Our creamy chicken wild rice soup for the crockpot/slow cooker is easy, gluten-free, and loaded with yummy goodness. It's filled with bites of tender chicken, rice, and carrots cradled in a creamy broth. And we added crispy pieces of smoky bacon for a delightful garnish.
After 10 minutes of easy prep, there are only a few steps that follow the main cooking: shredding the chicken, adding the cream/cornstarch, and cooking for 30 minutes. Plus, if you are a fan of bacon, you can cook a few slices in the microwave while you wait for the soup to finish. Simply break the cooled bacon into small pieces and sprinkle over each serving.
2 pounds boneless, skinless chicken breasts, excess fat removed
1 medium onion, peeled and diced
3 medium carrots, peeled and sliced
3 cloves garlic, peeled and minced
1 cup uncooked wild rice blend
1 tablespoon dried parsley flakes
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground thyme
1/2 teaspoon ground sage
6 cups chicken broth
1 cup water
1 cup heavy cream
2 tablespoons cornstarch
6 slices bacon for optional garnish
Fresh parsley, rinsed and chopped for optional garnish
1. Add chicken: Place the chicken breasts in the bottom of a 6-quart crockpot (slow cooker).
2. Add vegetables: Add the diced onion, sliced carrots, and minced garlic.
3. Add rice: Add the uncooked wild rice blend to the crockpot.
4. Add seasonings: Add the dried parsley flakes, black pepper, dried thyme, and ground sage.
5. Add broth: Add the chicken broth and water; stir to combine. The chicken breasts should remain on the bottom.
6. Cook: With the lid on, cook for 6-8 hours LOW or 4-5 hours HIGH.
7. Shred chicken: When the chicken is tender and tears apart easily with a fork, place on a large plate. Once cool enough to touch, shred the chicken into bite-sized pieces using two forks; return to the crockpot. If the chicken is really tender and tricky to lift out, it is sometimes easier to shred it in the crockpot instead of on a plate.
8. Dissolve cornstarch: Measure the cream and add the cornstarch. Stir with a fork or whisk until the cornstarch has dissolved.
9. Cook 30 minutes: Add the cornstarch mixture to the crockpot and stir to combine. With the lid on, cook for 30 additional minutes on HIGH.
10. Cook bacon: Place 6 slices of bacon on a plate lined with 3-4 sheets of paper towel. Cook in the microwave until crispy. (Cooking times will vary with power of microwave.) When the bacon is cool and breaks easily, crumble and use for a crispy, smoky garnish.
11. Stir soup and season to taste with salt and pepper. Ladle into bowls and top with bacon and/or fresh parsley.