When chilly days call for ultimate comfort food, nothing beats a bowl of creamy, hearty goodness like this Creamy Crockpot Chicken Wild Rice Soup. Packed with tender chicken, wholesome wild rice, and a medley of fresh vegetables simmered to perfection, this soup wraps you in warmth with every spoonful. The slow cooker does all the work, melding flavors beautifully while you relax, making it the perfect meal to savor any day of the week.

Creamy Crockpot Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that come together to create a rich, flavorful, and satisfying soup. Each ingredient plays a key role: aromatics bring depth, wild rice adds a nutty texture, and the creamy dairy finish gives that luscious mouthfeel you crave.

Chicken breasts (1 ½ lb): The tender protein that makes this soup wonderfully hearty and filling.
Carrots (4, sliced): Adds natural sweetness and vibrant color.
Celery stalks (3, chopped): Provides a subtle earthiness and crunch.
Onion (1, diced): Builds a savory flavor base.
Chicken broth (8-10 cups, low sodium recommended): The flavorful liquid that infuses everything with warmth.
Wild rice (1 cup, uncooked): Offers a distinct chewy texture and nutty aroma, unlike any boxed mix.
Garlic cloves (4, minced): Boosts the savory depth with aromatic punch.
Bay leaf (1): Adds subtle herbal notes throughout cooking.
Italian seasoning (1 tablespoon): A blend of herbs that brightens the overall flavor.
Thyme (1 teaspoon): Earthy and slightly minty, complements the chicken perfectly.
Parsley (1 teaspoon): Freshness that lifts the soup at the end.
Flour (¼ cup, gluten-free works too): Helps create that signature creamy texture.
Half and half (½ cup): Provides richness without being too heavy.
Whole milk (½ cup): Balances the creaminess with a lighter touch.
Sea salt (½ teaspoon): Brings out all the flavors beautifully.
Cracked pepper (½ teaspoon): Adds just the right amount of spice.

How to Make Creamy Crockpot Chicken Wild Rice Soup

Step 1: Prep Your Veggies

Start by dicing the onion, slicing the carrots, chopping the celery, and mincing the garlic. These fresh vegetables lay the foundation for your soup’s incredible flavor and texture, ensuring every bite’s full of garden-fresh goodness.

Step 2: Assemble the Slow Cooker

Place the chicken breasts at the bottom of your crockpot, then sprinkle on the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper. Layer the onion, carrots, and celery on top, building flavors right where they’ll gently cook all day long.

Step 3: Add Rice, Broth, and Bay Leaf

Pour in 8 cups of chicken broth, add the uncooked wild rice, and nestle in the bay leaf. Cover it up, and let your slow cooker work its magic over 6 to 8 hours on low, until the rice is tender and the chicken is cooked through and juicy.

Step 4: Shred the Chicken

Once the chicken registers 165°F for safety, carefully remove it from the crockpot, shred it with forks, then stir the shredded meat right back into the soup for that perfect protein boost throughout every spoonful.

Step 5: Create the Creamy Texture

In a bowl, whisk together the flour, half and half, and whole milk until smooth with no lumps. Slowly pour this creamy mixture into your soup, stirring constantly to thicken it up beautifully. If it gets too thick, just add more broth to reach your ideal consistency.

Step 6: Final Touches and Serve

Your Creamy Crockpot Chicken Wild Rice Soup is now ready to warm hearts and fill bowls. Serve piping hot with crusty bread and a sprinkle of fresh parsley, and get ready to enjoy one of the coziest meals around.

How to Serve Creamy Crockpot Chicken Wild Rice Soup

Garnishes

Brighten your bowl with a handful of freshly chopped parsley or a little grated Parmesan cheese for a subtle umami lift. For a touch of indulgence, crispy bacon bits or a drizzle of olive oil can add textural contrast and richness.

Side Dishes

This soup is fantastic alongside a crusty artisan bread or warm garlic rolls to soak up every last drop. A simple green salad with a tangy vinaigrette provides a fresh counterpoint that balances the creaminess perfectly.

Creative Ways to Present

For a fun twist, serve the soup in hollowed-out bread bowls, making every serving both edible and charming. Or ladle it over a bed of rice or quinoa for an extra hearty meal that’s sure to satisfy hungry guests.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover soup to an airtight container and store it in the fridge for up to 4 days. The flavors actually deepen overnight, making it even more comforting the next day.

