Crockpot Chicken and Wild Rice Soup is a warm and comforting bowl filled with tender chicken, hearty wild rice, and a mix of veggies all slow-cooked to perfection. It’s creamy, flavorful, and cozy—perfect for those days when you want something easy to make that feels like a big, warm hug from the inside.
I love how simple this soup is to throw together in the crockpot, letting it do all the work while I get on with my day. The wild rice adds a great texture and nutty flavor that pairs beautifully with the juicy chicken and the creamy broth. It’s one of those dishes that always gets rave reviews from family and friends, and I find myself going back for seconds every time.
My favorite way to enjoy this soup is with a slice of crusty bread on the side to soak up all the delicious broth. Sometimes I add a sprinkle of fresh parsley or a little bit of shredded cheese on top just to make it extra special. It’s a simple meal, but it feels like a little celebration in a bowl, especially on chilly days or when you need a bit of comfort food to brighten things up.
Key Ingredients & Substitutions
- Chicken Breasts
- I like using boneless, skinless chicken breasts because they cook evenly and shred nicely. You can swap them for thighs if you prefer more flavor and juiciness.
- Wild Rice
- This adds a nutty texture that’s harder than white rice and holds up well in slow cooking. If you don’t have wild rice, brown rice is a good substitute, but it will soften more.
- Heavy Cream or Half
- and-Half: Adds creaminess to the soup. For a lighter version, use whole milk or coconut milk, but the texture will be thinner.
- Butter and Flour
- These make a roux to thicken the soup. If you want gluten-free, use a gluten-free flour or cornstarch slurry instead.
How Do You Make the Soup Creamy Without Curdling?
Adding cream in a crockpot can sometimes cause curdling. Here’s how to avoid it:
- Make a roux by cooking butter and flour on the stove first. This helps thicken the soup smoothly.
- Add the roux mixture slowly to the soup instead of pouring heavy cream directly in.
- Stir well to combine and heat gently; avoid boiling the soup after adding cream.
- Low and slow heat from the crockpot helps keep the cream from splitting.
These tips help your soup stay rich and creamy, with a beautiful smooth texture every time.
Equipment You’ll Need
- Crockpot or slow cooker – it’s perfect for slow cooking all ingredients together with minimal hands-on time.
- Sharp knife – makes chopping veggies and shredding cooked chicken easier and safer.
- Cutting board – a sturdy surface for chopping all your ingredients.
- Small saucepan – for making the roux to thicken the soup smoothly on the stove.
- Whisk – helps blend the butter and flour for the roux without lumps.
- Large spoon or ladle – great for stirring the soup and serving it up.
Flavor Variations & Add-Ins
- Swap chicken breasts for turkey breast — it’s a tasty twist, especially after holidays.
- Add chopped kale or spinach near the end of cooking for extra color and nutrients.
- Use shredded cheese like sharp cheddar stirred in for a richer, cheesier soup.
- Try fresh herbs like thyme or rosemary instead of dried for a fresher flavor punch.
How to Make Crockpot Chicken and Wild Rice Soup
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice (uncooked)
- 4 cups chicken broth
- 2 cups water
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup mushrooms, sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried rosemary (optional)
- Salt and pepper to taste
- 1 cup heavy cream or half-and-half
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Fresh parsley, chopped (for garnish)
Time Needed
This recipe takes about 10-15 minutes to prepare and then cooks in the crockpot for 6-7 hours on low (or 3-4 hours on high). The slow cooking lets the flavors melt together, making a warm, tasty soup with minimal effort.
Step-by-Step Instructions:
1. Combine Ingredients in the Crockpot
Put the chicken breasts, wild rice, chicken broth, water, onion, carrots, celery, mushrooms, garlic, thyme, parsley, rosemary (if using), and a pinch of salt and pepper all together in your crockpot. Give everything a little stir to spread it out evenly.
2. Cook the Soup
Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours. You want the chicken completely cooked and the wild rice tender.
3. Shred the Chicken
Take out the chicken breasts and shred them with two forks. Then add the shredded chicken back into the soup.
4. Make the Creamy Roux
While the soup finishes cooking, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1-2 minutes, whisking often — this forms a roux and helps thicken the soup.
5. Add Cream to the Roux
Slowly whisk in the heavy cream or half-and-half to the roux, cooking for 3-5 minutes until it’s nice and smooth and thickened.
6. Mix Cream into the Soup
Pour the creamy mixture into your crockpot soup and stir well to combine. Let your soup heat through for a few minutes if needed, but avoid boiling once the cream is added.
7. Final Seasoning & Serve
Taste your soup and add extra salt and pepper if you want. Serve hot with a sprinkle of fresh parsley on top. A warm slice of crusty bread on the side makes it even better!
Can I Use Frozen Chicken in This Soup?
Yes, you can! Just make sure to thaw the chicken breasts completely before adding them to the crockpot to ensure even cooking and food safety.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the point of adding the cream, then refrigerate for up to 2 days. When ready, reheat gently and add the cream mixture just before serving to keep it creamy.
How Do I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stove or microwave.
Can I Substitute the Wild Rice?
Yes, brown rice or a rice blend can be used instead, but cooking times may vary. Keep in mind wild rice has a unique texture and flavor that works best in this soup.