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 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. Anyway, this slow cooker chicken and rice soup is totally delicious!
Ingredients Needed
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
Full details are in the recipe card below, but here are the basics:
- Place chicken breasts and rice in the slow cooker.
- Veggies are added next.
- Pour in broth and seasoning. Cover and cook.
- After the cook time is up, carefully remove chicken and shred. Place back into the slow cooker. Remove and discard bay leaves.
- Stir cream into soup.
- Make a roux on the stovetop and stir into the slow cooker.
Best Rice To Use
Use regular wild rice, not white, pre-cooked or a wild rice blend.
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 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 Thicken Without Flour?
Absolutely!
Instead of using a flour roux to thicken the slow cooker chicken soup, use a cornstarch slurry. Simply mix about ½ tablespoon of cornstarch with ½ tablespoon of cold water in a cup and 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.
Tips for Making This Recipe
- Boneless and 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.
- 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.
More Cozy Soup Recipes
- Slow Cooker Split Pea Soup With Ham
- Homemade Chicken Soup With Spinach and Dill
- Creamy Roasted Cauliflower Leek Soup With Cheddar
- Butternut Squash Sweet Potato Soup
If you make this easy chicken and rice soup, be sure to leave a comment below!
Easy Slow Cooker Chicken and Rice Soup
Ingredients
- 1 pound boneless and skinless chicken breasts
- ¾ cup wild rice, rinsed and drained
- 1 onion, peeled and chopped
- 3 carrots, peeled and chopped
- 3 ribs celery, chopped
- 2 bay leaves
- 2 cloves garlic, minced
- 2 teaspoons Herbes de Provence, or mixture of dried thyme, oregano, and rosemary, or similar herbs
- 2 teaspoons salt
- 1.5 teaspoons freshly ground black pepper
- 8 cups low sodium chicken broth
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- ½ cup heavy cream (whipping cream), up to 1.5 cups if you want things super creamy
- Chopped fresh parsley or chives, garnish to taste (optional)
Instructions
- Place chicken breasts into the slow cooker. Then, add wild rice, onion, carrots, celery, bay leaves, garlic, Herbes de Provence, salt, black pepper and chicken broth.
- Cover, turn on low and cook for 5 to 6 hours.
- After 5 to 6 hours and when chicken is fully cooked through (the internal temperature of the chicken reaches 165 degrees Fahrenheit when checked with an instant-read meat thermometer), carefully remove chicken, place into a bowl and shred meat with two forks. Place chicken back into slow cooker, stirring in. Remove and discard bay leaves.
- Then melt butter on the stovetop in a small saucepan or non-stick frying pan. Add flour and stir to form a paste. Cook, stirring, for about 3 to 4 minutes. Stir the flour paste into the slow cooker.
- Stir in heavy cream.
- To serve, divide the soup into bowls and top with chopped parsley or chives (if desired). Enjoy!
Notes
- Boneless and skinless chicken breasts in this recipe, but you could use chicken thighs or a combo of both, if you prefer.
- Cook time is approximately 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 (flour and butter paste).
- 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.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Jo
Do you think I could substitute the flour? I’m gluten free
Dawn - Girl Heart Food
Hi Jo! Most certainly! You can use 1/2 tbsp of cornstarch mixed with 1/2 tbsp of cold water. Pour into slow cooker and warm through until thickened. You can add more if you like things extra thick. Enjoy 🙂
Elaine
Love Dump & Go soups like this one! And having something simmering in the slow cooker seems to make those chilly winter days a little warmer! Pinned.
Girl Heart Food
Me too! Thanks so much Elaine 🙂