Go Back
- Chicken: 1 lb boneless, skinless chicken breasts - Rice: 1 cup wild rice, rinsed and drained - Vegetables: 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced - Seasonings: 1 teaspoon dried thyme; 1 teaspoon dried parsley; salt and pepper to taste - Liquid: 6 cups chicken broth; 1 cup heavy cream or coconut cream - Add-ins: 1 cup frozen peas; 2 tablespoons olive oil; fresh parsley for garnish In this creamy soup, chicken and wild rice shine. The chicken provides protein and flavor. I like using boneless, skinless chicken breasts. They stay tender and cook well in the slow cooker. Rinsing the wild rice helps remove extra starch. This makes the rice fluffier and prevents clumping. Next, we have our veggies. Onions, carrots, and celery create a lovely base. I dice them small so they cook evenly. Garlic adds a punch of flavor. Using fresh garlic enhances the taste. Now let’s talk seasonings. Dried thyme and parsley bring warmth and earthiness. I always add salt and pepper to taste. The chicken broth gives the soup a rich, savory depth. For creaminess, I choose heavy cream or coconut cream. Both options make the soup smooth and luscious. You can add frozen peas for a pop of color and sweetness. Finally, I finish the soup with a drizzle of olive oil. This adds richness and depth. A sprinkle of fresh parsley gives a bright touch. Each ingredient plays a role in making this soup a warm, comforting delight. First, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced onion, carrots, and celery. Sauté them for about 5-7 minutes until they soften. This step builds a rich flavor base for your soup. Next, add 4 minced garlic cloves to the skillet. Sauté for an additional minute until it smells great. This will bring out the garlic's best taste. Now, place the sautéed vegetables into your slow cooker. Add 1 pound of boneless, skinless chicken breasts and 1 cup of rinsed wild rice. Pour in 6 cups of chicken broth. Sprinkle in 1 teaspoon each of dried thyme and dried parsley. Season the mixture with salt and pepper to taste. Cover the slow cooker and set it to cook. Use the low setting for 6-7 hours or the high setting for 3-4 hours. Your soup will be done when the chicken is fully cooked and the rice is tender. After the cooking time, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken. Return the shredded chicken back into the soup. Next, stir in 1 cup of heavy cream or coconut cream and 1 cup of frozen peas. Let the soup cook for an extra 20-30 minutes on low. This step warms the soup and makes it creamy. Taste it to see if it needs more salt or pepper. You can choose between heavy cream and coconut cream. Heavy cream gives a rich taste. Coconut cream adds a hint of sweetness. This choice depends on your taste. You can also adjust the seasoning. A little more salt or pepper can boost flavor. Try adding garlic powder or onion powder for depth. To avoid dry chicken, cook it on low heat. This slow cooking helps keep the chicken moist. You can also shred the chicken before adding cream. This way, it absorbs more flavor. Sautéing vegetables makes a big difference too. It brings out their natural sweetness and flavor. Cook them until they are soft before adding to the slow cooker. For a great presentation, use fresh parsley. Just chop it and sprinkle it on top. This adds color and freshness. You can pair the soup with crusty bread. A side salad also makes a nice touch. Both options balance the creaminess of the soup. {{image_2}} You can switch up the protein in this soup. Try using turkey instead of chicken. Tofu also works well for a plant-based option. Both will add a different texture and flavor. Adding more vegetables can boost nutrition and taste. Spinach adds a nice green color and flavor. Corn gives a sweet crunch that brightens the dish. Feel free to mix and match. If you need gluten-free options, choose a gluten-free rice blend. Many brands offer wild rice mixes that are safe for your diet. These blends enhance flavor without any gluten. For dairy-free soup, use coconut cream instead of heavy cream. It gives a rich texture and a hint of sweetness. This option keeps the soup creamy without dairy. Want to spice things up? Add a teaspoon of paprika for a smoky taste. A splash of lemon juice brightens the soup and adds freshness. Herbs can also change the flavor profile. Try adding fresh dill or rosemary for a fragrant twist. Both herbs pair well with chicken and enhance the overall taste of the soup. To store your leftover soup, let it cool first. Transfer it to an airtight container. Keep it in the fridge for up to three days. This soup tastes great when fresh, but you can still enjoy it later. You can freeze this soup without losing its creamy goodness. Use a freezer-safe container, leaving some space at the top for expansion. It keeps well for up to three months. When ready to eat, thaw it overnight in the fridge. To reheat, warm it on the stove over low heat. Stir often to keep the texture smooth. Get a head start on dinner by prepping your ingredients ahead of time. Chop the onion, carrots, and celery, then store them in the fridge. You can also rinse the wild rice in advance. When you're ready to cook, just toss everything into the slow cooker. It’s great for busy days, making meals easy and quick! Can I make Slow Cooker Creamy Chicken Wild Rice Soup ahead of time? Yes, you can make this soup ahead of time. Prepare it, cool it down, and store it in the fridge. Just reheat it before serving. How do I know when the chicken is done cooking? The chicken is done when it reaches 165°F. You can use a meat thermometer for accuracy. The chicken will also look white and tender. Is it possible to cook this soup on the stovetop instead of in a slow cooker? Yes, you can cook it on the stovetop. Just follow the same steps, but simmer for about 30-40 minutes until the chicken is cooked. Can I substitute wild rice with another type of rice? Yes, you can use brown rice or white rice. Keep in mind that cooking times may change slightly. What can I serve alongside this creamy soup? This soup pairs well with bread or a simple salad. You can also enjoy it with crackers for a crunchy contrast. You learned how to make Slow Cooker Creamy Chicken Wild Rice Soup. We covered the key ingredients, the steps to prepare it, and tips for success. You can customize this recipe easily by changing proteins, veggies, or seasonings. Proper storage ensures it stays delicious later. Now, you can enjoy a warm, comforting bowl anytime. Get creative and make it your own!

Slow Cooker Creamy Chicken Wild Rice Soup

Warm up with this delicious Slow Cooker Creamy Chicken Wild Rice Soup that’s perfect for any occasion! This comforting recipe combines tender chicken, wild rice, and wholesome veggies simmered to perfection. With easy steps and just a handful of ingredients, you’ll have a rich and creamy soup ready to enjoy. Click through for the full recipe and bring warmth to your table today!
Print Recipe Pin Recipe

Ingredients
  

1 lb boneless, skinless chicken breasts

1 cup wild rice, rinsed and drained

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried parsley

1 cup heavy cream or coconut cream

1 cup frozen peas

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley for garnish (optional)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced onions, carrots, and celery, sautéing for about 5-7 minutes until softened.

    Add minced garlic and sauté for an additional minute until fragrant.

      Place the sautéed vegetables into the slow cooker. Add the chicken breasts, rinsed wild rice, chicken broth, dried thyme, and dried parsley. Season with salt and pepper.

        Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is cooked through and the rice is tender.

          Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the pot.

            Stir in the heavy cream (or coconut cream) and frozen peas. Allow the soup to cook for an additional 20-30 minutes on low until heated through.

              Taste and adjust seasoning if necessary, adding more salt or pepper if needed.

                Prep Time, Total Time, Servings: 15 mins | 7 hrs | 6 servings

                  - Presentation Tips: Serve the soup in individual bowls, garnished with freshly chopped parsley for brightness and a drizzle of cream for extra richness.