If you’re craving a soul-warming bowl that feels like a big cozy hug, then this Creamy Crockpot Chicken Wild Rice Soup Recipe is exactly what you need. It’s the kind of dish that brings together tender chicken, wholesome wild rice, and a luscious creamy broth all simmered low and slow in your crockpot. Each spoonful is packed with vibrant veggies and comforting herbs, making it perfect for chilly days or anytime you want a fuss-free, hearty meal that satisfies every craving.
Ingredients You’ll Need
Getting started with this Creamy Crockpot Chicken Wild Rice Soup Recipe is a breeze because the ingredients are simple and straightforward, yet each one plays a crucial role in layering flavors and textures. From the earthy wild rice to the fresh vegetables and creamy finish, every element is a building block for soup perfection.
- Chicken breasts (1 ½ lb): Choose boneless and skinless for easy shredding and a tender protein base.
- Carrots (4, sliced): They add a subtle sweetness and a pop of color that brightens the soup.
- Celery stalks (3, chopped): Essential for that classic soup flavor, giving a mild herbal crunch.
- Onion (1, diced): Adds depth and a warm aromatic foundation to the broth.
- Garlic cloves (4): Mincing fresh garlic brings a gentle kick that enhances every bite.
- Uncooked wild rice (1 cup): This nutty grain brings amazing texture and heartiness to the soup.
- Chicken broth, low sodium (8 cups): The broth is the soul of the soup—using low sodium helps control the saltiness perfectly.
- Bay leaf (1): Infuses subtle herbal notes that marry the flavors beautifully.
- Italian seasoning (1 Tbsp): A blend of herbs that adds complexity without overpowering.
- Thyme (1 tsp): Lends a hint of earthiness to make the soup fragrant and warming.
- Parsley (1 tsp): Fresh or dried parsley brightens the overall flavor profile.
- Sea salt (½ tsp): Just the right amount to balance the dish.
- Cracked pepper (½ tsp): Adds a subtle heat and depth.
- Flour (¼ cup): Used to thicken the soup gently, creating that signature creamy texture.
- Half-and-half (½ cup): Locks in richness without being too heavy.
- Whole milk (½ cup): Adds smoothness and light creaminess for the perfect finish.
How to Make Creamy Crockpot Chicken Wild Rice Soup Recipe
Step 1: Prepare Your Ingredients
Start by washing, peeling, and slicing your carrots and celery, then dice the onion finely and mince the garlic cloves. Taking the time here sets you up for smooth cooking and ensures all the veggies break down just right in the crockpot, infusing every spoonful with flavor.
Step 2: Layer Ingredients in the Crockpot
Place the chicken breasts at the bottom of your slow cooker—it keeps them moist and easy to shred later. On top, add your diced onions, sliced carrots, chopped celery, and minced garlic along with the seasonings: Italian seasoning, thyme, parsley, sea salt, cracked pepper, and bay leaf.
Step 3: Add Broth and Wild Rice
Pour the chicken broth over the layered ingredients, then add the rinsed wild rice. This is where the magic begins as the rice and veggies slowly soak up all those lovely flavors, turning each bite into a cozy, satisfying experience.
Step 4: Slow Cook Until Tender
Set your crockpot to low and let everything cook for 6 to 8 hours. This long, slow simmer ensures the rice is perfectly tender and the chicken reaches an internal temperature of 165°F, guaranteeing juicy, safe-to-eat meat that falls apart effortlessly.
Step 5: Shred the Chicken
Once done, carefully remove the chicken breasts, shred them using two forks, and then return the shredded chicken back into the soup. This step adds delightful texture and spreads that beautiful chicken flavor throughout the bowl.
Step 6: Make It Creamy
In a separate bowl, whisk together the flour, half-and-half, and whole milk until smooth. Gradually stir this mixture into the crockpot soup to thicken and create the signature creamy finish that makes this recipe so beloved. Give it a few minutes to blend and thicken just the way you like.
Step 7: Adjust and Serve
If you find the soup too thick, simply add a bit more chicken broth until you reach your preferred consistency. Once ready, ladle into bowls and get ready to dig into one of the coziest dishes around.
How to Serve Creamy Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Sprinkle some fresh chopped parsley or a little cracked black pepper on top to add a dash of color and a burst of herbal freshness. A few croutons or a swirl of extra half-and-half can also elevate the look and flavor for an inviting presentation.
