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Creamy Crockpot Chicken Wild Rice Soup

Creamy Crockpot Chicken Wild Rice Soup

This Creamy Crockpot Chicken Wild Rice Soup combines tender chicken, nutty wild rice, and hearty vegetables in a creamy, savory broth. It’s the perfect slow cooker recipe for cozy weeknights and meal prepping.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs chicken breasts
  • 4 carrots sliced
  • 3 celery stalks chopped
  • 1 onion diced
  • 8 –10 cups chicken broth low sodium preferred
  • 1 cup wild rice not a boxed mix
  • 4 garlic cloves minced
  • 1 bay leaf
  • 1 tablespoon Italian seasoning
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ¼ cup flour all-purpose or gluten-free
  • ½ cup half and half
  • ½ cup whole milk
  • ½ teaspoon sea salt
  • ½ teaspoon cracked black pepper

Method
 

  1. Load the crockpot: Add chicken, carrots, celery, onion, wild rice, garlic, bay leaf, Italian seasoning, thyme, parsley, salt, pepper, and 8 cups broth into the slow cooker. Stir to combine.
  2. Cook until tender: Cover and cook on low for 6–8 hours or high for 4 hours, until chicken is cooked through and rice is tender.
  3. Shred the chicken: Remove chicken, shred with two forks, and return to the soup.
  4. Make the creamy base: In a small saucepan, whisk flour with half and half and milk over medium heat until slightly thickened. Stir into the slow cooker.
  5. Adjust consistency: Add more broth if soup is too thick. Taste and adjust seasoning as needed.
  6. Serve: Garnish with fresh parsley or cracked pepper. Serve with crusty bread for dipping.

Notes

  • Wild rice tip: True wild rice takes longer to cook than white or brown rice but adds unmatched flavor and texture.
  • Thicker soup: If you prefer extra creaminess, increase the half and half to 1 cup.
  • Meal prep friendly: This soup gets thicker as it sits, making it perfect for leftovers.