Crockpot Chicken Wild Rice Soup Recipe
Looking for a cozy, nourishing dinner that practically cooks itself? The Crockpot Chicken Wild Rice Soup Recipe is the perfect hug-in-a-bowl for chilly nights or whenever you crave comfort food with minimal effort. Tender chicken, nutty wild rice, and a medley of colorful veggies come together in a creamy, herb-infused broth, all thanks to the magic of your slow cooker. It’s hearty enough to satisfy the hungriest crowd yet gentle and balanced for a lighter weeknight meal.
Ingredients You’ll Need
The magic of this Crockpot Chicken Wild Rice Soup Recipe lies in its thoughtful collection of simple ingredients. Each one brings something essential: vibrant color, deep savory flavor, or rich creamy texture. Gather these kitchen staples and let them work their wonders for a soul-warming meal.
- Boneless, skinless chicken breasts or thighs (1 pound): Pick your favorite cut for tender protein that shreds beautifully in the soup.
- Uncooked wild rice blend (1 cup, rinsed): Lends a chewy, nutty bite and irresistible earthiness—don’t skip the rinse to remove extra starch.
- Medium yellow onion (chopped): Adds a subtle sweetness and savory base flavor as it melds into the broth.
- Carrots (3, peeled and sliced): Bring an inviting color and gentle sweetness, balancing the richness.
- Celery stalks (2, sliced): Offer a lovely aromatic crunch and classic soup character.
- Garlic cloves (3, minced): Depth and warmth blossom in each bite—use freshly minced for extra punch.
- Dried thyme (1 teaspoon): Delivers quintessential savory, herbaceous notes that define a great chicken soup.
- Dried rosemary (1/2 teaspoon): Infuses the broth with a subtle piney aroma—use a light hand so it doesn’t overpower.
- Salt (1/2 teaspoon): Draws flavors together; taste at the end and adjust as needed.
- Black pepper (1/4 teaspoon): Adds a gentle heat that wakes up all the other flavors in the pot.
- Low-sodium chicken broth (6 cups): The backbone—low sodium is best so you can control seasoning.
- Unsalted butter (2 tablespoons): Essential for the creamy base, giving the soup a touch of richness.
- All-purpose flour (1/4 cup): Helps thicken the soup to classic creamy consistency; swap for gluten-free if needed.
- Whole milk or half-and-half (1 cup): Provides the lush, velvety finish we love in creamy soups—half-and-half is extra luxurious!
- Chopped fresh parsley (for garnish, optional): A final flourish for brightness and a pop of green.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Layer and Mix Your Ingredients
Start by adding the chicken, rinsed wild rice blend, chopped onion, carrots, celery, garlic, thyme, rosemary, salt, black pepper, and chicken broth straight into your trusty 6-quart slow cooker. Give everything a gentle stir just to combine—no need to fuss. The best part? There’s no sautéing or precooking required; let the slow cooker do all the heavy lifting!
Step 2: Slow Cook to Perfection
Pop the lid on your slow cooker and select your preferred heat: cook on low for 7–8 hours (perfect for a busy workday) or on high for 4–5 hours if you need soup in a hurry. As the hours pass, your kitchen will fill with the savory aroma of herbs and simmering chicken. When the time is up, both your chicken and wild rice will be irresistibly tender.
Step 3: Shred the Chicken
Once cooking is complete, fish out the chicken breasts or thighs and set them on a plate. Use two forks to gently shred the meat—it should come apart easily. Return the juicy shreds to the slow cooker and stir so every bowl gets a perfect mix of chicken and rice.
Step 4: Create the Creamy Base
For that luscious creamy texture, melt the butter in a small saucepan over medium heat. Whisk in the flour to form a smooth paste and cook for about a minute. Then, gradually pour in the milk or half-and-half, whisking constantly until the mixture thickens up nicely (this takes 3–4 minutes). This easy trick turns your soup from brothy to gloriously thick and creamy, no heavy cream required.
Step 5: Finish and Serve
Pour the creamy mixture into the slow cooker and give everything a thorough stir. Let your Crockpot Chicken Wild Rice Soup Recipe simmer on low for another 10–15 minutes to ensure all those beautiful flavors marry and the soup thickens just a bit more. Once it’s perfectly creamy and piping hot, ladle it into bowls and sprinkle generously with chopped parsley if you please.
