Imagine the most comforting, hearty, and soul-warming bowl of soup you can possibly conceive. It’s a chilly evening, perhaps after a long day, and you’re greeted by the aromatic steam rising from a bowl filled with a creamy, savory broth, tender chunks of chicken, a colorful array of vegetables, and the satisfying, nutty chew of wild rice. This is Crockpot Chicken Wild Rice Soup. Hailing from the heartland of the Midwest, this soup is a legend, a culinary hug that embodies the essence of comfort food.
Why Is This Crockpot Chicken Wild Rice Soup So Popular?
The enduring popularity of Crockpot Chicken Wild Rice Soup is a masterclass in the appeal of practical, wholesome, and deeply satisfying cooking. First, it is the epitome of “set-it-and-forget-it” convenience. In our fast-paced world, the ability to dump a handful of ingredients into a pot in the morning and come home to a fully cooked, restaurant-quality meal hours later is nothing short of magical. It eliminates the stress of dinner time and fills your home with an inviting aroma that builds anticipation all day long.
Secondly, it offers a superior texture and depth of flavor that cannot be replicated by quick-cooking methods. The long, slow simmering process allows the flavors of the chicken, vegetables, and herbs to meld and deepen into a complex, savory broth. The wild rice has time to slowly swell and release its starches, naturally thickening the soup and giving it a wonderfully hearty body. This results in a soup that tastes like it simmered for hours on the stove, without any of the active attention.
Finally, it is incredibly versatile and universally appealing. It is a crowd-pleaser for all ages, from young children to discerning adults. It’s hearty enough to stand as a main course but not so heavy that it weighs you down. Furthermore, it can be easily adapted to suit dietary needs—it can be made gluten-free with a simple flour swap and dairy-free by omitting the cream. This combination of ease, flavor, and flexibility has cemented its status as a cold-weather essential.
Why You’ll Love This Crockpot Chicken Wild Rice Soup:
You will love this recipe because it delivers the rich, creamy, and complex taste of a soup that requires sophisticated culinary skills, but it does so with an almost effortless simplicity. You will love the freedom it gives you—you can prepare it in the morning and have your entire evening freed up, knowing a fantastic dinner is already waiting. You will appreciate how it makes your home smell like a cozy, welcoming haven.
But beyond the practical magic, you will love the wholesome nourishment it provides. This soup is packed with lean protein from the chicken, fiber and vitamins from the vegetables, and complex carbohydrates from the wild rice. Serving it to your family is an act of care, providing a meal that is as nutritious as it is delicious. It’s a recipe that feels both incredibly generous and wonderfully simple, a combination that makes it a reliable staple in any home cook’s arsenal. The compliments and requests for seconds will be your surest sign of success.
Here’s what you’ll need:
The beauty of this soup lies in the layering of flavors and the quality of its core components. Using a rich, homemade broth is the first secret to a superior result.
