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Slow Cooker Creamy Chicken and Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 15 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 0 minutes (slow cooker) or 18 minutes (Instant Pot including pressure build and release)
  • Total Time: 6 hours 15 minutes (slow cooker) or 33 minutes (Instant Pot including all steps)
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Low Fat

Description

This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Tender chicken breasts cook slowly with a medley of wild rice, fresh mushrooms, aromatic herbs, and vegetables, all finished with a creamy touch of half and half. The slow cooker method allows flavors to meld beautifully for a rich, satisfying soup, while an Instant Pot option offers a quicker alternative.

Ingredients

Chicken and Broth

  • 1 – 1 ¼ lbs. boneless skinless chicken breasts, raw
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 7 – 8 cups chicken broth (packaged or homemade), use less for thicker soup

Vegetables and Herbs

  • 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)
  • 2 teaspoons dried rosemary, crushed between your fingers
  • 1 teaspoon dried thyme
  • ¼ – ½ teaspoon dried sage or poultry seasoning
  • 2 dried bay leaves
  • 8 ounces sliced or diced fresh cremini or baby bella mushrooms

Creamy Finish

  • 2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free)
  • 2 tablespoons cornstarch (optional for thickening in Instant Pot)
  • ¼ cup chopped fresh parsley, optional for garnish

Instructions

  1. Prepare the Chicken: Season the chicken breasts evenly with ½ teaspoon salt and ½ teaspoon black pepper. This enhances the flavor right from the start.
  2. Assemble Ingredients in Slow Cooker: Place the seasoned chicken into a 6-quart slow cooker. Add chicken broth (7 cups for thicker soup or up to 8 cups for more broth), wild rice, mushrooms, minced garlic, diced onion, carrots, celery, rosemary, thyme, sage, and bay leaves. Stir gently to combine.
  3. Cook in Slow Cooker: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours until the chicken is thoroughly cooked and the rice is tender.
  4. Shred the Chicken: Remove and discard the bay leaves. Take the chicken out onto a plate and shred using two forks. Return the shredded chicken to the slow cooker and stir well.
  5. Add Creaminess: Pour in the half and half and cover again. Heat on low for an additional 15-30 minutes to warm through, stirring occasionally to combine flavors.
  6. Season and Garnish: Taste and adjust seasoning with extra salt and pepper as desired. Garnish with fresh chopped parsley if using, then serve warm.
  7. Instant Pot Assembly (Alternative Method): Place the seasoned chicken, broth, wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves inside the Instant Pot.
  8. Pressure Cook: Seal the Instant Pot lid and set the vent to the sealing position. Select the “Manual” or “High Pressure” setting and cook for 12 minutes.
  9. Quick Release Pressure: Once cooking completes, carefully use the quick-release method by turning the vent to venting.
  10. Shred Chicken: Remove the chicken to a plate and shred with forks. Set aside.
  11. Cook Further: Replace the lid and set the Instant Pot to pressure cook for an additional 6 minutes, then let it naturally release pressure for 5 minutes.
  12. Add Half and Half: Stir in the half and half until well combined.
  13. Return Chicken: Add the shredded chicken back to the Instant Pot and stir thoroughly.
  14. Serve and Garnish: Serve immediately garnished with fresh parsley if desired.
  15. Optional Thickening: For thicker soup, remove ½ cup of liquid from the Instant Pot. Whisk 2 tablespoons cornstarch into the liquid to form a slurry. Turn on the Saute function, bring the soup to a simmer, and stir in the slurry. Cook for 3-5 minutes until the soup thickens.

Notes

  • You can substitute half and half with unsweetened plain non-dairy creamer or full-fat coconut milk for a dairy-free version.
  • Adjust the amount of chicken broth to control the thickness of the soup.
  • Wild rice adds a nutty texture and earthy flavor; substitute with brown rice if needed, but cooking times may vary.
  • Fresh parsley garnish adds brightness but is optional.
  • Cook times vary based on your slow cooker or Instant Pot model; check doneness of chicken and rice as indicators.
  • Cornstarch slurry is optional but recommended if you prefer a thicker consistency in the Instant Pot version.
  • Leftovers store well for up to 3 days in the refrigerator or can be frozen for up to 3 months.

Find it online: https://meallora.com/slow-cooker-creamy-chicken-and-wild-rice-soup-recipe/