Description
This Slow Cooker Creamy Chicken and Wild Rice Soup is a hearty, comforting dish perfect for cozy days. Tender chicken breasts, nutty wild rice, fresh vegetables, and aromatic herbs simmer together in a creamy broth to create a flavorful and satisfying meal. Easily prepared in a slow cooker or Instant Pot, this soup offers versatility and convenience without sacrificing rich taste.
Ingredients
Scale
Protein and Broth
- 1 – 1 ¼ lbs. boneless skinless chicken breasts, raw
- 7–8 cups chicken broth (packaged or homemade), use less for thicker soup
Vegetables
- 4 garlic cloves, minced
- 1 small yellow onion, diced (1 ¼ – 1 ½ cups)
- 3–4 carrots, peeled and diced (1 ½ cups)
- 2–3 medium celery stalks, diced (~¾ – 1 cup)
- 8 ounces sliced or diced fresh cremini or baby bella mushrooms
Herbs and Seasonings
- Salt and black pepper, to taste
- 2 teaspoon dried rosemary, crushed between your fingers
- 1 teaspoon dried thyme
- ¼ – ½ teaspoon dried sage or poultry seasoning
- 2 dried bay leaves
Dairy and Thickening
- 2 cups half and half (may use unsweetened plain non-dairy creamer or full-fat coconut milk for dairy-free)
- 3 tablespoons cornstarch (optional for thickening in Instant Pot)
Garnish
- ¼ cup chopped fresh parsley, optional
Instructions
- Season the Chicken: Season the chicken breasts with salt and pepper thoroughly on all sides before cooking to enhance flavor.
- Slow Cooker Preparation: Place the seasoned chicken into a 6-quart slow cooker. Add chicken broth (using 7 cups for a thicker soup), wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and shreds easily.
- Shred the Chicken: Once cooked, remove and discard the bay leaves. Transfer the chicken to a plate and shred it with two forks. Return the shredded chicken to the slow cooker and stir to combine.
- Add Cream and Heat: Stir in the half and half and cover again. Heat for an additional 15-30 minutes on low, stirring occasionally until warmed through.
- Season and Garnish: Adjust salt and pepper to taste. Garnish with fresh chopped parsley if desired before serving.
- Instant Pot Preparation: Place seasoned chicken, broth, wild rice, mushrooms, garlic, onion, carrots, celery, rosemary, thyme, sage, and bay leaves into the Instant Pot. Lock the lid and set the valve to sealing.
- Cook Under Pressure: Select ‘Manual’ or ‘High Pressure’ and cook for 12 minutes. Upon completion, perform a quick release of pressure by turning the vent to venting.
- Shred the Chicken: Remove the chicken to a plate and shred with two forks. Set aside.
- Additional Cooking and Release: Replace the lid and cook on high pressure for an additional 6 minutes, allowing for a 5-minute natural release before quick releasing the remainder.
- Add Cream and Chicken: Stir in the half and half, then return the shredded chicken to the pot and stir to combine.
- Optional Thickening (Instant Pot): For a thicker soup, remove ½ cup of liquid to a bowl and whisk in 2 tablespoons cornstarch to create a slurry. Set Instant Pot to sauté until simmering, then stir in the slurry and cook for 3-5 minutes until thickened.
- Serve and Garnish: Serve immediately, garnished with fresh parsley if desired.
Notes
- You can substitute half and half with unsweetened plain non-dairy creamer or full-fat coconut milk to make the soup dairy-free.
- Use 7 cups of broth for a thicker soup or 8 cups for a thinner consistency.
- The wild rice adds a nutty texture but takes longer to cook; be sure not to substitute with quick-cooking rice types.
- If using the Instant Pot, the optional cornstarch slurry helps achieve a thicker cream soup consistency.
- Leftovers store well in the refrigerator for up to 4 days or can be frozen for up to 3 months.
- Adjust seasoning at the end after adding the half and half because cream can mellow the saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
