If you’re craving a soup that’s been a cozy, soul-warming staple in my kitchen for years, you’re going to love this Slow Cooker Chicken and Wild Rice Soup Recipe. It’s one of those recipes that feels like a hug in a bowl — packed with tender chicken, wholesome wild rice, and veggies, all simmered slowly to develop deep, comforting flavors. Whether you’re new to slow cooker meals or a seasoned pro, this recipe is straightforward and reliably delicious, perfect for busy days or when you want to come home to a ready-to-eat, nourishing dinner.
Why You’ll Love This Recipe
- Hands-Off Cooking: Just toss in the slow cooker in the morning and dinner’s ready when you walk in the door.
- Perfect Ingredient Harmony: Wild rice adds a nutty, chewy texture that complements the tender chicken beautifully.
- Family Favorite: This soup wins rave reviews around my dinner table every single time.
- Customizable Comfort: Easy to tweak with herbs or veggies you have on hand, so it never feels boring.
Ingredients You’ll Need
Each ingredient in this slow cooker chicken and wild rice soup recipe works together to build layers of flavor without being fussy. Friendly tip: choose fresh produce and good-quality low-sodium chicken broth to make this soup taste truly comforting.
- Medium onion: Adds a subtle sweetness and depth when cooked slowly.
- Carrots: Their natural sweetness brightens up the savory broth.
- Celery stalks: Provide that classic, fragrant soup base flavor.
- Garlic cloves: Finely chopped so it disperses evenly without overpowering.
- Uncooked wild rice: Rinsed well to remove excess starch and avoid clumping in the soup.
- Bay leaves: Infuse a quiet earthiness throughout the soup as it simmers.
- Dried thyme: A pinch or two adds warmth without dominating the flavor profile.
- Salt and black pepper: Essential for seasoning your soup to taste at the end.
- Boneless skinless chicken breasts: The star protein — tender, lean, and shredded right in the pot.
- Low-sodium chicken broth: Gives the soup its luscious base while letting you control the saltiness.
- Fresh parsley: Stirs in bright color and a fresh herbal note to finish things off perfectly.
Variations
I love how easy it is to make this Slow Cooker Chicken and Wild Rice Soup Recipe your own. Over time, I’ve experimented with different tweaks to suit what’s in my pantry or my family’s preferences — feel free to get creative!
- Use dark meat: I sometimes swap chicken breasts for thighs for a juicier, richer soup that the whole family adores.
- Veggie boost: Adding mushrooms or peas near the end of cooking adds fresh texture and nutrients.
- Dairy twist: Stir in a splash of cream or coconut milk after cooking for a silkier broth.
- Herb swaps: Experiment with rosemary or sage instead of thyme to switch up the herbal notes.
How to Make Slow Cooker Chicken and Wild Rice Soup Recipe
Step 1: Load the Slow Cooker with Flavor
Start by chopping your onion, carrots, celery, and garlic. This mix creates a classic mirepoix, providing the flavor base your soup needs. Rinse your wild rice well so it cooks up separate and fluffy instead of sticky. Layer these ingredients into the slow cooker, sprinkle in your thyme, salt, pepper, and bay leaves. Then place your chicken breasts on top — no need to brown them first, which keeps this recipe super simple.
Step 2: Pour in the Broth and Set It
Pour the low-sodium chicken broth over everything, making sure the chicken is submerged. Seal your slow cooker with the lid, and set it to cook. I usually go for low heat for 6 to 6 and a half hours if I have the time — the flavors really marry beautifully this way. In a pinch, you can cook on high for about 3 and a half hours, but the longer, slower cook is my personal preference.
Step 3: Shred the Chicken and Finish the Soup
Once cooking time is up, carefully remove the chicken breasts and shred them with two forks. This is one of my favorite parts because the chicken is so tender, it almost falls apart on its own. Return the shredded chicken to the slow cooker, stir everything together, and make sure to fish out and discard those bay leaves. Finally, stir in fresh chopped parsley, then taste and adjust salt and pepper. That burst of fresh herbs at the end truly brightens the soup.
Pro Tips for Making Slow Cooker Chicken and Wild Rice Soup Recipe
- Rinse Your Wild Rice: Helps ensure your rice doesn’t get gummy and cooks evenly in the slow cooker.
- Use Fresh Herbs at the End: Adding parsley at the end keeps its bright flavor from fading during the long cook.
- Don’t Skip the Bay Leaves: They add subtle depth, but remember to remove them before serving!
