Slow Cooker Beer Cheese Chicken and Wild Rice Soup is a combination of two classics – beer cheese and chicken and wild rice soup.
This is one of those recipes I came up with years ago that was so, so good. But at the time of writing the actual recipe (and then publishing it) I did not specify that wild rice needed to be used. If regular rice is used in a slow cooker it will blow up and turn the whole consistency of the soup to unappetizing mush. Wild rice however (it is black out of the box or bag) can handle the low and slow heat of the slow cooker.
I’ve had beer cheese soup once or twice but I always felt like it was lacking something. That is why I decided to combine a beer cheese soup with a chicken and wild rice soup for this recipe. It’s particular satisfying on these cold and dark Winter nights we are experiencing here in Ohio right now.
If you have a large slow cooker like this one you will be able to make a full recipe of this soup. However if you have a 6-quart or smaller size slow cooker you’ll need to halve the recipe. I serve this soup with crusty bread for mopping up all the cheesy broth left behind in the bowl. Be sure and PIN this recipe for when you are craving a hearty, comforting soup.
Slow Cooker Beer Cheese Chicken and Wild Rice Soup
- 1 onion peeled and chopped
- 5 carrots peeled and thinly sliced
- 1 rotisserie chicken white and dark meat shredded - skin and bones discarded
- 1 1/2 cups wild rice rinsed and drained
- 8 cups chicken stock
- 12 oz beer good quality wheat or Belgium style
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 8 oz sharp cheddar cheese shredded
- 1/2 cup sour cream
- fresh parsley chopped
Place the onion, carrots, chicken, wild rice, chicken stock, beer, salt, paprika and thyme in a slow cooker set on LOW heat. Cook for 6 - 8 hours. With about 30 minutes remaining, stir in the shredded cheddar cheese and sour cream. Top with chopped fresh parsley to serve.