork.
• Frozen sliced mushrooms – I love keeping packages of frozen veggies on hand for soups like this. It’s especially helpful to keep mushrooms in the freezer since they won’t spoil as quickly as fresh! Just add an 8-ounce package of frozen sliced mushrooms right into the soup.
• Frozen crinkle-cut carrots – The same goes for carrots! A frozen bag makes it easy to add veggies to your meals without compromising on nutrition. Scoop a heaping cup to add to the slow cooker.
• Seasonings – This soup has an herby, rustic flavor that you can get from a combination of things you likely already have in your pantry! Add dried thyme, dried parsley, onion powder, and garlic powder. Add salt and pepper to taste when ready to serve.
• Chicken broth – Chicken broth creates the base. Use bone broth for extra nutrition and protein.
• Heavy cream – Heavy cream is the key addition in the last hour or so of cooking. This is what gives the soup the ultra-rich and satisfying element! 
• Wild rice blend – I love that you can just add dried wild rice toward the end of cooking, with no additional prep. I like using a wild rice blend, but use whichever blend you prefer. If you want the rice to cook quicker, use a “quick-cook” version but also reduce the broth by about ½ to ¾ cup.

How To Make Slow Cooker Chicken and Wild Rice Soup

1. Place all ingredients, except for cream and rice, in the slow cooker and stir to combine.
2. Cover and cook on high for 3-4 hours or low for 6-8 hours until the chicken is fully cooked through.

3. Using a spatula or forks, gently break the chicken apart into bite-sized chunks.

4. Stir in the cream and dry rice.

5. Cover and cook on high for another 1 to 1 1/2 hours until the rice is tender.
6. Add salt and pepper to taste.

Note: I cooked this on low for 7 hours, then added the rice and cream and cooked for another 1 hour and 15 minutes.

Recipe Substitutions and Variations

• I recommend using fresh, uncooked chicken thighs to get the best flavor and to include the cooking juices right into the soup. However, you could modify this recipe to use leftover precooked chicken, and simply adjust the time to heat the ingredients and cook the rice.
• This recipe is naturally gluten-free, but it’s always important to check labels for prepackaged grains, seasonings, etc. 
• If you want to make this soup dairy-free, you will need to use a dairy free cream substitute. Keep in mind that this will impact the results and flavor.
• I don’t recommend using another broth, other than chicken broth, since it will significantly impact the flavor.

How To Serve Chicken and Wild Rice Soup

Serve up a bowl of creamy chicken and wild rice soup as a complete and easy meal! If you’re like my family and love to have something to dip into warm soups, toast some artisan bread, add crackers, or make a quick batch of biscuits to serve on the side.

Add a fresh side salad or even extras like tortilla chips and a cheesy Spinach Artichoke Dip for variety. 

Pair a cup of leftover soup with your favorite sandwich and enjoy a healthy meal made simple!

Storing and Reheating

Leftover soup stores beautifully in the fridge for up to 3 days or in individual portions in the freezer for up to 3 months. When reheated from frozen, the cream will separate a bit, but it won’t affect the flavor of the soup. Simply add a serving to a microwaveable cup or heat on the stovetop!

Tip: When storing leftovers, the rice may soak up even more broth, so I recommend keeping a little extra chicken broth on hand to add when reheating if desired.

Slow Cooker Chicken and Wild Rice Soup

Jennifer Draper

Chicken and wild rice soup is the ultimate creamy comfort food. It’s a family favorite that delivers balanced nutrition all in one bowl. Add this recipe to your cozy food list, and be sure to save the leftovers!

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4.60 from 5 votes

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Prep Time 15 minutes mins

Cook Time 5 hours hrs 30 minutes mins

Total Time 5 hours hrs 45 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4

Calories 610 kcal

Equipment

• Slow Cooker

Ingredients

  

1x2x3x

• 1 pound boneless skinless chicken thighs
• 8 oz package frozen sliced mushrooms
• 1 cup frozen crinkle cut carrots heaping cup
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 3 cups chicken broth
• 1 cup heavy cream for later
• 1 1/2 cups wild rice blend for later

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Instructions

 

• Place all ingredients, except for cream and rice, in slow cooker and stir to combine
• Cover and cook on high for 3-4 hours or low for 6-8 hours until chicken is fully cooked through
• Using a spatula or forks, gently break chicken apart into bite-sized chunks
• Stir in cream and dry rice
• Cover and cook on high for another 1 to 1 1/2 hours until rice is tender
• Add salt and pepper to taste

Notes

• Store leftover soup in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost and reheat in the microwave or on the stovetop.
• I cooked this on low for 7 hours, added the rice and cream, then cooked for an additional 1 hour and 15 minutes.
• When reheating leftovers, you may want to add extra chicken broth, as the rice absorbs more when stored.

Nutrition

Calories: 610kcalCarbohydrates: 55gProtein: 38gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 175mgSodium: 200mgPotassium: 1042mgFiber: 5gSugar: 6gVitamin A: 6269IUVitamin C: 4mgCalcium: 89mgIron: 3mg

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Important nutritional disclaimer

Slow Cooker Chicken and Wild Rice Soup FAQs 

• Can this recipe be made vegetarian? This is not a great recipe for vegetarian swaps since chicken broth is key to achieving the rich flavor. The soup also won’t be as hearty without the chicken thighs. Best Slow Cooker Vegetarian Chili is a hearty veggie soup option!
• How can I make this recipe extra creamy? Be sure to use full-fat heavy cream, and even add in extra cream to make it more luxurious. If you like, you could also experiment by stirring in a bit of softened cream cheese for added richness.
• Can Chicken and Wild Rice Soup be made in the Instant Pot? Yes! To make this soup in the Instant Pot:
  • Add all ingredients (except cream and rice) to the Instant Pot.
  • Seal and cook on high pressure for 15 minutes, then allow a natural release for 10 minutes.
  • Shred the chicken, then stir in the dry rice and cream.
  • Turn to sauté mode, leave the lid off, and cook the rice until tender (about 10-15 minutes), stirring occasionally.

More Slow Cooker Soup Recipes

• Slow Cooker White Bean Soup
• Slow Cooker Potato Soup
• Slow Cooker Lasagna Soup
• Slow Cooker Beef Enchilada Soup
• Creamy Meatball Soup In The Slow Cooker