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Crock Pot Creamy Chicken Wild Rice Soup

A rich, creamy slow cooker soup loaded with tender shredded chicken, nutty wild rice, and vegetables in a velvety broth.

  • Total Time: 6 hours 45 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 cup raw wild rice blend, rinsed
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 6 cups chicken broth
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary, crushed
  • Salt and black pepper, to taste
  • 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 1 cup heavy cream
  • 1/2 cup shredded parmesan cheese, optional
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. Place the chicken thighs, wild rice, carrots, celery, onion, and garlic into the crock pot.
  2. Pour in the chicken broth and add thyme, rosemary, salt, and pepper. Stir to combine.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
  4. Remove the chicken, shred it with two forks, and return it to the crock pot.
  5. In a small saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1 minute to form a roux.
  6. Gradually whisk in the heavy cream until smooth, then stir this mixture into the crock pot.
  7. Stir in the parmesan cheese, if using, and cook on low for an additional 20-30 minutes until thickened and creamy.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

For a thicker soup, mash some of the cooked rice and vegetables against the side of the crock before stirring in the cream mixture. Leftovers keep well in the fridge for up to 4 days; if freezing, add the cream after reheating for best texture.

  • Author: Ella Whitley
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 30 minutes
  • Method: Slow Cooker
  • Cuisine: American