If you are longing for a comforting bowl of soup that feels like a warm hug on a chilly day, this Creamy Crockpot Chicken Wild Rice Soup Recipe is your new best friend. Loaded with tender chunks of chicken, hearty wild rice, and vibrant veggies, all simmered together in a rich and creamy broth, this soup is the epitome of cozy and satisfying. Best of all, it’s incredibly easy to prepare thanks to the slow cooker doing all the heavy lifting. Whether you’re meal prepping, feeding a crowd, or just craving some pure comfort food, this soup never disappoints.
Ingredients You’ll Need
Gathering your ingredients for this soup is simple, but each component plays a crucial role in layering flavor, texture, and color. Fresh vegetables add crunch and brightness, wild rice lends its distinctive nutty flavor and chewy texture, and the creamy broth ties everything together with luscious richness.
- Chicken breasts (1 ½ lb): Tender, lean protein that becomes juicy and shreddable after slow cooking.
- Carrots (4, sliced): Add sweetness and beautiful orange color, balancing savory notes perfectly.
- Celery stalks (3, chopped): Bring a subtle, aromatic crunch that brightens the soup’s flavor.
- Onion (1, diced): Builds a flavorful, savory base with gentle sweetness when cooked down.
- Chicken broth (8–10 cups, low sodium preferred): The heart of the soup, providing depth without overpowering the other ingredients.
- Uncooked wild rice (1 cup, rinsed): Offers a chewy, earthy texture that elevates the soup beyond the ordinary.
- Garlic cloves (4): Infuse the soup with warmth and a gentle pungency that complements the herbs.
- Bay leaf (1): Adds subtle herbal complexity as it simmers.
- Italian Seasoning (1 Tbsp): A blend of herbs to bring Italian-inspired savory notes.
- Thyme (1 tsp): Earthy and subtle, thyme pairs beautifully with chicken and rice.
- Parsley (1 tsp): Freshness that lifts the overall soup aroma and flavor, plus a pop of green.
- Flour (¼ cup, can be gluten free): Thickens the soup to creamy perfection without clumping.
- Half and half (½ cup): Provides richness and smoothness in the final step.
- Whole milk (½ cup): Lightens the creaminess just enough for balanced indulgence.
- Sea salt (½ tsp): Enhances all the savory flavors without overwhelming.
- Cracked pepper (½ tsp): Adds gentle heat and complexity.
How to Make Creamy Crockpot Chicken Wild Rice Soup Recipe
Step 1: Prep Your Veggies and Chicken
Begin by dicing your onion, slicing the carrots, chopping the celery, and mincing the garlic cloves. This fresh veggie foundation is what will simmer low and slow to infuse the soup with layered flavor. Lay your chicken breasts flat at the bottom of the crockpot; this ensures they cook evenly and soak up the spicy herb seasoning you’ll sprinkle over them next.
Step 2: Layer On Flavors and Veggies
Sprinkle the garlic, Italian seasoning, thyme, parsley, sea salt, and pepper directly onto the chicken breasts. Next, pour your chopped onion, carrots, and celery on top of the chicken. These layers create a rich parfum of aromas that mingle beautifully during the long cook time and help balance the heartiness of the rice and chicken.
Step 3: Add Broth, Wild Rice, and Bay Leaf
Pour in 8 cups of your low sodium chicken broth, add the rinsed wild rice, and toss in the bay leaf. The broth is like the canvas where all your flavors paint a delicious soup masterpiece, while the wild rice adds that signature earthy chewiness. Cover with the lid and get ready for the slow cooker magic.
Step 4: Slow Cook to Perfection
Set your slow cooker to low and let it work its magic for 6 to 8 hours. This slow simmer tenderizes the chicken to juicy perfection and allows the wild rice to cook soft and absorb the savory broth fully. The veggie flavors will meld beautifully, creating a complex, comforting soup base without any fuss.
Step 5: Shred and Return the Chicken, Finish the Creamy Touch
Once the chicken reaches an internal temperature of 165°F, remove it from the pot and shred with two forks. Return the shredded chicken to the crockpot. Next, whisk together the flour, half and half, and milk until smooth. Gradually pour this mixture into the soup, stirring well as the soup gradually thickens into the creamy finish that elevates this dish to a luxurious comfort food classic.
Step 6: Adjust Consistency and Season
If the soup feels a bit too thick, simply add more broth to loosen it up to your preferred creaminess. Taste and adjust with extra salt or pepper if needed, making sure every spoonful melts with savory goodness.
How to Serve Creamy Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Freshly chopped parsley on top adds a lovely pop of color and fresh herbal brightness that contrasts beautifully with the creamy soup. A sprinkle of cracked black pepper finishes off the bowl with just the right amount of bite and aroma.
