Creamy Chicken and Wild Rice Soup in the Slow Cooker Recipe
Introduction
This Slow Cooker Creamy Chicken and Wild Rice Soup is a comforting and hearty dish perfect for chilly days. It combines tender chicken, nutty wild rice, and creamy broth for a warming meal that’s easy to prepare.
Ingredients
- 2 cups chicken, cooked and shredded
- 1 cup wild rice
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup heavy cream
- 4 cups chicken broth
Instructions
- Step 1: Add the chicken, wild rice, carrots, celery, and chicken broth to the slow cooker.
- Step 2: Cook on low for 6-8 hours or until the chicken is tender and shreds easily, and the rice is fully cooked.
- Step 3: Stir in the heavy cream and heat through for another 15 minutes before serving.
Tips & Variations
- Use rotisserie chicken to save prep time and add extra flavor.
- For a dairy-free version, substitute the cream with coconut milk.
- Add fresh herbs such as thyme or parsley for added aroma and taste.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid curdling the cream.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white rice instead of wild rice?
Yes, you can substitute white rice, but cooking times may vary slightly. Wild rice offers a nuttier flavor and chewier texture.
Do I need to shred the chicken before cooking?
No, you can add whole chicken pieces to the slow cooker and shred them after cooking once they are tender.
PrintCreamy Chicken and Wild Rice Soup in the Slow Cooker Recipe
A comforting and hearty Slow Cooker Creamy Chicken and Wild Rice Soup featuring tender chicken, nutty wild rice, fresh vegetables, and rich cream all slow-cooked to perfection for an easy, delicious meal.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Ingredients
Soup Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 cup heavy cream
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare Ingredients: Dice the carrots and celery into small, even pieces and rinse the wild rice thoroughly under cold water to remove any debris.
- Add to Slow Cooker: Place the chicken breasts, wild rice, diced carrots, diced celery, and chicken broth into the slow cooker. Season with salt and black pepper to your preference.
- Cook Soup: Cover and cook on low heat for 6-7 hours or on high for 3-4 hours until the chicken is fully cooked and shreds easily with a fork, and the wild rice is tender.
- Shred Chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return shredded chicken to the slow cooker.
- Add Cream and Finish: Stir in the heavy cream to the soup. Mix well and cook for an additional 15-20 minutes on low heat to heat through and combine flavors.
- Adjust Seasoning: Taste the soup and adjust salt and pepper as needed before serving.
Notes
- Use leftover cooked chicken to reduce cooking time; add it near the end to warm through.
- For a dairy-free version, substitute cream with coconut milk or a non-dairy creamer.
- Wild rice can be substituted with brown rice or white rice, adjusting cooking times accordingly.
- To thicken the soup, stir in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water during the last 15 minutes of cooking.
- Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Keywords: slow cooker chicken soup, creamy chicken soup, wild rice soup, easy slow cooker recipes, comforting soup
