Introduction

Oh, how I love a recipe that feels like a warm hug in a bowl! This Creamy Chicken Wild Rice Soup is one of those gems. It brings back so many happy memories of chilly evenings and the comforting aroma filling our home. And the best part? It’s ridiculously easy to make, especially with the magic of a slow cooker. You can basically toss everything in and let it do all the work for you!

Why You’ll Love This Recipe

Fast (Prep-wise!): Seriously, you’ll spend maybe 15 minutes getting it ready. The slow cooker does the rest.
Easy Peasy: No fancy techniques needed here. If you can dice a few veggies, you’re golden!
Giftable Goodness: Imagine showing up to a friend’s house with a batch of this. Instant favorite!
Crowd-Pleaser Extraordinaire: From picky eaters to seasoned foodies, everyone adores this soup. It’s hearty and so satisfying.

Ingredients

Let’s gather up our goodies. This recipe is super straightforward, and the ingredients are pretty common, which is always a win in my book!

1 pound boneless, skinless chicken breasts: Our protein star! Boneless and skinless makes it super easy to handle.
6 cups chicken broth: The flavorful base of our soup. Low-sodium is great if you want to control the saltiness yourself.
1 cup wild rice: This is where the magic happens! Wild rice has such a wonderful nutty flavor and a delightful chewy texture.
2 carrots, diced: For a touch of sweetness and that classic soup veggie.
2 celery stalks, diced: Adds that essential savory depth.
1 onion, diced: The aromatic foundation that brings everything together.
1 cup heavy cream: This is what makes it so wonderfully creamy and luxurious.
Salt and pepper, to taste: Our trusty seasonings. Always better to add these at the end so you can get them just right.

How to Make It

Alright, friend, let’s get this pot cooking! It’s so simple, you’ll be amazed at the results with minimal effort.

Combine Everything (Except the Cream!): Grab your slow cooker. Add your boneless, skinless chicken breasts, chicken broth, wild rice, diced carrots, diced celery, and diced onion right into the pot. Just give it a gentle stir to make sure everything is cozy in there.
Let the Slow Cooker Work Its Magic: Now, cover your slow cooker. You have two options:
- Low and Slow: Cook on the LOW setting for 6-8 hours. This is perfect if you’re starting it in the morning before work or heading out for the day.
- Faster Pace: Or, if you’re in a bit more of a hurry, cook on the HIGH setting for 3-4 hours.
Either way, the chicken will be perfectly cooked and tender.
Shred the Chicken: Once the cooking time is up, carefully remove the cooked chicken breasts from the slow cooker. You can use two forks to shred them right in the pot or on a plate. It should shred like a dream!
Bring it Back Home: Return the beautifully shredded chicken to the slow cooker with all the other delicious ingredients.
Get Creamy: Now for that luscious creaminess! Pour in the heavy cream and stir it gently into the soup.
Season to Perfection: This is where you get to taste and adjust. Add salt and pepper until it tastes just right to you. I always start with a little, stir, taste, and then add more if needed.
Warm Through: Give everything one last gentle stir until the soup is heated through. You don’t want to boil it at this point, just get it nice and warm. And that’s it! Your incredible soup is ready to be devoured.

Substitutions & Additions

This soup is fantastic as is, but I love playing around with ingredients! Here are a few ideas:

Chicken: If you don’t have chicken breasts, thighs work wonderfully too. You could also use leftover rotisserie chicken – just shred it and add it in during the last 30 minutes of cooking.
Rice: While wild rice is key for that signature flavor, you can technically use a wild rice blend if that’s what you have on hand. Just be aware the cooking time might vary slightly.
Veggies: Feel free to toss in some diced mushrooms, peas (added in the last 30 minutes), or even a handful of spinach at the very end until it wilts.
Creaminess: If you’re watching your fat intake, half-and-half can work in a pinch, though it won’t be quite as rich. For a dairy-free option, full-fat coconut milk (the kind in a can, not the carton) can add creaminess, though it will impart a slight coconut flavor.
Herbs: A sprig of fresh thyme or rosemary added during the cooking process is lovely!

Tips for Success

Little things can make a big difference when making any recipe. Here are a few pointers:

Don’t Overfill Your Slow Cooker: Make sure you have room for everything to cook and mix properly.
Rinse Your Rice: Some people like to give their wild rice a quick rinse before adding it to the pot. This can help remove any excess starch.
Prep Ahead: You can dice all your vegetables the day before and store them in an airtight container in the fridge. This makes assembly even quicker in the morning.
Taste and Adjust: Seriously, this is the most important tip for any cook. Don’t be afraid to taste and add more salt, pepper, or even a pinch of garlic powder if you feel it needs it.

How to Store It

Leftovers? Lucky you! This soup tastes even better the next day.

In the Fridge: Let the soup cool down completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can gently warm it on the stovetop over low heat, stirring occasionally, or microwave individual portions. You might want to add a splash more broth or cream when reheating to get it back to your desired consistency.

FAQs

Can I make this soup on the stovetop?

Absolutely! You can sauté your onions, carrots, and celery in a large pot until softened. Add the chicken, broth, and rice, bring to a boil, then reduce heat, cover, and simmer until the chicken is cooked through and the rice is tender (about 45-60 minutes). Shred the chicken, return it to the pot, stir in the cream, and season. It will take a bit more active cooking time but is totally doable!

My soup seems a little thin. What can I do?

No worries! If your soup isn’t as thick as you’d like, you can easily thicken it. My favorite method is to mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to make a slurry, then stir that into the simmering soup and cook for a few more minutes until it thickens. Alternatively, you can make a roux with butter and flour, or simply simmer the soup uncovered for a bit longer to let some of the liquid evaporate.

Is it okay to freeze this soup?

Creamy soups can sometimes separate a bit when frozen and thawed. While it’s still edible, the texture might not be as smooth. If you do choose to freeze it, I recommend freezing the soup base without the cream. Thaw the base, reheat it, and then stir in fresh heavy cream just before serving. It’s the best way to maintain that lovely creamy texture.

Creamy Chicken Wild Rice Soup

A comforting and easy slow cooker recipe for creamy chicken and wild rice soup, perfect for a cozy meal.

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Prep Time 15

Cook Time 4

Servings 6 servings

Equipment

Slow Cooker
Forks For shredding chicken
Large pot Optional, for stovetop preparation

Ingredients

Main ingredients

1 pound boneless, skinless chicken breasts
6 cups chicken broth Low-sodium is recommended
1 cup wild rice Rinse if desired
2 carrots diced
2 celery stalks diced
1 onion diced
1 cup heavy cream
to taste salt
to taste pepper

Instructions

Combine chicken breasts, chicken broth, wild rice, carrots, celery, and onion in a slow cooker. Stir gently.
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
Carefully remove cooked chicken breasts. Shred the chicken using two forks.
Return shredded chicken to the slow cooker.
Stir in the heavy cream.
Season with salt and pepper to taste.
Stir gently until heated through.

Notes

This soup tastes even better the next day. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or cream if needed.