When the weather turns cold, there’s nothing more comforting than a hearty, creamy bowl of soup. This Creamy Crockpot Chicken Wild Rice Soup combines tender chicken, vegetables, and wild rice in a savory broth that’s sure to warm you up from the inside out. With minimal effort, this “dump and go” recipe is perfect for busy days, and it’s packed with all the flavors that make comfort food so satisfying.
Why You’ll Love This Recipe
This soup is the epitome of comfort food, made even better by the convenience of the slow cooker. It’s hearty, creamy, and full of nutritious ingredients like chicken, carrots, celery, and wild rice. With its savory spices and creamy finish, it’s a meal in a bowl that’s perfect for feeding the whole family. Plus, it’s easy to customize by adding more veggies or adjusting the seasonings to suit your taste. You’ll find yourself making this one-pot wonder again and again, especially on chilly nights.
Ingredients
Tip: you’ll find full ingredients and measurements in the recipe card below
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1 ½ lb chicken breasts
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4 carrots, sliced
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3 celery stalks, chopped
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1 onion, diced
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8-10 cups low-sodium chicken broth
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1 cup wild rice (not a boxed mix like Rice-a-Roni)
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4 garlic cloves, minced
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1 bay leaf
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1 tablespoon Italian seasoning
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1 teaspoon thyme
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1 teaspoon parsley
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¼ cup flour (gluten-free will work as well)
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½ cup half-and-half
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½ cup whole milk
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½ teaspoon sea salt
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½ teaspoon cracked pepper
Instructions
Step 1: Prepare the Ingredients
Dice the onion, chop the carrots and celery, and mince the garlic. These ingredients will form the base of the soup, providing flavor and texture.
Step 2: Layer in the Crockpot
Place the chicken breasts at the bottom of the slow cooker. Top the chicken with the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Then add the chopped onion, carrots, and celery on top.
Step 3: Add Broth and Rice
Pour in 8 cups of chicken broth, add the uncooked wild rice, and drop in the bay leaf. Cover and cook on low for 6-8 hours, or until the rice is soft and the chicken reaches an internal temperature of 165°F.
Step 4: Shred the Chicken
Once the chicken is cooked through, remove it from the crockpot and shred it using two forks. Add the shredded chicken back into the soup.
Step 5: Make the Creamy Base
In a separate bowl, whisk together the flour, half-and-half, and whole milk until the flour is completely dissolved. Slowly pour the mixture into the soup, stirring to combine. The soup should begin to thicken and become creamy. If the soup seems too thick, add more broth until you reach your desired consistency.
Step 6: Serve and Enjoy
Ladle the soup into bowls, and serve with fresh parsley sprinkled on top. For the perfect pairing, enjoy this soup with a crusty loaf of bread for dipping.
Variations
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Make it dairy-free: Use coconut milk or almond milk in place of the half-and-half and whole milk, and use a dairy-free flour to thicken.
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Add more veggies: Toss in some spinach, kale, or peas for an extra dose of greens.
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Swap the chicken: If you’re short on time, grab a rotisserie chicken, shred it, and add it to the soup in place of the raw chicken breasts.
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Spicy kick: Add a pinch of red pepper flakes or a chopped jalapeño for some heat.
Heating and Storage
This soup keeps well in the refrigerator for up to 3 days, making it perfect for meal prep. Simply store it in an airtight container and reheat on the stove. Leftovers tend to taste even better the next day, as the flavors have had more time to meld together. If the soup thickens too much in the fridge, just add a bit more broth when reheating.
Frequently Asked Questions
Can I cook this on high in the slow cooker?
Yes, you can cook it on high for 2-4 hours, but cooking on low yields the best results with more flavor and texture.
Can I use pre-cooked chicken?
Absolutely! You can skip the first cooking step and simply add pre-cooked chicken. Adjust the cooking time accordingly, as you’ll only need to heat it through.
Can I use a different type of rice?
You can substitute wild rice with brown rice or white rice, but cooking times will vary. Be sure to check for doneness as you approach the cooking time.