Freezing

Creamy Crockpot Chicken Wild Rice Soup freezes beautifully. Portion it into freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Thaw overnight in the fridge before reheating gently.

Reheating

Reheat your soup on the stove over medium-low heat, stirring occasionally to prevent sticking. If the soup thickened too much during storage, add a splash of broth or milk to loosen it back up and revive that silky texture.

FAQs

Can I use brown rice instead of wild rice?

Yes, brown rice can work as a substitute, but the cooking time and texture will differ. Wild rice provides a unique chewy bite and nutty flavor that sets this soup apart, so if possible, stick with the original for best results.

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

Absolutely! Swap the half and half and whole milk for your favorite dairy-free alternatives like coconut milk or almond milk. Just make sure to use a gluten-free flour or cornstarch to thicken, keeping the soup creamy but allergy-friendly.

Can I speed up the cooking time?

This soup is designed for slow cooking to fully develop those hearty flavors. If you’re short on time, you can cook it in a large pot over low heat for 1.5 to 2 hours, but the slow cooker truly brings out its best.

How can I make it spicier?

Add a pinch of red pepper flakes or a dash of hot sauce during the seasoning step. Fresh chopped jalapeños work well too if you want a little kick without overpowering the creamy goodness.

Why is the flour added at the end instead of the beginning?

Adding the flour mixed with milk and half and half at the end prevents lumps and ensures the soup thickens gently without clumping. It also lets you adjust the creaminess exactly how you like once all the ingredients have cooked together.

Final Thoughts

There’s something truly magical about coming home to a pot of Creamy Crockpot Chicken Wild Rice Soup bubbling away, ready to serve a warm hug in a bowl. It’s comforting, nourishing, and surprisingly easy to make on busy days. So, give this recipe a try and let it become your go-to soup for cozy nights and happy gatherings.

Creamy Crockpot Chicken Wild Rice Soup Recipe

★★★★★

5.1 from 6 reviews

Author: Zoe
Total Time: 6 hours 15 minutes to 8 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Fat

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Description

This Creamy Crockpot Chicken Wild Rice Soup is a comforting and hearty meal perfect for chilly days. Tender chicken breasts are slow-cooked with wild rice, fresh vegetables, and aromatic herbs to create a rich, flavorful broth. Finished with a creamy blend of half and half and whole milk, this soup offers a deliciously smooth texture that pairs wonderfully with crusty bread. Easy to prepare and ideal for make-ahead meals, it is a family favorite that warms both body and soul.

Instructions

Prepare Vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves finely to ensure even cooking and flavor distribution throughout the soup.
Layer Ingredients in Crockpot: Place chicken breasts at the bottom of the slow cooker. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add diced onion, sliced carrots, and chopped celery on top.
Add Broth, Rice, and Bay Leaf: Pour in 8 cups of low sodium chicken broth, add uncooked wild rice, and place the bay leaf inside. Cover the slow cooker with its lid securely.
Cook Soup: Cook on low heat for 6 to 8 hours, allowing the rice to absorb flavors and become tender. Verify that the rice is fully cooked and soft.
Shred Chicken: When chicken reaches an internal temperature of 165°F (75°C), remove it from the crockpot. Use two forks to shred the chicken finely, then return the shredded meat back into the soup.
Create Creamy Base: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour dissolves completely. Slowly add this mixture to the soup, stirring continuously to create a creamy consistency. If the soup becomes too thick, add additional chicken broth to reach desired thickness.
Serve: Ladle the soup into bowls, garnish with fresh parsley if desired, and serve with crusty bread for a complete, comforting meal.

Notes

Use low sodium chicken broth to control salt levels in the final dish.
Wild rice is not the same as rice blends like Rice-A-Roni; ensure you use pure wild rice for best results.
If you prefer a thicker soup, add an extra 1-2 tablespoons of flour when whisking the cream mixture.
Feel free to substitute half and half with full-fat coconut milk for a dairy-free version, adjusting seasonings accordingly.
This soup can be frozen for up to 3 months; freeze before adding the cream mixture for best texture upon reheating.
Check seasoning before serving and adjust salt and pepper to taste.

Prep Time: 15 minutes
Cook Time: 6-8 hours
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 3g
Sodium: 420mg
Fat: 9g
Saturated Fat: 4.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 30g
Cholesterol: 75mg

Keywords: Crockpot chicken soup, creamy chicken soup, wild rice soup, slow cooker soup, comfort food, easy chicken soup