The aroma of Crockpot Chicken and Wild Rice Soup wafts through your home as the slow cooker gently bubbles away, creating an inviting atmosphere perfect for chilly evenings. Picture this: tender chicken mingling with hearty wild rice, fresh vegetables, and fragrant herbs. The creamy finish brings everything together, making each spoonful feel like a warm hug. It’s the kind of meal that conjures up memories of cozy family dinners, where laughter mixes with the sounds of a simmering pot, and everyone gathers around to share stories and warmth.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Chicken and Wild Rice Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Chicken and Wild Rice Soup

I fondly remember the countless times my grandmother would let me stir the pot while sharing her secret tips. As a child, the sight of that bubbling cauldron promised comfort and joy, and today, I find the same excitement when preparing this recipe for my own family. Whether it’s a rainy day or a crisp winter night, this creamy, wholesome soup fits right in. So grab your slow cooker and let’s make magic happen with this Crockpot Chicken and Wild Rice Soup—it’s easier than you may think!

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time, then let the slow cooker do the work!
Irresistible Flavor: Creamy, earthy, and savory—it’s a delightful balance of flavors.
Eye-Catching Appeal: The colorful veggies bring visual interest and warmth to your table.
Flexible Serving: Perfect for weeknight dinners, meal prep, or even cozy gatherings.
Diet-Friendly Options: Easily adaptable to gluten-free or dairy-free diets with a few simple swaps.

Ingredients You’ll Need

1 pound boneless skinless chicken breasts or thighs: Chicken breasts are lean and cook up beautifully, but thighs provide extra richness. Either works great; just use your preference!
1 cup uncooked wild rice blend: The wild rice blend gives this soup its hearty texture. Look for a pre-packaged mix with brown rice and wild rice for the best results.
3 carrots (peeled and diced): Carrots add sweetness and color to the soup. You can substitute parsnips for a twist!
2 celery stalks (diced): Celery offers a lovely crunch and freshness. Feel free to swap with fennel for a slightly different flavor.
1 small onion (chopped): Onions provide a savory base; consider red onions for a milder taste.
3 cloves garlic (minced): Garlic enhances the overall aroma and flavor, making the soup irresistible. Fresh minced garlic works best, but you can use pre-minced if short on time.
6 cups chicken broth: Opt for low-sodium chicken broth so you can control the saltiness. Homemade broth can elevate it even more!
1 teaspoon salt and ½ teaspoon black pepper: Season to taste! Adjust these to suit your flavor preferences.
1 teaspoon dried thyme: Thyme gives a warm, earthy flavor that perfectly complements chicken and rice.
1 teaspoon poultry seasoning: This blend of herbs enhances the hearty goodness of the dish. If you don’t have it, a mix of sage, rosemary, and thyme will work just fine.
1 cup half and half or heavy cream: For that creamy finish, either works, but heavy cream will yield a richer result.
2 tablespoons butter: Adds richness. You can substitute with olive oil for a dairy-free option.
2 tablespoons all-purpose flour: This helps thicken the soup. Gluten-free flours can be used as a substitute.

How to Make Crockpot Chicken and Wild Rice Soup

Combine Ingredients: Start by layering the chicken, wild rice blend, diced carrots, celery, chopped onion, and minced garlic into your slow cooker. Pour in the chicken broth and sprinkle with salt, pepper, thyme, and poultry seasoning. Give everything a gentle stir to mix well. It should look like a colorfully layered masterpiece ready for cooking!

Cover and Cook: Place the lid on the slow cooker and set it to LOW for 6–8 hours or HIGH for 3–4 hours. The soup is done when the chicken is tender and the wild rice is fully cooked. About an hour before it’s finished, the delicious scents will fill your kitchen, warming your heart and making your mouth water.

Shred the Chicken: Carefully take out the chicken breasts or thighs using tongs. Once on a cutting board, use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the slow cooker and give it a good stir. This step is crucial as it helps distribute the chicken evenly throughout the soup.

Make the Creamy Mixture: In a small saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook this mixture for a minute until golden, then slowly whisk in the half and half or heavy cream, stirring constantly. You want a smooth, thickened sauce that’s both creamy and rich.

