Grab yourself a big bowl of Chicken Wild Rice Soup made in the slow cooker! This creamy, comforting soup is full of tender chicken, flavorful rice, healthy veggies, and the perfect blend of seasonings.
On a freezing cold, gloomy winter day, there is nothing that can warm me up like a big bowl of soup. Two years ago, I was obsessed with this Creamy Cheesy Cauliflower Soup. Last year, it was my Ham and Potato Chowder. This year though, it’s all about Chicken and Wild Rice. When you have that earthy, nutty wild rice mixed with tender chunks of chicken and veggies all cooked into a thick, creamy, steaming-hot soup… it’s positively magical.
I’ve been working on perfecting this recipe for a few weeks now, and I think I have it juuuuust right. Ya’ll know I’m a big fan of slow cooker recipes, right? Well this soup happens to fit perfectly into the slow cooker category. Just toss the chicken, rice, veggies, broth, and seasonings into the cooker approximately 4 hours before you’re ready to eat. You’re going to want to cook this soup on HIGH for FOUR hours. Yes, I’m being all caps lock and specific for a reason.
If you cook this soup for 8 hours on low (like many slow cooker recipes suggest), the rice over-cooks and basically dissolves into the soup. You lose that rice texture, and it’s basically a bowl of mush. A very delicious bowl of mush, mind you, but not how a good chicken wild rice soup should be. So 4 hours on high, and then it’s time to add the finishing touches.
First, you need to chop up the whole chicken breasts that are now perfectly cooked and tender. I prefer to chop mine into small pieces vs. shredding it (again, a texture thing), but you can do whichever you prefer. Then you add the chicken back into the soup and whip up a mixture of butter, flour, and milk to add that creaminess factor to the soup. Now grab a big bowl and a spoon and dig in, my friends. You just made the perfect Chicken Wild Rice Soup!
Oh! I almost forgot to share this tip with you: I like to buy big packages of chicken breasts and freeze them to save a little bit of money. This recipe calls for thawed, raw chicken breasts, but if you forgot to take your chicken out of the freezer the night before… no worries! Just toss them into the slow cooker still frozen, and they will cook beautifully in those 4 hours.
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Creamy Cheesy Cauliflower Soup
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