Name: Creamy Crockpot Chicken and Wild Rice Soup Recipe
Prep time: 15 min
Cook time: PT-491240H57M10S
Total time: PT-491240H57M10S
Cuisine: American
Ingredients: 1 ½ lb chicken breasts; 8-10 cups low sodium chicken broth; 4 carrots, sliced; 3 celery stalks, chopped; 1 onion, diced; 4 garlic cloves, minced; 1 cup uncooked wild rice, rinsed (not a boxed mix); 1 bay leaf; 1 Tbsp Italian seasoning; 1 tsp thyme; 1 tsp parsley; ¼ cup flour (gluten free flour can be used); ½ cup half and half; ½ cup whole milk; ½ tsp sea salt; ½ tsp cracked pepper

Jump to Recipe

Introduction

This creamy crockpot chicken wild rice soup is the perfect comfort food for chilly days. Loaded with tender chicken, hearty wild rice, and fresh vegetables, it’s easy to prepare and offers rich, soothing flavors. Let your slow cooker do the work while you enjoy a warm, homemade meal.

A close-up of a thick creamy soup in a black slow cooker, showing a metal ladle lifting a spoonful of the soup with visible chunks of orange carrot slices, light green celery pieces, small bits of chicken, and specks of herbs in a white creamy broth. The slow cooker is placed on a white marbled texture surface. The soup looks rich and hearty with soft textures of the vegetables and chicken mixed evenly in the creamy base. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ lb chicken breasts
4 carrots, sliced
3 celery stalks, chopped
1 onion, diced
8-10 cups chicken broth (low sodium preferred)
1 cup uncooked wild rice, rinsed (not a boxed mix)
4 garlic cloves, minced
1 bay leaf
1 Tbsp Italian seasoning
1 tsp thyme
1 tsp parsley
¼ cup flour (gluten free works as well)
½ cup half and half
½ cup whole milk
½ tsp sea salt
½ tsp cracked pepper

Instructions

Step 1: Dice the onion, slice the carrots, chop the celery, and mince the garlic.
Step 2: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the diced onion, carrots, and celery on top.
Step 3: Pour in 8 cups of chicken broth. Add the rinsed wild rice and the bay leaf. Cover with the lid.
Step 4: Cook on low for 6 to 8 hours, or until the rice is tender and the chicken reaches 165°F.
Step 5: Remove the chicken breasts from the slow cooker and shred them with two forks. Return the shredded chicken to the soup.
Step 6: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved. Slowly pour this mixture into the soup, stirring constantly until the soup becomes creamy. If the soup is too thick, add more chicken broth to reach your desired consistency.
Step 7: Serve hot with a crusty loaf of bread and garnish with fresh parsley if desired.

Tips & Variations

For added depth, sauté the onion, carrots, celery, and garlic before adding them to the slow cooker.
Use gluten-free flour if you prefer a gluten-free version of the soup.
Substitute half and half with coconut milk for a dairy-free option, adjusting seasoning as needed.
If you like a thicker soup, increase the flour slightly, but add liquids gradually to avoid clumping.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if the soup has thickened. For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a bowl filled with thick creamy chicken soup that has visible layers of shredded white chicken pieces, bright orange carrot slices, light green celery chunks, and small black rice grains mixed in a rich, off-white broth. The surface is sprinkled with bits of chopped green herbs and a little black pepper. A silver spoon with intricate patterns rests inside the bowl, slightly submerged in the soup. The bowl is white and sits on a white marbled textured surface, with a partly torn piece of golden crusty bread and another bowl of soup just peeking into the frame. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice or white rice instead of wild rice?

While you can substitute with brown or white rice, cooking times and texture will vary. Wild rice provides a distinct flavor and chewy texture, so if you swap, adjust cooking times accordingly and consider adding the rice later to prevent overcooking.

Can I prepare this soup without a slow cooker?

Yes, you can make this soup on the stovetop. Cook the chicken and vegetables in a large pot with broth, then add wild rice and simmer until tender. Finish by shredding the chicken and stirring in the creamy mixture as instructed.