Hearty Crockpot Chicken Wild Rice Soup Recipe

When chilly days call for comfort food, nothing beats a warm bowl of crockpot chicken soup with wild rice. This recipe delivers a creamy, hearty soup that’s easy to prepare and perfect for slow cooking to develop deep flavors.

this Recipe

Whether you’re craving a cozy meal for your family or prepping ahead for busy weeknights, this crockpot chicken wild rice soup is a delicious and satisfying choice you’ll want to make again and again.

Why You’ll Love This Recipe

• Hands-off slow cooking lets flavors meld beautifully with minimal effort.
• Nutritious wild rice adds a nutty texture and wholesome bite.
• Comforting, creamy broth with tender chicken that warms you from the inside out.
• Perfect for meal prepping and leftovers reheat wonderfully.
• Uses simple, accessible ingredients you probably have on hand.

Ingredients

Gather these ingredients to make a delicious crockpot chicken wild rice soup. This recipe serves about 6 people.

• 1 pound boneless, skinless chicken breasts
• 1 cup wild rice, rinsed
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 medium
• 2 stalks celery, diced
• 6 cups low-sodium chicken broth
• 1 cup heavy cream
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 4 to 5 hours on low
• Total Time: 4 hours 15 minutes
• Servings: 6
• Calories: Approximately 320 per serving

How to Make Crockpot Chicken Wild Rice Soup

1. Start by placing the rinsed wild rice into the bottom of your crockpot, followed by the chopped onion, carrots, celery, and minced garlic.
2. Lay the chicken breasts on top of the vegetables, then pour in the chicken broth. Sprinkle the thyme, sage, salt, and pepper over the top.
3. Cover and cook on low for 4 to 5 hours, or until the chicken is fully cooked and the rice is tender.
4. Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the soup.
5. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly until lightly golden to make a roux.
6. Slowly whisk in the heavy cream to the roux until smooth and thickened. Pour this creamy mixture into the crockpot and stir well to combine.
7. Simmer the soup on low for another 15 minutes to thicken, stirring occasionally.
8. Taste and adjust seasoning with salt and pepper as needed.
9. Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Tips for the Best Results

• Rinse wild rice well to remove excess starch and improve texture.
• Use homemade or high-quality chicken broth for richer flavor.
• Shred the chicken finely to distribute it evenly throughout the soup.
• For a lighter version, substitute the heavy cream with half-and-half or whole milk but add it at the end to prevent curdling.
• If your crockpot runs hot, reduce the cooking time slightly to avoid overcooked chicken.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days. The wild rice will continue to absorb liquid, so the soup may thicken; stir in a splash of broth or water when reheating if needed.

This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove over medium-low heat, stirring occasionally until warmed through.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add a richer flavor. Cooking times remain the same, but thighs tend to stay juicier and more tender in slow cooking.

Do I need to soak the wild rice before cooking?

Soaking wild rice is optional. Rinsing is sufficient, but soaking for 1 hour can reduce cooking time and improve texture if you’re in a hurry.

How can I make this soup dairy-free?

To make this soup dairy-free, omit the butter and heavy cream. You can thicken the soup with a cornstarch slurry and use coconut milk or a dairy-free creamer for the creamy texture.

Can I prepare this soup on the stovetop?

Absolutely! Sauté the vegetables first, add broth, chicken, and wild rice, then simmer covered for about 45 minutes. Add a cream mixture at the end to thicken.