If you’re looking for a soul-soothing, hearty bowl that warms you right to your toes, the Crockpot Chicken Wild Rice Soup Recipe is an absolute winner. This recipe combines tender chicken, wholesome wild rice, and a medley of fresh vegetables all cooked low and slow to develop deep, comforting flavors. With its creamy texture and nourishing ingredients, it’s the perfect dish for cozy nights or when you want something that feels like a big, comforting hug in a bowl.
Ingredients You’ll Need
This Crockpot Chicken Wild Rice Soup Recipe highlights simple, pantry-friendly ingredients that come together effortlessly. Each component plays its part—bringing texture, flavor, and richness that create a balanced and satisfying soup.
- 12.9 ounces long grain and wild rice mix: The star grain combo adds earthy flavor and nutty texture.
- 3 chicken breasts: Lean protein that becomes tender and juicy after slow cooking.
- 1 teaspoon poultry seasoning: A fragrant blend that elevates the chicken’s flavor.
- ¼ teaspoon sea salt: Enhances and balances all the ingredients.
- â…› teaspoon ground black pepper: Adds a subtle, warm kick to the soup.
- 1 cup celery stalks, chopped: Delivers a fresh, aromatic crunch.
- 1 cup carrots, peeled and diced: Sweetness and vibrant color brighten the bowl.
- 1 medium onion, chopped: Builds a savory base with natural sweetness.
- 8 cups chicken bone broth: Rich and nourishing liquid foundation packed with flavor.
- ½ cup butter: Provides creaminess and depth to the thickener.
- ½ cup all-purpose flour: Key to creating the soup’s luscious body.
- 2 cups whole milk: Adds smooth, creamy texture that ties everything together.
- Fresh parsley, for garnish: A pop of bright, herbal freshness on top.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by placing the uncooked rice mix and its seasoning packet right into the slow cooker. Add the chicken breasts on top along with the poultry seasoning, salt, and pepper. Layer in the chopped celery, carrots, and onion, then pour over the chicken bone broth. This layering helps the flavors meld beautifully as it cooks.
Step 2: Slow Cook
Cover and set the cooker on LOW for 8 hours. This slow cooking allows the chicken to cook gently until tender, while the wild rice becomes perfectly soft and imbues the broth with a wonderful, nutty essence. It’s as easy as set and forget!
Step 3: Shred Chicken
Once cooking is complete, take out the chicken breasts and shred them carefully. This shredding is essential for distributing the protein evenly throughout the soup, ensuring every spoonful has that satisfying chicken bite.
Step 4: Make Thickener
While the chicken rests, melt butter in a saucepan over medium heat. Whisk in the flour and cook until bubbly. Gradually pour in the whole milk, continuing to whisk until the mixture thickens—this usually takes about 3 minutes. This step transforms the broth into creamy, velvety soup.
Step 5: Combine and Finish
Pour your creamy thickener back into the slow cooker and stir to blend seamlessly. Add the shredded chicken back in and mix everything thoroughly. This final combination ensures the soup is creamy, hearty, and packed full of flavor.
Step 6: Serve
Dish out the hot soup and get ready to indulge in the comforting goodness you just made!
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Sprinkle fresh parsley over each serving for a bright, vibrant contrast to the creamy soup. For an extra touch, a sprinkle of cracked black pepper or a few chopped chives can also add subtle layers of flavor and visual appeal.
Side Dishes
This soup pairs wonderfully with crusty bread or soft dinner rolls to soak up every last bit of broth. A crisp green salad or roasted vegetables also complement the warm richness beautifully, bringing a fresh crunch at the table.
Creative Ways to Present
For a fun twist, serve the soup in rustic bread bowls or individual mini cocottes. Garnish with toasted pumpkin seeds or a drizzle of herb-infused olive oil to enhance texture and add a gourmet touch your guests will love.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in airtight containers in the refrigerator for up to 4 days. The flavors continue to deepen as it sits, making it even more delicious the next day.
