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Ultra close-up macro food photography of cozy slow cooker creamy chicken and wild rice soup with shredded chicken tender carrots and wild rice grains

Cozy Slow Cooker Creamy Chicken and Wild Rice Soup

Tender chicken breasts slow-simmered with earthy wild rice, aromatic vegetables, and fresh herbs in rich savory broth, finished with a velvety homemade butter roux and heavy cream. An ultra-comforting, restaurant-quality autumn soup made effortless in the crockpot!
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 bowls
Calories: 415
Ingredients Method Nutrition

Ingredients
  

Slow Cooker Soup Base
  • 1.5 lbs chicken breasts
  • 1 cup wild rice blend
  • 1 medium yellow onion
  • 3 medium carrots
  • 3 ribs celery
  • 4 cloves garlic
  • 6 cups chicken broth
  • 1 tsp thyme
  • 1/2 tsp rosemary
  • 1 bay leaf
  • 1 tsp sea salt
  • 1/2 tsp black pepper
Velvety Cream Finishing Roux
  • 4 tbsp butter
  • 1/3 cup flour
  • 1.5 cups whole milk
  • 1/2 cup heavy cream
  • 2 tbsp fresh parsley

Method
 

Slow Cooking the Base
  1. Place the boneless skinless chicken breasts in the bottom of a 6-quart oval slow cooker.
  2. Add the rinsed wild rice blend, diced carrots, diced celery, diced yellow onion, and minced garlic over and around the chicken.
  3. Pour in the chicken broth. Season with dried thyme, crushed rosemary, sea salt, cracked black pepper, and tuck the bay leaf into the center.
  4. Cover with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3.5 to 4 hours, until the chicken is fork-tender and the wild rice has blossomed to a tender-chewy texture.
Shredding Chicken & Finishing Roux
  1. Remove the cooked chicken breasts onto a clean cutting board and shred using two forks (or cut into bite-sized cubes). Discard the bay leaf.
  2. Prepare the cream finishing roux: In a medium saucepan set over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes until bubbly and golden to remove raw flour taste.
  3. Slowly stream in the warm whole milk and heavy cream while whisking constantly to prevent lumps. Simmer for 2 to 3 minutes until thick and glossy.
  4. Pour the velvety cream sauce into the slow cooker. Return the shredded chicken to the pot. Stir thoroughly to combine all layers.
  5. Cover and cook on LOW for an additional 15 minutes to allow the flavors to marry and the soup to thicken to luxurious creaminess. Taste and adjust salt and pepper. Ladle into warm bowls and garnish with fresh parsley and thyme.

Nutrition

Serving: 1gCalories: 415kcalCarbohydrates: 38gProtein: 32gFat: 15gSaturated Fat: 8gCholesterol: 85mgSodium: 680mgPotassium: 640mgFiber: 3gSugar: 4gVitamin A: 115IUVitamin C: 12mgCalcium: 180mgIron: 2.8mg

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