Warm up with the ultimate comfort food: a creamy, hearty Slow Cooker Chicken Wild Rice Soup. This incredibly easy recipe is perfect for busy weeknights and an excellent way to transform leftover chicken or turkey into a delicious, satisfying meal.
This delightful Chicken Wild Rice Soup pairs beautifully with a variety of sides. Serve it alongside a rustic loaf of fresh Artisan Bread, warm and buttery Dinner Rolls, or for an extra special treat, whip up some homemade Red Lobster Cheddar Bay Biscuits to complete your comforting meal.
Embrace the Warmth: Why Slow Cooker Soups Are a Winter Essential
As the days shorten and a crisp chill fills the air, there’s nothing quite as inviting as a steaming bowl of homemade soup. And when it comes to ultimate ease and maximum flavor, the slow cooker reigns supreme. For many, including myself, the slow cooker is a cherished kitchen appliance, especially during the colder months. It transforms simple ingredients into culinary masterpieces with minimal fuss, allowing you to return home to a hot, delicious meal without the stress of last-minute cooking. This Crock Pot Chicken Wild Rice Soup is a prime example of the magic a slow cooker can create, promising warmth, nourishment, and a sense of comforting satisfaction that’s simply unmatched.
Beyond its delicious taste, one of the greatest advantages of this recipe is its versatility and resourcefulness. If you find yourself with leftover cooked chicken from a Sunday roast or even holiday turkey, this soup is an exceptional way to give that poultry a delicious second life. It’s a smart strategy for meal planning, reducing food waste, and making dinner prep incredibly efficient. The slow cooker handles the bulk of the work, tenderizing the vegetables and cooking the wild rice to perfection, creating a rich and flavorful broth. Many slow cooker chicken recipes can sometimes result in chicken with a less-than-ideal texture, becoming stringy or dry. This recipe cleverly sidesteps that issue. By allowing the soup base to cook low and slow, and then incorporating the pre-cooked meat towards the end, you ensure the chicken or turkey remains tender, succulent, and perfectly textured. This simple adaptation makes all the difference, consistently earning rave reviews and two enthusiastic thumbs up from everyone who tries it!
Crafting Your Creamy Chicken Wild Rice Soup: A Step-by-Step Guide
Creating this flavorful and hearty soup is a breeze, thanks to the convenience of your slow cooker. Follow these simple steps to bring a bowl of comforting goodness to your table:
- Prepare the Slow Cooker Base: Begin by combining your freshly diced carrots, celery, and onions directly into the slow cooker pot. These aromatic vegetables form the foundational flavor of your soup. Add the wild rice blend, which will cook slowly and absorb all the wonderful flavors. Season this mixture generously with garlic powder, dried parsley, dried thyme, and dried sage. These herbs impart a classic, savory profile that complements the chicken and rice beautifully. Stir everything together to ensure the seasonings are evenly distributed among the vegetables and rice.
- Add Liquids and Begin Cooking: Pour in the chicken broth and water. Give it another gentle stir to combine all the ingredients thoroughly. Cover your slow cooker and let it work its magic. Cook the mixture on a low setting for 6-8 hours. The goal here is for the vegetables to become wonderfully tender and the wild rice to cook through, achieving that perfect, slightly chewy texture. The long, slow cooking process allows the flavors to meld and deepen, creating a rich and inviting broth.
- Prepare the Roux for Creaminess: Approximately 15-20 minutes before serving, or once the vegetables and rice in the slow cooker are tender, prepare the creamy thickening agent. In a medium saucepan over medium heat, melt the unsalted butter. While the butter is melting, in a small separate bowl, whisk together the all-purpose flour with salt and black pepper. This seasoned flour will be the key to achieving a beautifully thick and smooth soup.
- Whisk the Roux: Once the butter is melted and gently bubbling, gradually whisk the seasoned flour mixture into the melted butter. Don’t be alarmed if it initially appears clumpy – this is perfectly normal. Continue to whisk and stir constantly for about 1-2 minutes. This step is crucial; it cooks out the raw flour taste and creates what’s known as a roux, which will thicken your soup. Keep stirring until the mixture forms a thick, paste-like consistency.
- Incorporate the Milk: Slowly begin to add the milk to the roux in the saucepan, whisking continuously. The constant whisking is important to break down any lumps and ensure a smooth, velvety consistency. As you add more milk and continue whisking, the mixture will gradually thin out and become a smooth, thick sauce. Continue cooking and stirring until the mixture is thick and bubbly, resembling a creamy sauce.
- Combine and Finish: Pour the creamy milk and roux mixture directly into the slow cooker with the cooked rice and vegetables. Stir everything thoroughly until well combined and the soup begins to thicken. Now, add your two cups of cooked shredded chicken (or turkey) to the slow cooker. Gently stir to ensure the meat is fully incorporated and warmed through.
- Final Simmer: Cover the slow cooker once more and let the soup continue to cook on low for an additional 15 minutes. This final simmer allows all the flavors to fully meld, and ensures the chicken is perfectly heated without overcooking, preserving its tender texture. Once ready, serve your steaming hot Chicken Wild Rice Soup and savor the rich, creamy, and comforting flavors.
