Description
Creamy Crockpot Chicken Wild Rice Soup is the ultimate cozy comfort food! Tender chicken, hearty wild rice, and veggies simmer all day in a savory, creamy broth for a delicious, hands-off meal perfect for busy nights.
Ingredients
1 ½ lb chicken breasts
4 carrots, sliced
3 celery stalks, chopped
1 onion, diced
8–10 cups chicken broth (low sodium)
1 cup wild rice (not boxed mix)
4 garlic cloves, minced
1 bay leaf
1 tbsp Italian seasoning
1 tsp thyme
1 tsp parsley
¼ cup flour (gluten-free works too)
½ cup half and half
½ cup whole milk
½ tsp sea salt
½ tsp cracked black pepper
Optional for serving:
Fresh parsley
Crusty bread
Instructions
Dice the onion, slice the carrots, chop the celery, and mince the garlic.
Place the chicken breasts in the bottom of the slow cooker.
Sprinkle with garlic, Italian seasoning, thyme, parsley, salt, and pepper.
Add the onion, carrots, and celery on top.
Pour in 8 cups of chicken broth, add the wild rice and bay leaf, and stir gently.
Cover and cook on LOW for 6-8 hours, or until the rice is tender and chicken reaches 165°F.
Remove the chicken, shred it with two forks, and return it to the soup.
In a bowl, whisk together flour, half and half, and whole milk until smooth.
Slowly stir the mixture into the soup and let cook on LOW for 10-15 minutes until creamy.
If soup is too thick, add extra broth until desired consistency is reached.
Serve hot, garnished with parsley and a side of crusty bread!
Notes
Avoid boxed wild rice mixes as they contain seasonings that can alter the soup’s flavor.
Add mushrooms for an earthy twist.
Soup thickens as it cools; thin with extra broth when reheating.
Substitute chicken thighs for extra tenderness if desired.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 365 kcal
- Sugar: 5 g
- Sodium: 710 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg