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Cozy Slow Cooker Chicken & Wild Rice Soup for Fall
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Cozy Slow Cooker Chicken & Wild Rice Soup

Embrace the flavors of autumn with this hearty and comforting Slow Cooker Chicken & Wild Rice Soup. Featuring tender chicken breasts, nutty wild rice, and a colorful medley of fresh garden vegetables, this soup is a nutrient-dense masterpiece. Perfectly balanced and easy to prepare, it offers a rustic, refined flavor profile without the use of heavy cream or meat-based additives. It is the ultimate healthy comfort food for busy weeknights.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 1 cup uncooked wild rice, rinsed
  • 6 cups chicken broth
  • 1 cup diced yellow onion
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme
  • 1 tbsp dried parsley
  • 1 bay leaf
  • 1/2 cup milk
  • 1/2 cup half-and-half
  • 2 tbsp all-purpose flour
  • Salt and black pepper to taste

Method
 

  1. Place the onions, carrots, celery, and garlic at the base of the slow cooker.
  2. Add the Italian seasoning, dried thyme, dried parsley, and bay leaf on top of the vegetables.
  3. Place the chicken breasts on top of the vegetables.
  4. Add the rinsed wild rice and chicken broth over everything.
  5. Cover and cook on low for 6 to 7 hours until the chicken is tender and rice is cooked.
  6. Remove the chicken, shred it with two forks, and return it to the slow cooker.
  7. Whisk the milk, half-and-half, and flour together in a small bowl until smooth.
  8. Stir the mixture into the soup and cook on high for an additional 20 minutes to thicken.
  9. Remove the bay leaf and serve warm.

Notes

Ensure you use genuine wild rice, not a processed mix, for the best texture. For a gluten-free version, use a 1:1 gluten-free flour blend or arrowroot starch. For a dairy-free version, substitute milk and half-and-half with full-fat canned coconut milk or oat-based creamer.