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A steaming bowl of slow cooker chicken and wild rice soup with fresh parsley.

Classic Slow Cooker Chicken and Wild Rice Soup

Warm up with a comforting bowl of Classic Slow Cooker Chicken and Wild Rice Soup, featuring tender chicken, a hearty wild rice blend, and flavorful vegetables simmered to perfection.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 6 people

Equipment

  • Slow Cooker
  • Two Forks

Ingredients
  

Main Ingredients

  • 2-3 pounds boneless, skinless Chicken Breasts
  • 1 ½ cups Wild Rice Blend
  • 6 cups low sodium Chicken Broth

Vegetables & Aromatics

  • 2 cups diced Carrots
  • 1 cup diced Celery
  • 1 medium diced Onion
  • 3-4 cloves minced Garlic

Seasonings

  • 1 teaspoon Dried Thyme
  • ½ teaspoon Dried Rosemary
  • 1 teaspoon Salt to taste
  • ½ teaspoon Black Pepper to taste

Finishing Touches

  • ½ cup Half-and-Half or Heavy Cream
  • Fresh Parsley optional, for garnish

Instructions
 

Preparation

  • Dice carrots, celery, and onion, then mince the garlic.

Cooking

  • Place chicken breasts at the bottom of the slow cooker.
  • Add wild rice blend, diced vegetables, minced garlic, dried thyme, dried rosemary, chicken broth, salt, and black pepper to the slow cooker, then stir gently.
  • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked and shreddable, and wild rice is tender.

Finishing

  • Remove cooked chicken breasts, shred with two forks, and return to the slow cooker.
  • Stir in half-and-half or heavy cream until well combined.
  • Taste and adjust seasonings as needed.
  • Ladle into bowls and garnish with fresh parsley if desired.

Notes

For a richer soup, consider using more heavy cream or a touch of cream cheese. You can also add other vegetables like corn or peas during the last hour of cooking. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.