If you’re on the hunt for a comforting, hearty soup that feels like a warm hug in a bowl, then you absolutely have to try this Crockpot Chicken Wild Rice Soup Recipe. It’s a luscious blend of tender chicken, nutty wild rice, and vibrant veggies all simmered slowly to develop rich, cozy flavors that seep into every spoonful. This recipe is not just easy but incredibly rewarding, perfect for busy days when you crave something wholesome without a ton of fuss. Trust me, once you make this soup, it will become a cherished staple in your kitchen rotation.
Ingredients You’ll Need
Getting the ingredients right is key to capturing the perfect balance of flavors and textures in this soup. Each item plays its part, from the fragrant herbs to the creamy finish, making this dish incredibly satisfying and nourishing.
- Boneless skinless chicken breasts (1 1/2 pounds): The star protein that becomes tender and juicy after hours of slow cooking.
- Uncooked wild rice (1 cup): Adds a delightful chewy texture and earthy flavor, making the soup extra filling.
- Yellow onion, chopped (1 medium): Brings natural sweetness and depth to the base of the soup.
- Carrots, peeled and sliced (3 medium): Provide a touch of natural sweetness and vibrant color.
- Celery stalks, sliced (3): Offer a subtle aromatic crunch that balances the richness.
- Garlic, minced (3 cloves): Infuses the broth with a warm, savory note.
- Low-sodium chicken broth (6 cups): Creates the flavorful liquid foundation without overpowering saltiness.
- Dried thyme (1 teaspoon): Adds an herbaceous hint that pairs perfectly with chicken.
- Dried parsley (1 teaspoon): Brightens the profile and lifts the flavors.
- Dried rosemary (1/2 teaspoon): Provides a fragrant piney touch for a rustic feel.
- Salt (1 teaspoon): Essential to enhance and bring out the flavors.
- Black pepper (1/2 teaspoon): Adds a gentle kick and warmth.
- Milk (1 cup): Contributes to the creaminess and smooth mouthfeel.
- Heavy cream (1/2 cup): Elevates the soup to silky, rich perfection.
- All-purpose flour (1/4 cup): Helps thicken the soup into a luscious consistency.
- Unsalted butter (2 tablespoons): Used to create the creamy roux that binds everything beautifully.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Combine and Cook
Start by placing the chicken breasts, uncooked wild rice, chopped onion, sliced carrots, celery, minced garlic, chicken broth, and all the dried herbs plus salt and pepper into your crockpot. Give it a good stir to combine everything evenly. Then cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow simmer allows the rice to soften and the chicken to cook tenderly while the veggies release their flavors into the broth.
Step 2: Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken back into the pot. This step ensures you get bite-sized pieces that distribute beautifully through the soup.
Step 3: Prepare the Creamy Roux
In a small saucepan over medium heat, melt the butter. Stir in the flour and cook for 1 to 2 minutes to eliminate any raw flour taste. Then slowly whisk in the milk and heavy cream, continuing to whisk until the mixture thickens and becomes smooth. This creamy blend will give your soup that irresistibly rich texture.
Step 4: Finish Cooking
Pour the creamy roux mixture into the crockpot and stir to combine with the rest of the soup. Let it cook on low for an additional 15 to 20 minutes until everything is heated through and the soup is perfectly creamy. Taste and adjust seasoning with extra salt or pepper if needed, then get ready to dig in.
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
To amp up the experience, sprinkle fresh chopped parsley or chives on top just before serving. It adds a fresh green pop and an herby brightness that cuts through the richness. For some added texture, toasted sliced almonds or a handful of crispy fried onions also work wonderfully as garnishes.
Side Dishes
This soup is hearty enough to be a complete meal, but pairing it with crusty artisan bread or a warm, flaky biscuit makes it next-level comforting. A simple side salad with a tangy vinaigrette offers a crisp contrast that balances the creamy soup beautifully.
