Print

Cozy Slow Cooker Chicken and Wild Rice Soup – Best Easy Fall Recipe

slow cooker chicken and wild rice soup - featured image
Print Recipe

A warm, comforting slow cooker chicken and wild rice soup with tender chicken, nutty wild rice, and a creamy broth. Perfect for crisp fall days, this set-it-and-forget-it recipe delivers deep, savory flavor with minimal effort.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
  • 1 cup (170 grams) uncooked wild rice
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 6 cups (1.4 liters) low-sodium chicken broth
  • Salt and black pepper to taste
  • 1 cup (240 ml) heavy cream or half-and-half
  • 2 tablespoons all-purpose flour
  • 1/4 cup chopped fresh parsley

Instructions

  1. Prep your vegetables. Dice the onion, carrots, and celery into roughly equal-sized pieces—about ½-inch cubes. Mince the garlic and set it aside separately.
  2. Rinse the wild rice in a fine-mesh strainer under cold water for about 30 seconds. Shake off excess water.
  3. Layer everything in the slow cooker. Start with the diced vegetables (onion, carrots, celery) on the bottom. Place the chicken pieces on top. Sprinkle the rinsed wild rice around the chicken. Add the dried thyme, crushed rosemary, bay leaves, and a generous pinch of salt and pepper. Pour the chicken broth over everything, making sure the rice is mostly submerged. Do not stir.
  4. Cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken shreds easily and the rice has split open.
  5. Remove the chicken and shred it using two forks. Discard any visible fat or gristly bits. Set aside.
  6. In a small bowl, whisk together the heavy cream and flour until smooth. Stir in the minced garlic. Slowly pour this mixture into the slow cooker while stirring gently.
  7. Return the shredded chicken to the slow cooker. Stir gently. Cover and cook on high for another 20 to 30 minutes, until the soup is hot and slightly thickened. Taste and adjust salt and pepper. Remove bay leaves before serving.
  8. Serve with fresh parsley on top.

Notes

For best flavor, brown the chicken in a skillet before adding to the slow cooker. Add garlic late to avoid bitterness. If soup is too thick, add extra broth or water. For freezing, cook rice separately and add fresh when reheating.

Nutrition

Keywords: slow cooker chicken and wild rice soup, fall soup recipe, creamy chicken soup, wild rice soup, easy slow cooker soup

Find it online: https://noshbelle.com/cozy-slow-cooker-chicken-and-wild-rice-soup-best-easy-fall-recipe/