Slow Cooker Chicken Wild Rice Soup with Vegetables
A hearty, comforting soup featuring tender chicken thighs, nutty wild rice, and fresh vegetables simmered in savory chicken broth. The slow cooking process melds flavors beautifully while creating a satisfying texture from the wild rice. A butter-flour roux added partway through cooking provides richness, while heavy cream stirred in at the end creates a luxurious finish. Perfect for busy weeknights or meal prep, this soup improves with time as flavors develop. The addition of colorful bell peppers and green beans adds nutritional value and visual appeal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken thighs, cubed
- 1 tablespoon garlic, minced
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- ⅝ cup wild rice
- 1 teaspoon ground sage
- 1 teaspoon dry thyme
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 7 cups chicken broth
- ½ cup dry white wine
- 2 tablespoons unsalted butter, softened
- 2 tablespoons all-purpose flour
- 1 red bell pepper, diced
- 2 cups green beans, trimmed and cut into 1-inch lengths
- ⅓ cup heavy cream or sour cream
Instructions
- 1
Heat olive oil in large non-stick skillet over medium-high heat
- 2
Add chicken and garlic, cook stirring often until cooked through
- 3
Transfer chicken mixture to slow cooker insert
- 4
Add onion, carrot, celery, wild rice, sage, thyme, rosemary, salt and pepper
- 5
Stir in broth and wine
- 6
Cover and cook on low
- 7
After cooking time, combine softened butter and flour until smooth
- 8
Remove lid and stir in butter mixture until lump-free
- 9
Add green beans and red peppers
- 10
Cover and continue cooking for remaining hour
- 11
Stir in heavy cream just before serving
Tips
Set a second timer for 5 hours to remind you when to add the butter-flour mixture for proper thickening.
Use chicken thighs instead of breasts for more flavor and moisture that won't dry out during long cooking.
Softened butter mixed with flour creates a smooth roux that prevents lumps when stirred into the hot soup.
Good to Know
Refrigerate up to 4 days in airtight container. Reheat gently on stovetop, adding broth if needed to thin.
Can be made 1-2 days ahead without cream. Add cream when reheating to serve.
Serve hot in bowls with crusty bread or crackers. Garnish with fresh herbs if desired.
Common Mistakes
Don't add cream too early to avoid curdling during long cooking.
Set timer for butter-flour addition to avoid over-thick or under-thick soup.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this soup?
Yes, freeze without cream for up to 3 months. Thaw overnight in refrigerator and add cream when reheating. Wild rice texture may be slightly softer after freezing.
What if I don't have wild rice?
Substitute with brown rice, white rice, or barley. Reduce cooking time by 1-2 hours for white rice, or use same time for brown rice or barley.
Can I make this on the stovetop instead?
Yes, simmer covered for 45-60 minutes until rice is tender. Add vegetables in last 15 minutes and cream at the end. Stir occasionally and add broth if needed.