This crockpot chicken wild rice soup is cozy, creamy, and simple. You add everything to the slow cooker, let it cook low and slow, then finish it with a creamy mix at the end. It tastes like a warm hug in a bowl.
Servings and Time
Makes: 6 servings
Prep time: 15 minutes
Cook time: 6 to 7 hours on low or 3 to 4 hours on high
Total time: about 6 hours 30 minutes on low
What You’ll Need
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup wild rice blend, rinsed
- 1 cup diced carrot
- 1 cup diced celery
- 1 cup diced onion
- 8 ounces sliced mushrooms
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped fresh parsley
Why I Love This Recipe
I love this soup because it feels homemade without making the day harder. I first made a version of it on a cold day when I wanted dinner to feel special, but I did not want to stand at the stove. The slow cooker did most of the work, and by dinner time the house smelled amazing.
- It is creamy, but not too heavy.
- The wild rice makes it hearty and filling.
- The chicken turns tender and easy to shred.
- It uses simple pantry spices.
- It makes great leftovers for lunch the next day.
Why This Recipe Works Quick Science
Wild rice needs time to soften, so the slow cooker is a great fit. Chicken breasts cook gently in broth, which helps them stay tender. The carrots, celery, onion, mushrooms, garlic, thyme, and rosemary slowly flavor the soup. The cream, butter, and flour go in near the end so the soup gets thick and smooth without turning grainy.
Tools Required
- Black oval crockpot
- Cutting board
- Chef knife
- Measuring cups
- Measuring spoons
- Wooden spoon
- Small saucepan
- Forks for shredding chicken
- Ladle
- Round bowls for serving
Pro Tips
- Rinse the wild rice blend first so the broth stays cleaner.
- Do not add the cream at the start. Add it near the end so it stays smooth.
- Cut the carrot, celery, and onion about the same size so they cook evenly.
- Shred the chicken while it is warm because it pulls apart more easily.
- Taste before serving. Rice and broth can soak up salt.
Recipe and Instructions
Step 1: Add the Chicken and Rice
Place 1 1/2 pounds boneless skinless chicken breasts in the bottom of the black oval crockpot. Add 1 cup rinsed wild rice blend around the chicken.
Step 2: Add the Vegetables and Seasonings
Add 1 cup diced carrot, 1 cup diced celery, 1 cup diced onion, 8 ounces sliced mushrooms, 4 cloves minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 2 bay leaves to the crockpot.
Step 3: Pour in the Broth
Pour 6 cups chicken broth over the chicken, rice, vegetables, and seasonings. Stir gently around the chicken, but leave the chicken breasts whole.
Step 4: Slow Cook the Soup
Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is cooked through and the wild rice is tender.
Step 5: Shred the Chicken
Remove the cooked chicken breasts from the crockpot. Shred them with two forks, then add the shredded chicken back into the soup.
Step 6: Make the Creamy Thickener
In a small saucepan on the stove, melt 2 tablespoons butter. Whisk in 2 tablespoons all-purpose flour and cook for 1 minute. Slowly whisk in 1 cup heavy cream until smooth.
Step 7: Stir in the Cream
Pour the creamy thickener into the crockpot. Stir it into the cooked wild rice soup with the shredded chicken, cooked diced carrot, cooked diced celery, cooked diced onion, cooked mushrooms, and broth. Cook for 10 more minutes, until creamy.
Step 8: Finish and Serve
Remove the 2 bay leaves. Stir in 2 tablespoons chopped fresh parsley. Ladle the soup into round bowls and serve warm.
Macros Information
Approximate per serving:
- Calories: 430
- Protein: 31g
- Carbs: 32g
- Fat: 20g
- Fiber: 3g
Substitutions and Variations
- Use chicken thighs instead of chicken breasts for richer flavor.
- Use half-and-half instead of heavy cream for a lighter soup.
- Use extra mushrooms if you want more earthy flavor.
- Add spinach at the end for extra greens.
- Use gluten-free flour if needed.
Make Ahead Tips
You can chop the carrot, celery, onion, mushrooms, and garlic 1 day ahead. Store them in the fridge. You can also measure the spices ahead and keep them in a small covered bowl.
Common Mistakes
- Adding cream too early can make it separate.
- Skipping the rice rinse can make the soup cloudy.
- Cooking too long on high can make the chicken dry.
- Forgetting to remove the bay leaves makes serving harder.
- Not tasting at the end can leave the soup flat.
What to Serve With
- Warm rolls
- Garlic bread
- Side salad
- Crackers
- Roasted green beans
- A simple apple salad
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days. The rice will soak up broth as it sits, so add a splash of chicken broth or cream when reheating. Warm it on the stove or in the microwave until hot.
Freeze for up to 2 months, but the cream may change texture a little after thawing.
FAQ
Q: Can I use regular rice?
A: Wild rice blend works best because it holds its shape. Regular white rice can get too soft.
Q: Can I use cooked chicken?
A: Yes. Add cooked shredded chicken during the last 30 minutes so it does not dry out.
Q: Can I make it dairy-free?
A: Yes. Use dairy-free butter and unsweetened coconut milk or oat cream.
Q: Can I make it thicker?
A: Yes. Use 3 tablespoons butter and 3 tablespoons flour instead of 2 tablespoons each.
Q: Can I cook this overnight?
A: Yes, cook it on low, but use a slow cooker with a warm setting so it does not overcook.
Final Thoughts
This crockpot chicken wild rice soup is simple, warm, and full of comfort. Make a big pot, grab a bowl, and enjoy every creamy spoonful. Leave a comment with how it turned out or any questions you have.