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Slow Cooker Chicken Wild Rice Soup Comfort Dish

by on September 18, 2025
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Nothing warms the soul like a bowl of Slow Cooker Chicken Wild Rice Soup. This comfort dish combines tender chicken, earthy wild rice, and fresh vegetables, all simmered to perfection in your slow cooker. Whether you’re looking for a cozy dinner or a meal prep powerhouse, this soup meets both needs effortlessly. Join me as we dive into the rich flavors and simple steps to create this heartwarming dish.

To make Slow Cooker Chicken Wild Rice Soup, you need these simple ingredients: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, thoroughly rinsed - 1 medium onion, finely diced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth (low-sodium recommended) - 1 cup whole milk or heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly cracked black pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients come together to create a warm and filling soup. The chicken gives it protein, while the wild rice adds a nutty flavor and chewiness. The veggies make it colorful and tasty. Thyme and rosemary bring a lovely aroma that fills your kitchen as it cooks. This soup is not just a meal; it’s a hug in a bowl. I always recommend using low-sodium broth. It lets you control the saltiness better. Don’t skip the cream or milk; it makes the soup creamy and rich. Lastly, fresh parsley adds a bright finish. It’s all about balance and flavor! First, grab a large skillet and heat the olive oil over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté these veggies for about 5 to 7 minutes. You want them to soften, and the onion should turn translucent. This step builds a great base for your soup. Next, add the minced garlic to the skillet. Cook it for 1 to 2 minutes, stirring often. You want that garlic to smell amazing without burning. Now, it’s time to transfer your sautéed mix to the slow cooker. Add the rinsed wild rice next. Then, place the boneless chicken breasts into the pot. Pour in the chicken broth and sprinkle in the dried thyme and rosemary. Season with salt and black pepper to match your taste. Stir everything together for a good mix. Cover the slow cooker with its lid. You can cook on the low setting for 6 to 8 hours. If you're in a hurry, the high setting works too, cooking for 3 to 4 hours. Once the chicken is cooked through, carefully take it out. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir it well. This keeps the chicken juicy. Slow cookers vary in power. Some cook faster than others. If you own a newer model, it may cook quicker. Always check for doneness early. Your soup is ready when the chicken shreds easily. The wild rice should be soft but not mushy. If you are not sure, taste it. For a deeper flavor, season to your taste. You might want to add more thyme or rosemary. Fresh herbs can also boost the soup’s taste. Consider adding bay leaves or a pinch of cayenne for warmth. Don’t hesitate to get creative. A squeeze of lemon can brighten the flavor. Or try adding a teaspoon of smoked paprika for a smoky twist. Serve your soup hot in rustic bowls. A sprinkle of fresh parsley adds a nice touch. Pair it with crusty bread for a perfect meal. You can also serve it with a side salad. A simple green salad works well. This combo makes for a cozy, comforting dinner. {{image_4}} You can change the chicken for tasty options. Try using chickpeas or tofu for a vegetarian dish. Both options soak up flavors well and keep the soup hearty. You can also swap wild rice with other grains. Quinoa or brown rice works great too. Each grain gives a different texture and taste. Quinoa adds a nutty flavor, while brown rice lends a chewy bite. You can adjust how creamy your soup is based on your taste. If you want a richer soup, add more cream. For a lighter version, use less cream and more broth. Adjust the broth to make the soup thicker or thinner. If you like a thicker soup, reduce the broth amount. This way, you can create the perfect texture for your meal. Make this soup even better by adding seasonal veggies. In spring, toss in asparagus or peas for a fresh touch. In fall, consider adding butternut squash for a sweet flavor. You can also mix in different herbs. Fresh dill or basil can elevate the taste. Each herb adds a unique twist that keeps the dish exciting. To keep your soup fresh, store it in an airtight container. Let the soup cool down before sealing. Place it in the fridge for up to 3 days. Always check for changes in smell or color before eating. For longer storage, freeze your soup in individual portions. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. After storing, the soup may lose some flavor. To refresh it, add a splash of chicken broth or milk when reheating. Stir well to combine. Serve with fresh parsley on top for a burst of color. A slice of crusty bread pairs perfectly with every bowl. Yes, you can use precooked chicken. For this, adjust the cooking time. Start by sautéing the vegetables as usual. Then, add the chicken at the end of the cooking time. You only need to warm it, not cook it fully. If using precooked chicken, cook the soup on low for about 4-5 hours. This keeps the chicken moist without overcooking it. If you can’t find wild rice, there are great alternatives. You can use brown rice or quinoa. Both add texture and flavor to the soup. Brown rice will take longer to cook, about 45 minutes to an hour. Quinoa cooks faster and adds a nutty taste. Adjust the cooking time based on what you choose. To make this soup gluten-free, focus on the broth and any added ingredients. Use gluten-free chicken broth. Check labels for any hidden gluten in cream or seasonings. Most herbs and spices are gluten-free, but confirm if you are unsure. This way, you can enjoy the soup without worry. This blog post offers a clear guide to making a tasty chicken soup. You learned about key ingredients, step-by-step cooking instructions, and tips for enhancing flavor. We also discussed variations and storage tips, ensuring your soup remains fresh. With this knowledge, you can create a delicious meal tailored to your taste. Don't hesitate to experiment with ingredients and find the perfect balance for your soup. Enjoy your cooking adventure!