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
A shower of freshly chopped parsley instantly brightens each bowl, adding a fresh, herbal lift. For some crunch or extra flair, try scattering on toasted sliced almonds, a sprinkle of cracked black pepper, or even a swirl of extra cream for an elegant touch.
Side Dishes
Pair your Crockpot Chicken Wild Rice Soup Recipe with thick slices of crusty bread or buttery dinner rolls to soak up every last drop. A crisp green salad or simple roasted vegetables also round out the meal, making it feel restaurant-worthy with hardly any fuss.
Creative Ways to Present
Serve your soup in pretty mugs or bread bowls for a fun, interactive dinner. For gatherings, ladle it into small cups as a hearty appetizer. Top each portion with a sprig of fresh herbs or a drizzle of herb-infused oil for an elevated, bistro-inspired vibe.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Wild Rice Soup Recipe is one of life’s little gifts! Store it in airtight containers in the fridge and it’ll stay fresh and delicious for up to 4 days. The flavors continue to deepen, making your next bowl even better.
Freezing
You can absolutely freeze portions of this soup for busy nights ahead. Just let it cool fully, then transfer to freezer-safe containers or heavy-duty bags. For best texture, freeze before adding the creamy mixture—stir it in fresh after thawing for that just-made taste.
Reheating
To reheat, warm your soup gently on the stovetop over medium-low heat, stirring occasionally until it’s steamy throughout. If the soup has thickened in the fridge, just add a splash of broth or milk to loosen it up. Microwaving in short bursts with plenty of stirring works too!
FAQs
Can I use rotisserie chicken in this soup?
Absolutely! Simply shred about 3 cups of rotisserie chicken and stir it in during the last 30 minutes of cooking. This shortcut delivers fantastic flavor and makes the Crockpot Chicken Wild Rice Soup Recipe even speedier.
Is there a dairy-free option?
Yes, simply substitute a plant-based milk for the dairy and use olive oil or vegan butter in place of regular butter. The soup remains creamy and comforting while accommodating lactose-free diets.
Can I make this Crockpot Chicken Wild Rice Soup Recipe gluten free?
Definitely! Just swap the regular flour for your favorite gluten-free all-purpose flour in the creamy base, and be sure to check your other packaged ingredients to keep everything safe for gluten-free eaters.
What kind of wild rice blend works best?
A classic wild rice blend (often a mix of wild and brown rice) works beautifully, offering great texture and nutty flavor. Avoid pre-cooked rice blends—they tend to get mushy after all those hours in the slow cooker.
Can I add other vegetables?
Feel free to customize! Diced mushrooms, sweet potatoes, or even a handful of spinach added at the end make a tasty twist. This Crockpot Chicken Wild Rice Soup Recipe is wonderfully flexible.
Final Thoughts
If you’re after a soul-soothing meal that fills your home with delicious aromas and your belly with cozy satisfaction, you truly can’t go wrong with this Crockpot Chicken Wild Rice Soup Recipe. Give it a try, and don’t be surprised if it becomes a regular in your soup rotation!
Print
Crockpot Chicken Wild Rice Soup Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This comforting Crockpot Chicken Wild Rice Soup is a hearty and delicious meal that is perfect for chilly days. Made with tender chicken, wholesome wild rice, and aromatic herbs, this creamy soup is a family favorite. Let your slow cooker do the work while you enjoy the amazing aroma that fills your kitchen.
Ingredients
Chicken Wild Rice Soup:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend (rinsed)
- 1 medium yellow onion, chopped
- 3 carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups low-sodium chicken broth
Creamy Mixture:
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup whole milk or half-and-half
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Add Ingredients to Slow Cooker: Add chicken, wild rice, onion, carrots, celery, garlic, thyme, rosemary, salt, pepper, and chicken broth to a 6-quart slow cooker. Stir gently to combine.
- Cook: Cover and cook on low for 7–8 hours or on high for 4–5 hours, until the chicken is tender and the rice is cooked.
- Shred Chicken: Remove the chicken, shred with forks, and return to the pot.
- Prepare Creamy Mixture: In a saucepan, melt butter, whisk in flour, then slowly whisk in milk until thickened.
- Combine: Pour the creamy mixture into the soup, stir to combine, and let cook for another 10–15 minutes.
- Serve: Serve warm, garnished with parsley if desired.
Notes
- You can use rotisserie chicken and add it during the last 30 minutes to save time.
- For a dairy-free version, use plant-based milk and oil instead of butter.
- Leftovers keep well refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 5 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 330
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
