If you are craving a hearty, comforting meal that feels like a warm hug in a bowl, this Crockpot Chicken Wild Rice Soup Recipe is exactly what you need. It is a rich, creamy, and nourishing soup loaded with tender chicken, earthy wild rice, fresh vegetables, and a touch of herbs that meld together perfectly during slow cooking. The magic of this recipe lies in its simplicity and the way it effortlessly balances flavors and textures — making it a family favorite all year round.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating a soul-soothing bowl of soup that’s both wholesome and bursting with flavor. Each component plays a crucial role, whether it’s adding a touch of sweetness, a creamy texture, or a fragrant note to this rustic dish.
- 1 pound boneless, skinless chicken breasts: The lean protein star that becomes tender and juicy with slow cooking.
- 1 rib celery (sliced): Adds a subtle crunch and fresh aroma that complements the broth beautifully.
- 1 large carrot (sliced): Brings natural sweetness and a pop of color to the soup.
- 2 garlic cloves (minced): Infuses depth and a comforting warmth to every spoonful.
- 1 yellow onion (diced): Serves as the flavor base with its mellow, slightly sweet character.
- 4 cups chicken broth: The savory liquid that ties all the flavors together with its rich, meaty essence.
- 1 cup wild rice: Adds a nutty flavor and chewy texture that makes this soup satisfying and wholesome.
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme): A fragrant herb adding an earthy, slightly minty twist.
- 1 bay leaf: Enhances the broth with subtle herbal undertones.
- 1 cup sliced mushrooms (optional): Introduces an earthy savoriness and soft texture.
- 1 cup heavy cream: Brings luscious creaminess and richness to balance the broth.
- 2 tablespoons unsalted butter: Adds a silky finish and a hint of indulgence.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Layer the Chicken
Start by placing the boneless, skinless chicken breasts in a single layer at the base of your slow cooker. This ensures the chicken cooks evenly and stays juicy throughout the process.
Step 2: Add the Fresh Vegetables
Next, add the sliced celery, carrot, diced onion, and minced garlic on top of the chicken. These veggies will gently soften and release their natural sweetness, creating the perfect flavor foundation for your soup.
Step 3: Pour in the Broth and Wild Rice
Pour in the chicken broth until all ingredients are just covered. Sprinkle the wild rice, thyme, and bay leaf over everything. This combination will infuse the soup with deep, earthy notes as it simmers gently throughout the day.
Step 4: Slow Cook to Perfection
Set your slow cooker to high for 4 hours or low for 6 hours. This slow, steady cooking allows the rice to become tender and the chicken to absorb all those wonderful flavors.
Step 5: Shred the Chicken
Once cooking is complete, carefully remove the chicken breasts and place them on a cutting board. Shred or slice the chicken into bite-sized pieces, then return it to the slow cooker to mingle with the rice and broth.
Step 6: Add Cream, Butter, and Mushrooms
Stir in the heavy cream and unsalted butter for that luscious, velvety texture. If you’re including mushrooms, add them now so they can soften and soak up the savory flavors of the soup.
Step 7: Final Cook
Cook for an additional 45 minutes on high or 1.5 hours on low to let the soup thicken and all ingredients marry perfectly.
Step 8: Ready to Serve
Your Crockpot Chicken Wild Rice Soup Recipe is now ready to be enjoyed. Ladle it into bowls and get ready for that cozy, satisfying experience.
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Add a fresh sprinkle of chopped parsley or green onions on top just before serving. These garnishes add a burst of color and a fresh, bright finish that cuts through the richness beautifully.
Side Dishes
This soul-warming soup pairs wonderfully with crusty bread or garlic rolls for dipping. You can also serve it alongside a simple green salad for a light contrast.
Creative Ways to Present
Try serving this soup in hollowed-out bread bowls for a rustic, eye-catching presentation that guests will love. For a touch of elegance, garnish with freshly cracked black pepper and a drizzle of extra cream or truffle oil.
Make Ahead and Storage
Storing Leftovers
Store leftover Crockpot Chicken Wild Rice Soup Recipe in airtight containers in the refrigerator for up to 4 days. The flavors will deepen as it rests, making reheated soup even more delicious.
Freezing
You can freeze this soup for up to 3 months. Be sure to leave out the cream and butter when freezing; add them fresh when reheating to maintain the best texture and flavor.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. Add the cream and butter at this stage if they weren’t added before freezing, and warm until just heated through—be careful not to boil after adding dairy.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra richness and stay juicy, making them a great alternative if you prefer dark meat.
Do I have to use wild rice?
Wild rice gives the soup its signature nutty flavor and chewy texture, but you can substitute with brown rice or long-grain rice if needed—just adjust cooking times accordingly.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function for the initial steps, then pressure cook on high for about 25 minutes. Make sure to quick-release the pressure and add cream at the end.
Is this soup gluten-free?
As long as you use gluten-free chicken broth and ensure all ingredients are gluten-free, this soup is perfect for a gluten-free diet.
Can I make this soup dairy-free?
You can swap heavy cream and butter for coconut cream and olive oil or dairy-free margarine. The soup will still be creamy and delicious!
Final Thoughts
This Crockpot Chicken Wild Rice Soup Recipe is more than just a meal; it’s a comforting experience that fills your kitchen with amazing aromas and your belly with warmth. I encourage you to give it a try, especially on a busy day when you want a wholesome and effortless dinner that everyone will love. Once you do, this soup might just become one of your go-to favorites, too.
Print
Crockpot Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 5 hours (300 minutes)
- Total Time: 5 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Crockpot Chicken Wild Rice Soup, perfect for busy days. This slow-cooked soup combines tender chicken, wild rice, fresh vegetables, aromatic herbs, and creamy richness for a satisfying meal that requires minimal hands-on time.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 rib celery, sliced
- 1 large carrot, sliced
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 4 cups chicken broth
- 1 cup wild rice
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 bay leaf
- 1 cup sliced mushrooms (optional)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Prepare the base: Place the chicken breasts in a single layer in the base of the slow cooker to ensure even cooking.
- Add vegetables: Add the sliced celery, carrot, diced onion, and minced garlic on top of the chicken in the slow cooker for aromatics and flavor building.
- Add broth and seasonings: Pour the chicken broth over the ingredients, then add the wild rice, dried thyme, and bay leaf to infuse the soup with savory herb notes.
- Slow cook initial phase: Cover and cook on high for 4 hours or on low for 6 hours to thoroughly cook the chicken and allow the rice and vegetables to soften.
- Shred chicken: Remove the chicken breasts from the slow cooker and place on a cutting board; shred or slice the chicken, then return it to the slow cooker for reincorporation.
- Add cream, butter, and mushrooms: Stir in the heavy cream, unsalted butter, and optional sliced mushrooms to add creaminess and depth of flavor.
- Slow cook final phase: Continue cooking for an additional 45 minutes on high or 1.5 hours on low to blend flavors and cook mushrooms if added.
- Serve: Remove the bay leaf, taste, adjust seasoning if necessary, then ladle soup into bowls and serve hot for a comforting meal.
Notes
- Using fresh thyme will enhance the flavor but dried thyme works well too.
- The optional mushrooms add earthiness but can be omitted for a simpler soup.
- This soup can be thickened by blending a portion of it before adding cream if a thicker consistency is desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in portions for up to 3 months and thaw in the refrigerator before reheating.
