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Crockpot Chicken Wild Rice Soup

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Crockpot Chicken Wild Rice Soup

There’s nothing better than a warm, hearty bowl of chicken wild rice soup on a chilly night.

This easy crockpot recipe is rich, creamy, and packed with tender chicken, wholesome veggies, and nutty wild rice—all slow-cooked to perfection.

It’s the kind of cozy, feel-good meal that brings everyone to the table.

Just toss everything in the slow cooker, let it simmer, and come home to a bowl of pure comfort.

For Crockpot Chicken Wild Rice Soup

  • Chicken – Use boneless, skinless chicken breasts for a leaner option, or swap for rotisserie chicken for added convenience.
  • Wild Rice – Adds a nutty, chewy texture and holds up well in slow cooking.
  • Mirepoix (Celery, Carrots, Onion) – The classic base for a flavorful and aromatic soup.
  • Garlic – Enhances the depth of flavor with a subtle savory kick.
  • Chicken Broth – Provides a rich and comforting base for the soup.
  • Poultry Seasoning – A blend of herbs that complements the chicken and brings warmth to the dish.

For the Creamy Base

  • Butter – Helps create a smooth and velvety texture for the creamy base.
  • Flour – Works as a thickening agent to give the soup its signature creamy consistency.
  • Whole Milk – Adds richness and creaminess to the broth. Warm it before adding to prevent lumps.
  • Sherry (Optional) – A touch of sherry deepens the flavors with a subtle hint of sweetness.
  • Additional Milk or Water – Use to adjust the consistency to your preference. A splash of heavy cream can be added for extra richness.

Crockpot Chicken Wild Rice Soup

This Crockpot Chicken Wild Rice Soup is incredibly simple and delicious. Tender chicken, aromatic vegetables, hearty wild rice, and creamy broth all come together in one pot. Perfect for pairing with crusty bread on a chilly night!
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Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 10

Notes

Ingredients

  • 1 cup uncooked wild rice
  • 1 pound boneless, skinless chicken breasts
  • 2 cups mirepoix (chopped celery, carrots, and onions)
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon poultry seasoning
  • 1/2 cup butter
  • 1/2 cup flour
  • 2 1/2 cups whole milk
  • 1–2 tablespoons sherry (optional)
  • Up to 2 cups additional milk or water
 

Instructions

  1. Cook the Wild Rice and Chicken
     Rinse the wild rice. In your crockpot, combine the wild rice, raw chicken, mirepoix, garlic, chicken broth, and poultry seasoning. Cover and cook on low for 6 hours. The chicken should be fully cooked and the rice tender. Don’t drain the extra liquid.
  2. Cut the Chicken
     Remove the chicken breasts from the crockpot and let them cool slightly. Cut into bite-sized chunks.
  3. Make the Creamy Base
     In a saucepan, melt the butter. Add the flour and cook for about a minute. Warm the milk in the microwave for 1 minute, then slowly whisk it into the flour mixture until it becomes thick and creamy. Stir in the sherry if using.
  4. Bring It Together
     Add the creamy mixture and the chicken back to the crockpot. Stir to combine. If the soup is too thick, add extra water or milk to reach your desired consistency. For a richer flavor, add a little heavy cream. Season with salt and pepper to taste.
 

Notes

  • You can also substitute 2-3 cups of rotisserie chicken for the chicken breasts. Just shred or cube the chicken and add it to the crockpot in Step 4.
  • Warming the milk before adding it helps prevent lumps and creates a smoother, creamier texture.

 

 

Nutrition
 Calories: 448 kcal | Carbohydrates: 52g | Protein: 11g | Fat: 34g | Saturated Fat: 12g |
 Cholesterol: 78mg | Sodium: 653mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g |
 Vitamin A: 1384 IU | Vitamin C: 10mg | Calcium: 60mg | Iron: 2mg

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1. Can I use rotisserie chicken instead of raw chicken?
Yes! You can use 2–3 cups of shredded rotisserie chicken. Add it to the crockpot in Step 4 when combining the creamy base and chicken.

2. Can I make this soup ahead of time?
Yes! You can prepare the soup up to the point of adding the creamy base. Store it in the fridge and add the base when you’re ready to cook. You can also freeze it before adding the creamy mixture for later use.

3. What if I don’t have whole milk?
You can substitute with 2% milk or half-and-half for a slightly lighter version. Heavy cream is also a great option for a richer, creamier texture.

4. Can I use brown rice instead of wild rice?
Yes, but brown rice has a longer cooking time. Be sure to adjust the slow cooking time accordingly to ensure the rice is tender.

5. How can I make this soup thicker?
You can add more flour to the creamy base or cook the soup a little longer with the lid off to reduce excess liquid and thicken it.

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