This Crockpot Chicken Wild Rice Soup Recipe is pure cozy comfort in a bowl, packed with tender chicken, wholesome wild rice, and a medley of classic veggies enveloped in a luxuriously creamy broth. It’s the kind of meal that warms you from the inside out, perfect for chilly nights or anytime you need a little extra nourishment. Best of all, it comes together in your slow cooker with very little fuss, making it a beloved staple for busy families, meal preppers, and soup lovers alike!
Ingredients You’ll Need
The beauty of this Crockpot Chicken Wild Rice Soup Recipe lies in its simple, nourishing ingredients. Each plays a crucial role, combining to give you a balanced soup that’s hearty, flavorful, and colorful. Let’s break down what goes in and why it matters:
- Chicken breasts: Lean, tender, and protein-packed, chicken is the flavor foundation of this soup.
- Wild rice blend: Wild rice adds nuttiness, chew, and a beautiful earthy aroma—don’t substitute with white rice for the same magic!
- Yellow onion: Diced onion gives gentle sweetness and depth to the broth.
- Carrots: Sliced carrots provide a pop of natural color and a subtle sweetness that balances the savory ingredients.
- Celery: The celery’s subtle bitterness and crunch round out the vegetable base.
- Garlic: Minced garlic adds an irresistible aroma and richness to each spoonful.
- Dried thyme: Earthy thyme infuses the soup with classic savory flavor notes.
- Dried rosemary: Rosemary brings that woodsy, warming quality that makes this soup sing.
- Salt: Just enough to bring all the flavors together without overpowering.
- Black pepper: Adds gentle heat and complexity throughout the soup.
- Low-sodium chicken broth: The base that gathers all the flavors while keeping things healthy.
- Whole milk: Gives creaminess to the broth—swap it for coconut milk if you need a dairy-free version!
- Heavy cream: Adds luxurious richness and a silky finish to the soup.
- Butter: Used for the roux, it adds a mellow, comforting flavor.
- All-purpose flour: Thickens the soup just enough to make it hearty without being stodgy.
- Chopped fresh parsley: Brings color and a fresh, herby finish for that final touch.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Load Up the Crockpot
Start your Crockpot Chicken Wild Rice Soup Recipe by adding the chicken breasts, uncooked wild rice, diced onion, carrots, celery, minced garlic, thyme, rosemary, salt, pepper, and chicken broth directly into your slow cooker. The crockpot truly works its magic here, gently coaxing flavors together as you go about your day.
Step 2: Let It Cook
Cover the slow cooker and set it on low for 7 to 8 hours, or high for 4 hours. This slow simmer is when everything melds, the chicken becomes fork-tender, and the rice soaks up all that savory goodness. Go ahead and check your emails, run errands, or just relax—your Crockpot Chicken Wild Rice Soup Recipe is on autopilot and making your kitchen smell amazing.
Step 3: Shred the Chicken
Once the chicken is cooked through and the rice is tender, it’s time to remove the chicken breasts from the pot. Place them on a plate and shred them with two forks; you’ll find they come apart easily. Return the shredded chicken to your soup so every bite is hearty and satisfying.
Step 4: Make the Creamy Roux
In a small saucepan over medium heat, melt the butter and whisk in the flour. Let it cook for a minute or so to remove any raw flour taste, then slowly whisk in the milk until it’s silky and thickened just a bit. This step ensures your soup will have that lush, creamy texture without being heavy.
Step 5: Stir in Creamy Goodness
Add the milk mixture and heavy cream to the slow cooker. Stir it all together, then let your Crockpot Chicken Wild Rice Soup Recipe heat through for another 10–15 minutes. This last step is where the soup becomes ultra-smooth and deeply comforting.
Step 6: Garnish and Enjoy!
Ladle the finished soup into bowls and sprinkle each serving with fresh chopped parsley. The color and bright flavor will pop against the creamy soup, making it look and taste extra-special!
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Garnishing your soup isn’t just about looks—it’s about adding that final layer of flavor and freshness. Chopped fresh parsley offers a clean bite and lovely color, but you could also try a swirl of extra cream or a sprinkle of freshly cracked black pepper for even more flair.