Side Dishes
This soup pairs wonderfully with a fresh green salad, crusty artisan bread, or warm garlic rolls. These sides offer a great textural contrast while making your meal feel complete and utterly satisfying.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out bread bowls or individual mini crockpots to delight your guests. You can also sprinkle shredded cheddar or Parmesan cheese on top right before serving to add a melted, cheesy layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Creamy Crockpot Chicken Wild Rice Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors actually develop more over time, making your next serving even tastier!
Freezing
This soup freezes very well. Portion it into freezer-safe containers and freeze for up to 3 months. Just be mindful that the creaminess may slightly change texture after thawing — a good stir helps bring it back.
Reheating
To reheat, gently warm the soup on the stovetop over medium-low heat, stirring frequently. Add a splash of broth or milk if it looks too thick. Avoid rapid reheating in the microwave to keep that creamy texture silky and smooth.
FAQs
Can I use brown rice instead of wild rice?
Absolutely! Brown rice is a great substitute but keep in mind it has a slightly different texture and cooking time, so you might need to adjust the cooking duration accordingly. Wild rice, however, provides a more nutty flavor that’s classic to this recipe.
What can I do if I don’t have a crockpot?
No crockpot, no problem! You can make this soup on the stovetop by simmering the ingredients gently in a large pot for about 1 to 1½ hours until the rice is tender and the chicken is cooked through.
Is it possible to make this soup dairy-free?
Yes, simply swap the half-and-half and milk with full-fat coconut milk or any plant-based milk you prefer. Keep the flour or use a cornstarch slurry for thickening, and you’ll still get a deliciously creamy bowl.
Can I prepare the ingredients the night before?
Definitely! Chop all the vegetables and measure out your spices in advance, then store them in the fridge. This makes morning prep super quick and effortless before loading up the crockpot.
How do I know when the chicken is fully cooked?
The safest method is to use a meat thermometer and check that the internal temperature has reached 165°F. If you don’t have one, make sure the chicken is no longer pink inside and shreds easily with a fork.
Final Thoughts
This Creamy Crockpot Chicken Wild Rice Soup Recipe is truly one of those dishes that feels like a warm embrace on a chilly day. It’s effortlessly wholesome, packed with flavor, and so satisfying that you’ll find yourself wanting seconds—and maybe even thirds. Trust me, once you try this, it’s going to become your go-to comfort meal that your family and friends will adore just as much as you do.
Print
Creamy Crockpot Chicken Wild Rice Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 6 to 8 hours
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
This creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty dish perfect for chilly days. Made with tender chicken breasts, wild rice, and a medley of fresh vegetables, this soup simmers slowly to develop rich flavors. The addition of half-and-half and whole milk creates a smooth, velvety texture that makes it a satisfying meal for the whole family.
Ingredients
Protein & Broth
- 1 ½ lb chicken breasts
- 8 cups chicken broth (low sodium)
Vegetables & Herbs
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ½ tsp sea salt
- ½ tsp cracked pepper
Grains
- 1 cup uncooked wild rice, rinsed
Thickening & Dairy
- ¼ cup flour
- ½ cup half-and-half
- ½ cup whole milk
Instructions
- Prepare Ingredients: Chop the carrots, celery, and onion, and mince the garlic cloves thoroughly to ensure even cooking and flavor release.
- Layer Ingredients in Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the chopped vegetables and minced garlic on top.
- Add Liquids and Rice: Pour the low sodium chicken broth over the layered ingredients. Rinse the wild rice thoroughly and add it to the slow cooker along with the bay leaf to infuse more aroma.
- Slow Cook: Cook the mixture on the low heat setting for 6 to 8 hours. This slow process softens the rice and ensures the chicken reaches an internal temperature of 165°F, making it safe to eat and tender.
- Shred Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred them into bite-sized pieces. Return the shredded chicken back into the soup to distribute evenly.
- Make Creamy Mixture: In a separate bowl, whisk together the flour, half-and-half, and whole milk until the mixture is completely smooth, free of lumps.
- Thicken Soup: Gradually stir the creamy flour mixture into the soup to thicken it, stirring constantly to prevent clumping. Adjust consistency by adding more broth if the soup becomes too thick.
- Serve: Remove the bay leaf before serving. Ladle the hot soup into bowls and enjoy immediately for a comforting meal.
Notes
- Rinsing the wild rice before adding it helps remove excess starch and prevents the soup from becoming too thick.
- Using low sodium chicken broth allows you to control the saltiness of the soup better.
- For a dairy-free option, substitute half-and-half and whole milk with coconut milk or a plant-based milk of choice, but this will alter the flavor slightly.
- Adding fresh herbs like parsley at the end can enhance the aroma and brighten the flavors.
- Make sure to remove the bay leaf before eating to avoid a bitter taste.
