Comfort food season calls for hearty, warming meals that practically make themselves.
This Crockpot Chicken Wild Rice Soup delivers on all fronts: tender chicken, nutty wild rice, colorful vegetables, and a luxuriously creamy broth that tastes like hours of effort but requires minimal hands-on time.
I discovered this recipe during my first winter living in Minnesota, where chicken wild rice soup is practically a food group.
My neighbor brought over a pot one snowy evening, and I was hooked after the first spoonful.
The beauty of this soup is how it transforms simple ingredients into something truly special.
You toss everything into your slow cooker in the morning, and by dinnertime, you’re rewarded with a restaurant-quality meal that fills your home with the most incredible aroma.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 6 hours |
| Total Time | 6 hours 15 minutes |
| Servings | 8 servings |
| Difficulty Level | Easy |
Why You’ll Love This Crockpot Chicken Wild Rice Soup
This soup checks every box for the perfect weeknight meal. It’s hands-off cooking at its finest—you simply add ingredients to your crockpot and walk away.
The wild rice adds a wonderful nutty flavor and satisfying chew that regular rice just can’t match. Plus, it holds up beautifully during the long cooking time without turning mushy.
I love how adaptable this recipe is to your schedule. Cook it on low for 6-8 hours while you’re at work, or on high for 3-4 hours if you need dinner sooner.
My favorite thing about this hearty crockpot potato soup recipe and this chicken wild rice version? They both make fantastic leftovers that actually taste better the next day.
- Budget-Friendly Meal: Uses affordable ingredients like chicken breasts, vegetables, and wild rice to feed a crowd
- Make-Ahead Friendly: Prep everything the night before and refrigerate, then just dump and go in the morning
- Freezer-Friendly: Doubles easily and freezes beautifully for quick future meals
- Nutrient-Packed: Loaded with protein, fiber, vegetables, and whole grains in every bowl
- Customizable: Easy to adjust vegetables, make it dairy-free, or add extra protein
Ingredients
This soup comes together with basic pantry staples and fresh ingredients you probably already have on hand.
The wild rice is the star here, lending its distinctive nutty flavor and tender-chewy texture that makes this soup so special.
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup wild rice blend, rinsed
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- Fresh parsley for garnish (optional)
Kitchen Equipment Needed
Having the right tools makes this recipe even easier to prepare. The most important piece is a good quality slow cooker that heats evenly and has a reliable timer.
- 6-quart slow cooker with lid
- Cutting board and sharp knife
- Measuring cups and spoons
- Medium saucepan for making the roux
- Whisk
- Wooden spoon or silicone spatula
- Two forks for shredding chicken
- Ladle for serving
Recommended Products for This Recipe
After making this soup countless times, I’ve found a few products that genuinely make the process easier and the results even better.
1. Lundberg Wild Rice Blend
This is my absolute go-to wild rice for this recipe. It contains a mix of wild rice, brown rice, and sometimes red rice that cooks perfectly in the slow cooker without getting mushy or staying too hard.
The blend gives you that gorgeous color variation and the perfect texture every single time.
2. All-Clad Stainless Steel Saucepan
Making a smooth, lump-free roux is crucial for this soup’s creamy texture.
This saucepan distributes heat so evenly that you’ll never have to worry about burning your butter or flour mixture.
The heavy bottom prevents hot spots, and the pouring spout makes transferring the roux to your crockpot a breeze.
3. Hamilton Beach Programmable Slow Cooker
This 6-quart slow cooker has been my workhorse for years. The programmable timer means you can set it to switch to “warm” automatically when cooking is done, so your soup stays at the perfect temperature without overcooking.
The lid clips on securely, making it great for transporting if you want to bring this soup to a potluck.
4. Better Than Bouillon Roasted Chicken Base
While any chicken broth works, using this concentrated chicken base gives you incredible depth of flavor. I actually prefer making my broth from this base because you can control the intensity.
For this soup, I make it slightly more concentrated than the package suggests, and the results are phenomenal.
Step-by-Step Instructions: How to Make Crockpot Chicken Wild Rice Soup
Follow these detailed steps to create this comforting soup. The process is straightforward, with most ingredients going into the slow cooker at once, and a simple finishing step at the end.
