If you’re in the mood for a nourishing, soul-warming meal that practically makes itself, this Crockpot Chicken Wild Rice Soup Recipe is absolutely calling your name. It’s the kind of comfort food that’s hearty yet light, with juicy bites of chicken, tender wild rice, and a creamy, herby broth that tastes like it simmered for hours (because it did, but your Crockpot did all the hard work). Whether you’re tackling a busy weeknight or planning a cozy weekend in, this soup packs wholesome ingredients and satisfying flavors that never fail to impress — it’s about to become a staple in your kitchen!
Ingredients You’ll Need
This Crockpot Chicken Wild Rice Soup Recipe shines with simple, everyday ingredients that each have an important role to play. Every spoonful bursts with color, texture, and flavor, making these components truly essential for a classic bowl of comfort.
- Chicken Breasts: Boneless, skinless chicken breasts provide lean protein that shreds beautifully for hearty bites in every spoonful.
- Wild Rice: The nutty, toothsome grain adds texture and deep flavor, soaking up all the savory broth as it cooks.
- Yellow Onion: A medium onion adds a sweet aromatic base, building classic soup flavor from the ground up.
- Carrots: Sliced carrots bring a hint of natural sweetness and that pop of orange color everyone loves.
- Celery: A must for classic soup, celery brings subtle earthiness and a satisfying crunch.
- Garlic: Minced garlic infuses the broth with irresistible warmth and extra flavor depth.
- Chicken Broth: Low-sodium broth keeps things perfectly seasoned yet not overpowering, letting the fresh ingredients shine through.
- Dried Thyme: Aromatic and woodsy, thyme is an essential herb for a cozy, homey flavor.
- Dried Parsley: A sprinkle of parsley brightens the soup with fresh, grassy notes.
- Dried Rosemary: Rosemary’s piney aroma elevates the broth while giving it a rustic edge.
- Salt: Just the right amount brings out all the natural flavors in the pot.
- Black Pepper: Adds a gentle warmth that rounds out the creamy comfort of the soup.
- Milk: For a silky, creamy base that balances the heartier elements without weighing them down.
- Heavy Cream: Minimal but magical, adding richness and a restaurant-worthy finish.
- All-Purpose Flour: Just enough to help thicken the soup to perfection — use cornstarch for a gluten-free twist!
- Unsalted Butter: Adds luscious flavor and helps create the creamy roux that makes this soup irresistibly silky.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Load Up the Crockpot
This is the beauty of the Crockpot Chicken Wild Rice Soup Recipe — everything starts with a single step. Add the chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper directly into your Crockpot. Give it a gentle stir so all the ingredients mingle together, then pop the lid on and set the timer. Whether you choose low for a slow simmer or high to speed things up, you’re on your way to effortless flavor.
Step 2: Slow Cook Until Cozy
Let the Crockpot do its magic: cook the soup on low for 6 to 7 hours (my favorite for extra-tender chicken and perfectly plump rice) or on high for 3 to 4 hours if you need dinner sooner. You’ll know it’s ready when the chicken is easy to shred and the wild rice is beautifully tender.
Step 3: Shred and Return the Chicken
Carefully remove the chicken breasts from the pot and place them on a cutting board. Shred them with two forks — you want those inviting, rustic pieces — then return all that juicy chicken back to the soup. It’ll soak up the flavors even more now!
Step 4: Make the Creamy Magic
In a small saucepan, melt the unsalted butter over medium heat. Whisk in the flour (or cornstarch if you’re gluten-free) and let it cook, whisking constantly, for 1 to 2 minutes. Gradually pour in the milk and heavy cream, whisking until the mixture starts to thicken and becomes smooth — this luscious roux is what makes this Crockpot Chicken Wild Rice Soup Recipe luxuriously creamy without being heavy.
Step 5: Blend, Heat, and Serve
Pour the creamy mixture into the Crockpot and stir everything together. Let the soup cook for another 15 to 20 minutes on low, just until the flavors combine and everything is piping hot and silky. Taste and adjust seasoning as needed (more salt, pepper, or a sprinkle of herbs if you like) before serving up steaming bowls of goodness.
