Creamy Crockpot Chicken Wild Rice Soup Recipe

Introduction

This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty meal that’s perfect for chilly days. With tender chicken, wholesome wild rice, and a rich, creamy broth, it’s a slow-cooker favorite that’s easy to prepare and full of flavor.

Ingredients

• 1 ½ lb chicken breasts
• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 8-10 cups chicken broth (low sodium recommended)
• 1 cup uncooked wild rice, rinsed
• 4 garlic cloves, minced
• 1 bay leaf
• 1 Tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp parsley
• ¼ cup flour (gluten free works well)
• ½ cup half and half
• ½ cup whole milk
• ½ tsp sea salt
• ½ tsp cracked pepper

Instructions

1. Step 1: Dice the onion, slice the carrots, chop the celery, and mince the garlic.
2. Step 2: Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the diced onion, sliced carrots, and chopped celery on top.
3. Step 3: Pour in 8 cups of chicken broth, add the rinsed wild rice and bay leaf, then cover the slow cooker.
4. Step 4: Cook on low for 6-8 hours, or until the wild rice is tender and the chicken is cooked through.
5. Step 5: Check that the chicken has reached 165°F, then remove it from the slow cooker and shred it. Return the shredded chicken back into the soup.
6. Step 6: In a separate bowl, whisk together the flour, half and half, and whole milk until smooth and fully dissolved. Slowly pour the mixture into the soup, stirring constantly until the soup becomes creamy. If the soup is too thick, add more broth to reach your preferred consistency.
7. Step 7: Serve hot, garnished with fresh parsley and accompanied by a crusty loaf of bread for dipping.

Tips & Variations

• Use gluten-free flour or cornstarch as a thickener if you need a gluten-free option.
• For added flavor, sauté the onions, carrots, celery, and garlic briefly before adding them to the slow cooker.
• Try adding a splash of white wine to the broth for depth of flavor.
• If you prefer more broth, increase the chicken broth up to 10 cups before cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. The soup may thicken when chilled; add a little broth or milk when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs can be used and will add extra richness to the soup. Just adjust the cooking time if needed to ensure they are fully cooked before shredding.

Can I freeze this soup?

This soup freezes well. Cool completely before transferring to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding extra liquid if the soup has thickened.

Creamy Crockpot Chicken Wild Rice Soup Recipe

Print Recipe

★★★★★

4.7 from 74 reviews

This creamy crockpot chicken wild rice soup is a comforting and hearty dish made with tender chicken breasts, fresh vegetables, wild rice, and a rich, creamy broth. Slow-cooked to perfection, it’s an ideal meal for chilly days and perfect served with crusty bread for dipping.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 to 8 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Proteins

• 1 ½ lb chicken breasts

Vegetables

• 4 carrots, sliced
• 3 celery stalks, chopped
• 1 onion, diced
• 4 garlic cloves, minced

Liquids & Broth

• 8–10 cups low sodium chicken broth
• ½ cup half and half
• ½ cup whole milk

Grains

• 1 cup uncooked wild rice, rinsed (not a boxed mix)

Herbs & Seasonings

• 1 bay leaf
• 1 Tbsp Italian seasoning
• 1 tsp thyme
• 1 tsp parsley
• ½ tsp sea salt
• ½ tsp cracked pepper

Thickener

• ¼ cup flour (gluten free flour optional)

Instructions

1. Prepare the vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to make them ready for slow cooking.
2. Layer ingredients in slow cooker: Place the chicken breasts at the bottom of the crockpot. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper evenly over the chicken. Then add the diced onion, sliced carrots, and chopped celery on top.
3. Add broth, rice, and bay leaf: Pour in 8 cups of low sodium chicken broth, add the rinsed uncooked wild rice, and place the bay leaf into the slow cooker. Cover with the lid.
4. Cook the soup: Set the slow cooker on low and cook for 6 to 8 hours until the rice is tender and the chicken reaches an internal temperature of 165°F.
5. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup mix.
6. Make the creamy mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved. Slowly pour this creamy mixture into the crockpot while stirring to combine and thicken the soup. If the soup is too thick, add more broth to reach your desired consistency.
7. Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve with a big crusty loaf of bread for dipping and enjoy the warm, comforting flavors.

Notes

• Use low sodium chicken broth to control the salt level and add seasoning later as needed.
• Make sure to rinse the wild rice thoroughly before adding to avoid excess starchiness.
• The soup thickens up as it cools; adjust liquid as needed before serving.
• You can substitute gluten-free flour to make the recipe gluten free.
• If you prefer a lighter soup, use milk instead of half and half or reduce the amount of cream.
• The longer cooking time on low ensures the flavors meld and the rice cooks perfectly.

Keywords: Creamy chicken wild rice soup, crockpot chicken soup, slow cooker soup recipe, comfort food, creamy soup, chicken and rice soup