Slow Cooker
Slow Cooker Chicken and Wild Rice Soup
Wild rice takes a while to cook, which makes it perfectly suited to a slow cooker — it has plenty of time to turn tender and starchy while the chicken and vegetables simmer alongside it. A splash of cream stirred in at the end turns this into the ultimate cozy, comforting soup.
Why you'll love this recipe
- Wild rice cooks perfectly over a long, low simmer
- Cream finish makes it rich and comforting
- One pot, mostly hands-off
- Great for chilly-weather meal prep
Instructions
- Add the chicken, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, salt and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the wild rice is tender.
- Remove the chicken, shred or dice it, and return it to the pot.
- Stir in the cream during the last 20-30 minutes of cooking to warm through.
- Taste and adjust seasoning, then garnish with parsley before serving.
How to tell it's done
Two things need to be done: the chicken (165°F/74°C and shreddable) and the wild rice. Taste a few grains. Many will have split open to show the white interior, and they should be tender with a pleasant chew, not hard or crunchy. If the rice isn't there yet but the chicken is, take the chicken out and keep cooking the soup until the rice softens.
Tips for success
- Wild rice can vary in cook time between brands, so check a few kernels near the end — they should be tender with a slight chew, not crunchy.
- Adding the cream near the end, rather than at the start, keeps it from separating over a long cook time.
- For a dairy-free version, swap the cream for full-fat coconut milk or a cashew cream blend.
- This soup thickens as it sits; thin with a little extra broth when reheating leftovers.
Ingredient notes & swaps
- Wild rice: 100% wild rice holds its shape over long cooking. A wild rice blend (with white or brown rice mixed in) cooks faster and can turn mushy, so add blends in the last 2 hours instead.
- Chicken: thighs stay moister over a 6-7 hour cook. If using breasts, they can come out after about 4 hours on low and be added back with the cream.
- Cream: half-and-half gives a lighter soup. For a thicker, Minnesota-style soup, whisk 3 tbsp flour into the cream before stirring it in.
- Mushrooms: 8 oz of sliced cremini mushrooms added at the start make the soup more earthy and hearty.
Storage & reheating
Refrigerate for up to 4 days. Wild rice keeps absorbing liquid, so the soup will be much thicker the next day. Add broth when reheating on the stove over medium-low heat. Don't boil it hard after the cream has gone in.
Make ahead & freezing
Chop the vegetables the night before. For freezing, freeze the soup before adding the cream (up to 3 months), then thaw it, reheat it, and stir in fresh cream. Frozen cream soups tend to separate.
What to serve with it
Serve with crusty bread or warm dinner rolls and a crisp green salad with apples and a mustard vinaigrette.
Frequently asked questions
Can I use regular white rice instead of wild rice?
Yes, but add it during the last 30-45 minutes of cooking instead of the beginning, since white rice cooks much faster and would turn mushy otherwise.
Why is my wild rice still crunchy after cooking?
Wild rice can take longer than expected; let it continue cooking on low, checking every 30 minutes, until it's tender.
Can I make this soup dairy-free?
Yes, substitute the cream with full-fat coconut milk or a plant-based cream alternative.
Can I freeze chicken wild rice soup?
Cream-based soups can separate slightly when frozen; for best texture, freeze it before adding the cream and stir in fresh cream after reheating.
Nutrition (per serving)
| Calories | 338 |
| Protein | 27g |
| Carbs | 24g |
| Fat | 15g |
| Sodium | 680mg |
| Sugar | 4g |
Nutrition values are estimates calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
More in: Slow Cooker Chicken Recipes Chicken Soups & Stews
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