1. Prep Your Vegetables and Chicken
- Dice your onion into small, uniform pieces (about 1/4 inch).
- Peel and dice the carrots into similar-sized pieces so they cook evenly.
- Dice the celery stalks, including some of the leafy tops if you have them for extra flavor.
- Mince the garlic cloves finely, or use a garlic press for convenience.
- Pat the chicken breasts dry with paper towels and season lightly with salt and pepper.
- Rinse the wild rice in a fine-mesh strainer under cold water until the water runs clear to remove excess starch.
Read Also: Crockpot Chicken Noodle Soup
2. Layer Ingredients in the Slow Cooker
- Place the diced onion, carrots, and celery in the bottom of your slow cooker.
- Add the minced garlic on top of the vegetables.
- Pour in the rinsed wild rice, distributing it evenly over the vegetables.
- Nestle the chicken breasts on top of the rice and vegetables.
- Add the bay leaves, dried thyme, dried parsley, garlic powder, onion powder, black pepper, and salt.
- Pour the chicken broth over everything, making sure all ingredients are submerged in the liquid.
- Give everything a gentle stir to distribute the seasonings throughout the broth.
3. Cook the Soup
- Cover the slow cooker with the lid and set it to LOW for 6-8 hours or HIGH for 3-4 hours.
- The soup is ready when the chicken is cooked through (internal temperature of 165°F) and the wild rice is tender.
- Avoid lifting the lid during cooking as this releases heat and extends cooking time.
- You’ll know it’s done when your kitchen smells amazing and the rice has opened up and is tender.
4. Remove and Shred the Chicken
- Carefully remove the chicken breasts from the slow cooker using tongs or a slotted spoon.
- Place the chicken on a cutting board and let it rest for 2-3 minutes.
- Using two forks, shred the chicken into bite-sized pieces by pulling the forks in opposite directions.
- Set the shredded chicken aside in a bowl while you prepare the creamy base.
- Remove and discard the bay leaves from the slow cooker at this point.
5. Make the Roux
- In a medium saucepan over medium heat, melt the butter completely.
- Once the butter is melted and bubbling, add the flour all at once.
- Whisk constantly for 2-3 minutes until the mixture is smooth and lightly golden (this is your roux).
- The roux should be thick and paste-like, and smell slightly nutty.
- Don’t let it brown too much, as you want a light blonde color for a creamy white soup.
6. Add Milk and Cream to Create the Creamy Base
- Slowly pour the whole milk into the roux while whisking constantly to prevent lumps.
- Continue whisking until the mixture is smooth and combined.
- Add the heavy cream and whisk again until everything is fully incorporated.
- Cook the mixture over medium heat, whisking frequently, for 3-5 minutes until it thickens.
- The mixture should coat the back of a spoon and have the consistency of thick cream.
7. Combine Everything and Finish the Soup
- Slowly pour the creamy mixture into the slow cooker, stirring constantly with a wooden spoon.
- Add the shredded chicken back to the slow cooker.
- Stir everything together thoroughly to combine the creamy base with the broth.
- Let the soup sit on the WARM setting for 10-15 minutes to allow the flavors to meld.
- Taste and adjust seasoning with additional salt and pepper if needed.
- If the soup is too thick, add more milk or broth a little at a time until you reach your desired consistency.
8. Serve and Garnish
- Ladle the hot soup into bowls.
- Garnish with freshly chopped parsley for a pop of color and fresh flavor.
- Serve immediately while hot with your choice of accompaniments.
Tips for The Best Crockpot Chicken Wild Rice Soup
These tried-and-true tips will help you achieve perfect results every time you make this comforting soup.
- Don’t skip rinsing the rice: Rinsing removes excess starch and prevents the soup from becoming gummy.
- Use chicken thighs if you prefer: Dark meat stays more moist during long cooking times and adds extra flavor.
- Make the roux on the stovetop: This ensures a smooth, lump-free creamy base that blends perfectly into the soup.
- Control the thickness: Add the creamy mixture gradually and stop when you reach your preferred consistency.
- Season at the end: Always taste and adjust seasonings after adding the cream, as flavors concentrate during cooking.
- Cut vegetables uniformly: Same-sized pieces ensure everything cooks evenly and looks professional.
- Don’t overcook on high: If using the HIGH setting, check at 3 hours as the rice can become mushy if overcooked.
