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This creamy Crockpot Chicken and Wild Rice Soup is hearty and full of chunks of carrots and celery with savory spices and juicy chicken. This super simple, creamy soup is comfort food at its finest during the cold seasons.
This recipe was originally published December 2017 and updated October 2023.
Strange but true: I am not a huge fan of chicken noodle soup. It bores me. Don’t get me wrong, if I am sick, I would not turn away a friend who brought me some to help cure my illness, but other than that, no thank you.
Interestingly enough, my husband’s favorite soup? Chicken Noodle. Go figure!
However, I have always been a fan of a good chicken and wild rice soup, but it has to be really hearty, and not too brothy–picky? That’s me I guess! But today, I bring you just that!
Why this recipe works:
When it comes to soups, crockpots are king. Let them do all the work for you all day and then come back to a hearty, comforting meal.
- Dump and go. Aside from needing to shred the chicken, you pretty much just dump and stir for this crockpot chicken and rice soup. It doesn’t get much easier than that!
- Simple ingredients. The thing I love about this soup is a literally have everything on hand 90% of the time. Celery is probably the one ingredient that is missing here and there. And to be honest, I have made it without when we have had a major craving and no celery. Still delicious!
- The best leftovers. Soups and chilis are infinitely better the second day. This is true for this chicken soup. Give it a day to soak in all of the flavor and you will be happy you did!
- Freezes well. If you aren’t feeding a crowd, this soup freezes nice. I like to make individual servings in freezer safe containers and then just pop one in the microwave when I feel the need!
What you will need:
- chicken broth: I almost always get broth with low or no added sodium. I like to salt my soup toward the end and really get it where I want it.
- wild rice or wild rice mix: A lot of times wild rice is found in a blend of other rices from what I have found after much time searching!
How to make this recipe:
Did I mention how super simple this crockpot chicken rice soup is? Oh yes, I have.
- Chop all the veggies. Place the chicken at the bottom of the crockpot. Cover with all of the spices and garlic.
- Add the carrots, celery and onion on top. Then add 8 cups broth and bay leaf. Cover and slow cook on high 3-5 hours or low 6-8.
- When the chicken reaches 165°F, remove it and shred or cut it into bite sized pieces, whatever your preference is. Toss it back in the slow cooker and stir.
- Whisk together the flour, cream and milk in a small bowl until the flour is completely dissolved. Slowly pour it into the soup and stir to combine.
- Continue to cook until the rice is cooked through and then set to warm until ready to serve. Add the remaining cups of broth to desired thickness if soup is too thick.
Notes and Tips:
- Leftovers are always a dream!!!! I find soups to be sooooo much better the second day. So you can easily make this slow cooker chicken and rice soup the day before you plan on serving! Talk about meal prep power.
- If you are low on time for this one, you could grab a rotisserie chicken, shred it up and toss it in. Sauté the carrots, onion and celery stove top and then heat everything in the slow cooker and allow it to cook on high for a couple hours. Sometimes we are pressed for time and still want slow cooker soups, right??
Ok, so now you have to tell me, what toppings do you love on your soup?? Crackers? Cheese? Croutons? What do you add to your soup!?
Other Crockpot Recipes:
- Super Simple Slow Cooker Shredded BBQ Chicken
- Slow Cooker Siracha Lime White Chicken Chili
- Italian Sausage Gnocchi Soup
- Slow Cooker Sweet Potato Chili
- Tomato Tortellini Soup {Stove Top and Slow Cooker Variations}
- Slow Cooker Chicken Burrito Bowls
- Instant Pot Carnitas (Slow Cooker Option Included)
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Creamy Crockpot Chicken Wild Rice Soup
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8-10 c chicken broth, I use low sodium broth
- 1 c wild rice, or wild rice mix, uncooked
- 4 garlic cloves
- 1 bay leaf
- 1 T Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ c flour, gluten free will work as well
- ½ c half and half
- ½ c whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Dice onion, chop carrots, celery and mince garlic.
- Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper. Add onion, carrot and celery on top.
- Add 8 cups broth, uncooked rice and bay leaf and cover.
- Cook on high for 4-6 hours and low for 6-8 hours, or until rice is cooked and soft.
- Once chicken reaches 165°F, remove and shred and then add back into the soup.
- After adding the chicken back in, whisk together the flour, milk and cream until flour is completely dissolved. Slowly pour the mixture into the soup and stir to combine until soup is creamy. If soup seems to thick, add more broth until you reach desired consistency.
- Serve with a big crusty loaf of bread and some fresh parsley on top!
Notes
- Leftovers are always a dream!!!! I find soups to be sooooo much better the second day. So you can easily make this the day before you plan on serving! Talk about meal prep power.
- If you are low on time for this one, you could grab a rotisserie chicken, shred it up and toss it in. Sauté the carrots, onion and celery stove top and then heat everything in the slow cooker and allow it to cook on high for a couple hours. Sometimes we are pressed for time and still want slow cooker soups, right??
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is probably a dumb question, but i bought a box of wild rice that has a seasoning packet by accident. I assume no one has ever added that on top of all the other seasonings in the soup?
Not a dumb question!! I haven’t done that before but feel like you could add a touch of it and see how you like it and then adjust as desired. Let me know if you do!
I made this for dinner and it’s soooo good. I added 2T of lemon juice and garnished with a little zest. Toasted ciabatta bread…yummy!! Thank you!!
Yum!! I can’t wait for the weather to cool off here!!! Cause I need soup!