Ever crave a warm, cozy meal that’s super easy to make? Oh gosh, me too! That’s why I love this crockpot chicken wild rice soup recipe — it’s like a big hug in a bowl.

The best part? You just toss everything in the slow cooker and let it do all the work. I mean, who has time to stand and stir all day, right?

This soup turns out so creamy and full of flavor — my whole family eats it up! And guess what? It’s perfect for those busy days when you just wanna eat and relax.

So, wanna know how I make it? Keep reading, and I’ll show you step by step! Let’s get cooking!

Table of Contents

Why You’ll Love This Recipe

Comforting and Filling: A rich, creamy broth with wild rice, vegetables, and chicken makes for a satisfying meal.
Perfect for Busy Days: Let your slow cooker do the work while you focus on your day.
Wholesome Ingredients: Loaded with chicken, wild rice, and vegetables — no complicated or hard-to-find items.
Meal Prep Friendly: Make a big batch to enjoy for days — it reheats beautifully.
Family Approved: Mild and creamy, perfect for kids and adults alike.

What You Need to Know Before You Start

Prep Time & Cook Time:

Prep Time: 20 minutes
Cook Time: 7-8 hours (on low) or 4-5 hours (on high)
Total Time: 7-8 hours on low, including prep

Servings:
This recipe makes about 6 hearty servings — great for family dinner, with leftovers for lunch the next day.

Difficulty:
Very easy — ideal for beginners or anyone looking for a hands-off, nourishing meal.

Required Kitchen Tools

Here’s what you’ll need to prepare this comforting soup:

Crockpot/Slow Cooker: Essential for that slow-simmered flavor and tender chicken.
Cutting Board and Knife: For chopping vegetables and prepping chicken.
Measuring Cups and Spoons: For precise measurements of ingredients.
Medium Saucepan: Needed to make the roux (flour and butter mixture) that thickens the soup.
Whisk: To stir and smooth out the roux.
Ladle: For serving the soup easily into bowls.

Ingredients for Crockpot Chicken Wild Rice Soup

Here’s a breakdown of everything you’ll need — exact measurements will be listed in the recipe card at the end:

Chicken Breasts: Boneless, skinless — they cook up tender and shred easily.
Wild Rice Blend: A mix of long grain and wild rice adds texture and nutty flavor.
Carrots: Peeled and sliced for sweetness and color.
Celery Stalks: Chopped, for crunch and savory flavor.
Yellow Onion: Diced, for that classic soup base flavor.
Chicken Bone Broth (or Chicken Stock): The liquid foundation of the soup, rich in flavor.
Poultry Seasoning: A warm, herby blend that enhances the chicken flavor.
Sea Salt and Ground Black Pepper: For balanced seasoning.
Butter: Used in the roux to add richness.
All-Purpose Flour: Thickens the soup to a creamy consistency.
Whole Milk: Adds creaminess — you can substitute with half-and-half for a richer texture.
Fresh Parsley: Chopped, for a fresh garnish and light herbal note.

Variations for Crockpot Chicken Wild Rice Soup

Swap Chicken for Turkey: Great way to use leftover turkey — especially after holidays.
Make it Dairy-Free: Use dairy-free butter and substitute milk with unsweetened almond or oat milk. The soup will still be creamy and delicious.
Add Mushrooms: Sliced baby bella or white mushrooms add a savory, earthy depth. Add them with the vegetables at the start of cooking.
Add More Herbs: Fresh thyme or rosemary can be added along with parsley for an aromatic twist.
Use Rotisserie Chicken: If short on time, add shredded rotisserie chicken in the last hour of cooking — just enough to warm it through.
Make it Vegetarian: Omit the chicken, use vegetable broth, and add extra veggies like diced potatoes, spinach, or kale for a hearty meatless version.

How to Make Crockpot Chicken Wild Rice Soup: Step-by-Step Instructions

1. Prepare the Vegetables and Rice

Start by chopping your carrots, celery, and onion into bite-sized pieces. Rinse the wild rice blend under cold water to remove excess starch (optional, but helps keep the broth clear).

2. Add Ingredients to Crockpot

In your slow cooker, combine:

Chicken breasts (whole)
Wild rice blend
Chopped carrots, celery, and onion
Poultry seasoning, salt, pepper
Chicken bone broth (or stock)

Stir gently to mix everything together.

3. Cook Low and Slow

Cover and cook on Low for 7-8 hours or High for 4-5 hours, until the rice is tender and the chicken is fully cooked (reaches an internal temperature of 165°F).

4. Shred the Chicken

Once cooked, remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return it to the slow cooker. Stir to combine.

5. Make the Roux to Thicken the Soup

In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute until bubbly — this cooks out the raw flour taste.
Slowly whisk in whole milk, stirring constantly until smooth and slightly thickened (about 3-5 minutes).

6. Stir Roux into Soup

Pour the thickened milk mixture into the crockpot. Stir to combine well. The soup will become creamy and rich as everything blends together.

