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Crockpot Chicken Wild Rice Soup pinterest

Crockpot Chicken Wild Rice Soup

This Crockpot Chicken Wild Rice Soup brings together tender chicken, nutty wild rice, and vegetables in a creamy, soul-warming broth that practically cooks itself. Whether you're feeding a family on a busy weeknight or meal prepping for the week ahead, this set-it-and-forget-it recipe delivers maximum flavor with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine American, Comfort Food
Servings 6 servings
Calories 365 kcal

Equipment

  • Slow Cooker/Crockpot
  • Medium Saucepan
  • Measuring Cups and Spoons

Ingredients
  

Main Ingredients

  • 1½ pounds boneless, skinless chicken breasts can substitute thighs for more flavor
  • 1 cup uncooked wild rice blend not instant
  • 1 large yellow onion diced (about 1 cup)
  • 3 carrots peeled and diced (about 1 cup)
  • 3 celery stalks diced (about 1 cup)
  • 4-5 garlic cloves minced
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage
  • 6 cups low-sodium chicken broth
  • salt and freshly ground black pepper to taste

For Creamy Element

  • 4 tablespoons butter
  • ⅓ cup all-purpose flour substitute gluten-free flour if needed
  • 2 cups half-and-half or milk for dairy-free, use unsweetened almond or coconut milk

Garnish

  • 2 tablespoons fresh parsley chopped

Instructions
 

  • Add the diced onions, carrots, celery, and minced garlic to the bottom of your crockpot.
  • Place the chicken breasts on top of the vegetables, then sprinkle the wild rice evenly over everything.
  • Add the bay leaves, thyme, rosemary, sage, salt, and pepper to the crockpot. Pour the chicken broth over everything, ensuring all ingredients are submerged.
  • Cover and cook on high for 4 hours or on low for 7-8 hours. The soup is ready when the rice is tender and chicken reaches an internal temperature of 165°F.
  • Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
  • In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a light golden roux.
  • Gradually whisk in the half-and-half or milk, continuing to whisk until smooth and slightly thickened, about 4-5 minutes.
  • Pour the creamy mixture into the crockpot and stir gently to combine. Cook on high for an additional 15-30 minutes until thickened to your desired consistency.
  • Remove the bay leaves before serving. Garnish with fresh parsley.

Notes

- The soup will thicken as it cools. When reheating, you may need to add a splash of broth or milk.
- For meal prep, chop vegetables the night before and store in an airtight container.
- For extra flavor, substitute 1 cup of the broth with dry white wine.
- The flavor improves after 24 hours as ingredients have time to meld.
- Freezes well for up to 3 months in airtight containers.

Nutrition

Calories: 365kcalCarbohydrates: 32gProtein: 28gFat: 14gSodium: 580mgFiber: 3g
Keyword Chicken Soup, Crockpot Soup, Wild Rice Soup, Slow Cooker, Comfort Food
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