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Cozy Slow Cooker Chicken and Wild Rice Soup – Easy & Creamy

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This cozy slow cooker chicken and wild rice soup is the ultimate comfort food—tender chicken, perfectly chewy wild rice, and a rich, creamy broth that tastes like a warm hug. It’s easy to make, naturally gluten-free, and perfect for meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts (about 3 medium breasts)
  • 1 cup wild rice blend (uncooked)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1.5 cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup half-and-half
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prep your vegetables: Dice the onion, carrots, and celery into roughly equal-sized pieces (about 1/4 inch). Mince the garlic and set aside.
  2. Layer everything in the slow cooker: Place the chicken breasts in the bottom. Add the diced vegetables, minced garlic, and wild rice blend on top. Pour in the chicken broth, then add the thyme, rosemary, bay leaf, salt, and pepper. Give everything a gentle stir.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and shreds easily. Do not open the lid during cooking.
  4. Remove the chicken and shred it: Using tongs, transfer the cooked chicken to a cutting board. Let rest for 5 minutes, then shred with two forks.
  5. Make the creamy finish: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir in the half-and-half.
  6. Combine everything: Return the shredded chicken to the slow cooker. Pour in the half-and-half mixture and stir gently. Cook on high for another 15-20 minutes, uncovered, until the soup thickens slightly.
  7. Remove the bay leaf and adjust seasoning: Taste and add more salt or pepper if needed.
  8. Serve and garnish: Ladle the soup into bowls and top with fresh chopped parsley. Serve immediately with crusty bread or a simple side salad.

Notes

Don’t add the cream too early to avoid curdling. Rinse the wild rice before adding. Shred chicken while warm. Let the soup rest for 10 minutes before serving for best flavor. For a vegetarian version, skip the chicken and use vegetable broth. For dairy-free, use full-fat coconut milk or unsweetened cashew cream. Store leftovers in the refrigerator for up to 4 days; the soup will thicken, so add a splash of broth when reheating. To freeze, cook the rice separately and add fresh when reheating.

Nutrition

Keywords: slow cooker chicken and wild rice soup, creamy chicken soup, wild rice soup, gluten-free soup, comfort food, easy soup recipe

Find it online: https://grubella.com/cozy-slow-cooker-chicken-and-wild-rice-soup-easy-and-creamy/