The Aromatic & Vegetable Base:
-
1 tablespoon Olive Oil or Butter
-
1 large Yellow Onion, finely diced
-
3-4 Celery Stalks, finely diced
-
3-4 Carrots, peeled and diced
-
8 ounces (225g) Baby Bella or White Mushrooms, sliced (optional, but highly recommended for umami)
-
4 cloves Garlic, minced
The Protein & Grain:
-
1.5 pounds Boneless, Skinless Chicken Breasts or Thighs (thighs remain more tender)
-
1 cup Uncooked Wild Rice Blend (a blend with long-grain and wild rice is perfect; do not use instant rice)
-
8 cups (64 oz) Low-Sodium Chicken Broth
The Flavor Powerhouses:
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2 teaspoons Dried Thyme (or 1 tablespoon fresh thyme leaves)
-
1 teaspoon Dried Rosemary (crushed between your fingers)
-
2 Bay Leaves
-
1 teaspoon Onion Powder
-
1 teaspoon Garlic Powder
-
1 tablespoon Worcestershire Sauce (adds a deep, savory note)
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Kosher Salt and Freshly Cracked Black Pepper to taste
The Creamy Finishing Elements:
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1/2 cup (1 stick or 113g) Unsalted Butter
-
3/4 cup All-Purpose Flour (for the roux)
-
3 cups Whole Milk or Half-and-Half
-
1 cup Heavy Cream or additional half-and-half (for maximum creaminess)
-
1/4 cup Dry White Wine (like Sauvignon Blanc) or additional broth (optional, for deglazing)
For the Garnish:
-
Fresh Parsley, chopped
-
A squeeze of fresh Lemon Juice (brightens all the flavors)
How to Make Crockpot Chicken Wild Rice Soup:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Crockpot Chicken Wild Rice Soup. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Sauté the Aromatics (The Flavor Foundation)
This optional but highly recommended step will add a tremendous depth of flavor. In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 6-8 minutes until the vegetables begin to soften. Add the sliced mushrooms (if using) and cook for another 5 minutes until they release their moisture and start to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Build the Soup in the Crockpot
Transfer the sautéed vegetable mixture to the bowl of a 6-quart or larger slow cooker. Place the raw chicken breasts or thighs on top of the vegetables. Sprinkle the uncooked wild rice blend evenly over the chicken. Add the dried thyme, rosemary, onion powder, garlic powder, and the bay leaves. Season generously with salt and pepper. Pour in the chicken broth and Worcestershire sauce.
Step 3: Slow Cook to Perfection
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the chicken is cooked through and shreds easily with a fork, and the wild rice has burst open and is tender.
Step 4: Shred the Chicken
About 30 minutes before the end of the cooking time, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaves. Return the shredded chicken to the crockpot.
Step 5: Create the Creamy Roux
In the same skillet used for the vegetables, melt the 1/2 cup of butter over medium heat. Whisk in the 3/4 cup of flour. Cook, whisking constantly, for 2-3 minutes until the mixture is bubbly and has a light, nutty aroma. This cooks the raw flour taste out. If using white wine, pour it in now and whisk vigorously until smooth. Slowly, while whisking constantly, pour in the milk and heavy cream. Continue to whisk until the mixture is smooth and has thickened considerably, about 5-7 minutes.
Step 6: Incorporate the Roux and Finish
Pour the thickened cream mixture (the roux) into the slow cooker. Stir everything together until fully combined. This will transform the brothy liquid into a luxuriously creamy soup. Cover and cook on HIGH for another 20-30 minutes to allow the soup to heat through and thicken further.
Step 7: Final Seasoning and Serve
Taste the soup and adjust the seasoning with more salt and pepper as needed. For a final touch of brightness, stir in a squeeze of fresh lemon juice. Ladle the soup into bowls and garnish with plenty of fresh chopped parsley.
Tips for Success:
-
Don’t Skip the Sauté: Taking 10 minutes to sauté the vegetables unlocks their natural sugars and creates a flavor base that raw vegetables simply cannot achieve in the slow cooker.
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Rinse Your Rice: Always rinse your wild rice blend in a fine-mesh strainer before adding it to remove any dust or debris.
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Thicken to Your Liking: The roux proportions create a moderately thick soup. For a thinner soup, use only 1/2 cup of flour. For a thicker, stew-like consistency, use a full cup of flour.
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Prevent Curdling: Adding the cold dairy directly to the hot crockpot can sometimes cause it to curdle. By creating a roux on the stove and tempering the dairy into it, you create a stable, creamy sauce that integrates seamlessly.
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Chicken Thighs are Forgiving: If you are worried about dry chicken, use boneless, skinless thighs. They have more fat and will remain juicy and tender even through the long cooking process.
Equipment Needed:
-
6-Quart or Larger Slow Cooker (Crockpot)
-
Large Skillet
-
Whisk
-
Cutting Board and Sharp Chef’s Knife
-
Measuring Cups and Spoons
-
Ladle
Variations of Crockpot Chicken Wild Rice Soup:
-
Gluten-Free Version: Substitute the all-purpose flour with an equal amount of a 1:1 gluten-free flour blend when making the roux.
