Slow Cooker Chicken Wild Rice Soup
Equipment
- 6-quart slow cooker
- Chef's knife and cutting board
- Measuring cups and spoons
- Two forks for shredding chicken
- Small mixing bowl
- Ladle
Ingredients
Soup Base
- 1.5 lbs boneless skinless chicken thighs about 4-5 thighs, trimmed of excess fat
- 1 cup wild rice rinsed, uncooked — true wild rice not a blend
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth plus more to thin if needed
- 1 tsp dried thyme
- 1 tsp dried rosemary crushed between your fingers
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly cracked
- 1 bay leaf
Creamy Finish
- 4 oz cream cheese softened and cut into cubes
- 0.75 cup heavy cream or half-and-half for a lighter version
- 2 tbsp all-purpose flour optional, for thickening
Optional Garnish
- fresh thyme or parsley for serving
- crusty bread or oyster crackers for serving
Instructions
Load the Slow Cooker
- Rinse the wild rice under cold running water and drain well. Add the rinsed wild rice to the bottom of a 6-quart slow cooker.
- Add the diced carrots, celery, onion, and minced garlic on top of the rice.
- Nestle the chicken thighs on top of the vegetables in a single layer.
- Pour the chicken broth over everything. Add the dried thyme, dried rosemary, onion powder, garlic powder, salt, pepper, and bay leaf. Give everything a gentle stir to distribute the seasonings without disturbing the chicken too much.
Slow Cook
- Place the lid on the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3.5-4 hours, until the wild rice is fully cooked and tender and the chicken shreds easily with a fork.
- Remove the bay leaf and discard it.
- Use two forks to shred the chicken directly in the slow cooker. The thighs should fall apart very easily. Stir the shredded chicken back into the soup.
Make It Creamy
- In a small bowl, whisk together the softened cream cheese and flour until smooth. Alternatively, you can simply drop the cream cheese cubes directly into the hot soup and stir until fully melted — it will incorporate smoothly.
- Stir the cream cheese mixture (or cubes) into the slow cooker, then pour in the heavy cream. Stir well to combine.
- Replace the lid and cook on HIGH for an additional 20-30 minutes, stirring once or twice, until the soup is creamy, thickened, and fully heated through.
Season and Serve
- Taste the soup and adjust seasoning with additional salt and black pepper as needed. If the soup is too thick, stir in an additional splash of chicken broth until you reach your desired consistency.
- Ladle the soup into bowls, garnish with fresh thyme or parsley, and serve immediately with crusty bread or oyster crackers on the side.
Notes
MAKE AHEAD & STORAGE: Store cooled soup in an airtight container in the refrigerator for up to 4 days. The wild rice will continue to absorb liquid as it sits — add a splash of broth when reheating on the stovetop over medium-low heat. FREEZER INSTRUCTIONS: For best results, freeze the soup BEFORE adding the cream and cream cheese. Cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge, reheat on the stove, and stir in fresh cream before serving. ROTISSERIE CHICKEN SHORTCUT: Skip the raw chicken thighs entirely. Use the shredded meat from one rotisserie chicken and add it in the last 1 hour of cooking. SLOW COOKER SIZE: This recipe is designed for a 6-quart slow cooker. If using a smaller insert, reduce the recipe by one third. WILD RICE NOTE: Do not substitute instant or quick-cook wild rice — it will turn to mush. Use raw, uncooked wild rice only.
Nutrition
Calories: 410kcalCarbohydrates: 28gProtein: 34gFat: 18gSodium: 620mgFiber: 3gSugar: 4g