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A large bowl of chicken and wild rice soup sits on a white table.

Slow Cooker Chicken and Wild Rice Soup

Yield: 8 servings
Prep Time: 20 mins
Cook Time: 6 hrs
Total Time: 6 hrs 20 mins
Slow Cooker Chicken and Wild Rice Soup is made with fresh ingredients and cooks in the slow cooker!
5 from 6 votes

Ingredients 

  • 1 cup wild rice
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken stock
  • 2 cups water
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon ground black pepper, plus more to taste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 bay leaf
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1/2 cup milk
  • 1/4 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped, plus more for garnish
  • lemon zest, for garnish

Instructions

  • Rinse wild rice in a fine mesh sieve until water runs clear, then place in crock of 6-quart slow cooker. Add whole chicken breasts, vegetables, broth, water and seasonings and stir.
  • Cover and cook on low heat for 6 to 8 hours or high for 3 to 4 hours. Remove the chicken from the slow cooker and allow it to cool for 5 minutes. Using two forks, shred then return to the crock. Remove the bay leaf.
  • Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Slowly whisk in milk and cream. Simmer, whisking constantly, until thickened, 2 to 3 minutes. Stir in lemon juice and season with salt and pepper, to taste.
  • Stir milk mixture into the contents of slow cooker. Serve immediately, garnish with parsley and lemon zest.

Notes

  • Store leftovers in the refrigerator for up to 3 days. 
  • You can use another type of rice such as white or brown rice, but you may need to adjust the cook time. Cook until both the chicken and rice are cooked.
  • You can omit the creamy milk mixture to make it dairy free but it will be a thiner broth based soup. 

Nutrition

Calories: 267kcal, Carbohydrates: 26g, Protein: 19g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 59mg, Sodium: 572mg, Potassium: 589mg, Fiber: 2g, Sugar: 5g, Vitamin A: 4210IU, Vitamin C: 6.8mg, Calcium: 55mg, Iron: 1.2mg
Course: Main Dish, Soup
Cuisine: American
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