-
Dairy-Free Version: Omit the butter, milk, and cream. For the roux, use 1/2 cup of olive oil and 3/4 cup of gluten-free flour. Instead of dairy, stir in 1 (13.5 oz) can of full-fat, well-shaken coconut milk at the end for creaminess.
-
“Minnesota Nice” Version: Add 1/2 cup of half-and-half and 1/2 cup of wild rice soup seasoning mix (if you can find it) for an authentic Upper Midwest flavor.
-
Extra Vegetable Power: Add 1 cup of frozen corn and 1 cup of frozen peas during the last 30 minutes of cooking.
-
Stovetop Method: Follow the same steps, but use a large Dutch oven. Simmer on the stovetop over low heat, covered, for about 45-60 minutes, or until the rice is tender.
Serving Suggestions for Crockpot Chicken Wild Rice Soup:
This soup is a complete meal, but it is wonderfully complemented by a thick, crusty slice of artisan bread, a warm and fluffy dinner roll, or a side of buttery crackers for dipping. A simple, crisp side salad with a tangy vinaigrette provides a refreshing contrast to the rich, creamy soup. For a truly Midwestern experience, serve it with a side of warm, buttered biscuits.
Prep Time:
20 minutes
Cooking Time:
6 hours (on Low)
Total Time:
6 hours 20 minutes
Nutritional Information:
(Please note: This is a general estimate for one serving (about 1.5 cups).)
-
Calories: ~450
-
Protein: 30g
-
Sodium: 800mg
-
Sugar: 10g
-
Fat: 22g
-
Carbohydrates: 35g
-
Fiber: 4g
FAQs about Crockpot Chicken Wild Rice Soup:
Q: My wild rice is still hard/crunchy. What happened?
A: This usually means it hasn’t cooked long enough. Different brands and blends of wild rice can have varying cooking times. If the rice is still too firm after the initial cook time, simply continue cooking on HIGH, checking every 20 minutes, until the rice is tender and has burst open.
Q: Can I use regular long-grain white rice instead of a wild rice blend?
A: It is not recommended. White rice will become mushy and disintegrate during the long cooking time. The robust texture of wild rice is essential to this soup. If you must substitute, use brown rice, but be prepared for a longer cooking time.
Q: Can I freeze this soup?
A: You can, but with a caveat. The dairy-based soup can sometimes separate upon thawing, resulting in a slightly grainy texture. For best freezing, prepare the soup without the creamy roux. Freeze the brothy soup with the chicken, vegetables, and rice. When ready to eat, thaw, reheat, and then make the roux and add it in fresh.
Q: The soup is too thick. How can I thin it out?
A: Simply stir in additional chicken broth, 1/4 cup at a time, until it reaches your desired consistency.
Q: Can I add the cream and milk directly to the crockpot without making a roux?
A: You can, but the soup will be much thinner and the dairy may separate. The roux is what creates the stable, velvety, thick base that defines this soup. It is well worth the extra 5 minutes of effort.
Final Thoughts:
Crockpot Chicken Wild Rice Soup is more than a recipe; it is a reliable, comforting ritual. It represents the beautiful synergy between modern convenience and timeless, home-cooked flavor. From the first savory, creamy spoonful to the last satisfying bite of tender chicken and nutty rice, it is a holistic dining experience that nourishes both the body and the spirit. So, embrace the ease of the slow cooker, gather your simple ingredients, and prepare to make a new classic that will surely become a recurring star in your weekly menu. Enjoy every comforting, creamy, and delicious bite.
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Creamy Crockpot Chicken Wild Rice Soup: Easy Slow Cooker Recipe
- Total Time: 6 hours 20 minutes
Description
Cozy up with this Creamy Crockpot Chicken Wild Rice Soup! An easy dump-and-go slow cooker recipe that’s hearty, healthy, and full of flavor
Ingredients
The beauty of this soup lies in the layering of flavors and the quality of its core components. Using a rich, homemade broth is the first secret to a superior result.
