Go Back

Slow Cooker Chicken and Wild Rice Soup

A hearty and comforting slow cooker soup featuring tender shredded chicken, nutty wild rice, and aromatic herbs in a creamy broth.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless skinless chicken thighs
  • 1 cup wild rice blend, rinsed
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 3 tbsp olive oil
  • 3 tbsp all-purpose flour optional
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Slow Cooker
  • Large skillet
  • Two forks

Method
 

Cooking Steps
  1. Heat 2 tbsp olive oil in a skillet. Season chicken with salt and pepper, sear for 3-4 minutes per side, then transfer to the slow cooker.
  2. In the same skillet, add remaining olive oil and sauté onion, carrots, and celery for 5-7 minutes.
  3. Stir in garlic, thyme, and rosemary; cook for 1 minute.
  4. Add flour and stir for 2 minutes, then slowly whisk in 1 cup of broth to thicken.
  5. Transfer the mixture to the slow cooker with the remaining broth, milk, rice, bay leaf, and seasonings.
  6. Cook on low for 6-7 hours or high for 3-4 hours until rice is tender.
  7. Shred chicken with two forks, return to the soup, and stir well.
  8. Garnish with fresh parsley and serve hot.

Notes

Store in an airtight container for up to 4 days. The soup will thicken upon cooling; add a splash of broth when reheating.