This creamy slow cooker chicken and wild rice soup is a warm, hearty meal loaded with tender chicken, a wild rice blend, carrots, celery, and mushrooms. It’s comforting, full of flavor, and easy to prepare—perfect for a family dinner or make-ahead lunches.
Why You’ll Love This
This slow cooker chicken and wild rice soup is simple to make: chop, add to the crock, and let it cook. There are no canned soups—just whole ingredients and homemade flavor. The soup is creamy, filling, and tastes even better the next day, making it ideal for leftovers.
See the recipe card below for the complete ingredient list, measurements, and step-by-step instructions.
How to Make Slow Cooker Chicken and Wild Rice Soup
- Season chicken breasts with kosher salt and black pepper. Place diced carrots, celery, and onion in the bottom of the slow cooker and set the chicken on top.
- Add chicken stock, uncooked wild rice blend, minced garlic, poultry seasoning, bay leaves, and additional salt and pepper to taste. Cover and cook on low for 5–7 hours (or high for 3–3½ hours) until the vegetables and rice are tender. Stir in sliced mushrooms during the last 30 minutes of cooking.
- When the chicken reaches 165°F and the rice and vegetables are tender, remove the chicken and shred or chop it into bite-size pieces. Return the chicken to the slow cooker.
- In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook until lightly browned. Gradually whisk in whole milk and half-and-half, stirring constantly until the mixture thickens slightly (about 4–5 minutes). Season with salt and pepper.
- Slowly stir the cream mixture into the slow cooker and mix well. If the soup is too thick, add additional chicken stock until you reach your desired consistency. Garnish with chopped fresh parsley and serve with crusty bread.
Garnish with chopped fresh parsley and serve with crusty bread.
Tips
- Cut vegetables into uniform pieces so they cook evenly.
- Use reduced-sodium chicken stock if you want better control over salt.
- A true wild rice or a wild rice blend both work; use what you prefer.
- Boneless, skinless chicken thighs can be substituted for breasts if you prefer dark meat.
- Slow cooker times vary by model—begin checking for doneness at about 5 hours on low.
FAQ
Yes. Add cooked chicken near the end and then stir in the milk-and-flour mixture to heat through.
Cool completely, transfer to an airtight container, and refrigerate for up to 4 days. The soup will thicken as it sits; add chicken stock when reheating to thin it to your preferred consistency.
Freezing is not recommended. Rice can become mushy and dairy may separate, affecting texture. It will still be safe to eat but the consistency may change.
More Slow Cooker Recipes
Slow Cooker Tuscan Chicken
Slow Cooker Red Beans and Rice
Slow Cooker Beef Stew
Slow Cooker Chicken and Wild Rice Soup Recipe
Ingredients
- 1 1/2 lbs Boneless skinless chicken breasts
- 1 1/2 cups Carrots diced (about 3 medium)
- 1 cup Celery diced (about 3 large)
- 1 cup Onion diced
- 6 cups Chicken stock reduced-sodium (or more for desired consistency)
- 1 cup Wild rice blend uncooked
- 2 cloves Garlic minced (or more to taste)
- 1 tsp Poultry seasoning
- 2 Bay leaves
- 8 oz Cremini mushrooms sliced
- 1/4 cup Unsalted butter
- 1/4 cup All-purpose flour
- 1 cup Whole milk
- 1 cup Half and half
- Kosher salt and black pepper to taste
- Fresh parsley for garnish if desired
Instructions
- Season the chicken breasts with kosher salt and pepper. Add the carrots, celery, and onions to the bottom of the slow cooker and top with the chicken.
- Pour in the chicken stock, add the wild rice blend, minced garlic, poultry seasoning, and bay leaves. Cover and cook on low for 5–7 hours or on high for 3–3½ hours, until the vegetables and rice are tender. Stir in sliced mushrooms during the last 30 minutes.
- Remove the chicken and shred or chop into bite-size pieces, then return the chicken to the slow cooker.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook until lightly browned. Gradually whisk in the milk and half-and-half, whisking constantly until the mixture thickens, about 4–5 minutes. Season with salt and pepper.
- Stir the cream mixture into the soup. Adjust thickness by adding more chicken stock if needed. Garnish with fresh parsley and serve.
Notes
This soup will thicken as it cools and sits. Add extra chicken stock when reheating to loosen the consistency.
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
Nutrition
| Carbohydrates: 33 g
| Protein: 29 g
| Fat: 15 g