Can I freeze this soup?
Yes! This soup freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and reheat on the stove.
How can I make the soup creamier?
You can add a little more half-and-half or coconut cream for extra richness, or even stir in some cream cheese for an ultra-creamy finish.
Can I add more spices?
Absolutely! Feel free to adjust the seasonings to your liking. A little extra thyme, rosemary, or garlic powder can elevate the flavors.
How do I make this soup thicker?
To thicken the soup, either add more flour or use a slurry of flour and broth. Stir it in slowly until the soup reaches your desired consistency.
Can I add more vegetables?
Yes, you can add mushrooms, peas, or spinach to make it even heartier. Just add them in during the last hour of cooking.
What can I serve with this soup?
This soup pairs beautifully with crusty bread, a fresh salad, or even a grilled cheese sandwich for extra comfort.
Is this recipe gluten-free?
This soup can be made gluten-free by using a gluten-free flour blend. Just make sure your broth is also gluten-free.
Conclusion
Creamy Crockpot Chicken Wild Rice Soup is the ultimate comfort food—rich, hearty, and easy to make. With tender chicken, vegetables, and creamy rice, it’s the kind of dish you’ll crave on chilly days. With just a few simple ingredients and a slow cooker, you can create a meal that’s not only delicious but also incredibly convenient. Perfect for busy nights or make-ahead meal prepping, this soup is sure to become a family favorite.
Print
Creamy Crockpot Chicken Wild Rice Soup
- Total Time: 6-8 hours 10 minutes
- Yield: 6 servings
- Diet: Halal
Description
This Creamy Crockpot Chicken Wild Rice Soup is the ultimate comfort food! Hearty chicken, tender vegetables, and wild rice are simmered in a creamy broth for a rich and satisfying meal. Perfect for busy days, this slow cooker soup is easy to make, and full of flavor.
Ingredients
For the Soup:
1 ½ lb chicken breasts
4 carrots, sliced
3 celery stalks, chopped
1 onion, diced
8-10 cups low-sodium chicken broth
1 cup wild rice (not a boxed mix like Rice-a-Roni)
4 garlic cloves, minced
1 bay leaf
1 tablespoon Italian seasoning
1 teaspoon thyme
1 teaspoon parsley
¼ cup flour (gluten-free will work as well)
½ cup half-and-half
½ cup whole milk
½ teaspoon sea salt
½ teaspoon cracked pepper
Instructions
Step 1: Prepare the Ingredients
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Dice the onion, chop the carrots and celery, and mince the garlic.
Step 2: Layer in the Crockpot
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Place the chicken breasts at the bottom of the slow cooker.
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Top the chicken with minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper.
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Add the chopped onion, carrots, and celery.
Step 3: Add Broth and Rice
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Pour in 8 cups of chicken broth, add uncooked wild rice, and drop in the bay leaf.
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Cover and cook on low for 6-8 hours, or until rice is soft and chicken is cooked through.
Step 4: Shred the Chicken
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Once the chicken is cooked, remove it from the slow cooker and shred it using two forks.
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Add the shredded chicken back into the soup.
Step 5: Make the Creamy Base
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In a separate bowl, whisk together the flour, half-and-half, and whole milk.
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Slowly pour the mixture into the soup, stirring to combine.
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Adjust consistency with more broth if needed.
Step 6: Serve and Enjoy
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Ladle soup into bowls and garnish with fresh parsley.
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For a perfect pairing, serve with crusty bread or a fresh salad.
Notes
- Make it Dairy-Free: Substitute the half-and-half and milk with coconut cream or a plant-based milk.
- Add More Veggies: Stir in spinach, kale, or peas for extra nutrition and color.
- Protein Boost: Add cooked quinoa or chickpeas for more protein.
- Spicy Kick: Add cayenne pepper or red pepper flakes to bring some heat.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (slow cooker)
- Category: Soup, Comfort Food
- Method: slow cooker
- Cuisine: american
