Cuddle up with a bowl of Slow Cooker Chicken and Wild Rice Soup that’s ready in just 4 hours. With tender chicken breast, fresh vegetables, wild rice, and heavy cream to finish off the soup. It’s comfort food inspired by your favorite Panera Bread soup, but made better at home.
There’s nothing quite like a bowl of homemade soup to soothe the soul, especially when it’s as easy and delicious as this Slow Cooker Chicken and Wild Rice Soup. Packed with chicken breast, wholesome vegetables, and the nutty flavor of wild rice, this soup is a comforting classic that will quickly become a family favorite. Best of all, the slow cooker does most of the work, making it an ideal choice for busy days.
Whether you’re looking to feed a crowd, and easy weeknight dinner or meal prep for lunch for the week, this recipe delivers on all fronts. The creamy base pairs perfectly with the hearty ingredients, creating a dish that’s both filling and satisfying with minimal effort. I first created this recipe many years ago after my son fell in love with both Panera Bread and First Watches Cream of Chicken and Wild Rice Soup. I knew I could make it at home, and after a few attempts I had perfected it.
Mom tip: If you are feeding to a baby or toddler you will want to drain the broth for them. This way it’s a little less messy since we are still learning how to use utensils!
Jump to:
Why this Recipe Works
Effortless Preparation – The slow cooker handles the heavy lifting, allowing you to enjoy a flavorful soup with minimal hands-on time perfect for a busy weeknight dinner or errand packed weekend.
Balanced Flavors – Poultry seasoning is the star spice of this soup. I like to add fresh parsley to brighten up and enhance the natural flavors of the chicken and vegetables, while the wild rice adds a nutty depth.
Creamy and Hearty – The addition of heavy cream mixed with a cornstarch slurry creates a rich, thicker, velvety texture that perfectly complements the other ingredients.
Ingredients
- Vegetables – Carrots, celery, and onion are classic soup vegetables that provide a flavorful base and natural sweetness.
- Spices – The poultry seasoning and black pepper adds warmth and a touch of spice to season the soup.
- Chicken – Boneless skinless chicken breast is a lean protein that I always have on hand and cooks well in the slow cooker for soup. If you prefer boneless skinless chicken breast you can use that too.
- Wild Rice – Nutty and earthy, this grain is a hearty addition that elevates the soup’s texture.
- Chicken Broth – I prefer to use a low-sodium chicken broth to keep the sodium lower and allowing for more flavor control.
- Heavy Cream – A little heavy cream allows for the richness of the soup without going overboard.
- Cornstarch – By combining the cornstarch with the creamy it creates a creamy, thickened soup base.
- Fresh Parsley – Brings a bright fresh touch to the soup and gives it an herbaceous finishing touch.
Directions
Peel and dice the carrots, celery, and onion.
In a slow cooker combine the carrots, celery, onions, poultry seasoning and black pepper. Mix well, then pour in the wild rice and chicken breast.
Pour the chicken broth on top, give it a mix, and cook on high for four hours.
Once the soup is done, remove the chicken and chop or shred. Place the chicken back in the slow cooker and mix.
In a measuring cup, mix together the heavy cream and cornstarch. Mix the cream slurry into the slow cooker, sprinkle in the fresh parsley. Enjoy immediately.
Recipe FAQs
Absolutely! Chicken thighs will add extra flavor and tenderness to the soup.
Yes, this soup stores well in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
Since this slow cooker soup makes a lot of soup you can freeze some of the leftovers. Just remember cream-based soups can sometimes separate when frozen. If you plan to freeze it, consider adding the cream after reheating. ALWAYS make sure you let the soup come to room temperature before packaging and placing in the refrigerator. The day that I make the soup I’ll package into plastic or glass containers (or even freezer bags). I’ll let the soup get chilled over night. Then the next day place in the freezer. Store for up to 3 months.
To defrost the soup you simply want to take the container/package out of the freezer the day before you want to serve. Or defrost in the microwave for a few minutes. Then reheat in a pot until piping hot.
Tips and Tricks
Here are a few of my favorite tips and tricks when making cream of chicken and wild rice soup.
- Customize Your Vegetables – Add mushrooms, spinach, or diced potatoes for extra variety.
- Wild Rice Substitutes – If you can’t find wild rice, a wild rice blend or brown rice works well.
- Prep Ahead – You can prep the veggies the night before or right before your ready to let it start cooking.
- Boost the Creaminess: -For an even richer texture, substitute half the heavy cream with cream cheese or sour cream.
- Thicker Soup – Add an extra tablespoon of cornstarch if you prefer a thicker consistency.
Serve this copycat Panera chicken and wild rice soup with freshly baked bread and a salad to make it a complete meal.
If you make my chicken and wild rice soup recipe, I would be honored and love for you to take the time to leave a ⭐ star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!
Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!
Slow Cooker Chicken and Wild Rice Soup
Equipment
- Cutting Board
- Knife
- Slow Cooker
- Measuring Spoons
Ingredients
- 6 Carrots peeled and diced
- 3 Celery Stalks diced
- 1 Onion diced
- 1 teaspoon Poultry Seasoning
- ⅛ teaspoon Black Pepper
- 2 Boneless Skinless Chicken Breast
- 1-½ cups Wild Rice
- 64 ounces Low-Sodium Chicken Broth
- 2 cups Heavy Cream
- 2 tablespoons Cornstarch
- 2 tablespoons Fresh Parsley minced
Instructions
- Peel and dice the carrots, celery, and onion.
- In a slow cooker combine the carrots, celery, onions, poultry seasoning and black pepper. Mix well, then pour in the wild rice and chicken breast.
- Pour the chicken broth on top, give it a mix, and cook on high for four hours.
- Once the soup is done, remove the chicken and chop or shred. Place the chicken back in the slow cooker and mix.
- In a measuring cup, mix together the heavy cream and cornstarch. Mix the cream slurry into the slow cooker, sprinkle in the fresh parsley. Enjoy immediately.
Notes
- Customize Your Vegetables – Add mushrooms, spinach, or diced potatoes for extra variety.
- Wild Rice Substitutes – If you can’t find wild rice, a wild rice blend or brown rice works well.
-
- Boost the Creaminess: -For an even richer texture, substitute half the heavy cream with cream cheese or sour cream.
- Prep Ahead – You can prep the veggies the night before or right before your ready to let it start cooking.
Did you make this recipe? Let me know!