If you’ve been craving a cozy, heartwarming meal that feels like a gentle hug in a bowl, you’re in for a treat with this Crockpot Chicken Wild Rice Soup Recipe. This soup is the perfect blend of tender chicken, earthy wild rice, and fresh veggies simmered all day in rich chicken broth, creating a bowl bursting with comforting flavors and textures. What makes this recipe stand out is how effortlessly the slow cooker pulls all the ingredients together, giving you a hearty meal with minimal fuss—ideal for busy days when you want delicious homemade food without the stress. Once you try this, it’ll quickly become one of your go-to comfort meals, just like it is for me!
Ingredients You’ll Need
This Crockpot Chicken Wild Rice Soup Recipe uses simple, wholesome ingredients that each play an essential role. From the nutty flavor of the wild rice to the creamy, luscious finish from the milk and butter, every component builds layers of delightful taste and satisfying texture.
- 12.9 ounces long grain and wild rice mix: Provides a wonderfully chewy texture and earthy flavor that pairs perfectly with the chicken.
- 3 chicken breasts: The star protein that keeps the soup hearty and rich.
- 1 teaspoon poultry seasoning: Adds that classic savory depth and aroma to the soup.
- ¼ teaspoon sea salt: Enhances all the flavors without overwhelming them.
- ⅛ teaspoon ground black pepper: Gives a subtle warmth and a little kick.
- 1 cup celery stalks, chopped: Brings a fresh crunch and a hint of herbal brightness.
- 1 cup carrots, peeled and diced: Adds natural sweetness and vibrant color.
- 1 medium onion, chopped: Builds a savory, aromatic foundation.
- 8 cups chicken bone broth: The rich, flavorful base that infuses the whole soup.
- ½ cup butter: Creates a smooth, silky mouthfeel in the broth.
- ½ cup all-purpose flour: Helps thicken the soup into that perfect creamy consistency.
- 2 cups whole milk: Adds a gentle creaminess and balances the savory flavors.
- Fresh parsley, for garnish: Offers a fresh, herby pop of color and brightness right before serving.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Layer the Ingredients in the Crockpot
Start by placing the uncooked rice and the seasoning packet that comes with the rice mix into your slow cooker. Next, add the chicken breasts on top along with the poultry seasoning, salt, and pepper. Then layer the chopped celery, carrots, and onion over everything. Finally, pour the chicken bone broth over the entire mix. This layering helps meld the flavors beautifully as it cooks low and slow.
Step 2: Slow Cook Until Tender
Cover the crockpot and let it cook on LOW heat for about 8 hours. This long cooking time ensures the chicken becomes tender and juicy while the wild rice absorbs all those savory broth flavors, becoming perfectly tender without turning mushy. The veggies will soften just right, adding natural sweetness and texture.
Step 3: Shred the Chicken
Remove the cooked chicken breasts once they’re done and shred them with two forks. Shredding helps the chicken mix evenly throughout the soup, giving you flavorful bites in every spoonful. Set the shredded chicken aside for the final steps.
Step 4: Prepare the Creamy Thickener
In a separate saucepan over medium heat, melt the butter until it’s bubbly. Whisk in the all-purpose flour and cook until the mixture is golden and slightly thickened—this is your roux. Gradually pour in the whole milk while whisking continuously until the mixture thickens to a creamy consistency, about 3 minutes. This step transforms the broth into a velvety, luscious soup base.
Step 5: Combine Everything Together
Pour the thickened milk mixture into the slow cooker and stir everything to combine. Add the shredded chicken back into the soup, mixing gently to distribute it evenly. This final mix enriches the soup’s texture and flavor, delivering that classic creamy wild rice soup experience.
Step 6: Garnish and Serve
Sprinkle freshly chopped parsley over each serving for a bright, fresh touch that elevates both the look and flavor of your Crockpot Chicken Wild Rice Soup Recipe. Serve it hot and enjoy the incredible comfort of a perfectly cooked, hearty meal.
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Fresh parsley is a classic finish, but don’t stop there—try a sprinkle of crispy bacon bits, a dash of grated Parmesan, or even a few drops of hot sauce for a twist. These add-ons personalize the soup and make it shine even more at the table.
Side Dishes
This soup pairs wonderfully with a crusty slice of artisan bread, garlic knots, or a simple green salad dressed lightly in vinaigrette to balance the richness of the soup. For something heartier, consider serving with roasted vegetables or a warm baked potato on the side.
Creative Ways to Present
Serve your soup in hollowed-out mini bread bowls for a charming touch that’s sure to impress guests or family. You can also ladle the soup over toasted baguette slices topped with melted cheese for a deconstructed open-faced sandwich experience. Presentation can elevate this humble soup into a special occasion delight!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and keep it in the refrigerator for up to 3 days. The flavors mellow and deepen even more after sitting, so leftovers often taste even better than the first day!
