Ultimate Slow Cooker Chicken and Wild Rice Soup
This hearty slow cooker chicken and wild rice soup is packed with tender chicken, wholesome wild rice, and an array of vegetables, making it a perfect comforting meal for any day.
Equipment
- Large skillet
- Slow cooker
- Wooden spoon
Ingredients
Main Ingredients
- 1.5-2 lbs boneless, skinless chicken breasts or thighs
- 1 tbsp olive oil
- 1 large onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 8 oz sliced mushrooms optional
- 6 cups chicken broth
- 1 cup uncooked wild rice blend not instant
- 1 tsp dried thyme
- 0.5 tsp dried sage
- Salt and freshly ground black pepper to taste
- 0.5 cup heavy cream or half-and-half or milk for a lighter version
- 0.25 cup dry sherry or white wine the secret ingredient
For Garnish
- Fresh parsley chopped
Instructions
Preparation
- Heat olive oil in a large skillet and sauté chopped onion, carrots, celery, and mushrooms for 5-7 minutes until softened.
- Pour dry sherry or white wine into the skillet, scraping up any browned bits from the pan, and simmer for 1-2 minutes.
- Transfer sautéed vegetables to the slow cooker, then add chicken, chicken broth, thyme, sage, salt, and pepper.
- Cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is tender.
Finishing Touches
- Remove and shred the cooked chicken, then return it to the slow cooker.
- Stir in the uncooked wild rice blend and continue cooking on HIGH for 45-60 minutes, until the rice is tender.
- Stir in the heavy cream or half-and-half and heat through on HIGH for 10-15 minutes, ensuring it does not boil.
- Adjust seasoning as needed with more salt, pepper, or herbs.
- Ladle the soup into bowls and garnish with fresh chopped parsley.
Notes
For a richer flavor and depth, don't skip the deglazing step with sherry or white wine. This enhances the overall taste of the soup. Also, adjust the consistency of the soup by adding more broth if you prefer a thinner soup, or less if you like it thicker.