Ingredients

To make Slow Cooker Chicken Wild Rice Soup, you need these simple ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 cup wild rice, thoroughly rinsed

– 1 medium onion, finely diced

– 2 medium carrots, peeled and diced

– 2 celery stalks, diced

– 4 cloves garlic, minced

– 6 cups chicken broth (low-sodium recommended)

– 1 cup whole milk or heavy cream

– 1 teaspoon dried thyme

– 1 teaspoon dried rosemary

– Salt and freshly cracked black pepper, to taste

– 2 tablespoons olive oil

– Fresh parsley, chopped (for garnish)

These ingredients come together to create a warm and filling soup. The chicken gives it protein, while the wild rice adds a nutty flavor and chewiness. The veggies make it colorful and tasty. Thyme and rosemary bring a lovely aroma that fills your kitchen as it cooks. This soup is not just a meal; it’s a hug in a bowl.

I always recommend using low-sodium broth. It lets you control the saltiness better. Don’t skip the cream or milk; it makes the soup creamy and rich. Lastly, fresh parsley adds a bright finish. It’s all about balance and flavor!

Step-by-Step Instructions

Preparation of Vegetables

First, grab a large skillet and heat the olive oil over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté these veggies for about 5 to 7 minutes. You want them to soften, and the onion should turn translucent. This step builds a great base for your soup.

Next, add the minced garlic to the skillet. Cook it for 1 to 2 minutes, stirring often. You want that garlic to smell amazing without burning.

Combining Ingredients in Slow Cooker

Now, it’s time to transfer your sautéed mix to the slow cooker. Add the rinsed wild rice next. Then, place the boneless chicken breasts into the pot. Pour in the chicken broth and sprinkle in the dried thyme and rosemary. Season with salt and black pepper to match your taste. Stir everything together for a good mix.

Cooking Time Settings

Cover the slow cooker with its lid. You can cook on the low setting for 6 to 8 hours. If you’re in a hurry, the high setting works too, cooking for 3 to 4 hours. Once the chicken is cooked through, carefully take it out. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir it well. This keeps the chicken juicy.

Tips & Tricks

Modifying Cooking Times

Slow cookers vary in power. Some cook faster than others. If you own a newer model, it may cook quicker. Always check for doneness early.

Your soup is ready when the chicken shreds easily. The wild rice should be soft but not mushy. If you are not sure, taste it.

Enhancing Flavor

For a deeper flavor, season to your taste. You might want to add more thyme or rosemary. Fresh herbs can also boost the soup’s taste. Consider adding bay leaves or a pinch of cayenne for warmth.

Don’t hesitate to get creative. A squeeze of lemon can brighten the flavor. Or try adding a teaspoon of smoked paprika for a smoky twist.

Serving Suggestions

Serve your soup hot in rustic bowls. A sprinkle of fresh parsley adds a nice touch. Pair it with crusty bread for a perfect meal.

You can also serve it with a side salad. A simple green salad works well. This combo makes for a cozy, comforting dinner.

Variations

Customizing Ingredients

You can change the chicken for tasty options. Try using chickpeas or tofu for a vegetarian dish. Both options soak up flavors well and keep the soup hearty.

You can also swap wild rice with other grains. Quinoa or brown rice works great too. Each grain gives a different texture and taste. Quinoa adds a nutty flavor, while brown rice lends a chewy bite.

Creamy vs. Broth-based

You can adjust how creamy your soup is based on your taste. If you want a richer soup, add more cream. For a lighter version, use less cream and more broth.

Adjust the broth to make the soup thicker or thinner. If you like a thicker soup, reduce the broth amount. This way, you can create the perfect texture for your meal.

Seasonal Additions

Make this soup even better by adding seasonal veggies. In spring, toss in asparagus or peas for a fresh touch. In fall, consider adding butternut squash for a sweet flavor.

You can also mix in different herbs. Fresh dill or basil can elevate the taste. Each herb adds a unique twist that keeps the dish exciting.

