There is nothing better than coming home to a warm bowl of soup on a chilly fall evening. This Crockpot Chicken and Wild Rice Soup combines tender chicken, hearty wild rice, vegetables, herbs, and a creamy broth in one comforting slow cooker meal.
It’s an easy recipe for busy days because the crockpot handles most of the cooking. The wild rice slowly absorbs the savory broth while the chicken becomes tender enough to shred with a fork.
Why You’ll Love This Soup
This recipe brings together everything you want in a cozy fall dinner: creamy broth, hearty grains, tender chicken, vegetables, and warming herbs.
It’s also an excellent option when you’re looking for fall soup recipes that are substantial enough to serve as a complete dinner.
Ingredients
- 1½ lbs boneless, skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend
- 3 medium carrots, sliced
- 2 celery stalks, diced
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Fresh parsley for serving
How to Make Crockpot Chicken and Wild Rice Soup
1. Add the ingredients.
Place the chicken, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, parsley, rosemary, bay leaf, salt, and pepper in the slow cooker.
2. Cook slowly.
Cover and cook on LOW for 6–7 hours or until the chicken is cooked through and the wild rice is tender.
3. Shred the chicken.
Remove the chicken from the crockpot, shred it using two forks, and return it to the soup.
4. Make it creamy.
Melt the butter in a small saucepan. Whisk in the flour and cook for about one minute. Slowly whisk in the heavy cream until smooth and slightly thickened.
5. Finish the soup.
Pour the creamy mixture into the crockpot and stir well. Cook for another 15–20 minutes until everything is hot and creamy.
Remove the bay leaf before serving.
The Secret to Creamy Wild Rice Soup
Add the cream toward the end of cooking rather than letting dairy cook in the crockpot all day.
This helps create a smooth, creamy broth and reduces the chance of the dairy separating during the long cooking process.
Also, don’t confuse wild rice with ordinary white rice. Wild rice has a firmer texture and earthy, nutty flavor that works particularly well in hearty fall soups.
Can I Use Chicken Thighs?
Absolutely. Boneless chicken thighs are particularly good for slow cooking because they remain juicy and tender.
Chicken breasts provide a leaner result, while thighs create a slightly richer soup.
What to Serve With It
Serve your chicken wild rice soup with crusty bread, garlic bread, homemade dinner rolls, or a simple green salad.
For an especially cozy fall meal, serve large bowls with warm bread for dipping.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Wild rice continues absorbing liquid as it sits, so the soup may become thicker overnight. Simply add a splash of chicken broth or milk when reheating until it reaches your preferred consistency.
Final Tip
For the best texture, check the wild rice toward the end of the cooking time. Different wild rice blends can cook at slightly different speeds.
The finished soup should be creamy and hearty rather than overly thick, with clearly visible pieces of chicken, wild rice, carrots, and celery in every spoonful.