Creative Ways to Present
For a cozy family dinner, serve the soup in rustic bowls with a swirl of cream and a sprinkle of freshly ground black pepper on top. If you’re hosting guests, consider serving it in mini crockpots or bread bowls for a fun presentation that doubles as part of the meal. Presentation can really elevate the humble comfort food vibe!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to an airtight container and refrigerate. It keeps well for up to 4 days, making it perfect for easy lunches or quick dinners during the week. You may notice the soup thickens in the fridge, which is totally normal.
Freezing
This Crockpot Chicken Wild Rice Soup Recipe freezes beautifully. Store it in freezer-safe containers, leaving some room for expansion, and keep it frozen for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge to preserve texture and flavor.
Reheating
Reheat leftovers on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup has thickened too much during storage. This will help regain its creamy, silky consistency and keep every spoonful delicious.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative and offer a bit more richness. Just make sure to cook them until tender before shredding for the soup.
Is there a way to make this recipe dairy-free?
Yes, you can substitute the milk and cream with coconut milk or a plant-based alternative. Just note the flavor will be slightly different but still creamy and satisfying.
Can I use white rice instead of wild rice?
Yes, you can use white rice, but the texture and flavor will change. Wild rice adds a nuttier flavor and firmer bite, which is why it’s preferred for this recipe.
How do I make this Crockpot Chicken Wild Rice Soup Recipe gluten-free?
Swap the all-purpose flour with cornstarch or a gluten-free flour blend to thicken the soup without gluten. Be sure to whisk it well to avoid lumps.
Can I prepare this soup on the stovetop instead of a crockpot?
You can! Simmer the ingredients in a large pot for about 1 to 1 1/2 hours until the rice and chicken are cooked. Then proceed with the cream and roux step as usual.
Final Thoughts
This Crockpot Chicken Wild Rice Soup Recipe is truly a game-changer for anyone craving a warm, comforting meal that’s effortless yet full of soul. Once you experience the tender chicken, hearty wild rice, and that luscious creaminess together, you’ll wonder how you ever lived without it. So grab your crockpot, gather these simple ingredients, and prepare to enjoy some serious soup love. You’re going to want to make this one again and again.
Print
Crockpot Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Chicken Wild Rice Soup is a hearty and creamy slow cooker recipe packed with tender chicken, nutty wild rice, and a blend of vegetables and herbs. Perfect for an easy, comforting meal that comes together with minimal effort, this soup delivers rich flavor and satisfying texture with every spoonful.
Ingredients
Main Ingredients
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup uncooked wild rice
- 1 medium yellow onion, chopped
- 3 medium carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Creamy Roux and Dairy
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup milk
- 1/2 cup heavy cream
Instructions
- Combine Ingredients in Crockpot: Place the chicken breasts, wild rice, chopped onion, carrots, celery, minced garlic, chicken broth, dried thyme, parsley, rosemary, salt, and black pepper into the crockpot. Stir everything together to distribute the ingredients evenly.
- Cook Soup: Cover the crockpot and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours, until the wild rice is tender and the chicken reaches full doneness.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred the meat using two forks. Return the shredded chicken to the crockpot and stir to combine.
- Prepare Creamy Roux: In a small saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook for 1 to 2 minutes to form a roux, which will help thicken the soup.
- Add Milk and Cream: Slowly whisk in the milk and heavy cream into the roux, continuing to stir until the mixture thickens and becomes smooth.
- Finish Soup: Pour the creamy mixture into the crockpot with the soup and stir well. Cook on low for an additional 15 to 20 minutes until the soup is creamy, fully heated through, and flavors are well blended.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning, adding more salt or pepper if needed. Serve hot for a comforting meal.
Notes
- For a lighter variation, substitute heavy cream with half-and-half.
- Leftovers can be refrigerated for up to 4 days.
- If the soup thickens too much after storing, add a splash of chicken broth or milk when reheating.
- To make a gluten-free version, use cornstarch instead of all-purpose flour as a thickener.