Storage Info

Refrigeration Guidelines

To keep your soup fresh, store it in an airtight container. Let the soup cool down before sealing. Place it in the fridge for up to 3 days. Always check for changes in smell or color before eating.

Freezing Instructions

For longer storage, freeze your soup in individual portions. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing.

Re-serving Tips

After storing, the soup may lose some flavor. To refresh it, add a splash of chicken broth or milk when reheating. Stir well to combine. Serve with fresh parsley on top for a burst of color. A slice of crusty bread pairs perfectly with every bowl.

FAQs

Can I use precooked chicken for this recipe?

Yes, you can use precooked chicken. For this, adjust the cooking time. Start by sautéing the vegetables as usual. Then, add the chicken at the end of the cooking time. You only need to warm it, not cook it fully. If using precooked chicken, cook the soup on low for about 4-5 hours. This keeps the chicken moist without overcooking it.

What can I substitute for wild rice?

If you can’t find wild rice, there are great alternatives. You can use brown rice or quinoa. Both add texture and flavor to the soup. Brown rice will take longer to cook, about 45 minutes to an hour. Quinoa cooks faster and adds a nutty taste. Adjust the cooking time based on what you choose.

How to make it gluten-free?

To make this soup gluten-free, focus on the broth and any added ingredients. Use gluten-free chicken broth. Check labels for any hidden gluten in cream or seasonings. Most herbs and spices are gluten-free, but confirm if you are unsure. This way, you can enjoy the soup without worry.

This blog post offers a clear guide to making a tasty chicken soup. You learned about key ingredients, step-by-step cooking instructions, and tips for enhancing flavor. We also discussed variations and storage tips, ensuring your soup remains fresh.

With this knowledge, you can create a delicious meal tailored to your taste. Don’t hesitate to experiment with ingredients and find the perfect balance for your soup. Enjoy your cooking adventure!

To make Slow Cooker Chicken Wild Rice Soup, you need these simple ingredients: - 1 pound boneless, skinless chicken breasts - 1 cup wild rice, thoroughly rinsed - 1 medium onion, finely diced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 4 cloves garlic, minced - 6 cups chicken broth (low-sodium recommended) - 1 cup whole milk or heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly cracked black pepper, to taste - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) These ingredients come together to create a warm and filling soup. The chicken gives it protein, while the wild rice adds a nutty flavor and chewiness. The veggies make it colorful and tasty. Thyme and rosemary bring a lovely aroma that fills your kitchen as it cooks. This soup is not just a meal; it’s a hug in a bowl. I always recommend using low-sodium broth. It lets you control the saltiness better. Don’t skip the cream or milk; it makes the soup creamy and rich. Lastly, fresh parsley adds a bright finish. It’s all about balance and flavor! First, grab a large skillet and heat the olive oil over medium heat. Once the oil is hot, add the diced onion, carrots, and celery. Sauté these veggies for about 5 to 7 minutes. You want them to soften, and the onion should turn translucent. This step builds a great base for your soup. Next, add the minced garlic to the skillet. Cook it for 1 to 2 minutes, stirring often. You want that garlic to smell amazing without burning. Now, it’s time to transfer your sautéed mix to the slow cooker. Add the rinsed wild rice next. Then, place the boneless chicken breasts into the pot. Pour in the chicken broth and sprinkle in the dried thyme and rosemary. Season with salt and black pepper to match your taste. Stir everything together for a good mix. Cover the slow cooker with its lid. You can cook on the low setting for 6 to 8 hours. If you're in a hurry, the high setting works too, cooking for 3 to 4 hours. Once the chicken is cooked through, carefully take it out. Use two forks to shred it into bite-sized pieces. Return the shredded chicken to the pot and stir it well. This keeps the chicken juicy. Slow cookers vary in power. Some cook faster than others. If you own a newer model, it may cook quicker. Always check for doneness early. Your soup is ready when the chicken shreds easily. The wild rice should be soft but not mushy. If you are not sure, taste it. For a deeper flavor, season to your taste. You might want to add more thyme or rosemary. Fresh herbs can also boost the soup’s taste. Consider adding bay leaves or a pinch of cayenne for warmth. Don’t hesitate to get creative. A squeeze of lemon can brighten the flavor. Or try adding a teaspoon of smoked paprika for a smoky twist. Serve your soup hot in rustic bowls. A sprinkle of fresh parsley adds a nice touch. Pair it with crusty bread for a perfect meal. You can also serve it with a side salad. A simple green salad works well. This combo makes for a cozy, comforting dinner. {{image_4}} You can change the chicken for tasty options. Try using chickpeas or tofu for a vegetarian dish. Both options soak up flavors well and keep the soup hearty. You can also swap wild rice with other grains. Quinoa or brown rice works great too. Each grain gives a different texture and taste. Quinoa adds a nutty flavor, while brown rice lends a chewy bite. You can adjust how creamy your soup is based on your taste. If you want a richer soup, add more cream. For a lighter version, use less cream and more broth. Adjust the broth to make the soup thicker or thinner. If you like a thicker soup, reduce the broth amount. This way, you can create the perfect texture for your meal. Make this soup even better by adding seasonal veggies. In spring, toss in asparagus or peas for a fresh touch. In fall, consider adding butternut squash for a sweet flavor. You can also mix in different herbs. Fresh dill or basil can elevate the taste. Each herb adds a unique twist that keeps the dish exciting. To keep your soup fresh, store it in an airtight container. Let the soup cool down before sealing. Place it in the fridge for up to 3 days. Always check for changes in smell or color before eating. For longer storage, freeze your soup in individual portions. Use freezer-safe containers or bags. Leave some space at the top since the soup will expand. It can last up to 3 months in the freezer. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. After storing, the soup may lose some flavor. To refresh it, add a splash of chicken broth or milk when reheating. Stir well to combine. Serve with fresh parsley on top for a burst of color. A slice of crusty bread pairs perfectly with every bowl. Yes, you can use precooked chicken. For this, adjust the cooking time. Start by sautéing the vegetables as usual. Then, add the chicken at the end of the cooking time. You only need to warm it, not cook it fully. If using precooked chicken, cook the soup on low for about 4-5 hours. This keeps the chicken moist without overcooking it. If you can’t find wild rice, there are great alternatives. You can use brown rice or quinoa. Both add texture and flavor to the soup. Brown rice will take longer to cook, about 45 minutes to an hour. Quinoa cooks faster and adds a nutty taste. Adjust the cooking time based on what you choose. To make this soup gluten-free, focus on the broth and any added ingredients. Use gluten-free chicken broth. Check labels for any hidden gluten in cream or seasonings. Most herbs and spices are gluten-free, but confirm if you are unsure. This way, you can enjoy the soup without worry. This blog post offers a clear guide to making a tasty chicken soup. You learned about key ingredients, step-by-step cooking instructions, and tips for enhancing flavor. We also discussed variations and storage tips, ensuring your soup remains fresh. With this knowledge, you can create a delicious meal tailored to your taste. Don't hesitate to experiment with ingredients and find the perfect balance for your soup. Enjoy your cooking adventure!

