Print

Slow Cooker Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

5 from 126 reviews

This Slow Cooker Chicken Wild Rice Soup is a comforting and hearty dish combining tender chicken, wild rice, and fresh vegetables in a creamy broth. Perfect for a cold day, this recipe offers two cooking methods: slow cooker and stovetop, making it versatile for any kitchen setup. The soup is seasoned with thyme, rosemary, and bay leaves, and finished with a creamy roux for a rich, satisfying flavor.

Ingredients

Scale

Soup Base

  • 1 cup wild rice blend (uncooked)
  • 1 lb boneless skinless chicken breast
  • 5 cloves garlic (minced)
  • 1 cup yellow onion (chopped)
  • ¾ cup celery (chopped)
  • ¾ cup carrots (chopped)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons sea salt (plus more to taste)
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 2 cups water (or additional chicken broth)

Roux (Creamy Mixture)

  • ¼ cup olive oil (or butter, ghee, or vegan butter)
  • ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
  • 1 cup unsweetened almond milk (or oat milk)
  • pepper (to taste)
  • fresh thyme (for garnish, optional)

Instructions

  1. Add ingredients to slow cooker: Rinse the wild rice under running water. Place the uncooked rice, chicken breasts, minced garlic, chopped onions, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, chicken broth, and water into your slow cooker.
  2. Set slow cooker: Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours until the rice is tender and the chicken is cooked through.
  3. Shred chicken: During the last 30 minutes of cooking, remove the chicken breasts from the slow cooker. Let them cool slightly, then shred into small pieces using two forks.
  4. Recombine ingredients: Remove bay leaves from the slow cooker. Return shredded chicken to the pot and stir well.
  5. Make roux: In a separate saucepan, melt the olive oil (or butter/ghee). Stir in flour and cook for 1 minute while whisking. Gradually add almond milk while whisking continuously to prevent lumps. Cook until the mixture thickens into a creamy consistency.
  6. Combine and season: Pour the creamy roux mixture into the slow cooker and stir to combine evenly. Adjust thickness by adding extra water or milk if needed. Taste and season with additional salt and pepper as desired.
  7. Garnish and serve: Garnish the soup with fresh thyme if using and serve hot.
  8. Alternative stovetop method – cook rice: Cook the wild rice separately according to package instructions.
  9. Stovetop sauté vegetables: While the rice cooks, heat 2 tablespoons of oil, butter, or ghee in a Dutch oven or large pot over medium heat. Add chopped onion, carrots, and celery and sauté for 5-6 minutes, stirring occasionally. Add minced garlic and sauté for an additional 1 minute.
  10. Season vegetables: Add dried thyme, dried rosemary, sea salt, and bay leaves to the sautéed vegetables, stirring to coat evenly.
  11. Add liquids and chicken: Pour in chicken broth, water, and add raw chicken breasts to the pot. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 20 minutes or until chicken is fully cooked.
  12. Shred chicken: Remove cooked chicken breasts and shred with two forks.
  13. Add chicken and rice: Add the shredded chicken and cooked wild rice back into the pot with the broth and vegetables.
  14. Make roux on stovetop: In a separate saucepan, melt ¼ cup oil, butter, or ghee. Stir in the flour and cook for 1 minute. Slowly whisk in almond milk, stirring continuously until the mixture thickens and becomes creamy.
  15. Combine and finish: Pour the creamy mixture into the Dutch oven, stirring well to combine. Adjust thickness with additional water or milk if desired. Season with salt and pepper to taste.
  16. Serve: Garnish with fresh thyme if desired and serve warm.

Notes

  • You can substitute almond milk with oat milk or other plant-based milks for creaminess.
  • If gluten is not a concern, regular all-purpose flour can be used instead of gluten-free flour.
  • Adjust seasoning with salt and pepper at the end to suit your taste preference.
  • The slow cooker method allows for set-it-and-forget-it convenience, while the stovetop method provides more control over texture and timing.
  • Use leftover cooked chicken instead of raw chicken and adjust cooking times accordingly.
  • For a dairy-free option, use olive oil and almond milk as suggested.
  • Make sure to rinse the wild rice blend thoroughly to remove excess starch and prevent sticking.

Keywords: Chicken Wild Rice Soup, Slow Cooker Soup, Comfort Food, Gluten-Free Soup, Healthy Soup, Creamy Soup, Slow Cooker Recipes

Find it online: https://lucabites.com/slow-cooker-chicken-wild-rice-soup-recipe/