Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting, hearty dish packed with tender chicken, nutritious wild rice, and a medley of vegetables. Perfect for cozy days, it offers a rich and creamy texture with a blend of fresh herbs and mushrooms, and includes a dairy-free option to suit various dietary preferences.
Ingredients
Scale
Chicken and Broth
- 1 – 1 ¼ lbs. boneless skinless chicken breasts, raw
- Salt and black pepper, to taste
- 7-8 cups chicken broth (packaged or homemade; use less for thicker soup)
Grains and Vegetables
- 1 cup uncooked wild rice
- 4 garlic cloves, minced
- 1 small yellow onion, diced (1 ¼ – 1 ½ cups)
- 3-4 carrots, peeled and diced (1 ½ cups)
- 2-3 medium celery stalks, diced (~¾ – 1 cup)
- 8 ounces sliced or diced fresh cremini or baby bella mushrooms
Herbs and Seasonings
- 2 teaspoons dried rosemary, crushed between your fingers
- 1 teaspoon dried thyme
- ¼ – ½ teaspoon dried sage or poultry seasoning
- 2 dried bay leaves
Cream and Thickener
- 2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free)
- 3 tablespoons cornstarch (optional for thickening in Instant Pot)
Garnish
- ¼ cup chopped fresh parsley (optional)
Instructions
- Prepare Ingredients: Rinse the wild rice under cold water. Dice the onion, carrots, celery, and slice the mushrooms. Mince the garlic cloves. Set aside.
- Season Chicken: Lightly season the chicken breasts with salt and black pepper on both sides.
- Layer in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Add wild rice, minced garlic, diced onion, carrots, celery, mushrooms, and dried herbs (rosemary, thyme, sage or poultry seasoning, and bay leaves) on top.
- Add Broth: Pour in 7-8 cups of chicken broth. Use less broth for thicker soup, or more for a thinner consistency.
- Cook Soup: Cover and cook on low for about 3 hours, or on high for 1.5 to 2 hours, until the chicken is cooked through and the wild rice is tender.
- Shred Chicken: Remove the cooked chicken breasts and shred them with two forks. Return shredded chicken to the slow cooker.
- Make Soup Creamy: Stir in the half and half (or dairy-free option) to the soup. Continue cooking on low for another 15-20 minutes to warm through.
- Optional Thickening: If a thicker soup is desired and you’re using the Instant Pot (or want to thicken on stovetop), dissolve 3 tablespoons cornstarch in a small amount of cold water and stir into the hot soup. Cook until thickened.
- Finish and Serve: Remove bay leaves, taste, and adjust seasoning with salt and black pepper if needed. Garnish with chopped fresh parsley before serving.
Notes
- This recipe provides a lightened-up comfort food packed with protein and vegetables to keep you cozy.
- A dairy-free option is available by substituting half and half with unsweetened plain non-dairy creamer or full-fat coconut milk.
- Use less chicken broth for a thicker texture, or more for a soupier consistency.
- For faster cooking, you can adapt this recipe to an Instant Pot, although the original version is intended for the slow cooker.
- Fresh chopped parsley adds a bright finish and color when garnishing.
Nutrition
- Serving Size: 1 ½ cups (⅛ of recipe)
- Calories: 320
- Sugar: 6 g
- Sodium: 250 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 23 mg
