Description

This Slow Cooker Creamy Chicken and Wild Rice Soup is a hearty and comforting meal perfect for chilly days. Tender chicken breasts, wild rice, and fresh vegetables simmer together in fragrant herbs and rich chicken broth. A luscious creamy roux made with butter, flour, whole milk, and heavy cream is stirred in at the end, adding velvety texture and warmth to each bowl. Made in a slow cooker with minimal prep, this soup allows flavors to meld beautifully over several hours, delivering a satisfying and nourishing experience without fuss.

Ingredients

Scale

Soup Base

1 pound boneless, skinless chicken breasts
1 cup uncooked wild rice blend (rinsed)
1 medium onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt

Roux and Cream Mixture

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 cup heavy cream

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Instructions

Combine Ingredients in Slow Cooker: Place the chicken breasts, rinsed wild rice, diced onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, dried rosemary, salt, and black pepper into the slow cooker. Cover and set to cook.
Cook on Low or High: Cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and the rice is tender and fluffy.
Shred the Chicken: Carefully remove the cooked chicken breasts from the slow cooker, shred them with two forks, and then return the shredded chicken to the slow cooker to mix with the soup.
Prepare the Roux: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to form a paste (roux) that will thicken the soup.
Add Milk to Thicken: Slowly whisk in the whole milk, continuing to cook and stir until the mixture thickens, which typically takes about 3 to 4 minutes.
Incorporate Heavy Cream: Stir in the heavy cream into the thickened milk mixture, blending well to create a smooth, creamy sauce.
Combine Roux with Soup: Pour the creamy roux mixture into the slow cooker. Stir well to evenly incorporate the creaminess throughout the soup.
Final Heating: Heat the combined soup for an additional 10 to 15 minutes on the low setting to ensure everything is warmed through and the flavors meld.
Serve: Ladle the soup into bowls and serve warm for a comforting and delicious meal.

Notes

Use rotisserie chicken to reduce cook time by skipping the slow cooking of chicken breasts.
For a lighter option, substitute half-and-half for the heavy cream.
Leftovers can be frozen in an airtight container for up to 2 months.
To make this recipe gluten-free, use a gluten-free flour blend for the roux.