The Aromatic & Vegetable Base:
-
1 tablespoon Olive Oil or Butter
-
1 large Yellow Onion, finely diced
-
3-4 Celery Stalks, finely diced
-
3-4 Carrots, peeled and diced
-
8 ounces (225g) Baby Bella or White Mushrooms, sliced (optional, but highly recommended for umami)
-
4 cloves Garlic, minced
The Protein & Grain:
-
1.5 pounds Boneless, Skinless Chicken Breasts or Thighs (thighs remain more tender)
-
1 cup Uncooked Wild Rice Blend (a blend with long-grain and wild rice is perfect; do not use instant rice)
-
8 cups (64 oz) Low-Sodium Chicken Broth
The Flavor Powerhouses:
-
2 teaspoons Dried Thyme (or 1 tablespoon fresh thyme leaves)
-
1 teaspoon Dried Rosemary (crushed between your fingers)
-
2 Bay Leaves
-
1 teaspoon Onion Powder
-
1 teaspoon Garlic Powder
-
1 tablespoon Worcestershire Sauce (adds a deep, savory note)
-
Kosher Salt and Freshly Cracked Black Pepper to taste
The Creamy Finishing Elements:
-
1/2 cup (1 stick or 113g) Unsalted Butter
-
3/4 cup All-Purpose Flour (for the roux)
-
3 cups Whole Milk or Half-and-Half
-
1 cup Heavy Cream or additional half-and-half (for maximum creaminess)
-
1/4 cup Dry White Wine (like Sauvignon Blanc) or additional broth (optional, for deglazing)
For the Garnish:
-
Fresh Parsley, chopped
-
A squeeze of fresh Lemon Juice (brightens all the flavors)
Instructions
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Crockpot Chicken Wild Rice Soup. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Sauté the Aromatics (The Flavor Foundation)
This optional but highly recommended step will add a tremendous depth of flavor. In a large skillet, heat the olive oil or butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 6-8 minutes until the vegetables begin to soften. Add the sliced mushrooms (if using) and cook for another 5 minutes until they release their moisture and start to brown. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 2: Build the Soup in the Crockpot
Transfer the sautéed vegetable mixture to the bowl of a 6-quart or larger slow cooker. Place the raw chicken breasts or thighs on top of the vegetables. Sprinkle the uncooked wild rice blend evenly over the chicken. Add the dried thyme, rosemary, onion powder, garlic powder, and the bay leaves. Season generously with salt and pepper. Pour in the chicken broth and Worcestershire sauce.
Step 3: Slow Cook to Perfection
Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The soup is ready when the chicken is cooked through and shreds easily with a fork, and the wild rice has burst open and is tender.
Step 4: Shred the Chicken
About 30 minutes before the end of the cooking time, remove the chicken from the slow cooker and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Discard the bay leaves. Return the shredded chicken to the crockpot.
Step 5: Create the Creamy Roux
In the same skillet used for the vegetables, melt the 1/2 cup of butter over medium heat. Whisk in the 3/4 cup of flour. Cook, whisking constantly, for 2-3 minutes until the mixture is bubbly and has a light, nutty aroma. This cooks the raw flour taste out. If using white wine, pour it in now and whisk vigorously until smooth. Slowly, while whisking constantly, pour in the milk and heavy cream. Continue to whisk until the mixture is smooth and has thickened considerably, about 5-7 minutes.
Step 6: Incorporate the Roux and Finish
Pour the thickened cream mixture (the roux) into the slow cooker. Stir everything together until fully combined. This will transform the brothy liquid into a luxuriously creamy soup. Cover and cook on HIGH for another 20-30 minutes to allow the soup to heat through and thicken further.
Step 7: Final Seasoning and Serve
Taste the soup and adjust the seasoning with more salt and pepper as needed. For a final touch of brightness, stir in a squeeze of fresh lemon juice. Ladle the soup into bowls and garnish with plenty of fresh chopped parsley.
Notes
-
6-Quart or Larger Slow Cooker (Crockpot)
-
Large Skillet
-
Whisk
-
Cutting Board and Sharp Chef’s Knife
-
Measuring Cups and Spoons
-
Ladle
- Prep Time: 20 minutes
- Category: Lunch
- Cuisine: American
Nutrition
- Calories: 450 kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
