This Crockpot Chicken Wild Rice Soup is one of those cozy, no-fuss meals that warms you from the inside out. It’s creamy, hearty, and packed with flavor. Everything goes into the slow cooker, and by the end of the day, you’ve got a thick, comforting soup ready to serve. It’s the kind of soup you make on a chilly day and enjoy every last spoonful.
Why I Love This Recipe
I’ve made this soup so many times during fall and winter, it’s basically my go-to comfort food. It’s simple to throw together, fills the house with amazing smells, and tastes like something you’d get at a cozy café.
- It’s made with real ingredients—nothing canned or processed
- Leftovers taste even better the next day
- One pot, minimal cleanup
- Creamy but not heavy
- Freezes like a dream
What You’ll Need
- 1 lb boneless skinless chicken breasts
- 1 cup uncooked wild rice blend (not quick-cook)
- 3 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper, to taste
- 6 cups low-sodium chicken broth
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- Chopped fresh parsley (optional, for garnish)
Ingredient + Tool Image Prompt
Ultra close-up of all ingredients arranged on white marble counters with hints of gold: raw boneless skinless chicken breasts on a white plate, uncooked wild rice blend in a small glass jar, diced carrots and diced celery on two small white plates, diced yellow onion in a shallow glass dish, minced garlic in a tiny glass dish, dried thyme and rosemary in pinch bowls, salt and pepper in two small glass ramekins, low-sodium chicken broth in a large clear bowl, olive oil in a small round plate, unsalted butter in a ramekin, all-purpose flour in a shallow white dish, whole milk and heavy cream in two clear shallow dishes, and chopped parsley in a tiny bowl. With all-natural lighting, taken with an iPhone 15 Pro, top-down shot used by recipe bloggers.
Pro Tips
- Use a wild rice blend (not quick-cook) so it holds up during the long cook.
- Don’t skip the butter/flour/milk step—it makes the soup creamy without feeling heavy.
- Shred the chicken right in the Crockpot to save dishes.
- If it gets too thick after sitting, stir in a splash of broth or milk when reheating.
- Add the cream at the end so it stays silky and doesn’t curdle.
Tools You’ll Need
- 6-quart Crockpot
- Medium saucepan
- Cutting board and knife
- Measuring cups and spoons
- Ladle
- Mixing spoon
Substitutions and Variations
- Use rotisserie chicken (added later) to save time
- Almond milk or half-and-half instead of whole milk
- Turkey instead of chicken
- Add mushrooms for extra umami
- Gluten-free flour for a GF version
Make Ahead Tips
- Dice the veggies and measure the rice the night before
- You can fully cook the soup, let it cool, and store it for up to 4 days
- Leave out the dairy if freezing and stir it in when reheating
Step-by-Step Instructions
1. Add Everything to the Crockpot (Except Dairy & Flour)
Place 1 lb boneless skinless chicken breasts, 1 cup uncooked wild rice blend, 3 diced carrots, 2 diced celery stalks, 1 diced yellow onion, 3 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried rosemary, salt and pepper to taste, and 6 cups chicken broth into the Crockpot. Drizzle with 1 tbsp olive oil. Stir to combine.
2. Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the chicken is cooked through and the rice is tender.
3. Shred the Chicken
Use two forks to shred the cooked chicken right in the Crockpot. Stir to mix evenly.
4. Make the Creamy Base
In a saucepan, melt 3 tbsp butter over medium heat. Whisk in 1/4 cup flour and cook 1–2 minutes. Slowly whisk in 1 cup whole milk and 1 cup heavy cream. Cook until thick and smooth, about 4–5 minutes.
5. Stir Cream Mixture Into Soup
Pour the creamy sauce into the Crockpot and stir well until fully combined. Let heat through for another 5–10 minutes.
6. Serve
Ladle soup into bowls and top with chopped parsley if you like. Serve hot with crusty bread.
Makes
6 servings
Cook Time: 4–8 hours depending on heat setting
Macros (Per Serving – Approximate)
Calories: 430
Protein: 28g
Fat: 20g
Carbs: 32g
Fiber: 3g
Sugar: 4g
Why This Recipe Works (Quick Science)
Cooking wild rice slowly in broth allows it to release natural starches, which thicken the soup and add body. Shredded chicken adds protein and flavor without falling apart. The butter-flour-milk mix (a roux) blends smoothly into the hot soup and makes it creamy without needing any canned soup or thickeners.
Common Mistakes
- Using quick-cook rice—it will turn mushy
- Adding cream at the beginning—it can curdle or separate
- Not shredding chicken finely—it mixes better when shredded evenly
- Skipping the flour mixture—the soup won’t thicken properly
What to Serve With
- Crusty sourdough or garlic bread
- Simple side salad with vinaigrette
- Crackers or breadsticks
- Grilled cheese sandwich (highly recommend!)
FAQ
Can I freeze this soup?
Yes, but freeze it before adding the dairy. Add the cream after reheating.
Can I use brown rice instead of wild rice?
Yes, but it might be softer and less chewy than wild rice.
What if I don’t have heavy cream?
You can use half-and-half or even more whole milk, but it won’t be quite as rich.
How long does it last in the fridge?
Up to 4 days in an airtight container. Reheat gently over low heat.