Kitchen notes · a little help before you start
Creamy Chicken Wild Rice Soup (Slow Cooker)
Settle in with a bowl of creamy chicken soup that still gives you something to chew. Wild rice brings a pleasant bite among the tender chicken and vegetables, while the gentle seasoning leaves room for the creamy broth. It's an inviting dinner for an evening that calls for a deep bowl and a spoon.
- Prep
- 15 min
- Cook
- 245 min
- Total
- 260 min
- Original yield
- Serves 8
- Ingredients
- 16 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Dish type
- Stews · Soups & stews · Soups · Rice dishes
A few quick notes
1. Rinse, then add the rice
Run water over the wild rice blend before putting it into the cooker uncooked with the chicken and vegetables.
2. Cool the chicken slightly
Lift the chicken out toward the end and give it a brief chance to cool before pulling it apart with two forks.
3. Whisk out the lumps
Add the milk slowly to the flour mixture and keep whisking until the sauce is smooth and starts to thicken.
Get to know the ingredients
Chicken choices
Boneless skinless breasts or thighs are both listed. The chicken cooks whole before you remove it for shredding.
A salt-free seasoning blend
Use a salt-free blend for the initial cooking; salt and pepper are added to taste once the soup is combined.
Butter and oil
These go into the saucepan together before the flour. More butter is the listed alternative to the olive oil.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Creamy Chicken Wild Rice Soup (Slow Cooker)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Find your favorite consistency
Stir the creamy mixture into the soup, loosen it with water or milk if needed, and taste for salt and pepper.
A little more help as you go
Give the flour its minute
Let the flour cook in the melted butter and oil for the stated minute before slowly whisking in the milk.
Refrigerate what's left
Put leftover soup in a container in the refrigerator. It thickens as it sits, so milk or water can loosen it when reheating.
A few questions you might have
Does the rice need cooking beforehand?
It goes into the slow cooker uncooked after rinsing. Wait until the rice has finished cooking before returning the shredded chicken.
Can the soup be creamier?
You can use half and half in place of some or all of the milk for a richer soup.
When do I put the shredded chicken back?
Return it once the rice is done cooking, before you stir in the creamy mixture prepared in the saucepan.
Which liquid goes in at the beginning?
The broth and water go in with the rice and chicken. Milk belongs to the creamy mixture made later.
Can I add more seasoning?
Yes, you can use extra garlic, chopped onion or seasoning according to preference. Taste the finished soup before deciding.
Any more cooking tips?
To make the soup richer and creamier, replace some or all of the milk with half and half. Keep in mind the soup will thicken as it sits. Leftovers should be placed in a Tupperware container and refrigerated. Additional milk or water may be added to adjust the consistency of the soup when reheating. Some readers have stated they find the soup to be on the bland side while others have said it was perfect. Based on personal preference, if you would like the soup to have tons of additional flavor, you can add additional garlic, chopped onions, or some more seasonings. My intention for this soup was to be a lightly flavored, creamy, warm and comforting soup.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: littlespicejar.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
