Creamy Chicken and Wild Rice Soup Recipe

Introduction

This Creamy Chicken and Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, wholesome wild rice, and fresh vegetables, it offers a rich and satisfying meal that’s easy to prepare in a slow cooker.

Ingredients

• 1 cup uncooked wild rice blend (not pre-cooked or par boiled)
• 1 pound boneless, skinless chicken thighs, fat trimmed
• 1 cup onions, chopped
• ¾ cup celery, chopped
• ¾ cup carrots, chopped
• 4-5 cloves garlic, minced
• 2 bay leaves
• 8 cups chicken broth
• ½ teaspoon ground black pepper
• 2 tablespoons salt-free seasoning blend (Mrs Dash, Trader Joe’s)
• 5 tablespoons butter (or extra virgin olive oil)
• ½ cup all-purpose flour
• 2 cups whole milk (or mix half and half for richer soup)
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions

1. Step 1: Rinse the wild rice blend thoroughly. In a slow cooker, combine the rinsed rice, chicken thighs, chopped onions, celery, carrots, minced garlic, bay leaves, chicken broth, ground black pepper, and salt-free seasoning blend. Cover and cook on high for 3-4 hours or on low for 7-8 hours.
2. Step 2: About 30 minutes before cooking is complete, carefully remove the chicken thighs from the slow cooker. Let them cool slightly, then shred the meat using two forks. Return the shredded chicken to the slow cooker and discard the bay leaves.
3. Step 3: In a saucepan, melt the butter or heat the olive oil over medium heat. Stir in the flour and cook for about 1 minute to form a roux. Slowly whisk in the milk until the mixture is smooth and creamy.
4. Step 4: Stir the creamy milk mixture into the slow cooker. Add fresh thyme and stir well. Adjust the soup’s thickness by adding a bit more milk or cream if needed. Season with salt and pepper to taste before serving.

Tips & Variations

• For a dairy-free version, use a plant-based milk like almond or oat milk and a dairy-free butter substitute.
• Swap chicken thighs for breasts if you prefer leaner meat; just avoid overcooking to keep the chicken tender.
• Add mushrooms or kale during the last hour of cooking for extra flavor and nutrition.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much after storage, add a splash of milk or broth while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked or par-boiled wild rice?

It’s best to use uncooked wild rice blend for this recipe so it cooks properly with the other ingredients in the slow cooker and achieves the right texture.

Can I make this soup without a slow cooker?

Yes, you can simmer the ingredients on the stove in a large pot. Cook covered over low heat until the rice is tender and the chicken is cooked through, about 1 to 1.5 hours, stirring occasionally.

Creamy Chicken and Wild Rice Soup Recipe

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★★★★★

4.4 from 123 reviews

• Author: Rafael
• Total Time: 3 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x

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Description

This Creamy Chicken and Wild Rice Soup is a hearty, comforting dish perfect for chilly days. Featuring tender shredded chicken, nutty wild rice, and a smooth, creamy broth infused with fresh thyme and a blend of flavorful vegetables, this slow cooker soup is easy to prepare and sure to satisfy.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup uncooked wild rice blend (not pre-cooked or par boiled)
• 1 pound boneless, skinless chicken thighs, fat trimmed
• 1 cup onions, chopped
• ¾ cup celery, chopped
• ¾ cup carrots, chopped
• 4–5 cloves garlic, minced
• 2 bay leaves
• 8 cups chicken broth
• ½ teaspoon ground black pepper
• 2 tablespoons salt-free seasoning blend (Mrs Dash, Trader Joe’s)

For the Creamy Base

• 5 tablespoons butter (or extra virgin olive oil)
• ½ cup all-purpose flour
• 2 cups whole milk (or mix in half and half for a richer/creamier soup)
• 1 teaspoon fresh thyme
• Salt and pepper to taste

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Instructions

1. Prepare the Slow Cooker Base: Rinse the wild rice thoroughly. Place the rinsed rice, chicken thighs, chopped onions, celery, carrots, minced garlic, bay leaves, chicken broth, black pepper, and salt-free seasoning blend into the slow cooker. Stir gently to combine.
2. Cook the Soup: Cover the slow cooker with its lid and cook on High for 3-4 hours or on Low for 7-8 hours. This slow cooking allows the flavors to meld and the rice and chicken to become tender.
3. Shred the Chicken: About 30 minutes before the soup is finished cooking, carefully remove the chicken thighs from the slow cooker and let them cool slightly. Use two forks to shred the chicken into bite-sized pieces.
4. Return Chicken and Remove Bay Leaves: When the rice and vegetables are cooked through, return the shredded chicken to the slow cooker. Discard the bay leaves from the pot.
5. Make the Creamy Roux: In a separate saucepan, melt the butter or heat the olive oil over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly to form a roux without browning.
6. Add Milk to Roux: Slowly whisk in the whole milk until the mixture is smooth and creamy, ensuring no lumps remain. Continue cooking for a few minutes until slightly thickened.
7. Combine Cream Base and Soup: Pour the creamy milk mixture into the slow cooker, stirring well to combine with the soup. Add the fresh thyme and mix thoroughly.
8. Final Seasoning: Adjust the soup’s thickness by adding more cream or milk if needed. Taste and season with salt and pepper as desired. Let the combined soup heat through for a few minutes before serving.

Notes

• Using boneless, skinless chicken thighs ensures moist and tender meat that shreds easily.
• Adjust the cooking time in the slow cooker depending on your appliance’s heat settings.
• For a richer soup, substitute half of the milk with half and half or heavy cream.
• You can substitute the wild rice blend with another rice, but cooking times may vary.
• To make this gluten-free, use a gluten-free flour or cornstarch slurry instead of all-purpose flour.
• Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 3-8 hours (Slow Cooker)
• Category: Soup
• Method: Slow Cooking
• Cuisine: American

Keywords: Creamy chicken soup, wild rice soup, slow cooker chicken soup, comfort food, easy chicken soup recipe