Are you looking for the perfect family weekday dinner for these colder months? This easy Slow Cooker Chicken and Wild Rice Soup are perfect to make on busy weekdays and delicious to eat in these cold months.
Dump all the ingredients in the morning and forget about it until dinner time; when you will have a creamy, wholesome, and cozy soup ready to enjoy. For more healthy soups try Comforting ham and potato soup and potato kielbasa soup.
What do I need to make Slow Cooker Chicken and Wild Rice Soup?
The slow cooker chicken and wild rice soup were made mostly from simple ingredients, which means you might have them already at home! (Ingredient amount listed below)
How to make Slow Cooker Chicken and Wild Rice Soup?
- Step 1: Dice the onion, carrots, and celery. Season the chicken breast with salt and pepper and add to the slow cooker with the diced vegetables.
- Step 2: Add the wild rice, thyme, rosemary, and bay leaves to the slow cooker.
- Step 3: Pour the chicken stock into the slow cooker and mix everything until the broth covers the entire content of the slow cooker. Cook for 7:30 hours on low.
- Step 4: Once the 7:30 hours have passed, remove the chicken from the slow cooker and shred with forks. The chicken should be easy to shred. Add the shredded chicken back to the slow cooker.
- Step 5: Make a roux to thicken the soup: In a pan on medium heat, add the butter and flour. Once the mixture darkens, add the milk and cream. Add to the roux into the slow cooker.
- Step 6: Add mushrooms and cook on low for 30 minutes. Once 30 minutes have passed, serve with chopped parsley on top.
Tips for the perfect Slow Cooker Chicken and Wild Rice Soup
- If your slow cooker has the option, sear the chicken with olive oil first to add extra flavor (before step 1).
- Adjust the thickness of the soup before adding the mushrooms. If it’s too thick, add 1 cup extra broth or flour if the soup is too thin.
- To make the soup gluten-free, change the all-purpose flour for cornstarch.
What goes with slow cooker chicken and wild rice soup?
This soup can be enjoyed with freshly baked dinner rolls for a delicious and cozy family dinner.
How long are slow cooker chicken and wild rice soup last in the fridge?
This soup can last up to 5 days in the fridge. The soup will become thicker and the flavor more intense as the days pass.
Can you freeze slow cooker chicken and wild rice soup?
You can freeze the slow cooker chicken and wild rice soup for up to 6 months. Freezing the soup is great if you want to have easy and quick dinners.
CHECK OUT THESE AWESOME, SOUP RECIPES
- POTATO KIELBASA SOUP
- TOMATO HAMBURGER VEGETABLE SOUP
- CHEESY CAULIFLOWER SOUP
- COMFORTING HAM AND POTATO SOUP
- ITALIAN SAUSAGE SOUP WITH ORZO
- AUTHENTIC CHICKEN TORTILLA SOUP
SLOW COOKER CHICKEN AND WILD RICE SOUP
Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup wild rice
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- 1-pound mushrooms, thinly sliced
- 6-7 cups chicken stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1 cup cooking cream
- 2 tablespoons chopped fresh parsley to serve, optional
Instructions
- Dice the onion, carrots, and celery. Season the chicken breast with salt and pepper and add to the slow cooker with the diced vegetables.
- Add the wild rice, thyme, rosemary, and bay leaves to the slow cooker.
- Pour the chicken stock into the slow cooker and mix everything until the broth covers the entire content of the slow cooker. Cook for 7:30 hours on low.
- Once the 7:30 hours have passed, remove the chicken from the slow cooker and shred with forks. The chicken should be easy to shred. Add the shredded chicken back to the slow cooker.
- Make a roux to thicken the soup: In a pan on medium heat, add the butter and flour. Once the mixture darkens, add the milk and cream. Add to the roux into the slow cooker.
- Add mushrooms and cook on low for 30 minutes. Once 30 minutes have passed, serve with chopped parsley on top.
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