Slow Cooker Creamy Chicken and Wild Rice Soup
A simple, hands-off recipe for hearty, creamy chicken and wild rice soup cooked entirely in your slow cooker.
- Prep Time: 15 min
- Cook Time: 8 hours
- Total Time: 8 hours 15 min
- Yield: 6 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 1 cup sliced fresh mushrooms
- 1 medium onion, chopped
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, cut into cubes
- 1/2 cup milk or half-and-half
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Place the chicken, wild rice, mushrooms, onion, chicken broth, thyme, salt, and pepper into the slow cooker.
- Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the rice is tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
- Stir in the cubed cream cheese until it melts completely into the soup base.
- In a small bowl, whisk together the milk and cornstarch until smooth. Pour this mixture into the soup.
- Stir well and cook on high for an additional 15 to 20 minutes, or until the soup thickens.
- Serve hot.
Notes
- For best results, use a wild rice blend that includes long-grain rice for texture.
- You can substitute dried herbs for fresh herbs if needed.
- This soup freezes well; cool completely before transferring to freezer-safe containers.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5
- Sodium: 650
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 38
- Cholesterol: 110