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Crockpot Chicken Wild Rice Soup

This Crockpot Chicken Wild Rice Soup is a creamy, comforting slow cooker meal made with tender chicken, hearty wild rice, carrots, celery, onion, garlic, and savory herbs. It is an easy chicken wild rice soup that requires minimal hands-on preparation and makes a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 cup uncooked wild rice blend
  • 1 medium yellow onion diced
  • 3 carrots peeled and sliced
  • 3 celery stalks sliced
  • 3 cloves garlic minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • ½ teaspoon dried rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 bay leaf
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ cup milk
  • Fresh parsley for garnish

Method
 

  1. Add the onion, carrots, celery, and garlic to the crockpot.
  2. Place the chicken breasts over the vegetables and add the uncooked wild rice blend.
  3. Pour in the chicken broth and add thyme, parsley, rosemary, salt, black pepper, and bay leaf.
  4. Cover and cook on LOW for 5–6 hours, or until the chicken is cooked through and the rice is tender.
  5. Remove the chicken and shred it with two forks. Return the shredded chicken to the crockpot.
  6. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
  7. Gradually whisk in the milk and heavy cream. Cook until the mixture thickens slightly.
  8. Stir the creamy mixture into the crockpot.
  9. Remove the bay leaf and taste. Adjust the salt and pepper if needed.
  10. Cook for another 5–10 minutes, then garnish with fresh parsley and serve warm.

Notes

Cooking times can vary depending on the slow cooker and the type of wild rice blend used.
For a lighter soup, replace some or all of the heavy cream with milk or half-and-half.
Add extra chicken broth if the soup becomes too thick.
Boneless, skinless chicken thighs can be used instead of chicken breasts.
Make sure the chicken reaches 165°F (74°C) before serving.