Freezing
This Crockpot Chicken Wild Rice Soup Recipe freezes beautifully. Use a freezer-safe container or heavy-duty freezer bags to store portions for up to 3 months. Be sure to leave some headroom in the container to allow for expansion. Thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers gently on the stovetop over medium-low heat, stirring occasionally to keep the soup creamy and prevent sticking. If it gets too thick, add a splash of milk or broth to bring it back to the perfect consistency. Avoid microwaving if possible, as slow reheating preserves the soup’s texture best.
FAQs
Can I use cooked chicken instead of raw in this Crockpot Chicken Wild Rice Soup Recipe?
Yes, you can use cooked, shredded chicken, but I recommend adding it closer to the end of the cooking time to avoid overcooking the meat. Adding raw chicken with the rice and broth allows the flavors to meld and the chicken to remain juicy throughout the long cooking process.
Is it possible to make this soup dairy-free or vegan?
Absolutely! Swap the butter for olive oil or a plant-based alternative and substitute the whole milk with a creamy plant milk like cashew or oat milk. Use vegetable broth in place of chicken broth and replace chicken with hearty mushrooms or tofu for a vegan-friendly version.
What can I do if my soup turns out too thick?
If your soup is thicker than you’d like, simply stir in a bit more broth or milk until you reach your desired consistency. Sometimes rice can absorb more liquid, especially after resting in the refrigerator, so a little extra liquid helps keep it just right.
How do I prevent the chicken from drying out in the slow cooker?
Cooking on LOW heat for the full 8 hours helps keep the chicken moist and tender. Avoid lifting the lid too often, as heat escapes and extends cooking times. The broth also protects the chicken from drying out by constantly surrounding it as it cooks.
Can I add other vegetables to this soup?
Definitely! Feel free to toss in mushrooms, peas, corn, or green beans to add more color and nutrition. Just consider adding delicate veggies like peas in the last hour of cooking to keep their texture and freshness intact.
Final Thoughts
There’s something truly magical about coming home to a warm bowl of this Crockpot Chicken Wild Rice Soup Recipe after a busy day. It’s not just a meal but a comforting ritual filled with rich flavors and nourishing ingredients. Give this recipe a try—you’ll love how easy it is to prepare and how deeply satisfying each spoonful feels. Trust me, once you taste it, this soup will have a permanent place on your table and in your heart.
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Crockpot Chicken Wild Rice Soup Recipe
- Total Time: 8 hours 15 minutes
- Yield: 8 to 8 servings 1x
Description
This Crockpot Chicken Wild Rice Soup is a comforting and hearty meal made with tender chicken breasts, a flavorful long grain and wild rice mix, fresh vegetables, and a creamy broth. Slow-cooked to perfection, this soup offers robust flavors from chicken bone broth and a smooth, creamy texture enhanced by a homemade butter and flour roux with whole milk. Garnished with fresh parsley, it’s perfect for cozy dinners and easy to prepare ahead of time.
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
- ⅛ teaspoon ground black pepper
- 1 cup celery stalks, chopped
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
- 8 cups chicken bone broth
Roux for Creaminess
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
Garnish
- Fresh parsley, for garnish
Instructions
- Prepare Ingredients in Slow Cooker. Place the uncooked rice and 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 on top of the chicken. Pour 8 cups of chicken bone broth over all the ingredients.
- Slow Cook the Soup. Cover the slow cooker and cook on LOW for 8 hours, or until the chicken is thoroughly cooked and the rice is tender and fully cooked.
- Shred the Chicken. Remove the cooked chicken breasts from the slow cooker and shred them using two forks or your hands. Set aside the shredded chicken.
- Make the Creamy Roux. In a separate saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook until the mixture becomes bubbly, about 1-2 minutes. Slowly pour in the whole milk while whisking constantly, and cook the mixture until it thickens, approximately 3 minutes.
- Combine and Finish the Soup. Pour the thickened buttery milk mixture into the slow cooker with the soup and stir to combine thoroughly. Add the shredded chicken back into the slow cooker and mix well to evenly distribute.
- Garnish and Serve. Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot for a hearty, comforting meal.
Notes
- You can use chicken thighs instead of breasts for a richer flavor.
- If you prefer thicker soup, reduce the chicken broth by 1-2 cups or increase the roux slightly.
- To make this gluten-free, substitute all-purpose flour with a gluten-free flour blend in the roux.
- Leftovers store well in the refrigerator for up to 3 days and freeze nicely for up to 3 months.
- For a dairy-free version, substitute the butter and milk with dairy-free alternatives like margarine and almond milk.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