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
This soup is dreamy all on its own, but a sprinkle of fresh parsley or chives, extra cracked black pepper, or even a few toasted bread crumbs take it to the next level. For a little kick, add a swirl of hot sauce or a squeeze of lemon for brightness!
Side Dishes
The Crockpot Chicken Wild Rice Soup Recipe is hearty enough to be a meal, but it’s even more comforting alongside a slice of crusty bread, a warm dinner roll, or a fresh green salad. For a cozy touch, serve with a cheesy grilled cheese sandwich or simple roasted vegetables.
Creative Ways to Present
Ladle the soup into big mugs for an inviting, fireside feel, or serve it in hollowed-out bread bowls for a wow-factor at the table. If you’re hosting, set out a toppings bar with shredded cheese, herbs, and crackers so everyone can customize their perfect bowl.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Crockpot Chicken Wild Rice Soup Recipe to airtight containers and refrigerate for up to 4 days. The flavors meld and get even better overnight! If the soup thickens as it sits (thanks, rice!), just add a splash of broth or milk when reheating to bring back that creamy consistency.
Freezing
This soup freezes well, making it a lifesaver for future busy days. Pour cooled soup into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating and serving — the flavor stays just as delightful.
Reheating
To reheat, pour soup into a saucepan and warm over gentle heat, stirring occasionally to prevent sticking. Add a bit of broth or milk to loosen it up if needed. You can also microwave individual portions with a splash of liquid, stirring every minute until hot throughout.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! If you’re short on time, use about 3 cups of shredded rotisserie chicken. Add it during the last 30 minutes so it stays juicy without overcooking.
How do I make this Crockpot Chicken Wild Rice Soup Recipe gluten-free?
Simply swap the all-purpose flour for half the amount of cornstarch to thicken the soup, or use your favorite gluten-free flour blend. Everything else in the recipe is naturally gluten-free!
What kind of wild rice should I use?
True wild rice or a wild rice blend both work beautifully. Authentic wild rice lends a nuttier flavor and firmer texture, while blends cook more quickly and offer extra color.
Can I use bone-in chicken or thighs?
Yes! Bone-in or boneless chicken thighs are great for extra richness and tender, flavorful meat. Just remove any bones before shredding and returning the chicken to the soup.
Is it possible to make this without dairy?
Definitely. You can make a dairy-free version by using unsweetened almond or oat milk and a dairy-free butter alternative for the roux. The soup will still be creamy and satisfying!
Final Thoughts
I can’t recommend this Crockpot Chicken Wild Rice Soup Recipe enough — it’s one of those feel-good dishes that always brings people back for seconds (and often for leftovers the next day!). If you give it a try, you’ll see just how effortlessly it comes together, yet tastes like you spent hours in the kitchen. Grab your Crockpot and get ready for a bowlful of pure comfort!
Print
Crockpot Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Non-Vegetarian
Description
Warm up with a comforting and creamy Crockpot Chicken Wild Rice Soup. This hearty soup is loaded with tender chicken, wholesome wild rice, and a medley of vegetables in a rich, flavorful broth. Perfect for a cozy meal on a chilly day!
Ingredients
For the Soup:
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup uncooked wild rice
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Cream Mixture:
- 1 cup milk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 2 tablespoons unsalted butter
Instructions
- Prepare the Soup: Place chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, thyme, parsley, rosemary, salt, and pepper into a crockpot. Stir to combine. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the rice is tender and chicken is fully cooked.
- Shred the Chicken: Remove chicken from the crockpot, shred with two forks, and return to the soup.
- Make the Cream Mixture: In a small saucepan, melt butter over medium heat, whisk in the flour, and cook for 1 to 2 minutes. Slowly whisk in the milk and heavy cream until thickened and smooth. Stir this mixture into the crockpot.
- Finish the Soup: Cook an additional 15 to 20 minutes on low until the soup is creamy and heated through. Adjust seasoning to taste before serving.
Notes
- For a lighter option, you can use half-and-half instead of heavy cream.
- Leftovers can be stored in the refrigerator for up to 4 days.
- If the soup thickens too much upon storing, add a splash of broth or milk when reheating.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 365
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg
