Go Back

Slow Cooker Chicken and Wild Rice Soup

Slow cooker chicken and wild rice soup with tender shredded chicken, hearty wild rice, and vegetables simmered until soft and rich. The soup finishes with a cornstarch slurry and heavy cream for a creamy, slightly thickened texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb boneless, skinless chicken breasts Use breasts for easy shredding.
  • 1 cup uncooked wild rice blend Rinse before adding.
  • 1 tbsp olive oil For sautéing aromatics if desired.
  • 1 medium yellow onion, diced One medium onion, diced.
  • 2 medium carrots, diced Two medium carrots, diced.
  • 2 celery stalks celery stalks, diced Two stalks, diced.
  • 3 cloves garlic, minced Freshly minced.
  • 6 cup low-sodium chicken broth Six cups for a hearty soup.
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp dried parsley
  • 0.5 tsp paprika For warm color and flavor.
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Creamy finish
  • 1 cup heavy cream Adds richness at the end.
  • 2 tbsp cornstarch Thickens the soup.
  • 2 tbsp cold water Used to make a smooth slurry.
  • 2 tbsp chopped fresh parsley, for garnish Fresh garnish before serving.

Equipment

  • 1 slow cooker

Method
 

Build the soup
  1. Add the chicken breasts to the bottom of a 6-quart slow cooker.
  2. Scatter the wild rice, onion, carrots, celery, and garlic over the chicken.
  3. Pour in the chicken broth, then add thyme, rosemary, parsley, paprika, salt, and black pepper.
  4. Stir gently to combine, making sure the rice is mostly covered by the broth.
Slow cook until tender
  1. Cover and cook on LOW for 6–7 hours (or HIGH for 3½–4 hours) until the chicken reaches 165°F and the wild rice is tender.
  2. Remove the chicken, shred it with two forks, and return the shredded chicken to the slow cooker.
Thicken and finish
  1. Whisk together the cornstarch and cold water until smooth.
  2. Stir the slurry into the soup along with the heavy cream.
  3. Cover and cook on HIGH for 15–20 minutes until the soup is slightly thickened and creamy.
  4. Stir well, taste, and adjust seasoning if needed.
Serve
  1. Garnish with fresh parsley and serve hot with crusty bread or crackers.

Notes

For best texture, keep the lid on during the long cook so the rice cooks evenly; if your slow cooker runs hot, check the chicken and rice toward the low end of the time range. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until steaming. Freezing is not recommended because the cream can break slightly when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream.