Imagine coming home to the irresistible aroma of a hearty, wholesome soup gently bubbling away, just begging you to grab a bowl and cozy up. That’s the magic of Crockpot Creamy Chicken Wild Rice Soup—a creamy, nourishing blend of tender chicken, wild rice, and veggies, all simmered to perfection in your slow cooker. Every spoonful delivers comfort, warmth, and just a hint of nostalgia, making it a go-to for busy weeknights or lazy Sundays. If you love meals that are not just filling but filled with flavor, you’re about to discover your new favorite soup!

Crockpot Creamy Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of kitchen staples to transform simple ingredients into a soul-satisfying meal. Each component in this Crockpot Creamy Chicken Wild Rice Soup recipe brings something special to the table, whether it’s texture, flavor, or a pop of color.

Chicken Breasts or Thighs: Go for boneless and skinless to keep things easy; both options become perfectly tender as they cook.
Wild Rice Blend: Adds a nutty bite and beautiful earthiness; make sure to rinse it well to remove excess starch.
Carrots: Their natural sweetness balances the savory notes and brings lovely color.
Celery: Adds classic soup flavor and a subtle crunch to every bite.
Onion: A must for depth and that comforting, familiar base in every spoonful.
Garlic: Gives a savory kick without overpowering the other ingredients.
Low-Sodium Chicken Broth: Ensures the soup is flavorful but not excessively salty—let the other ingredients shine!
Dried Thyme: Brings a gentle herby warmth that melds beautifully with chicken and rice.
Dried Rosemary: Adds a fragrant, woodsy touch for that true rustic soup aroma.
Black Pepper: Gives the soup a subtle heat and well-rounded flavor profile.
Salt: Essential for seasoning—taste at the end to adjust as you like.
Heavy Cream or Half-and-Half: This is what makes the soup so velvety and rich; you can use either based on your preference.
All-Purpose Flour: Used to thicken the soup, making every bite extra satisfying.
Butter: Adds richness and depth to the creamy base, making it silky-smooth.
Fresh Parsley: Chopped parsley sprinkled on top adds freshness and a lovely splash of green.

How to Make Crockpot Creamy Chicken Wild Rice Soup

Step 1: Layer the Ingredients in the Crockpot

Start by placing your chicken, rinsed wild rice blend, sliced carrots, chopped celery, diced onion, and minced garlic right into the crockpot. Pour in your low-sodium chicken broth, then sprinkle over the thyme, rosemary, salt, and black pepper. This step is so hands-off, it lets you get on with your day while the magic happens behind the scenes.

Step 2: Slow Cook Until Tender

Cover and let your soup cook on low for 6 to 7 hours, or on high for 3 to 4 hours. By the end, the chicken will be wonderfully tender and the rice perfectly cooked, soaking up all those delicious flavors. Your kitchen will smell better than any candle could hope to achieve!

Step 3: Shred the Chicken

Once the chicken is fully cooked, carefully remove it from the crockpot and transfer it to a plate. Use two forks to shred the meat into bite-sized pieces, then return the shredded chicken to the soup. This little step ensures every mouthful captures the goodness of the chicken.

Step 4: Make the Creamy Base

In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, just until it turns golden. Gradually pour in the cream or half-and-half, whisking constantly to avoid lumps and create a smooth, luscious mixture. Once combined and thickened, pour this dreamy base into your soup, stirring well.

Step 5: Finish and Adjust

Let the soup cook, uncovered, on high for an additional 15 to 20 minutes so everything thickens up nicely and the flavors blend. Give it a taste and add more salt or pepper if you need. It’s now ready for your finishing touches!

How to Serve Crockpot Creamy Chicken Wild Rice Soup

Garnishes

A generous sprinkle of freshly chopped parsley on top of each bowl not only looks beautiful but also adds a burst of freshness. For something extra, try a pinch of cracked pepper or even a whisper of grated Parmesan for added richness.

Side Dishes

This soup pairs perfectly with a warm, crusty baguette or a slice of sourdough for dipping and soaking up every last drop. Pair it with a fresh green salad tossed in a zesty vinaigrette or even a classic grilled cheese for the ultimate cozy meal.

Creative Ways to Present

Serve Crockpot Creamy Chicken Wild Rice Soup in deep mugs for an on-the-go lunch, or in rustic bread bowls for a show-stopping dinner centerpiece. For a family-style vibe, ladle the soup into a large, beautiful tureen, and let everyone help themselves.

Make Ahead and Storage

Storing Leftovers

Transfer any extra soup into an airtight container and refrigerate. The flavors deepen overnight, making leftovers taste even better the next day! Just remember—the soup will thicken as it sits, so you may want to add a splash of broth or cream when reheating.

Freezing

To freeze, cool the soup completely before ladling it into freezer-safe containers. While creamy soups can sometimes change texture once thawed, Crockpot Creamy Chicken Wild Rice Soup still holds up beautifully—just stir well when reheating. For the best results, freeze without the cream and add it in after thawing.

Reheating

Warm the soup gently on the stovetop over medium-low heat, stirring frequently. If it’s too thick, add a little broth, cream, or even water to loosen it up. You can also microwave individual bowls in short intervals, stirring in between for even warming.

FAQs

Can I use leftover cooked chicken or turkey?

Absolutely! Just add the cooked, shredded meat in for the last hour of cooking to allow the flavors to blend without overcooking the protein. It’s a wonderful way to use holiday leftovers.

Is there a way to make Crockpot Creamy Chicken Wild Rice Soup dairy-free?

Yes, you can easily make this soup dairy-free by swapping in unsweetened coconut milk or homemade cashew cream for the dairy, and use olive oil or vegan butter instead of the regular butter. The result is still luxuriously creamy!

What kind of wild rice blend works best?

Look for a blend that includes wild rice and a mix of long-grain rices for a balance of texture and flavor. Plain wild rice can be used, but a blend tends to absorb less liquid and becomes perfectly tender by the end of cooking.

Can I cook this soup on the stovetop instead?

Definitely! Simmer everything (except for the cream sauce) in a large Dutch oven over medium-low heat until the chicken and rice are done, about 45 minutes to an hour. Then proceed to add your cream mixture and finish as directed.

How can I make this recipe gluten-free?

Simply replace the all-purpose flour with cornstarch or your favorite gluten-free flour blend when making the creamy base. The soup stays thick, rich, and every bit as satisfying for those avoiding gluten.

Final Thoughts

Few dishes offer the same comforting embrace and incredible ease as Crockpot Creamy Chicken Wild Rice Soup. Whether you’re winding down after a hectic day or feeding a hungry crowd, this recipe is proof that wholesome food can be simple and downright delicious. Give it a whirl—you’ll want to make it again and again!

Crockpot Creamy Chicken Wild Rice Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 7 reviews

Author: admin
Total Time: 6 hours 10 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

This Crockpot Creamy Chicken Wild Rice Soup is the ultimate comfort food that’s easy to make and perfect for a cozy night in. Creamy, hearty, and delicious, this soup is sure to become a family favorite.

Ingredients

Scale

Chicken Wild Rice Soup:

1 pound boneless, skinless chicken breasts or thighs
3/4 cup uncooked wild rice blend (rinsed)
3 medium carrots (sliced)
2 celery stalks (chopped)
1 small onion (diced)
3 garlic cloves (minced)
6 cups low-sodium chicken broth
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
1/2 teaspoon salt

Cream Mixture:

1/2 cup heavy cream or half-and-half
1/3 cup all-purpose flour
1/4 cup butter

Garnish:

Chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Soup: Place chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, salt, and pepper into the crockpot. Cook on low for 6-7 hours or on high for 3-4 hours.
Shred the Chicken: Remove chicken, shred it, and return it to the pot.
Make the Cream Mixture: In a saucepan, melt butter, whisk in flour, then slowly whisk in cream until smooth. Add this mixture to the soup.
Thicken and Serve: Cook for an additional 15-20 minutes on high until creamy. Adjust seasoning as needed. Serve hot, garnished with parsley.

Notes

For a dairy-free option, use coconut milk or cashew cream and olive oil instead of butter.
Soup thickens as it sits—add more broth or cream when reheating if needed.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American