Freezing
This Crockpot Chicken Wild Rice Soup Recipe freezes beautifully. Portion it into freezer-safe containers and freeze for up to 3 months. Just be mindful that the texture of the wild rice may soften slightly upon thawing, but the flavor remains rich and comforting.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk or broth if the soup has thickened too much during storage—this will refresh its creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a richer flavor and stay tender during slow cooking. Just adjust cooking times if your thighs are bone-in to ensure they’re fully cooked.
Is it necessary to use whole milk for the thickener?
Whole milk works best for creaminess, but you can substitute with 2% milk or a milk alternative. Keep in mind the texture might be slightly less rich.
Can I skip the poultry seasoning?
You can omit it, but poultry seasoning adds warm, savory notes that complement chicken beautifully. Try substituting with herbs like thyme and sage if you don’t have it on hand.
How do I make this soup dairy-free?
Replace butter with olive oil or a non-dairy butter, and use coconut milk or unsweetened almond milk for the thickener. The flavor will be slightly different but still delicious.
What kind of wild rice mix is best?
Look for a long grain and wild rice blend that includes a seasoning packet—it adds extra flavor and saves time. Any quality brand will work as long as it’s a mix of wild and long grain rice.
Final Thoughts
Making this Crockpot Chicken Wild Rice Soup Recipe is like inviting comfort and warmth into your kitchen. It’s one of those dishes that feels like it was made just for you—simple, hearty, and deeply satisfying. Give it a try on a lazy weekend or any day you crave a nurturing meal, and you’ll see why it quickly becomes a beloved classic.
Print
Crockpot Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Chicken Wild Rice Soup is a hearty, comforting meal perfect for slow cooker lovers. Tender chicken breasts, a long grain and wild rice mix, and fresh vegetables simmer all day in rich chicken bone broth. A creamy butter and flour thickener is added at the end to create a luscious texture. Garnished with fresh parsley, this soup offers depth of flavor with minimal hands-on time, ideal for cozy family dinners or meal prep.
Ingredients
Soup Base
- 12.9 ounces long grain and wild rice mix (about 3 boxes)
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- ¼ teaspoon sea salt
- â…› teaspoon ground black pepper
- 1 cup celery stalks, chopped
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
- 8 cups chicken bone broth
Thickener
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
Garnish
- Fresh parsley, for garnish
Instructions
- Combine Ingredients in Slow Cooker: Place the uncooked long grain and wild rice mix along with the seasoning packet from the rice mix into the slow cooker. Add the chicken breasts, poultry seasoning, sea salt, and ground black pepper. Layer the chopped celery, diced carrots, and chopped onion evenly on top. Finally, pour in the chicken bone broth to cover all ingredients.
- Slow Cook: Cover the slow cooker and set it to cook on LOW for 8 hours. This allows the chicken to cook thoroughly and the rice to become tender, melding all flavors together beautifully.
- Shred Chicken: After cooking, carefully remove the chicken breasts from the slow cooker and shred them into bite-sized pieces using two forks. Set aside the shredded chicken.
- Make Thickener: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour continuously until the mixture is bubbly and forms a roux. Gradually stir in the whole milk, continuing to whisk until the sauce thickens, which should take about 3 minutes.
- Combine and Finish: Pour the thickened butter and milk mixture into the slow cooker with the soup. Stir well to combine. Add the shredded chicken back into the slow cooker and mix everything evenly to ensure the soup is creamy and consistent.
- Serve: Ladle the hot soup into bowls and garnish with fresh parsley. Serve immediately to enjoy a comforting and hearty meal.
Notes
- You can use bone broth or regular chicken broth for different flavor intensity.
- Shredding the chicken after slow cooking ensures it stays tender and moist.
- The roux thickener adds creaminess without overpowering the soup’s delicate flavors.
- Feel free to substitute whole milk with half-and-half or cream for a richer soup.
- This soup can be refrigerated for up to 4 days or frozen for up to 3 months.
