There’s something deeply comforting about a bowl of Crockpot Chicken and Wild Rice Soup simmering away in the kitchen. The aroma wafts through the air, blending notes of savory herbs, tender chicken, and earthy wild rice. Each bowl is a warm hug in soup form, perfect for those chilly nights when you crave something hearty yet wholesome. I still remember my grandmother making something similar after a long winter’s day; the first spoonful would make the cold melt away.

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

As the days grow shorter and the nights become cooler, there’s no better way to unwind than with this easy, creamy soup that practically cooks itself. With just a little prep and a lot of love, you can enjoy an inviting dinner that feels like a special occasion. So grab your crockpot and let’s bring a cherished recipe to your table.

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep time makes this recipe ideal for busy weekdays.
Irresistible Flavor: The combination of tender chicken and nutty wild rice in a creamy broth is pure comfort.
Eye-Catching Appeal: This soup is not just delicious; its rustic ingredients create a beautiful presentation.
Flexible Serving: Perfect for cozy dinners or meal prepping for the week ahead!
Diet-Friendly Options: Easily adaptable – try subbing in dairy-free cream or using leftover cooked chicken.

Ingredients You’ll Need

1 pound boneless skinless chicken breasts (or thighs): Chicken breasts are lean and tender, but thighs offer extra moisture. You can use leftover rotisserie chicken to save time!
1 cup uncooked wild rice blend: This adds a wonderfully chewy texture and nutty flavor. If wild rice is hard to find, feel free to substitute with brown rice.
3 carrots (peeled and diced): Carrots add sweetness and a vibrant color to the soup. Use baby carrots for convenience or substitute with parsnips if you crave a unique flavor twist.
2 celery stalks (diced): Celery contributes crunch and aromatic notes. You could replace it with fennel if you want to introduce a slightly different taste.
1 small onion (chopped): Onions enhance the flavor profile. Shallots can be a great substitute, should you prefer a milder taste.
3 cloves garlic (minced): Garlic provides that unforgettable aroma and depth of flavor. Freshly minced is best, but pre-minced can work too in a pinch!
6 cups chicken broth: Chicken broth forms the base of the soup, infusing it with rich flavors. For a lighter version, opt for low-sodium broth.
1 teaspoon salt: Adjust to taste — the broth may already contain salt.
½ teaspoon black pepper: Freshly cracked black pepper adds a gentle kick; add more if you like a bit of heat.
1 teaspoon dried thyme: Thyme brings a fragrant earthiness. You can substitute with rosemary or Italian seasoning for a twist.
1 teaspoon poultry seasoning: This magical blend enhances the chicken flavor; if you don’t have it, use sage, marjoram, or a combination.
1 cup half and half or heavy cream: This makes the soup wonderfully creamy. Substitute with coconut milk or a plant-based cream for a dairy-free version.
2 tablespoons butter: Butter enriches the creamy mixture. For a lighter option, feel free to omit it or swap for olive oil.
2 tablespoons all-purpose flour: This thickens the soup beautifully. If gluten-free, use cornstarch as a thickening substitute.

How to Make Crockpot Chicken and Wild Rice Soup

Combine Ingredients: Start your culinary adventure by placing the chicken, wild rice, diced carrots, celery, chopped onion, minced garlic, and chicken broth into your slow cooker. Sprinkle in the salt, pepper, thyme, and poultry seasoning. Give everything a quick stir to ensure the flavors mingle. It’s like bringing together old friends for a cozy gathering!

Cook Low and Slow: After covering the crockpot, set it to low and let it work its magic for 6 to 8 hours, or high for about 3 to 4 hours. You’ll know it’s ready when the chicken is tender and the rice has fully cooked. The wonderful smells will have you grinning with anticipation!

Shred the Chicken: Once cooked, carefully remove the chicken from the pot. Use two forks to shred it into bite-sized pieces, imagining how tender it will be in every spoonful. Return the chicken back to the warm embrace of the soup, making sure everything is well combined.

Make it Creamy: In a small saucepan, melt the butter over medium heat. Whisk in the flour until smooth, and then gradually pour in the half and half or heavy cream, stirring constantly. Cook until the mixture thickens slightly and is silky. This step transforms your soup into a luscious delight!

Add Creaminess to the Soup: Stir this creamy mixture back into the slow cooker, blending it with the hearty soup. Let it simmer for an additional 15 to 20 minutes, allowing the flavors to deepen and the soup to thicken. You’ll want to keep an eye on it; it will be hard to resist sneaking a taste!

Taste and Serve: Before serving, don’t skip tasting! Adjust the seasoning with more salt and pepper if needed. Ladle the warm, velvety soup into bowls, and get ready to dive into your comforting creation!

Storing & Reheating

For storage, let your Crockpot Chicken and Wild Rice Soup cool before placing it in an air-tight container. In the refrigerator, it’ll stay fresh for about 3 to 4 days. If you’d like to save it longer, freeze it in a freezer-safe container for up to three months. When you’re ready to enjoy again, simply thaw in the fridge overnight, then reheat on the stove over medium heat until warmed through. The creaminess may slightly change after freezing, but a splash of additional broth or cream can help refresh it, enhancing its rich flavor.

Chef’s Helpful Tips

Avoid watery soup by ensuring the wild rice is well-cooked before shredding the chicken.
For maximum flavor, let the chicken sit at room temperature for about 20 minutes before placing it in the crockpot.
If time allows, let the soup sit for a couple of hours after cooking; the flavors deepen and meld beautifully.
Don’t skip the flavor-enhancing seasoning; they create layers of taste that make the soup unforgettable.
Use leftover veggies from your fridge to give the recipe your personal touch.
If you prefer a thicker consistency, stir in a cornstarch slurry (equal parts cornstarch and water) during the last few minutes of cooking.

There’s nothing quite like the warmth of a homemade Crockpot Chicken and Wild Rice Soup on a cool night. With each comforting bite, you’ll find yourself falling in love with this dish that seamlessly blends nourishing ingredients and the inviting aroma of home. Gather around with family or friends, and let the laughter and stories flow as freely as the soup. Don’t hesitate to experiment or add your spin, and enjoy every savory moment!

Recipe FAQs

Can I use brown rice instead of wild rice?

Absolutely! Brown rice is a great substitute but requires a different cooking time—it may not get as tender in the same time frame. It’s advisable to par-cook the brown rice before adding it to the slow cooker to ensure it cooks evenly with the other ingredients.

Is there a way to make this soup dairy-free?

Certainly! To make your Crockpot Chicken and Wild Rice Soup dairy-free, simply replace the half and half or heavy cream with coconut milk or a dairy-free cream alternative. This will still give you a creamy texture without the dairy!

Can I cook this soup on the stovetop instead?

Yes, you can! Simply follow the same steps using a large pot. Sauté the veggies first, add the broth and chicken, and then let it simmer for about 30-40 minutes or until everything is tender. Stir it occasionally to prevent sticking.

What should I serve with this soup?

This comforting soup shines on its own, but it pairs beautifully with crusty bread or a fresh garden salad. A sprinkle of fresh herbs like parsley or chives right before serving can elevate it even more!