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Bowl of Slow Cooker Chicken and Wild Rice Soup garnished with parsley and fresh carrots on a wooden table

Slow Cooker Chicken and Wild Rice Soup

This Slow Cooker Chicken and Wild Rice Soup is the ultimate time-saver, delivering a delicious, creamy chicken soup with minimal effort. Perfect for busy weeknights or meal prep, enjoy the comforting flavors of homemade chicken wild rice soup.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 – 1 ¼ lbs. boneless skinless chicken breasts
  • ½ teaspoon salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 7 – 8 cups chicken broth
  • 1 cup uncooked wild rice
  • 4 garlic cloves minced
  • 1 small yellow onion, diced
  • 3 – 4 carrots diced
  • 2 – 3 medium celery stalks, diced
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • ¼ – ½ teaspoon dried sage or poultry seasoning
  • 2 dried bay leaves
  • 8 ounces fresh cremini or baby bella mushrooms, sliced or diced
  • 2 cups half and half or dairy-free alternative
  • ¼ cup fresh parsley, optional

Method
 

  1. Season the chicken with salt and pepper and place it in your slow cooker.
  2. Add the chicken broth, wild rice, minced garlic, onion, carrots, celery, rosemary, thyme, sage, bay leaves, and mushrooms.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  4. Once the chicken easily shreds with a fork, remove and shred it. Discard the bay leaves.
  5. Add the shredded chicken back to the slow cooker and stir in half and half.
  6. Heat for another 15-30 minutes, then season to taste with additional salt and pepper.
  7. Serve warm, garnished with fresh parsley if desired.