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Cozy Up with Creamy Crockpot Chicken and Wild Rice Soup

creamy crockpot chicken and wild rice soup - featured image
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A rich, creamy slow cooker soup with tender chicken, perfectly chewy wild rice, and a velvety broth that tastes like it simmered all day in a fancy countryside kitchen. It’s comfort food that practically makes itself.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2 large)
  • 1 cup wild rice blend, rinsed
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ½ cup heavy cream or half-and-half (optional)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the vegetables: Heat a large skillet over medium heat and add 1 tablespoon of butter. Once melted, add diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until onion is translucent and carrots start to soften. Add minced garlic and cook for 1 more minute. Transfer to a 6-quart slow cooker.
  2. Add broth and seasonings: Pour chicken broth into the slow cooker over the vegetables. Add dried thyme, crushed rosemary, bay leaves, 1 teaspoon salt, and ½ teaspoon black pepper. Stir to combine.
  3. Add chicken and rice: Place whole chicken breasts into the broth, pushing them down to submerge. Sprinkle rinsed wild rice blend evenly over the top. Do not stir.
  4. Cook low and slow: Cover and cook on low for 7-8 hours or on high for 3-4 hours. Low heat is preferred for even rice cooking and tender chicken.
  5. Shred the chicken: Use tongs to remove chicken breasts to a cutting board. Shred with two forks, then return shredded chicken to the slow cooker. Stir gently.
  6. Make the slurry: In the same skillet, melt remaining 2 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour and cook for 1-2 minutes, stirring constantly. Slowly pour in about 1 cup of hot broth from the slow cooker, whisking until smooth.
  7. Thicken the soup: Pour the slurry into the slow cooker and stir well. If using heavy cream, add it now. Let the soup cook on high, uncovered, for 15-20 minutes to thicken.
  8. Finish and serve: Remove bay leaves. Taste and adjust salt and pepper. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

For gluten-free, substitute all-purpose flour with a gluten-free blend or use 2 tablespoons cornstarch mixed with 2 tablespoons cold water. For dairy-free, use olive oil instead of butter and omit heavy cream. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: creamy chicken wild rice soup, crockpot soup, slow cooker chicken soup, comfort food, easy dinner, meal prep

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