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Ultra close-up macro food photography of slow-cooker creamy chicken and wild rice soup brimming with tender shredded chicken, dark wild rice grains, and vegetables

Slow-Cooker Creamy Chicken and Wild Rice Soup

Tender shredded chicken breasts, hearty wild rice blend, carrots, celery, and sautéed mushrooms slow-simmered in a rich garlic herb bone broth, finished with a velvety stovetop cream roux. A wholesome, comforting restaurant-style autumn soup made effortlessly in the slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Nutrition

Ingredients
  

Slow-Cooker Soup Base
  • 1.5 lbs chicken breasts trimmed of excess fat
  • 1 cup wild rice blend thoroughly rinsed in cold water; do not use instant rice
  • 1 medium yellow onion finely diced
  • 3 large carrots peeled and sliced into 1/4-inch rounds
  • 3 stalks celery thinly sliced
  • 8 oz cremini mushrooms cleaned and sliced
  • 4 cloves garlic minced
  • 6 cups chicken bone broth halal wholesome broth
  • 1 tsp poultry seasoning
  • 1 tsp salt and pepper adjust to taste
  • 2 leaves bay leaves removed before serving
Velvety Cream Roux & Finishing
  • 5 tbsp unsalted butter
  • 1/2 cup all-purpose flour whisked into butter to create thickening roux
  • 1.5 cups whole milk warmed slightly
  • 1/2 cup heavy cream adds luxurious silkiness
  • 1/4 cup parmesan cheese optional, for savory umami depth
  • 2 tbsp fresh parsley finely chopped, for garnish

Method
 

Loading the Slow Cooker
  1. Place the raw chicken breasts evenly on the bottom of a 6-quart oval slow cooker.
  2. Rinse the wild rice blend thoroughly under cold running water in a fine-mesh sieve, then scatter it over the chicken. Add diced onion, sliced carrots, celery, sliced cremini mushrooms, and minced garlic.
  3. Pour in the chicken bone broth. Sprinkle poultry seasoning, kosher salt, and black pepper across the top, and tuck in the two bay leaves. Stir gently to distribute the seasonings around the chicken.
Slow Cooking to Perfection
  1. Secure the lid and cook on LOW for 6 to 7 hours (or on HIGH for 3.5 to 4 hours) until the chicken is fall-apart tender and the wild rice grains have blossomed and softened.
Shredding the Chicken
  1. Use tongs to carefully transfer the cooked chicken breasts from the slow cooker to a large plate or cutting board. Shred into bite-sized pieces with two forks. Discard the bay leaves from the slow cooker.
Making the Stovetop Cream Roux
  1. About 20 minutes before serving, melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes until bubbly and lightly golden, eliminating raw flour taste.
  2. Slowly pour in the warm milk and heavy cream in a steady stream, whisking vigorously to prevent any lumps. Cook, stirring constantly, for 3 to 4 minutes until the sauce thickens into a glossy, velvety cream.
Reuniting & Final Simmer
  1. Pour the warm cream roux and the shredded chicken back into the slow cooker. Stir well to integrate the roux into the hot broth and wild rice. Stir in grated parmesan cheese if using.
  2. Cover and cook on LOW for an additional 15 to 20 minutes to allow the soup to thicken to luxurious spoon-coating consistency. Taste and adjust seasoning with additional salt and cracked black pepper if needed. Ladle into warm bowls, garnish with fresh parsley, and serve hot.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 36gProtein: 32gFat: 16gSaturated Fat: 9gCholesterol: 95mgSodium: 620mgPotassium: 780mgFiber: 4gSugar: 4gVitamin A: 5200IUVitamin C: 6mgCalcium: 120mgIron: 2.8mg

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