Slow Cooker Chicken and Wild Rice Soup — Damn Delicious

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Slow Cooker Chicken and Wild Rice Soup

Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken!

So first things first.

Has anyone else finished Gilmore Girls on Netflix?

Because I just did.

And I’m speechless.

Are there more episodes?

Or are we supposed to use our imagination for the ending?

I’m just so confused.

Let’s talk about this soup instead.

This crockpot chicken mushroom wild rice soup.

Which is basically like chicken noodle soup.

Except way creamier.

And extra mushrooms.

And because it’s super cold.

And also because I’m still confused about Gilmore Girls.

Slow Cooker Chicken and Wild Rice Soup

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Pure creamy comfort food made right in your crockpot! So quick, easy, and hearty with veggies, rice and chicken!

Ingredients:

  • 1 1/2 pounds boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 6 cups chicken stock
  • 1 cup wild rice
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 pound cremini mushrooms, thinly sliced
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1 cup half and half*
  • 2 tablespoons chopped fresh parsley

Directions:

  1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
  2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours. Add mushrooms during the last 30 minutes of cooking time.
  3. Remove chicken from the slow cooker and shred, using two forks.
  4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
  5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  6. Serve immediately, garnished with parsley, if desired.

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

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121 comments

This looks so comforting!

Yum! We’ve already got two snows here in Ohio so we need this!

This looks so good. Could you please supply nutritional info? I can’t use the word diet any more. It implies that there is a beginning and an end to weight loss. I now use the words “Lifestyle change”. I’ve lost 25 pounds and I would love to try this soup.

The nutritional information is listed below the recipe.

Ed, I did not use the milk or cream for our lifestyle change as well, I just used two 32 oz cartons of chic broth OR 4 1/2 cans of low sodium broth. My soup turned out creamy as the rice will help with the consistency. Add more broth at the end if needed. NO flour, no milk or 1/2 & 1/2 will bring the soup to a much lighter level and it’s creamy. Try it!

Thanks SO MUCH for this info, Joanna! Super helpful.

Thanks a lot for the info; I was a little discouraged do to allergies of some ingredients.

Thank you for the dairy-free version, Joanna! I’m making this soup to help fight a cold/flu, so avoiding dairy is key. Bring on the chicken broth!

That Gilmore Girls ending! It was perfect in a full circle type of way, but I want more…
And this soup looks so warm and comforting!!

When do you add the noodles which are pictured in the final soup?

There are no noodles in this recipe.

You just made my 83 year old mother very happy! Thank you.

On my way to the grocery store! Making this tonight. And as for Gilmore Girls? I am still in shock!!

Oh that looks yummy. I’ve been wanting to make more soups.

And yeah, that ending!! I don’t know. I hope they do more episodes.

Can evaporated ever be substituted for the cream? I always have a can on hand and have wondered. Not that I’m against the heavy cream! But some days call for soup and I rarely have heavy cream.

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I have used skim milk, evaporated milk (regular, low fat and fat free) very successfully in crock pot recipes calling for cream. I have also used unsweetened almond milk successfully if I’ve needed it to be dairy free. Obviously it’s not as thick and creamy as using heavy cream, but it definitely works. I have also added a few Tbsp of Tapioca starch to help thicken it when I don’t use cream.

It’s FREEZING here (we’re under an extreme cold weather warning, it’s -21C without windchill) and I have some leftover rotisserie chicken to use up so this is timely!

This looks amazing but my kids do not like mushrooms. Would it still taste good if I left them out? Or, what other veges may I substitute?
Thank you!

Yes, you can omit!

I’m making this next week! It looks so good! I have a feeling there will be more Gilmore Girls. I have to say, I was a little disappointed in the new series. The characters just didn’t feel quite right.

What can I sub for the milk and heavy cream to keep it non dairy? Would 2 cups if soy milk work??

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Hi, I made this soup last night and I did NOT add the milk or 1/2 & half but I used 8 cups of broth (2 cartons) and a little more if needed.. My soup still was thick and creamy. Next time I will use other seasonings to our taste. I used a Rotisserie Chicken shredding it before I put it in the pot. I also served the soup with some graded par cheese. This recipe makes a lot and would serve at least 6 – 8 bowls

JOANNA, Was the chicken overdone? I have leftover chicken but I didn’t know when I could add it.

Canned coconut milk.

I have substituted unsweetened almond milk very successfully for milk in crock pot recipes. Soy or cashew milke will work well too. Just make sure that it is unsweetened.

Yumm! looks gorgeous! I love wild rice.

Do you have to fry the chicken afterwards, or can it be eaten as is at that point?

What do you mean by “fry”?

In step 4, when you use the butter in the sauce pan? Is that step necessary in order for the soup to be creamy, or can you just eat it as is at the end of step 3?

Yes, the step is necessary for creaminess! 🙂

Easy recipe to follow and turned out fantastic! Prepped it while putting up the Christmas tree and enjoying it for dinner.

Made this tonight and found it to be tasty, although even after cooking for 7 hours, the carrots and celery seemed a bit crunchy. Next time, I’ll saute the carrots, celery, and onion in a little butter before adding to the crock pot.

Hi, next time try a small dice on the veggies, i did and I had no problem. The neat part of this recipe is that it is shred, dice, measure, slice and turn the crock pot on. I also did not add the 1/2 & 1/2 or milk but I added 2 more cups of broth (low sodium). Turned out creamy as well.

This looks delicious! The 1 cup of wild rice is the dry amount and that is added uncooked to the slow cooker, correct? Thank you.

Do you know how long this would take to cook if I do not have a slow cooker and used a pressure cooker instead? Thanks so much 🙂

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I cooked it for 2.5 hours on the stove in a Dutch oven and it turned out great!

