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crockpot chicken and wild rice soup - featured image

Cozy Crockpot Chicken and Wild Rice Soup – Easy & Creamy

  • Author: Sarah Wasserman
  • Total Time: 6 hours 35 minutes
  • Yield: 8 servings 1x

Description

A creamy, comforting chicken and wild rice soup made in the slow cooker with simple, wholesome ingredients. Perfect for cozy nights, this soup delivers rich flavor and tender chicken with minimal hands-on work.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup uncooked wild rice blend (e.g., Lundberg Farms)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 celery stalks, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 cup heavy cream (or half-and-half for a lighter version)
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • 2 tablespoons butter, softened
  • Fresh parsley, chopped (for garnish, optional)
  • Extra black pepper (for garnish, optional)

Instructions

  1. Prep Your Veggies (5 minutes): Dice the onion, slice the carrots and celery, and mince the garlic.
  2. Layer Everything in the Crockpot (5 minutes): Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, sliced carrots, celery, and minced garlic on top. Sprinkle in the dried thyme, rosemary, salt, pepper, and the bay leaf. Pour in the uncooked wild rice blend.
  3. Add the Liquid (2 minutes): Pour the chicken broth and water over everything. Give it a gentle stir to combine the seasonings.
  4. Cook Low and Slow (6-8 hours on LOW or 3-4 hours on HIGH): Cover the crockpot and set it to LOW for 6-8 hours (or HIGH for 3-4 hours). About 30 minutes before the end of cooking, check the chicken. It should be fall-apart tender. Remove the chicken breasts to a cutting board and shred them with two forks. Return the shredded chicken to the pot. Discard the bay leaf.
  5. Make the Creamy Finish (5 minutes): In a small bowl, mash the softened butter and flour together with a fork until it forms a smooth paste. Stir this paste into the hot soup until it’s fully dissolved.
  6. Add the Cream (2 minutes): Pour in the heavy cream and stir gently. Let the soup cook for another 15-20 minutes on LOW, uncovered, to thicken slightly.
  7. Taste and Adjust (2 minutes): Give it a taste. You might want a pinch more salt or a crack of black pepper.
  8. Serve and Enjoy (1 minute): Ladle the soup into bowls and garnish with fresh parsley and extra black pepper if you like.

Notes

Don’t rush the rice; wild rice needs a full 6-8 hours on LOW. Use the beurre manié technique (butter and flour paste) to thicken without lumps. Add cream at the end to prevent curdling. Shred chicken rather than chopping for best texture. Taste and adjust seasoning before serving. Soup thickens as it sits; add broth when reheating if needed.

  • Prep Time: 15 minutes
  • Cook Time: 6 hours 20 minutes
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (about 1.5 cu
  • Calories: 380
  • Sugar: 4
  • Sodium: 680
  • Fat: 16
  • Saturated Fat: 9
  • Carbohydrates: 28
  • Fiber: 3
  • Protein: 32

Keywords: crockpot chicken and wild rice soup, creamy chicken soup, slow cooker soup, wild rice soup, comfort food, easy soup recipe

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Find it online: https://flavorfullrecipes.com/cozy-crockpot-chicken-and-wild-rice-soup-easy-and-creamy/