Slow Cooker Chicken Wild Rice Soup

Warm up your evenings with this cozy slow cooker chicken wild rice soup! Packed with tender chicken, savory vegetables, and creamy goodness, this easy recipe is perfect for a comforting meal. Just toss everything in your slow cooker, let it simmer, and enjoy a bowl of nourishment and flavor. Click through to explore the full recipe and learn tips for serving this delightful dish that will please your whole family!
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Ingredients
  

1 pound boneless, skinless chicken breasts

1 cup wild rice, thoroughly rinsed

1 medium onion, finely diced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, minced

6 cups chicken broth (low-sodium recommended)

1 cup whole milk or heavy cream

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly cracked black pepper, to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes or until the vegetables are softened and the onion becomes translucent.

    Add the minced garlic to the skillet and continue to cook for an additional 1-2 minutes, or until the garlic is fragrant and slightly golden, stirring continuously to prevent burning.

      Transfer the sautéed vegetable mixture into the slow cooker. Next, add the rinsed wild rice, chicken breasts, chicken broth, dried thyme, and rosemary. Season generously with salt and pepper, referring to your personal taste preferences.

        Embrace the comforting aroma of this dish as you cover the slow cooker with its lid. Cook on the low setting for 6-8 hours or on high for 3-4 hours, until the chicken is thoroughly cooked and the rice is tender.

          When the chicken is fully cooked, carefully remove it from the slow cooker and use two forks to shred the meat into bite-sized pieces. Return the shredded chicken back into the pot, ensuring it stays juicy and flavorful.

            Gently stir in the whole milk or heavy cream to achieve a rich and creamy texture, enhancing the soup's body. Adjust the seasoning at this point with additional salt and pepper, as desired.

              Allow the soup to simmer on the low setting for another 10-15 minutes, enabling all the lovely flavors to meld together beautifully.

                Serve the soup hot, garnished with a scattering of freshly chopped parsley for a pop of color and a burst of freshness.

                  Prep Time: 15 minutes | Total Time: 6 hours 15 minutes | Servings: 6

                    - Presentation Tips: Serve the soup in rustic bowls, with a slice of crusty bread on the side for a delightful pairing. Add a sprinkle of extra parsley on top for an elegant touch.