You might also enjoy: Crockpot Ham and Bean Soup
Serving Suggestions
This hearty soup is a complete meal on its own, but pairing it with the right sides takes it to the next level.
- Buttermilk Cornbread with honey butter for a Southern touch
- Crusty artisan bread for dipping into the creamy broth
- Simple garden salad with vinaigrette to add freshness
- Garlic Parmesan Sauce drizzled bread for extra indulgence
- Oyster crackers or saltines for classic soup accompaniment
- Steamed broccoli or green beans on the side for extra vegetables
Variations of Crockpot Chicken Wild Rice Soup
This versatile recipe welcomes endless adaptations to suit your tastes and dietary needs.
Feel free to experiment with these variations to make this soup your own. Each one brings something unique to the table while maintaining that comforting, creamy character we all love.
- Mushroom Lover’s Version: Add 8 oz sliced cremini or baby bella mushrooms with the vegetables for earthy depth.
- Turkey Wild Rice Soup: Swap chicken for turkey breast or use leftover Thanksgiving turkey.
- Dairy-Free Option: Use coconut milk instead of dairy milk and cream, and substitute olive oil for butter in the roux.
- Bacon Addition: Cook 6 strips of bacon, crumble, and add during the last 30 minutes for smoky flavor.
- Spicy Kick: Add 1/2 teaspoon red pepper flakes or a diced jalapeño with the vegetables.
- Kale or Spinach Boost: Stir in 2 cups fresh chopped kale or spinach during the last 15 minutes.
- Instant Pot Method: Pressure cook on HIGH for 25 minutes with natural release, then add cream mixture.
Another favorite: Crockpot Chicken and Rice Recipe
Storage and Reheating
Proper storage ensures you can enjoy this delicious soup throughout the week or save it for later.
This soup stores exceptionally well and actually develops even more flavor after a day in the refrigerator.
The rice absorbs more of the broth, creating an even thicker, more satisfying texture.
- Refrigerator: Store cooled soup in airtight containers for up to 4 days in the refrigerator.
- Freezer: Freeze in portion-sized containers for up to 3 months (note: the texture may become slightly thicker).
- Reheating: Warm on the stovetop over medium-low heat, stirring occasionally and adding milk or broth to thin if needed.
- Microwave Option: Heat individual portions in microwave-safe bowls for 2-3 minutes, stirring halfway through.
- Texture Adjustment: Add a splash of milk, cream, or broth when reheating to restore the original creamy consistency.
Nutritional Facts
Per Serving (1/8 of recipe):
- Calories: 385
- Protein: 28g
- Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 6g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 95mg
- Sodium: 890mg
- Potassium: 620mg
Note: Nutritional information is approximate and may vary based on specific ingredients used.
Health Benefits of Key Ingredients
This soup isn’t just delicious—it’s packed with nutrients that support your overall health and wellbeing.
Wild rice is technically a grass seed, not a true rice, and contains significantly more protein and fiber than white rice. It’s rich in antioxidants and provides essential minerals like manganese and zinc.
Chicken breast offers lean protein that helps build and repair muscle tissue while keeping you satisfied for hours. It’s also a good source of B vitamins that support energy metabolism.
- Carrots: High in beta-carotene (vitamin A) for eye health and immune function
- Celery: Contains antioxidants and anti-inflammatory compounds that support heart health
- Garlic: Known for immune-boosting properties and may help lower blood pressure
- Onions: Rich in quercetin, an antioxidant with anti-inflammatory effects
- Thyme: Contains antimicrobial properties and is high in vitamin C
- Bone Broth Base: If using bone broth, you gain collagen benefits for joint and skin health
Read Also: Winter Crockpot Recipes
FAQs About Crockpot Chicken Wild Rice Soup
1. Can I use regular white rice instead of wild rice?
I don’t recommend substituting white rice for wild rice in this recipe. White rice cooks much faster and will become mushy and overcooked during the long slow cooker time.
If you must use regular rice, cook it separately and add it during the last 30 minutes of cooking time.
2. Why did my soup turn out too thick?
The soup can thicken significantly as it sits because the rice continues to absorb liquid.
Simply thin it out by stirring in additional chicken broth or milk, a half cup at a time, until you reach your desired consistency. This is completely normal and easy to fix.
