There’s something incredibly uplifting about the aroma of a pot of warm soup simmering in the kitchen. As you walk in, the cozy, inviting smell wraps around you like a favorite blanket. Your senses are instantly treated to the delightful combination of savory chicken, aromatic herbs, and the earthy fragrance of wild rice mingling together. Imagine scooping a hearty bowl of creamy Crockpot Chicken and Wild Rice Soup, a dish perfect for those chilly evenings where you long for comfort food.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Chicken and Wild Rice Soup
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Chicken and Wild Rice Soup

I remember the first time I made this soup—a cold winter day when the snowflakes danced outside my window. I had a day off from work, and I decided to create something that would not only feed my body but also soothe my soul. Snuggling up with a big bowl of this soup, I was more than happy to feel warm and cared for. Now, it’s a staple in my home, especially on those brisk evenings. I can hardly wait for you to try this easy, velvety soup that’s loaded with flavor. So, gather your ingredients and let’s create a bowl of happiness together!

Why You’ll Love This Recipe

Simple & Quick: In just 15 minutes of prep time, you can set this satisfying soup up, letting the crockpot do all the work for 8 hours.
Irresistible Flavor: The combination of tender chicken, earthy wild rice, crisp veggies, and creamy richness makes each spoonful comforting and delicious.
Eye-Catching Appeal: This soup looks hearty and inviting, serving up a bounty of colorful ingredients that are sure to impress.
Flexible Serving: Perfect for a cozy family dinner, meal prep for the week, or a satisfying lunch—the possibilities are endless!
Diet-Friendly Options: Easily adaptable to be gluten-free or dairy-free by substituting ingredients as needed without sacrificing flavor.

Ingredients You’ll Need

1 pound boneless skinless chicken breasts (or thighs): Chicken breasts provide lean meat, while thighs add juiciness. Feel free to swap with a rotisserie chicken to save time.
1 cup uncooked wild rice blend: This mix gives a nutty flavor and chewy texture that complements the soup beautifully. Look for a blend that includes both brown and wild rice.
3 carrots (peeled and diced): Fresh carrots add both sweetness and crunch. You can substitute with frozen carrots if you need convenience.
2 celery stalks (diced): Celery provides essential flavor and a subtle crunch. No fresh celery? Dried celery flakes could work in a pinch.
1 small onion (chopped): Onion forms a flavorful base for the soup. Shallots can be a lovely substitute for a milder taste.
3 cloves garlic (minced): Garlic brings warmth and depth of flavor. Fresh garlic is recommended, but jarred minced garlic is a time-saver too.
6 cups chicken broth: Opt for low-sodium broth to maintain control over the saltiness. Homemade is the best, but store-bought works great as well.
1 teaspoon salt: Adjust the amount depending on your preference and the salt content in your broth.
½ teaspoon black pepper: Freshly cracked black pepper elevates the flavor.
1 teaspoon dried thyme: thyme adds a delightful herbal note. Feel free to use fresh thyme if you have it on hand.
1 teaspoon poultry seasoning: This spice blend enhances the chicken’s flavor, but you can replace it with a mix of sage and rosemary, if needed.
1 cup half and half or heavy cream: For a rich and creamy texture, half and half works well. For a lighter soup, use milk, or for a dairy-free alternative, coconut milk is delicious.
2 tablespoons butter: Butter enriches the cream sauce, enhancing the umami factor. Substitute with olive oil for a dairy-free option.
2 tablespoons all-purpose flour: Flour helps thicken the soup, creating that velvety feel. You can use cornstarch as a gluten-free thickening agent instead.

How to Make Crockpot Chicken and Wild Rice Soup

Add Ingredients: In your crockpot, combine the chicken, wild rice, carrots, celery, onion, garlic, chicken broth, salt, pepper, thyme, and poultry seasoning. Give everything a good stir to meld those flavors together. It’s a mix that not only looks good but already smells amazing! Cover your slow cooker and set it to LOW for 6 to 8 hours, or HIGH for 3 to 4 hours, allowing the chicken to become tender and the rice to cook through.

Shred the Chicken: Once the cooking time is up, carefully remove the chicken from the pot. Use two forks to shred the chicken into bite-sized pieces. It should fall apart easily! Return the shredded chicken back into the crockpot, stirring it well to distribute it among the nourishing broth and veggies.

Prepare the Creamy Mixture: In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour, stirring constantly until the mixture is golden and bubbly—about 2 minutes. Next, slowly whisk in the half and half or heavy cream, continuing to stir until your sauce thickens, which should take another 3-4 minutes. This creamy addition elevates your soup and adds that luscious texture we all crave.

Combine and Thicken: Pour the creamy mixture back into the crockpot, stirring gently to combine with the soup. Let it cook for an additional 15 to 20 minutes on HIGH, allowing all the flavors to meld beautifully. At this point, the anticipation is almost too much! The soup will thicken even more, creating a divine pot of comfort.

Taste and Season: Right before serving, give your soup a taste test. You might want to adjust the seasoning with a pinch more salt or pepper to really make those flavors pop. It’s always worth taking a moment to ensure perfection!

Storing & Reheating

Once the soup has cooled, store it in an airtight container in the refrigerator for up to 4 days. If you’re thinking ahead, you can freeze it for up to 3 months. Just be sure to use freezer-safe containers! When ready to enjoy again, gently reheat on the stovetop over medium heat or in the microwave for 5-7 minutes, being cautious of the soup bubbling over. You might notice some changes in texture, but giving it a good stir and adding a splash of broth should refresh it nicely.

Chef’s Helpful Tips

Avoid overcooking the chicken, as it can become dry; if using chicken breasts, check them around the 4-hour mark if cooking on HIGH.
Stirring occasionally while cooking (if you can) helps prevent the rice from sticking to the bottom.
If using frozen vegetables, add them for the last hour of cooking to maintain their texture.
For extra flavor, sauté the garlic and onions in the saucepan before adding them to the crockpot.
This soup is perfect for meal prep—make a double batch and enjoy it throughout the week!
Add fresh herbs like parsley or dill right before serving for a fresh touch.

There’s a reason Crockpot Chicken and Wild Rice Soup is a beloved recipe. It’s comforting, simple to make, and hearty enough to satisfy your hunger. With its vibrant colors and rich flavors, each spoonful evokes warmth not just in your belly but in your heart as well. So, don’t hesitate to make this cozy dish! Experiment with the ingredients to fit your family’s preferences, and most importantly, enjoy the process of creating something delightful.

Recipe FAQs

Can I use pre-cooked chicken instead?

Absolutely! If you’re short on time, you can substitute with shredded rotisserie chicken. Just add it to the soup during the last 30 minutes of cooking to heat through and allow the flavors to meld.

Is this soup gluten-free?

Yes, you can easily make this soup gluten-free by substituting all-purpose flour with cornstarch or a gluten-free flour blend. Just mix a bit with water, then whisk it into the cream mixture for thickening.

How can I make this soup vegetarian?

Simply swap chicken for hearty vegetables like mushrooms or add chickpeas for protein. Use vegetable broth instead of chicken broth, and omit the poultry seasoning, opting for herbs like basil and oregano for flavor instead.

Can I add other vegetables?

Definitely! Feel free to throw in your favorite veggies such as spinach, peas, or bell peppers. Just remember to adjust the cooking time for the vegetables to maintain their texture.