If you are craving a hearty, comforting meal that feels like a warm hug in a bowl, the Crockpot Chicken Wild Rice Soup Recipe is exactly what you need. This soul-satisfying soup blends tender chicken, earthy wild rice, and a medley of vegetables slowly cooked to perfection, creating a creamy and flavorful experience that’s incredibly easy to make. Whether you’re winding down after a busy day or feeding a crowd, this recipe brings together simplicity, depth, and wholesome goodness in a way that feels truly special.
Ingredients You’ll Need
The magic of this Crockpot Chicken Wild Rice Soup Recipe lies in its simple yet purposeful ingredients. Each component plays a vital role in creating the perfect balance of flavors, textures, and colors that make this soup unforgettable.
- Long grain and wild rice mix (12.9 ounces): This brings a lovely nutty flavor and a satisfying chewy texture to the soup.
- Chicken breasts (3 pieces): Tender and lean, they provide hearty protein and soak up all the wonderful flavors.
- Poultry seasoning (1 teaspoon): Adds warm, herbal notes that elevate the savory taste.
- Sea salt (¼ teaspoon): Enhances all the other ingredients without overpowering.
- Ground black pepper (â…› teaspoon): Just a kiss of spice to balance richness.
- Celery stalks (1 cup, chopped): Contributes a fresh crunch and subtle earthiness.
- Carrots (1 cup, peeled and diced): Offers gentle sweetness and vibrant color.
- Onion (1 medium, chopped): Adds a foundational aromatic depth.
- Chicken bone broth (8 cups): The heart of the soup, full of nourishing, rich flavor.
- Butter (½ cup): Creates a luscious base for the creamy sauce.
- All-purpose flour (½ cup): Thickens the soup to a velvety consistency.
- Whole milk (2 cups): Makes the soup creamy and smooth without heaviness.
- Fresh parsley: For a bright, herbaceous finish that lifts every spoonful.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Combine Ingredients in Slow Cooker
Begin by placing the uncooked rice and the seasoning packet from the rice mix straight into your slow cooker. Add the chicken breasts along with the poultry seasoning, salt, and pepper for seasoning. Carefully layer in the chopped celery, diced carrots, and onion which will infuse the broth with freshness and sweetness. Finally, pour in the rich chicken bone broth to bring everything together.
Step 2: Slow Cook
Set your slow cooker to LOW and let it work its magic for 8 hours. During this slow, gentle cooking, the chicken cooks through perfectly while the rice and vegetables absorb all the delicious flavor from the broth, creating a deeply flavorful base.
Step 3: Shred Chicken
Once the cooking time is up, take out the chicken breasts and shred them with two forks until you have tender, bite-sized pieces ready to go back into the soup.
Step 4: Make Thickener
While the chicken rests, it’s time to create that irresistible creamy texture. Melt the butter in a saucepan over medium heat, and whisk in the all-purpose flour until it bubbles and forms a roux. Slowly add the whole milk, stirring continuously until the mixture thickens smoothly, which takes about 3 minutes.
Step 5: Combine and Finish
Pour the thickened buttery mixture into the slow cooker, stirring gently to combine. Add the shredded chicken back into the soup and mix well so every spoonful is beautifully creamy and flavorful.
Step 6: Serve
Sprinkle the soup with fresh parsley for a pop of color and freshness, then ladle it into bowls while it’s hot and comforting.
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Fresh parsley adds a vibrant, herbal lift, but feel free to sprinkle in a little cracked black pepper or even a few grated Parmesan shavings for an extra layer of flavor.
Side Dishes
This soup pairs beautifully with warm crusty bread or garlic butter biscuits to soak up every drop. A crisp green salad with a tangy vinaigrette can provide a refreshing contrast to the creamy soup.
Creative Ways to Present
For a cozy family meal, serve the soup in rustic bowls with a side of fresh breadsticks. If you’re hosting, consider hollowing out small round loaves of bread and ladling the soup inside for a charming bread bowl presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store leftovers in airtight containers and refrigerate for up to 4 days. The flavors tend to deepen after a day, making it even better for next-day lunches or dinners.
Freezing
This Crockpot Chicken Wild Rice Soup Recipe freezes wonderfully. Portion it into freezer-safe containers and freeze for up to 3 months. Be sure to leave some room for expansion when freezing.
Reheating
Thaw frozen soup overnight in the refrigerator, then gently reheat on the stove over medium-low heat, stirring often to keep it creamy and prevent it from sticking to the pot. Adding a splash of milk while reheating can help freshen up the texture if needed.
FAQs
Can I use brown rice instead of the wild rice mix?
Absolutely! Brown rice is a great substitute though it might require a slightly longer cooking time and will have a chewier texture. Adjust the slow cooker time accordingly.
Is it okay to use chicken thighs instead of breasts?
Yes, chicken thighs will make the soup even more flavorful and juicy. Keep in mind they may cook a bit faster, so check for doneness earlier if possible.
Can I make this soup in an Instant Pot instead of a crockpot?
You can! Use the slow cook function or pressure cook on high for about 25-30 minutes, then do a natural release. Just be careful with the wild rice’s cooking time.
How can I make this soup dairy-free?
Substitute the butter with olive oil and use any plant-based milk like almond or oat milk. The soup will still be creamy, but with a slightly different flavor profile.
What’s the best way to thicken this soup if I’m short on time?
If you need a quicker thickener, you can whisk cornstarch into cold water and stir it into the hot soup, cooking until it thickens to your liking.
Final Thoughts
The Crockpot Chicken Wild Rice Soup Recipe has quickly become a treasured favorite for anyone who loves rich, cozy meals with minimal fuss. It’s a beautiful way to bring comfort to your table without spending hours in the kitchen. I encourage you to give it a go—your friends and family will thank you for it, and you’ll have a new go-to soup for countless chilly evenings ahead.
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 comforting, hearty dish made with tender chicken breasts, a flavorful rice mix, fresh vegetables, and a creamy broth thickened with a buttery roux. Perfect for a cozy meal, it simmers deliciously all day in the slow cooker, blending the warmth of poultry seasoning and fresh parsley into every bite.
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 its seasoning packet into the slow cooker. Add the chicken breasts, poultry seasoning, sea salt, and ground black pepper on top. Layer the chopped celery, diced carrots, and chopped onion over everything, then pour in the chicken bone broth.
- Slow Cook: Cover the slow cooker and set it to LOW. Let it cook for 8 hours, or until the chicken is fully cooked and the rice is tender and flavorful.
- Shred Chicken: Carefully remove the chicken breasts from the slow cooker and use two forks to shred the meat into bite-sized pieces. Set the shredded chicken aside for now.
- 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 blended. Gradually stir in the whole milk and cook the mixture for about 3 minutes, stirring constantly until it thickens to a creamy consistency.
- Combine and Finish: Pour the prepared butter and flour mixture into the slow cooker with the soup. Stir well to combine all ingredients. Add the shredded chicken back into the slow cooker and mix thoroughly to distribute the chicken evenly throughout the soup.
- Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley. Serve immediately for a warm, comforting meal.
Notes
- Use bone broth for richer flavor, but regular chicken broth can be substituted.
- You can prepare the thickener ahead of time and refrigerate it until the last step.
- Feel free to add additional vegetables like mushrooms or peas if desired.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Stir the soup well before serving, as the thickened broth may settle.