There seems to be an error in the nutritional information. It shows the total calories as 375 and that 675 of them are from fat…

Gilmore Girls . You must listen to Gilmore Guys podcast or watch their YouTube channel …. awesome.
Stars Holla !!

I used coconut milk and added a little spice…it was amazing! Thank you for this recipe!

Can jasmine white rice be used instead of wild rice?

After 4 hours my wild rice was nowhere near cooked. I ended up moving it to another pan and cooking ontoo if the stove. I’m using real wild rice not boxed precooked. Maybe that’s the difference. Otherwise it was great!

This is a fantastic recipe, Thank you! My guests loved it.

What cooker did you use? I can’t quite make out the label. And this does look fantastic!

Agreed, a great recipe. I used all half and half. Cremini mushrooms. Worked out fine. Very little effort and a wonderful result.

Do you think this would this be suitable to freeze? Thinking of making a batch & freezing portions for quick lunches. Thanks

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

I tried the recipe yesterday and really like it but did find the soup was too buttery after adding the creamy mix. I skimmed the butter off the top of the soup. I would definitely make it again though without the butter.

What can I sub for the milk and heavy cream to keep it non dairy? Would 2 cups if soy milk work??

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

Could you please tell me what brand of slow cooker you used for your Chicken with Rice soup, I love the look of it?

Aw bummer! My soup didn’t have much flavor at all.

I followed the recipe exactly and used homemade bone broth (that was delicious on its own)

I added lots of salt…

Too bad, looked super yummy

Same! Mine came our bland and very thick — almost like paste. I followed exactly.

I used a wild rice mix from World Market that turned the chicken and soup into an unholy shade of purple … quite a Bridget Jones moment … other than that, this was really good! Mushrooms added texture and flavor.

I made this recipe and it is delicious!! I was wondering however what is the serving size in cups? I am counting my calories and want to add the most accurate info. Thank you so much!

So bummed… cooked on low for 6 hours and my rice is way overcooked.

My Lundberg Wild Blend Rice was WAY overcooked. Next time I will cook rice separately and mix in at the end.

Also used Lundberg Wild Rice blend – did 3 – 3.5 hours on high and it came out great.
Finished it on the stove, though, because you definitely need a 6 quart crockpot! I made the dairy portion in a pot then added everything from the crockpot. Yummy, but will just do it on the stove next time.

How long do you recommend cooking if the slow cooker is set to high? Can’t wait to try!

I made this last night and cooked it on low for 8 hours. All of my chicken broth was gone at the end so it wasn’t really a soup. How do I fix this

You can add additional chicken broth, as needed.

This looks delicious but for gluten/lactose free could I omit the flour and milks and use a can of coconut milk? Any one try this? I was thinking almond milk but i prefer the milkier consistency of he canned coconut (for full fat)

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I made this over the weekend – good flavor, creamy and comforting. The only thing I would change – after cooking low and slow in the crockpot my wild rice pretty much disintegrated. It tasted good and I love the convenience of the crockpot (and it makes the chicken great), but in the future I would follow this exact recipe just on the stove instead so that the rice maintains it’s texture. It was also incredibly thick (probably just due to the dissolved rice) but that was easily fixed with a little more broth.

Have you ever tried the recipients with brown or white rice? Also if I was planning on saving the soup for another day, would it be best to cook rice separately and add later

I actually haven’t – sorry! And yes, I recommend keeping the rice separate if you plan to serve later.

I’m just making this and I will have left overs wondered if it will freeze?
Thank you

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.

This was SO delicious, everyone in the family loved it including my 18 month old and my 5 year old. We made it dairy free using unsweetened cashew milk and vegetable oil instead of butter. Will absolutely be making this again. Two thumbs up.

This was delicious…and sooo easy! I love the fact that your recipes have real ingredients instead of processed ones. I have a growing list of other recipes I must try!

This was good albeit a bit bland. I used 3 bone in chicken thighs because that’s what I had on hand. I followed exactly but I added garlic salt toward the end, for more flavor. The rice was basically mush at the end of 6 hrs of cooking, as well as my chicken. Next time I’ll add the rice about an hour before it done, or cook it separately and add at the end. It was very comforting and my husband seemed to like it, but it just needs ‘something’ as far as more seasoning.

I don’t have wild rice but have brown rice. Do you think that would be okay !

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

I made this recipe today. It came out mushy. I think i will either add the rice towards the end or cook it separately then add it to the crockpot. But other than that this recipe is awesome! Great flavor!

If I wanted to make the soup on the stove top how would I do that ?

Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.

This is basically making chicken soup with roux. You fry your chicken until browned and then shred it. With the chicken juices leftover in pot (I use a Dutch oven) fry your onions, garlic, add carrots then celery (fry each about 2 minutes). You can add a little chicken broth if it becomes a little dry as you’re frying. Once everything is a little soft, add the rest of the broth, seasoning, mushrooms and chicken and let it simmer for about an hour (I like to add a little bit of dried dill instead of using parsley, brings flavors together nicely and good for colds). For the wild rice… find out how long it takes for it to fully cook, mine was 30 minutes so i waited until the last 30 minutes in my hour simmer to add the wild rice. During the last 10 minutes or so, you make your roux- milk, heavy cream, butter and flour (pour milk/heavy cream in a bit slowly and continuously stir- if you pour too fast you will get clumps which isn’t so bad but a bit annoying).. add to your soup and you’re all done! What a delicious recipe and a great twist on chicken noodle soup! 🙂

This looks delicious! Do you know if it would freeze well? Thank you!

Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

This looks delicious! Can I use the stovetop instead?

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