This slow cooker chicken, basmati and wild rice soup is super quick to prepare...just weigh out the chicken and rice, chop up some vegetables, make a jug of stock and the slow cooker does the rest of the work!
It's the ultimate comfort food, featuring tender chicken, hearty rice, and a rich, flavourful broth. Perfect for cosy weeknight dinners!
Tips
- Rice – if you can’t get a packet of basmati and wild rice, plain white basmati rice will work well too. Or try quinoa, farro, barley or brown rice for different textures.
- Vegetarian option - replace the chicken with tofu, chickpeas or mushrooms and use vegetable stock instead of chicken broth.
- Spices - a sprinkle of smoked paprika or curry powder will give a different flavour twist.
- This slow cooker chicken, basmati and wild rice soup is easily adapted if you're cooking for less people. If you have a large slow cooker (mine is a 3.5l one) you could double the recipe.
FREQUENTLY ASKED QUESTIONS
Yes - you can use frozen chicken in the slow cooker, but it will take longer to cook. Add an extra 1 to 2 hours of cooking time on low. Make sure the chicken reaches an internal temperature of 74C before serving.
To prevent the rice from getting mushy, you can either cook the rice separately and stir it in during the last 30 minutes of cooking or add the rice later in the cooking process (about halfway through) so it doesn’t overcook.
Yes - this soup freezes well. Allow it to cool completely before transferring it to an airtight container. It can be frozen for up to 3 months. When reheating, thaw the soup overnight in the fridge and reheat on the hob.
Definitely - you can add vegetables like spinach or mushrooms to make the soup even heartier. Just add them at the beginning with the other ingredients to ensure they cook through.
To make the soup thicker, you can blend a portion of it with an stick blender or remove some of the liquid and mix it with cornflour or a roux before stirring it back into the soup.
Yes, you can easily adapt this recipe for the hob. Simmer the soup over a medium heat for about 45 minutes to 1 hour, or until the chicken is cooked and the rice is tender.
Other recipes you might also like to try
Click here to browse all soups, and here for all slow cooker recipes.
Recent New Recipes
Category Spotlight...
LAMB
Whether roasted, grilled, braised, or slow cooked, lamb is highly versatile and can be found in dishes ranging from classic roast leg of lamb and lamb curry to lamb burgers, shanks, and stews.
How to make this Slow Cooker Chicken, Basmati and Wild Rice Soup
Ingredients
- 400g skinless boneless chicken thighs
- 1 large carrot, diced
- 2 celery sticks, diced
- 1 onion, chopped
- 1 large clove garlic, crushed
- 1 tsp salt
- 1.5 litre chicken stock (made using 3 stock cubes or pots)
- 150g basmati and wild rice (see Tips)
- a small handful of fresh parsley, roughly chopped
Instructions
- Put all ingredients except the rice and parsley into the slow cooker. Stir to combine, ensuring the chicken is covered with stock. Cover and cook on low for 2 hours.
- Add the rice, stir to combine then cover and cook on low for 1 hour.
- Remove the chicken from the slow cooker into a bowl and shred it with 2 forks. Add the shredded chicken back into the slow cooker along with the parsley. Stir and serve.
Recipe Collection Spotlight...
10 WAYS TO MAKE A CHILLI
Here's 10 ways to make a chilli, but no two are the same!! As well as beef chilli, you'll find one topped with cornbread, one made with turkey mince, a couple of pork ones, a couple of chicken ones, a vegan one, and one with pasta in it. I hope you enjoy them as much as we do!
Did you make this recipe?
I’d love to hear how it went…both good and bad!
Please go to the bottom of the page to rate the recipe and/or leave your comments.
⭐⭐⭐⭐⭐
It would also be great if you could take a photo and tag #FellyBull on social media, thanks.
Subscribe to receive our new and highlighted recipes in your email inbox each week...plus receive our new e-Cookbook for free!!!
✉️
Slow Cooker Chicken, Basmati and Wild Rice Soup
Equipment
Ingredients
- 400 g (0.88 lb) skinless boneless chicken thighs
- 1 large carrot diced
- 2 celery sticks diced
- 1 onion chopped
- 1 large clove garlic crushed
- 1 tsp salt
- 1.5 litre (6 ⅓ cups) chicken stock (made using 3 stock cubes or pots)
- 150 g (¾ cup) basmati and wild rice (see Notes)
- a small handful of fresh parsley roughly chopped
Instructions
- Put all ingredients except the rice and parsley into the slow cooker. Stir to combine, ensuring the chicken is covered with stock. Cover and cook on low for 2 hours.
- Add the rice, stir to combine then cover and cook on low for 1 hour.
- Remove the chicken from the slow cooker into a bowl and shred it with 2 forks. Add the shredded chicken back into the slow cooker along with the parsley. Stir and serve.
Notes
- Rice – if you can’t get a packet of basmati and wild rice, plain white basmati rice will work well too. Or try quinoa, farro, barley or brown rice for different textures.
- Vegetarian option - replace the chicken with tofu, chickpeas or mushrooms and use vegetable stock instead of chicken broth.
- Spices - a sprinkle of smoked paprika or curry powder will give a different flavour twist.
- This slow cooker chicken, basmati and wild rice soup is easily adapted if you're cooking for less people. If you have a large slow cooker (mine is a 3.5l one) you could double the recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LEAVE A COMMENT AND RATE THIS RECIPE