A comforting and hearty soup made with tender chicken, wild rice, and vegetables, slowly cooked to perfection in a creamy broth.

Units Scale

Cook Mode Prevent your screen from going dark

Place chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, pepper, and salt into a slow cooker.
Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is fully cooked and rice is tender.
Remove the chicken, shred it using two forks, and return it to the slow cooker.
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cream, cooking until thickened, about 3–4 minutes.
Stir the cream mixture into the soup and let cook for an additional 15 minutes.
Serve hot, garnished with fresh parsley if desired.

You can use rotisserie chicken to reduce cooking time—add it in the last hour of cooking.
Use full-fat coconut milk as a dairy-free alternative to cream and milk.
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.