This slow cooker chicken and rice soup is filled with lots of chicken, wild rice and veggies for one comforting meal that’s sure to warm you up on the coldest of days. It’s like a big ol’ hug in a bowl!
I seem to be on a soup kick lately. I can’t help myself! They’re just too simple to whip up. Plus, I can’t stand the cold and I need all the comfort food I can get.
The older I get, the less I can handle being chilly. As I think about it, I guess I’m quite finicky because I don’t like it too hot either. Anywho – this slow cooker chicken and rice soup is the bomb dot com 😉
What I love about this slow cooker chicken and rice soup (besides the taste, of course), is aside from a couple minor finishing things at the end, it’s all dump and go.
Place everything in your slow cooker and go about your business. Come back a little while later, serve yourself a bowl and enjoy!
All you need is –
- A good quality store-bought broth (or homemade)
- Chicken breast
- Wild rice
- Carrots and celery
- Aromatics, like onion and garlic
- Seasoning, like salt, pepper, dried herbs and bay leaves
- A touch of cream
- And, if you like, flour and butter to make a flour roux (totally optional)
How to Make Slow Cooker Chicken and Rice Soup
- Place chicken, rice, veggies, herbs and broth in slow cooker and set temp to ‘low’. Cook 5-6 hours.
- After time is up, carefully remove chicken and shred. Place back in slow cooker.
- Add cream and stir.
- Make a roux on the stovetop and stir into slow cooker.
- Portion, garnish and enjoy!
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What’s the Best Rice to Use?
Use regular wild rice, not white, pre-cooked or a wild rice blend….just straight up wild rice.
Do I Have to Cook Wild Rice Before Adding to Soup?
No! Just put it right into the slow cooker as it is and it will cook along with the rest of the ingredients.
What is a Flour Roux?
A roux is a mixture of flour and fat, usually as equal proportions, and used as a thickening agent in soups, stews, sauces and gravies. Most often butter is used as the fat component (as used in this chicken rice soup).
Making a roux is easy! Simply melt butter in a pan, stir in flour to form a paste and cook for a few minutes until it forms a paste and the flour taste is gone. You don’t want to overcook or brown the roux too much because it will lose some of it’s thickening abilities if you do this.
Can I Make a Gluten Free Chicken and Rice Soup?
Absolutely! Wild rice is naturally gluten free.
So, instead of using a flour roux to thicken the slow cooker chicken soup, use a cornstarch slurry. Simply mix about 1/2 tablespoon of cornstarch with 1/2 tablespoon of cold water in a cup and pour/stir into the slow cooker and cook for a few minutes during the last few minutes of cook time.
Cornstarch is a more potent thickening agent than flour, so that’s why you need less cornstarch than flour.
Remember, if you want things even thicker you could always add more cornstarch slurry.
More Recipe Tips
Boneless/skinless chicken breasts in this recipe, but you could use chicken thighs or a combo of both, if you prefer.
Cook time is 5 to 6 hours on low. Since each slow cooker varies, check on at 5 hours.
If you want the soup thicker, add more roux.
Because there’s rice in there, leftovers may thicken. Upon reheating, you may need to add a little broth to loosen.
This chicken wild rice soup is just a touch creamy, but not overwhelmingly so. If you want a super creamy chicken and wild rice soup, simply add more cream, up to 1.5 cups.
‘Unsalted’ chicken broth was used here. If you use anything otherwise, like ‘low sodium’ or regular, you will have to adjust salt accordingly.
More Soup Recipes You May Enjoy
- Slow Cooker Split Pea Soup – Similar to this creamy chicken and wild rice soup, this split pea soup with ham is simply made in the slow cooker. It’s hearty and just the thing you’ll want on a cold day!
- Homemade Chicken Noodle Soup – Such a comfort food classic! With lots of chicken, veggies, egg noodles and dill, it’s super flavourful.
- Roasted Cauliflower Leek Soup with Cheddar – This savoury soup is loaded with veggies and is so yummy with a big hunk of crusty bread for dunking!
- Butternut Squash and Sweet Potato Soup – This fall classic is super creamy from the addition of Greek yogurt. So good!
- Slow Cooker Loaded Baked Potato Soup from Annie of Ciao Chow Bambina – Hearty, creamy and topped with bacon…what’s not to love?
Hope you love this homemade chicken and rice soup as much as we do!
Until next time, take care and chit chat again soon,
Make this easy chicken and rice soup? That’s awesome! Love it if you left a comment below. Many thanks!
Easy Slow Cooker Chicken and Rice Soup
- 1 pound boneless and skinless chicken breasts (or boneless/skinless chicken thighs)
- 3/4 cup wild rice , rinsed
- 1 onion , peeled and chopped
- 3 stalks carrot , peeled and chopped
- 3 stalks celery , chopped
- 2 bay leaves
- 2 cloves garlic , minced
- 2 teaspoons dried herbes de provence (or mixture of thyme, oregano, and rosemary, or similar herbs)
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 8 cups unsalted chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon all purpose flour
- 1/2 cup heavy cream (up to 1.5 cups if you want things super creamy)
- fresh parsley or chives – garnish, optional
- Place all ingredients (except butter, flour, and cream) in slow cooker, turn on low and cook 5 to 6 hours. (I place chicken first, then rice, veggies, herbs and stock).
- After 5 to 6 hours, carefully remove chicken, place in a bowl and shred meat with two forks. Place chicken back into slow cooker.
- Stir in cream. Then, melt butter on stove-top in a small non stick pot or pan. Add flour and stir to form a paste, about 3 to 4 minutes. Stir into slow cooker. Remove and discard bay leaves.
- Portion and garnish with parsley or chopped chives, if desired. Enjoy!
- Boneless/skinless chicken breasts in this recipe, but you could use chicken thighs or a combo of both, if you prefer.
- Cook time is 5 to 6 hours on low. Since each slow cooker varies, check on at 5 hours.
- If you want the soup thicker, add more roux.
- Because there’s rice in there, leftovers may thicken. Upon reheating, you may need to add a little stock to loosen.
- This chicken wild rice soup is just a touch creamy, but not overwhelmingly so. If you want a super creamy chicken and wild rice soup, simply add more cream, up to 1.5 cups.
- ‘Unsalted’ chicken broth was used here. If you use anything otherwise, like ‘low sodium’ or regular, you will have to adjust salt accordingly.
- For more recipe tips, see body of post above.