Side Dishes
Pair this soup with a crusty loaf of artisan bread or rustic sourdough to soak up every last drop of that creamy goodness. For a lighter side, a crisp green salad with a tangy vinaigrette cuts through the richness nicely.
Creative Ways to Present
Serve in a large rustic bowl for that homey, inviting feel. For entertaining, ladle the soup into small cups or mini bread bowls for a fun and elegant twist that guests will rave about. A sprinkle of grated Parmesan or a dollop of sour cream can add some unexpected flair too!
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it an excellent make-ahead meal for busy weeknights.
Freezing
You can freeze the soup in portion-sized containers for up to 3 months. Just be mindful that the texture of the rice and creaminess might slightly change, but reheated slowly, it still tastes fantastic and comforting.
Reheating
Reheat gently on the stove over low-medium heat, stirring occasionally to prevent scorching. Add a splash of broth or milk if the soup thickens too much during reheating to restore its signature creamy consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a bit more fat and richness, which can make your soup even more flavorful and moist. Just adjust cooking times to ensure they reach 165°F internally.
Is wild rice necessary for this recipe?
Wild rice gives this soup its signature texture and nutty flavor, but if you can’t find it, you can use brown rice or a long grain blend. Just remember the cooking time for rice might vary.
How do I make this recipe dairy-free?
You can substitute the half and half and milk with coconut milk or your favorite unsweetened plant-based milk and use a gluten-free flour blend for thickening to keep it dairy-free and still creamy.
Can I add other vegetables?
Definitely! Feel free to add mushrooms, peas, or spinach toward the end of cooking for extra color and nutrition. Just make sure to adjust cooking times so everything stays tender.
What if I don’t have a slow cooker?
You can prepare this soup on the stovetop by simmering everything together in a heavy pot over low heat for 1.5 to 2 hours until the rice and chicken are cooked through and tender.
Final Thoughts
This Creamy Crockpot Chicken Wild Rice Soup Recipe is truly a soul-soothing, crowd-pleasing dish that’s as easy to make as it is to enjoy. Its gentle blend of herbs, creamy broth, and hearty wild rice make it the perfect companion for any chilly day. I hope you give it a try and discover how effortless comfort food can be!
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Creamy Crockpot Chicken Wild Rice Soup Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 servings
- Diet: Low Salt
Description
This creamy Crockpot Chicken and Wild Rice Soup offers a hearty blend of tender chicken breast, wild rice, and fresh vegetables simmered in savory herbs and spices. Perfectly cooked in a slow cooker, this comforting soup features the richness of half and half combined with whole milk, creating a luscious texture ideal for cozying up during chilly weather.
Ingredients
Main Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups chicken broth, low sodium preferred
- 1 cup uncooked wild rice, rinsed (not a boxed mix)
- 4 garlic cloves, minced
Herbs and Spices
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked pepper
Dairy and Thickening Agent
- ¼ cup all-purpose flour (gluten-free flour works as well)
- ½ cup half and half
- ½ cup whole milk
Instructions
- Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to prepare fresh ingredients for the soup base.
- Layer Ingredients in Crockpot: Place chicken breasts at the bottom of the slow cooker. Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper evenly over the chicken. Add the diced onion, sliced carrots, and chopped celery on top.
- Add Broth and Rice: Pour in 8 cups of low sodium chicken broth, add rinsed uncooked wild rice, and drop in the bay leaf. Cover with the lid securely.
- Cook Soup: Set slow cooker to low and cook for 6 to 8 hours or until the wild rice is fully cooked and tender.
- Shred Chicken: Check the chicken’s internal temperature to ensure it has reached 165°F for food safety. Remove the chicken breasts from the pot, shred them using forks, and return the shredded chicken back into the soup.
- Make Creamy Mixture: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is fully dissolved and smooth.
- Thicken the Soup: Gradually pour the creamy mixture into the crockpot while stirring the soup continuously. Continue stirring until the soup thickens and achieves a creamy consistency. If the soup becomes too thick, add more chicken broth incrementally to reach your desired thickness.
- Serve: Ladle the creamy chicken and wild rice soup into bowls. Garnish with fresh parsley if desired and serve immediately with a crusty loaf of bread for dipping and enjoying.
Notes
- Use low sodium chicken broth to control the salt content and adjust seasoning at the end as needed.
- Rinse wild rice thoroughly to remove any impurities before adding to the soup.
- Cook on low for best texture; cooking on high may overcook the vegetables or rice.
- For gluten-free version, substitute flour with a gluten-free all-purpose flour blend.
- If you prefer a thicker soup, add more flour or reduce the amount of added broth.
- Leftover soup refrigerates well up to 3 days and the flavors intensify as it rests.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
