Creamy Crockpot Chicken and Wild Rice Soup Recipe
This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty slow-cooked meal featuring tender chicken breasts, nutrient-packed wild rice, and a medley of vegetables in a rich, creamy broth. Perfect for an easy weeknight dinner, it combines rustic flavors with convenience, simmering all day to meld the herbs, spices, and cheeses into a cozy homemade soup.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 minutes to 8 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Protein and Broth
- 1 ½ lb chicken breasts
- 8–10 cups low sodium chicken broth
Vegetables and Aromatics
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves, minced
Grains and Herbs
- 1 cup uncooked wild rice, rinsed (not a boxed mix)
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
Dairy and Thickening Agents
- ¼ cup flour (gluten free flour can be used)
- ½ cup half and half
- ½ cup whole milk
Seasonings
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to have all the fresh ingredients ready for layering into the crockpot.
- Layer Ingredients in Crockpot: Lay the raw chicken breasts at the bottom of the slow cooker. Sprinkle with the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Add the diced onion, sliced carrots, and chopped celery on top to build the flavor foundation.
- Add Broth, Rice and Bay Leaf: Pour in 8 cups of low-sodium chicken broth along with the rinsed wild rice and bay leaf. Cover the crockpot to prepare for long slow cooking.
- Cook Slowly: Set the crockpot on low and cook for 6 to 8 hours, or until the wild rice is tender and cooked through, and the chicken has reached an internal temperature of 165°F.
- Shred Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup to combine with other ingredients.
- Create Creamy Base: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is completely dissolved. Slowly pour this mixture into the crockpot, stirring continuously to thicken the soup and develop its creamy texture. Adjust consistency by adding more broth if the soup is too thick.
- Serve: Spoon the creamy chicken and wild rice soup into bowls. Garnish with fresh parsley and serve with a crusty loaf of bread for a complete, comforting meal.
Notes
- Use rinsed wild rice to avoid a starchy, gluey texture.
- For a thicker soup, increase the flour slightly or reduce added broth.
- Ensure chicken is fully cooked to 165°F for food safety.
- Feel free to swap half and half for heavy cream for extra richness, or use a non-dairy substitute if desired.
- Make sure your flour is gluten-free if you have gluten sensitivities.
- If the soup is too thick after adding the creamy mixture, gradually add more broth until desired consistency is reached.
Keywords: chicken soup, wild rice soup, crockpot recipe, creamy chicken soup, slow cooker soup, gluten free soup, comfort food
