CHEESY CHICKEN, BROCCOLI & WILD RICE SOUP (Slow Cooker)

Cheesy Chicken, Broccoli & Wild Rice Soup

This creamy Cheesy Chicken, Broccoli & Wild Rice Soup is simple, easy and delicious – it will remind you of your favorite cheesy chicken broccoli casserole, but in creamy and soothing soup form!  Tender chicken, wild rice, fresh vegetables and aromatic herbs, and both cheddar cheese and Parmesan cheese make this homemade soup wonderfully rich and flavorful – and easy to make in your slow cooker!

Cheesy Chicken, Broccoli & Wild Rice Soup (Slow Cooker)

I love it when I can throw ingredients in a slow cooker and have a great supper later that day!  The fragrant herbs are perfect in this long-time favorite, and I love to use Minnesota wild rice whenever I can.  

I do recommend giving this soup a stir every hour or so, as the wild rice blend will sink to the bottom of the crock.  

The combination of both cheddar cheese and Parmesan cheese really give this soup a hearty and cheesy flavor that loaded with flavor.  

My family prefers this soup on the "chunky" side, but you and additional half & half or chicken broth if you like your soup with more broth.  Feel free to substitute whole milk for the half & half if you are looking for something on the lighter side.

Garnish with crumbled bacon, shredded cheese or even slivered almonds for great taste.  

Cheesy Chicken, Broccoli & Wild Rice Soup

CHEESY CHICKEN, BROCCOLI & WILD RICE SOUP (Slow Cooker)

This creamy Cheesy Chicken, Broccoli & Wild Rice Soup is simple, easy and delicious – it will remind you of your favorite cheesy chicken broccoli casserole, but in creamy and soothing soup form!  Tender chicken, wild rice, fresh vegetables and aromatic herbs, this homemade soup is wonderfully rich and flavorful – and easy to make in your slow cooker!
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Cheesy Chicken, Broccoli & Wild Rice Soup (Slow Cooker)

​INGREDIENTS:
½ large onion (chopped)
1 cup celery (chopped)
4 cups broccoli florets (chopped)
4 large carrots (peeled & sliced)
3 garlic cloves (minced)
1 cup uncooked wild rice blend (rinsed & drained)
1 (12 oz.) can evaporated milk
4 cups low sodium chicken broth
1 teaspoon Dijon mustard
1 tablespoon chicken bouillon (I recommend Better Than Bouillon Chicken)
1 bay leaf
1 teaspoon dried parsley
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon cumin
½ teaspoon pepper
¼ teaspoon red pepper flakes
 
3 cups half & half
3 tablespoons cornstarch
3 cups rotisserie chicken* (shredded)
2 cups (8 oz.) freshly grated sharp cheddar cheese
1-1/2 cups freshly grated parmesan cheese
 
Optional Garnish: 
Bacon (cooked & crumbled)
Cheddar Cheese (shredded)
Slivered Almonds
 
HOW I MAKE THIS:

1. In a large slow cooker (6 qt. or larger), combine all vegetables, wild rice, evaporated milk, chicken broth, Dijon mustard, chicken bouillon, and all spices.  Stir gently until combined.  Cover and cook on high (3-4 hours) or low (6-7 hours), stirring once an hour, until vegies and wild rice are tender.
2. Whisk cornstarch into 1 cup of half & half and slowly add to slow cooker, stirring constantly.  Add remaining half & half and shredded chicken.  Cook on high for 15-20 minutes or until thickened.
3. Taste and add additional salt, pepper or red pepper flakes as desired. 
4. If you want a less “chunky soup”, add additional half & half or chicken broth to your liking and continue cooking until heated through. 
5. Sprinkle shredded cheddar cheese and parmesan cheese on top, stirring until melted.
6. Garnish individual servings with bacon crumbles, shredded cheddar cheese and slivered almonds (optional) before serving.

 
YIELD:  8 servings
 
RECIPE NOTES: 
*Fresh Chicken:  You can substitute 1-1/2 pounds of boneless, skinless chicken breasts in place of the rotisserie chicken.  Add in Step 1.  Cook until chicken is tender and cooked through. Remove chicken from slow cooker and shred, adding back to the soup at Step 4.

Originally posted January 2014; revised & reposted November 2019.
 
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