Side Dishes
This hearty soup shines alongside warm, crusty bread or soft dinner rolls—perfect for sopping up every bit of creamy broth. For something lighter, serve it with a simple green salad tossed in a citrusy vinaigrette to contrast the richness of the Crockpot Chicken Wild Rice Soup Recipe.
Creative Ways to Present
If you’re serving guests or just want to treat yourself, ladle the soup into rustic mugs for a cozy hand-held meal, or pour it over a bed of sautéed spinach for extra veggies. You can even top individual portions with crunchy fried onions or toasted pumpkin seeds to change up the texture and add a gourmet spin.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Wild Rice Soup Recipe stores beautifully! Once cooled, place it in a tightly-sealed container and refrigerate for up to 4 days. As it sits, the flavors deepen and it may thicken a bit, which makes reheated bowls even more delicious.
Freezing
If you’d like to freeze your soup, let it cool completely first. Transfer it to freezer-safe containers, leaving a little room at the top for expansion. Thaw overnight in the fridge before reheating; just remember, the texture of the rice and dairy may change slightly but the flavors stay fantastic.
Reheating
Gently reheat individual portions on the stovetop over low heat, stirring frequently to prevent sticking and to reincorporate the creamy broth. For microwave reheating, use medium power and stir every minute or so until steaming. Add a splash of broth or milk if you’d like to loosen the consistency!
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra richness and stay juicy even after hours in the crockpot. Simply substitute an equal amount and proceed as usual with the recipe.
Is the Crockpot Chicken Wild Rice Soup Recipe gluten-free?
If you use a gluten-free flour blend instead of all-purpose flour for the roux, this recipe easily adapts to a gluten-free diet. Double-check your broth as well to ensure it’s gluten-free.
Can I prepare this soup dairy-free?
Definitely—a can of full-fat coconut milk works beautifully in place of the whole milk and heavy cream. The soup will still be creamy and delicious, with a subtle coconut undertone that pairs well with the herbs.
How can I make the soup thinner or thicker?
If your soup thickens upon standing or is thicker than you’d like after reheating, simply add a bit more chicken broth or milk until it reaches your preferred consistency. If you want it even thicker, let it simmer with the lid off for a few minutes or add another small spoonful of roux.
Can I make Crockpot Chicken Wild Rice Soup Recipe ahead of time?
Yes, this soup is perfect for making in advance since the flavors improve as it sits. Just store it in the fridge or freezer, then reheat when you’re ready to serve—ideal for meal planning or feeding a crowd.
Final Thoughts
If you’re searching for a soul-soothing meal that’s as easy to prepare as it is delicious, you can’t go wrong with this Crockpot Chicken Wild Rice Soup Recipe. It’s nourishing, creamy, and endlessly comforting—give it a try, and watch it become a cherished staple in your kitchen too!
Print
Crockpot Chicken Wild Rice Soup Recipe
- Total Time: 7 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Crockpot Chicken Wild Rice Soup recipe that is perfect for a cozy night in. This hearty soup is loaded with tender chicken, wholesome wild rice, and aromatic vegetables, all simmered in a flavorful broth and finished with a touch of dairy richness.
Ingredients
For the Soup:
- 1 pound boneless, skinless chicken breasts
- 3/4 cup uncooked wild rice blend
- 1 small yellow onion (diced)
- 3 medium carrots (sliced)
- 3 celery stalks (sliced)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
For the Cream Mixture:
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Chopped fresh parsley for garnish
Instructions
- Add Ingredients to Slow Cooker: Combine chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and chicken broth in the slow cooker. Cook on low for 7-8 hours or high for 4 hours.
- Shred Chicken: Remove cooked chicken, shred, and return to the soup.
- Make Roux: Melt butter in a saucepan, whisk in flour to make a roux. Slowly add milk, cook until thickened.
- Finish Soup: Stir in milk mixture, heavy cream. Heat through for 10-15 minutes. Garnish with parsley before serving.
Notes
- You can use canned coconut milk for a dairy-free option.
- Adjust seasoning to taste and add more broth for a thinner consistency.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