- Shred Chicken Off Heat: It’s easier and keeps the texture tender rather than overcooked mush.
How to Serve Slow Cooker Chicken and Wild Rice Soup Recipe
Garnishes
I like to sprinkle extra fresh parsley or a few chopped chives on top right before serving — it adds a vibrant color pop and a little fresh bite. Sometimes a drizzle of good olive oil or a squeeze of lemon juice can brighten the soup beautifully, especially if you want to amp up the flavor even more.
Side Dishes
My go-to sides are crusty bread or warm dinner rolls for dipping, plus a crisp green salad with vinaigrette to balance the rich soup. This combo never fails to satisfy hungry appetites on chilly days.
Creative Ways to Present
For special occasions, I’ve served this soup in hollowed-out mini pumpkins or large bread bowls — it’s a fun, rustic touch that impresses guests but keeps things cozy and casual.
Make Ahead and Storage
Storing Leftovers
I store leftovers in airtight containers in the refrigerator for up to 4 days. The flavors continue to meld, and I often find the soup tastes even better the next day.
Freezing
This soup freezes really well! I portion it into meal-sized containers and freeze for up to 3 months. Just be sure to cool completely before freezing to keep the texture just right.
Reheating
Reheat leftovers gently on the stove over medium-low heat to avoid breaking down the rice and chicken too much. I usually add a splash of chicken broth or water if the soup thickens too much in the fridge.
FAQs
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Can I use brown rice instead of wild rice in this soup?
Absolutely! Brown rice cooks nicely in the slow cooker and provides a similar hearty texture, though cooking times might vary slightly. Just keep an eye on it and adjust cooking time as needed.
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What if I don’t have a slow cooker? Can I make this soup on the stove?
You can! Just sauté your veggies first, then simmer everything together in a large pot on the stove for about 1 to 1 ½ hours, or until the rice is tender and chicken cooked through. Keep the heat low and stir occasionally.
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How can I make this soup dairy-free?
This Slow Cooker Chicken and Wild Rice Soup Recipe is naturally dairy-free, so you don’t have to worry about substitutions. If you add cream or milk for richness, try coconut milk or almond milk instead to keep it dairy-free.
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Can I make this recipe ahead of time?
Yes, this soup is great for meal prep! Prepare and cook it a day or two ahead, then store in the fridge and reheat when ready to serve. It tastes even better when the flavors have had a chance to meld.
Final Thoughts
I absolutely love how this Slow Cooker Chicken and Wild Rice Soup Recipe turns out every single time — it’s cozy, satisfying, and somehow feels like a special treat even on the busiest of days. When I first tried this recipe, it quickly became my go-to comfort food, and now I hope it finds a place in your kitchen too. It’s truly one of those reliable dishes that feels like home with every spoonful. Give it a try and enjoy the warmth it brings to your table!
Print
Slow Cooker Chicken and Wild Rice Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 to 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Salt
Description
Hearty and comforting Slow Cooker Chicken and Wild Rice Soup featuring tender chicken breasts, aromatic vegetables, and nutty wild rice simmered together in a flavorful broth. Perfect for an easy, hands-off meal that warms you up from the inside out.
Ingredients
Soup Base
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, finely chopped
- 1 cup uncooked wild rice, rinsed and drained
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 10 cups low-sodium chicken broth
Protein
- 4 boneless skinless chicken breasts (about 2 pounds)
Finishing Touch
- 1/4 cup chopped fresh parsley
Instructions
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add chopped onion, carrots, celery, garlic, wild rice, bay leaves, dried thyme, salt, and black pepper. Place the chicken breasts on top and pour in the chicken broth, ensuring everything is submerged.
- Cook the Soup: Cover with the lid and cook on the low heat setting for 6 to 6 1/2 hours, or on the high heat setting for about 3 1/2 hours until the chicken is cooked through and the wild rice is tender.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces.
- Combine and Season: Return the shredded chicken back to the slow cooker, stir well to combine, and remove the bay leaves. Stir in the chopped fresh parsley and adjust seasoning with additional salt and black pepper to taste.
- Serve: Ladle the soup into bowls and serve warm. This soup pairs well with crusty bread or a light salad for a complete meal.
Notes
- This slow cooker soup is a convenient, hands-off recipe perfect for busy days.
- The wild rice adds a nutty flavor and chewy texture that complements the tender chicken.
- Feel free to substitute fresh thyme for dried if available, using about 1 1/2 teaspoons fresh.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make it creamier, stir in 1/2 cup of cream or coconut milk at the end of cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 3.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