3. Can I make this soup without a slow cooker?
Absolutely! You can make this on the stovetop by simmering the chicken, vegetables, rice, and broth in a large pot for about 45-60 minutes until the rice is tender.
Then proceed with removing the chicken, making the roux, and finishing the soup as directed.
4. How can I tell when the wild rice is done cooking?
Properly cooked wild rice will have opened up and curled slightly, revealing a lighter interior.
It should be tender but still have a slight chew to it. Taste a few grains—they shouldn’t be crunchy or hard, but they won’t be as soft as white rice either.
5. Can I double this recipe for a crowd?
Yes, you can double this recipe if you have a large enough slow cooker (at least 7-8 quarts).
Keep in mind that doubling may require slightly longer cooking time. You can also make the full doubled batch and freeze half for later meals.
Crockpot Chicken Wild Rice Soup
Ingredients
- 1.5 lbs boneless, skinless chicken breasts 680g
- 1 cup wild rice blend about 185g, rinsed
- 1 medium yellow onion about 1 cup or 150g, diced
- 3 medium carrots about 1.5 cups or 180g, peeled and diced
- 3 stalks celery about 1 cup or 120g, diced
- 3 cloves garlic minced
- 8 cups chicken broth 1.9 liters
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt or to taste
- 1/2 cup unsalted butter 113g
- 1/2 cup all-purpose flour 60g
- 2 cups whole milk 480ml
- 1 cup heavy cream 240ml
- fresh parsley optional, chopped
Equipment
- 6-quart slow cooker with lid
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Medium saucepan for making the roux
- Whisk
- Wooden spoon or silicone spatula
- Two forks for shredding chicken
- Ladle for serving
Method
- Dice onion, carrots, and celery into uniform pieces. Mince garlic, pat chicken dry with paper towels, and rinse wild rice under cold water until water runs clear.
- Place onion, carrots, celery, garlic, wild rice, and chicken breasts in slow cooker. Add bay leaves, thyme, parsley, garlic powder, onion powder, pepper, and salt, then pour chicken broth over everything and stir gently.
- Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours until chicken reaches 165°F and rice is tender. Avoid lifting lid during cooking.
- Remove chicken breasts with tongs, place on cutting board, and shred into bite-sized pieces using two forks. Remove and discard bay leaves from slow cooker.
- In a medium saucepan over medium heat, melt butter completely. Add flour and whisk constantly for 2-3 minutes until smooth and lightly golden.
- Slowly pour milk into roux while whisking constantly, then add heavy cream and whisk until combined. Cook for 3-5 minutes, whisking frequently, until mixture thickens and coats the back of a spoon.
- Slowly pour creamy mixture into slow cooker while stirring constantly. Add shredded chicken back in and stir thoroughly to combine. Let sit on WARM for 10-15 minutes, then taste and adjust seasoning.
- Ladle hot soup into bowls and garnish with fresh chopped parsley if desired. Serve immediately.
Nutrition
Notes
- Rinsing the wild rice removes excess starch and prevents the soup from becoming gummy.
- Chicken thighs can be substituted for breasts for more flavor and moisture during long cooking times.
- For a thicker soup, use less milk when making the creamy base. For thinner soup, add more broth or milk at the end.
- The soup will thicken as it sits because the rice continues to absorb liquid. Thin with additional broth or milk when reheating.
- Make the roux on the stovetop rather than in the slow cooker to ensure a smooth, lump-free creamy base.
- Store leftovers in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- For a dairy-free version, substitute coconut milk for dairy milk and cream, and use olive oil instead of butter in the roux.
- Add 8 oz sliced mushrooms with the vegetables for extra depth of flavor and texture.
- This soup tastes even better the next day as the flavors meld together in the refrigerator.
- Cut vegetables into uniform pieces to ensure even cooking throughout the long slow cooker time.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Crockpot Chicken Wild Rice Soup has earned its place as a regular in my meal rotation, and I hope it becomes one of your favorites too.
There’s something incredibly satisfying about coming home to a house that smells like comfort and knowing that dinner is already done.
I’d love to hear how your soup turns out! Drop a comment below with any variations you try or questions you have.
And if you loved this recipe as much as my family does, please share it with your friends who need more easy dinner ideas in their lives.
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