Pro Tips for the Best Slow Cooker Chicken Wild Rice Soup
This Slow Cooker Chicken Wild Rice Soup recipe is designed to be wonderfully straightforward and forgiving, making it perfect for both novice and experienced cooks. However, a few simple tips and tricks can elevate your soup from delicious to absolutely unforgettable:
- Uniform Vegetable Size: For even cooking and a consistent texture throughout your soup, make sure to cut all your vegetables – carrots, celery, and onions – into roughly the same size pieces. Aim for small, uniform dice so they all become tender at the same rate, blending seamlessly into the soup.
- Choosing Your Wild Rice: Wild rice blends are generally easy to find in most grocery stores, often located near other grains or in the specialty rice aisle. I personally recommend the Lundberg brand for its quality and consistency. While many prepackaged wild rice mixtures come with seasonings already included, I prefer using plain wild rice blend and adding my own spices. This gives you complete control over the flavor profile and allows you to avoid unnecessary additives often found in boxed mixes. Additionally, some pre-seasoned mixes may contain par-boiled rice, which can lead to mushy rice if cooked for the full slow cooker duration. Using a plain blend ensures a better texture.
- The Power of Cooked Chicken/Turkey: This recipe is a fantastic vehicle for cooked protein. Whether you have leftover roasted chicken, rotisserie chicken from the store, or even holiday turkey, it works beautifully. For ultimate convenience, having cooked, shredded chicken on hand (which can be prepped in advance) makes this recipe incredibly quick to assemble on a busy morning. It’s also an ideal way to repurpose Thanksgiving leftovers, transforming them into a fresh and exciting meal.
- Storage and Reheating: Any leftover soup can be stored in an airtight container in the refrigerator for 3-4 days. When reheating, gently warm on the stovetop over medium-low heat, stirring occasionally, or in the microwave. If the soup is too thick, you can add a splash of chicken broth or milk to reach your desired consistency.
- Freezing Considerations for Creamy Soups: While you can freeze this soup, it’s worth noting that dairy-based soups sometimes separate or develop a slightly grainy texture after being frozen and thawed. This doesn’t affect the taste but can change the texture. If you plan to freeze, ensure the soup is completely cooled before transferring it to freezer-safe containers. When reheating from frozen, thaw it in the refrigerator overnight, then gently reheat on the stovetop, whisking well to help re-emulsify the dairy.
- Enhance Your Flavors: Feel free to customize your soup! A dash of dry sherry or white wine added with the broth can deepen the flavor. For a touch of green, stir in a handful of fresh spinach or kale during the last 30 minutes of cooking. A sprinkle of fresh chopped parsley or chives before serving adds a lovely pop of color and freshness.
- Achieving the Perfect Creaminess: When making the roux, ensure you cook the flour and butter mixture for at least 1-2 minutes. This removes the raw flour taste and allows the roux to effectively thicken the soup. When adding the milk, pour it in slowly and whisk constantly to prevent lumps, ensuring a silky-smooth finish.
More Comforting Slow Cooker Soups to Try
If you love the ease and deliciousness of slow cooker soups, be sure to explore these other fantastic recipes:
- Creamy Tomato Basil Parmesan Soup
- Hearty Turkey Noodle Soup
- Flavorful Crock Pot Corn Chowder
- Decadent Slow Cooker Cheeseburger Soup
- Classic Slow Cooker Beef Noodle Soup
- Easy Crock Pot Chili
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Chicken Wild Rice Soup
Pin Recipe
This Slow Cooker Chicken Wild Rice Soup is made in the crock pot for an easy and comforting dinner. It’s a great way to use up leftover chicken or turkey!
Ingredients
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onion
- 3/4 cup wild rice blend
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 4 cups chicken broth
- 2 cups water
- 1/4 cup unsalted butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups milk
- 2 cups cooked shredded chicken
Instructions
- Combine the carrots, celery, onion, and wild rice blend in a slow cooker. Season with the garlic powder, parsley, thyme, and sage.
- Add the chicken broth and water, then stir to combine all ingredients thoroughly.
- Cover and cook on low for 6-8 hours, or until the rice is tender and vegetables are soft.
- In a saucepan, melt the butter over medium heat. In a small bowl, whisk together the flour, salt, and pepper. Whisk the seasoned flour into the melted butter, stirring constantly for 1-2 minutes until a thick paste forms (the roux). Slowly whisk in the milk, ensuring to blend out any lumps until the mixture is smooth and thick.
- Pour the creamy milk mixture into the slow cooker with the cooked rice and vegetables. Add the cooked shredded chicken. Mix well to combine all ingredients.
- Continue to cook on low for an additional 15 minutes to allow the soup to heat through and flavors to meld completely. Serve warm.
Recipe Notes:
Nutrition information provided is an estimate only. Variations in brands and products can alter the counts. Any nutritional information should be used as a general guide.
Nutrition Information
Serving: 1 serving, Calories: 284kcal (14%), Carbohydrates: 25g (8%), Protein: 14g (28%), Fat: 12g (18%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 53mg (18%), Sodium: 507mg (22%), Fiber: 2g (8%), Sugar: 5g (6%)