Irresistible Slow Cooker Wild Rice Soup Recipe

There is something deeply satisfying about coming home to the savory aroma of a meal that has been simmering all day. I first made this Slow Cooker Wild Rice Soup on a busy Tuesday, and the rich scent of herbs greeting me at the door felt like a warm hug.

This recipe has quickly become a staple in my kitchen because it requires almost no active cooking time. You simply toss the wholesome ingredients into the pot, walk away, and return to a nourishing bowl of comfort that tastes like it took hours of effort.

Why This Slow Cooker Wild Rice Soup Will Become Your Go-To Recipe

The combination of nutty wild rice and sweet butternut squash creates a texture that is both creamy and substantial without using any heavy cream. I find that the white beans break down slightly during the long cook time, naturally thickening the broth while adding a boost of plant-based protein.

It is incredibly versatile and forgiving, making it ideal for clearing out the vegetable crisper at the end of the week. You can easily swap the squash for sweet potatoes or add other root vegetables, and the result is always a warming, hearty bowl that feels good to eat.

This soup also holds up beautifully in the fridge, often tasting even better the next day as the flavors have more time to meld. I love packing leftovers for lunch because the rice maintains its chewiness and doesn’t turn to mush like traditional white rice pasta often does.

If you enjoyed this hearty meal, you will want to try my Lemon Orzo Chicken Soup Recipe for a bright, zesty twist on comfort food. Another great option is the Chicken Pot Pie Soup Recipe, which delivers all the creamy richness of the classic baked dish in a bowl.

Everything You Need for Perfect Slow Cooker Wild Rice Soup

• 1 medium onion, chopped
• 1 cup wild rice or wild rice blend, uncooked and rinsed (check package for 45-minute cook time)
• 1 medium butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 4 cups)
• 1 (15-ounce) can white beans (such as cannellini), rinsed and drained
• 4 ribs celery, chopped
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 bay leaf
• 6 cups low sodium vegetable broth
• 6 cups chopped kale or fresh spinach

My Method for Slow Cooker Wild Rice Soup

1. Add the chopped onion, rinsed Slow Cooker Wild Rice Soup rice, butternut squash cubes, white beans, celery, oregano, thyme, garlic powder, salt, pepper, and bay leaf to the basin of your slow cooker.
2. Pour the vegetable broth over the ingredients and give everything a gentle stir to combine.
3. Cover and cook on the low setting for 6 hours, or on the high setting for 3 1/2 hours.
4. Check the soup near the end of the cooking time to ensure the rice is tender but not mushy, as appliance temperatures can vary.
5. Remove the bay leaf from the pot and discard it.
6. Stir in the chopped kale, cover again, and let it sit for about 5 to 10 minutes until the greens are wilted and tender, then serve warm.

Tips to Perfect Your Slow Cooker Wild Rice Soup

Choosing the right type of rice is crucial for the texture of this soup, as true wild rice holds its shape during the long simmer. I always look for a blend that specifies a cook time of about 45 minutes on the package to ensure it doesn’t disintegrate.

Be careful not to overcook the soup, especially if you are using the high setting on your appliance. I check the Slow Cooker Wild Rice Soup about 30 minutes before the timer goes off because once the rice splits open, it can quickly become too soft.

If you want to save time on prep, you can often find pre-cut butternut squash in the produce section of the grocery store. Sweet potatoes make an excellent substitute if you cannot find squash, offering a similar sweetness and vibrant color.

How to Serve This Slow Cooker Wild Rice Soup

I like to serve this soup with a big slice of crusty sourdough bread or a warm dinner roll for dipping into the savory broth. The rustic texture of the bread complements the tenderness of the vegetables and rice perfectly.

For added richness, you can top each bowl with a sprinkle of parmesan cheese or a splash of coconut milk if you want to keep it dairy-free. A squeeze of fresh lemon juice right before eating brightens up the earthy flavors of the Slow Cooker Wild Rice Soup beautifully.