Creamy Crockpot Chicken Wild Rice Soup Recipe

Introduction

This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty meal perfect for chilly days. With tender chicken, flavorful vegetables, and nutty wild rice, it comes together effortlessly in your slow cooker for a creamy, satisfying bowl of soup.

Ingredients

• 1 ½ lb chicken breasts
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 8–10 cups chicken broth (low sodium preferred)
• 1 cup uncooked wild rice, rinsed
• 4 garlic cloves, minced
• 1 bay leaf
• 1 Tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp parsley
• ¼ cup flour (gluten free works too)
• ½ cup half and half
• ½ cup whole milk
• ½ tsp sea salt
• ½ tsp cracked pepper

Instructions

1. Step 1: Dice the onion, slice the carrots, chop the celery, and mince the garlic.
2. Step 2: Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the diced onion, carrots, and celery on top.
3. Step 3: Pour in 8 cups of chicken broth, add the rinsed wild rice and bay leaf, then cover the slow cooker.
4. Step 4: Cook on low for 6 to 8 hours, until the rice is tender and the chicken reaches an internal temperature of 165°F.
5. Step 5: Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the slow cooker.
6. Step 6: In a separate bowl, whisk together the flour, half and half, and whole milk until smooth with no lumps. Gradually stir this mixture into the soup until creamy. If the soup gets too thick, add more chicken broth to adjust the consistency.
7. Step 7: Serve hot, garnished with fresh parsley if desired, alongside a crusty loaf of bread.

Tips & Variations

• For extra flavor, sauté the vegetables before adding them to the slow cooker.
• Use gluten-free flour to make the soup allergen-friendly.
• Swap half and half with heavy cream for a richer soup.
• Replace wild rice with brown rice for a slightly quicker cooking time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the soup has thickened. This soup can also be frozen for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a great option and will add more richness to the soup. Just be sure to cook until they reach 165°F internally before shredding.

Is it necessary to rinse the wild rice?

Rinsing the wild rice removes surface starch and any debris, helping it cook more evenly and improving the texture of the soup.

Creamy Crockpot Chicken Wild Rice Soup Recipe

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★★★★★

4.6 from 148 reviews

This Creamy Crockpot Chicken Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Slow-cooked to perfection, it features tender chicken breasts, wholesome wild rice, and a medley of fresh vegetables, all simmered in a flavorful broth and finished with a rich cream base. Easy to prepare and packed with nourishing ingredients, this soup is an ideal warm meal to enjoy with crusty bread and fresh parsley.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 6-8 hours
• Total Time: 6 hours 20 minutes to 8 hours 20 minutes
• Yield: 6–8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Protein and Broth

• 1 ½ lb chicken breasts
• 8–10 cups low sodium chicken broth

Vegetables and Aromatics

• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 4 garlic cloves, minced

Grains and Herbs

• 1 cup uncooked wild rice, rinsed (not a boxed mix)
• 1 bay leaf
• 1 Tbsp Italian Seasoning
• 1 tsp thyme
• 1 tsp parsley

Dairy and Thickener

• ¼ cup flour (gluten free flour works as well)
• ½ cup half and half
• ½ cup whole milk

Seasonings

• ½ tsp sea salt
• ½ tsp cracked black pepper

Instructions

1. Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to have all ingredients ready for layering in the crockpot.
2. Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Then add the diced onion, carrots, and celery on top.
3. Add Broth and Rice: Pour 8 cups of chicken broth into the slow cooker, add the rinsed wild rice, and tuck in the bay leaf. Cover the slow cooker with its lid.
4. Cook Low and Slow: Set the slow cooker to low and cook for 6 to 8 hours, until the wild rice is tender and the chicken is cooked through.
5. Shred the Chicken: When the chicken reaches an internal temperature of 165°F, remove it from the crockpot. Shred the chicken using two forks and then return the shredded meat to the soup.
6. Make the Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved. Slowly stir this mixture into the soup to thicken it and create a creamy consistency. If the soup becomes too thick, add additional broth until you reach your desired thickness.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with a big crusty loaf of bread to complement the hearty flavors.

Notes

• Use low sodium chicken broth to control the salt content.
• Rinsing the wild rice prevents it from becoming gummy and improves texture.
• If gluten sensitivity is a concern, substitute all-purpose flour with gluten-free flour for thickening.
• For a thinner soup, add extra broth after mixing in the cream mixture.
• Be sure to shred the chicken only after it reaches the safe internal temperature of 165°F.
• This soup can be refrigerated for up to 4 days and freezes well for up to 3 months.
• Serving with crusty bread enhances the dining experience but is optional based on dietary preferences.

Keywords: chicken wild rice soup, crockpot chicken soup, creamy chicken soup, slow cooker soup, wild rice recipe, cozy soup recipe