7. Adjust Seasoning

Taste the soup and adjust salt and pepper as needed. Add chopped fresh parsley for a pop of color and freshness.

Serving and Decoration

How to Serve Crockpot Chicken Wild Rice Soup

This comforting soup is a full meal on its own but pairs well with simple sides for a complete dinner:

With Bread: Serve with crusty bread, dinner rolls, or garlic toast to soak up the creamy broth.
With Salad: A light side salad with lemon vinaigrette can add a refreshing contrast to the rich soup.
With Crackers: Offer a side of crackers for extra crunch.
Optional Garnishes: Sprinkle extra fresh parsley, a dash of black pepper, or a pinch of shredded Parmesan cheese for added flavor and visual appeal.

Storing Crockpot Chicken Wild Rice Soup

How to Store

Refrigerator: Store leftovers in an airtight container in the fridge for 3 to 4 days.
Freezer: This soup can be frozen for up to 2 months, but note that the creamy texture may change slightly upon reheating.

Reheating Instructions

On Stove: Reheat gently in a saucepan over medium-low heat, stirring often until warmed through. Add a splash of broth or milk if it thickened too much in storage.
In Microwave: Heat in a microwave-safe bowl, covered, for about 2-3 minutes, stirring halfway through.

Tips and Tricks for Success

Don’t Overcook Rice: Wild rice holds up well, but overcooking can make it overly soft. Keep an eye on cook time, especially if using the high setting.
Shred Chicken Later: For best texture, shred the chicken only after it’s fully cooked and tender.
Make the Roux Last: Add the creamy roux at the end to keep the soup from curdling and ensure a smooth consistency.
Adjust Consistency: If you prefer a thinner soup, stir in extra broth or milk before serving. For thicker soup, let it simmer uncovered for a bit after adding the roux.
Fresh Herbs Last: Always add fresh parsley or other herbs at the end to preserve their bright flavor.

Nutrition Information

Nutrient	Amount (per serving)
Calories	320
Protein	26g
Fat	12g
Saturated Fat	5g
Carbohydrates	27g
Fiber	3g
Sugar	5g
Sodium	550mg
Cholesterol	75mg

Note: Nutrition is an estimate and can vary depending on specific ingredients used.

Crockpot Chicken Wild Rice Soup Recipe

Recipe by Elena SmythCourse: Uncategorized

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Ingredients

1 pound (450g) boneless, skinless chicken breasts
3/4 cup (135g) long grain and wild rice mix (uncooked)
3 medium carrots, peeled and sliced
3 celery stalks, diced
1 small yellow onion, diced
6 cups (1.5L) chicken bone broth (or chicken stock)
1 teaspoon poultry seasoning
3/4 teaspoon sea salt (plus more to taste)
1/2 teaspoon ground black pepper
For the Cream Sauce (Roux):
4 tablespoons (56g) unsalted butter
1/3 cup (40g) all-purpose flour
2 cups (480ml) whole milk
Garnish:
2 tablespoons fresh parsley, chopped

Directions

Add to Crockpot:
In a large slow cooker, combine chicken breasts, wild rice mix, carrots, celery, onion, broth, poultry seasoning, salt, and pepper. Stir gently.
Cook:
Cover and cook on Low for 7-8 hours or High for 4-5 hours, until chicken is cooked and rice is tender.
Shred Chicken:
Remove chicken breasts, shred with two forks, and return shredded chicken to the slow cooker. Stir to combine.
Make Roux:
In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute. Gradually whisk in milk and cook until smooth and thickened, about 3-5 minutes.
Add Roux:
Pour the thickened mixture into the crockpot. Stir to combine well.
Season and Serve:
Adjust salt and pepper to taste. Stir in chopped parsley before serving.

Crockpot Chicken Wild Rice Soup FAQs

1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work perfectly and may even be more tender. Adjust cooking time as needed.

2. Can I make this ahead of time?

Absolutely. You can prep everything the night before and refrigerate the insert (if your crockpot allows). Then, in the morning, place it in the slow cooker and start cooking.

3. Can I freeze leftovers?

Yes. Freeze cooled soup in airtight containers for up to 2 months. Keep in mind, the texture of rice may soften upon thawing.

4. What if I don’t have poultry seasoning?

You can make a quick substitute by mixing dried thyme, sage, rosemary, and a pinch of nutmeg.

5. How can I make this gluten-free?

Swap all-purpose flour for a gluten-free flour blend and ensure your broth is certified gluten-free.

Conclusion

This Crockpot Chicken Wild Rice Soup is a nourishing, comforting recipe that fits right into a busy life. It brings together simple ingredients—like tender chicken, nutty wild rice, and fresh vegetables—for a creamy and hearty bowl of soup that’s perfect for chilly days or any time you want something cozy and satisfying. Whether you’re meal prepping, feeding a family, or craving comfort food, this slow cooker recipe delivers warmth and flavor in every spoonful.