Combine and Thicken: Pour the creamy mixture back into the slow cooker, stirring well to incorporate it into the soup. Let it simmer on HIGH for an additional 15–20 minutes. This allows the flavors to meld beautifully and thickens the soup to that perfect velvety consistency.

Taste and Serve: Before dishing up, taste your soup to adjust seasoning as needed. It’s best served warm with crusty bread on the side or garnished with fresh herbs. Enjoy the comforting embrace of this **Crockpot Chicken and Wild Rice Soup** on a chilly evening!

Storing & Reheating

To store any leftovers, let the soup cool to room temperature, then transfer it into an airtight container. Refrigerate for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to leave some space in the container for expansion. When you’re ready to enjoy it again, gently reheat on the stovetop over low heat, stirring occasionally until warmed through. Do note that the texture might change slightly, but a splash of broth or cream can help refresh it.

Chef’s Helpful Tips

Be sure to check your wild rice for doneness, as some blends can take longer to cook than others.
Shredding the chicken allows it to absorb more flavor from the soup, enhancing every bite!
If you’re looking for a thicker soup, let it simmer uncovered for a bit longer to reduce.
Add more vegetables like peas or spinach for extra nutrition and color.
This soup begs for a sprinkle of fresh parsley or thyme right before serving for a pop of freshness!

The beauty of Crockpot Chicken and Wild Rice Soup lies in its hearty ingredients and simple preparation, making it perfect for any occasion. Not only is it nourishing and comforting, but it also invites creativity in the kitchen. Feel free to experiment with different vegetables or seasonings that suit your tastes. Don’t hesitate to relish every spoonful; it’s a bowl of warmth waiting to be shared and enjoyed with loved ones.

Recipe FAQs

How can I make this soup gluten-free?

You can easily adapt this recipe to be gluten-free by using gluten-free flour instead of all-purpose flour for the creamy mixture. Additionally, be sure to check that your chicken broth is labeled as gluten-free. Most brands cater to this dietary need with great flavor.

Can I make this recipe in a pressure cooker?

Absolutely! To convert it for a pressure cooker, follow the same steps for combining ingredients but cook on high pressure for about 15-20 minutes. After cooking, shred the chicken, stir in the creamy mixture, and allow it to thicken on the sauté setting for about 5-10 minutes.

What can I serve with this soup?

This soup pairs beautifully with crusty bread or fresh rolls for dipping. For a lighter option, serve it alongside a green salad. You could also enjoy it over a bed of greens for a wholesome meal!

Can I use leftover roast chicken in this recipe?

Definitely! Leftover roast chicken is a fantastic shortcut. Use about 3 cups of shredded roast chicken instead of raw chicken, and simply combine it with the other ingredients after the rice is cooked to prevent the chicken from becoming dry. Enjoy the extra depth of flavor from the roasted chicken!

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Crockpot Chicken and Wild Rice Soup

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 6–8 hours
Total Time: 0 hours
Yield: Serves 6
Category: Soup
Method: Slow Cooker
Cuisine: American

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Description

This Crockpot Chicken and Wild Rice Soup offers a blend of savory chicken, hearty wild rice, and vibrant vegetables. It’s a simple, comforting dish perfect for any chilly evening, brought together with a rich, creamy finish. Enjoy this wholesome meal loaded with flavor and family warmth!

Ingredients

Scale

1 pound boneless skinless chicken breasts or thighs
1 cup uncooked wild rice blend
3 carrots (peeled and diced)
2 celery stalks (diced)
1 small onion (chopped)
3 cloves garlic (minced)
6 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon poultry seasoning
1 cup half and half or heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour

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Instructions

Combine chicken, wild rice, carrots, celery, onion, garlic, chicken broth, seasonings in slow cooker.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
Remove chicken, shred it, and return to the slow cooker.
In a saucepan, melt butter, whisk in flour, then slowly add cream to make a roux.
Pour creamy mixture back to slow cooker, stir, and simmer on HIGH for 15–20 minutes.
Taste and serve warm with bread or herbs.

Notes

Use low-sodium broth for better control of saltiness.
Feel free to add additional vegetables like peas or spinach for extra nutrition.
This soup can be made gluten-free by replacing all-purpose flour with gluten-free flour.