If you are craving a comforting bowl that feels like a warm hug on a chilly day, you absolutely must try this Creamy Crockpot Chicken Wild Rice Soup. This hearty soup brings together tender chicken, wholesome wild rice, and a medley of fresh vegetables slow-cooked to perfection, then finished with a luscious creamy broth that will keep you coming back for more. It’s the perfect balance of flavors and textures, filled with wholesome goodness and enough creaminess to satisfy any comfort food craving without feeling heavy. Whether you’re meal prepping for the week or hosting a casual dinner, this recipe is a guaranteed crowd-pleaser that makes life in the kitchen so much easier and tastier.

Creamy Crockpot Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple yet essential ingredients is the secret to the magic in this Creamy Crockpot Chicken Wild Rice Soup. Each item plays a unique role—from the savory chicken and aromatic herbs to the tender vegetables and nutty wild rice—culminating in a soup that’s rich in flavor, texture, and color.

1 ½ lb chicken breasts: Provides the tender, protein-packed base that soaks up all the herbal flavors beautifully.
4 carrots, sliced: Adds a subtle sweetness and vibrant color to brighten the soup.
3 celery stalks, chopped: Brings a fresh, slightly peppery crunch that balances the creamy texture.
1 onion, diced: Infuses the broth with a rich, savory depth that’s simply irresistible.
8-10 cups chicken broth (low sodium recommended): Ensures the soup is flavorful without being overly salty, letting the other ingredients shine.
1 cup wild rice (not a boxed mix): Delivers a nutty, chewy contrast that makes this soup satisfyingly rustic.
4 garlic cloves, minced: Adds a warm, aromatic punch that elevates the overall taste.
1 bay leaf: Lends an earthy undertone that rounds out the savory notes.
1 tablespoon Italian Seasoning: A perfect blend of herbs for a cozy, comforting feel.
1 teaspoon thyme: Offers a subtle floral hint that harmonizes all the flavors.
1 teaspoon parsley: Adds freshness and a mild herbaceous lift.
¼ cup flour (gluten-free works too): Thickens the soup into that creamy, dreamy texture.
½ cup half and half: Gives the soup its signature silky richness.
½ cup whole milk: Balances creaminess without heaviness.
½ teaspoon sea salt: Enhances every flavor without overpowering.
½ teaspoon cracked pepper: Adds just the right amount of spice for warmth.

How to Make Creamy Crockpot Chicken Wild Rice Soup

Step 1: Prep Your Veggies and Chicken

Start by dicing your onion, slicing the carrots, chopping the celery, and mincing the garlic. This fresh mix creates the aromatic base for the soup. Then, lay the chicken breasts at the bottom of your slow cooker—this positioning ensures the chicken stays juicy and tender while absorbing all the flavors added on top.

Step 2: Layer on the Seasonings and Vegetables

Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Next, add the diced onion, sliced carrots, and chopped celery. This layering of herbs and fresh produce sets the stage for the soup’s well-rounded flavor profile—it’s like building a flavor fortress that the broth can soak up over time.

Step 3: Add the Broth, Wild Rice, and Bay Leaf

Pour 8 cups of low sodium chicken broth into the slow cooker, then add the uncooked wild rice and the bay leaf. The bay leaf slowly infuses the liquid with a subtle earthiness, while the wild rice cooks slowly to tender, nutty perfection. Cover the slow cooker to lock in all the flavors.

Step 4: Slow Cook Until Perfect

Set your crockpot to low and let everything cook for 6 to 8 hours. This gives the rice time to soften up and the chicken to cook through without drying out. The slow heat allows all the ingredients to meld beautifully, transforming simple components into an unforgettable bowl of soup.

Step 5: Shred the Chicken and Return it to the Soup

Once the chicken hits an internal temperature of 165°F, remove it and shred it into bite-sized pieces. Add the shredded chicken back into the slow cooker, stirring it into the rich broth and veggies. Shredding the chicken rather than chopping keeps things tender and soaks up even more of the soup’s comforting flavors.

Step 6: Make it Creamy and Delicious

In a separate bowl, whisk together the flour, half and half, and whole milk until the flour is completely dissolved to avoid any lumps. Slowly pour this creamy mix into the soup, stirring continuously until the soup reaches the ideal creaminess. If it gets too thick, simply add a bit more chicken broth to reach your preferred consistency. The cream and milk add a silky texture that makes the soup feel indulgent without any heaviness.

Step 7: Final Touches and Serve

Your Creamy Crockpot Chicken Wild Rice Soup is now ready to enjoy! Serve it piping hot with a crusty loaf of bread to soak up all the goodness, and don’t forget a sprinkle of fresh parsley on top for that perfect pop of color and freshness.

How to Serve Creamy Crockpot Chicken Wild Rice Soup

Garnishes

To elevate your soup experience, add a sprinkle of fresh chopped parsley or thyme just before serving. A few grinds of freshly cracked black pepper add a touch of spice and visual appeal. For an indulgent touch, a small drizzle of extra virgin olive oil or a handful of shredded sharp cheddar can make it feel specially crafted.

Side Dishes

Pair this soup with crusty artisan bread or homemade garlic knots to soak up that luscious broth. A simple mixed green salad with a citrus vinaigrette works beautifully to cut through the creaminess and add balance to your meal. Roasted vegetables or a baked potato also make excellent, hearty companions.

Creative Ways to Present

For a fun twist, serve your Creamy Crockpot Chicken Wild Rice Soup in bread bowls for a rustic, cozy vibe that’s perfect for chilly evenings. You can also ladle it into individual mason jars for a convenient, portable lunch option. Garnish creatively with microgreens or edible flowers for a stunning presentation at dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Crockpot Chicken Wild Rice Soup stores wonderfully in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen after sitting overnight, making it even tastier the next day. Just be sure to keep it chilled and covered to maintain freshness.

Freezing

This soup freezes well but keep in mind that the creaminess may change slightly in texture after thawing. For best results, freeze the soup without the milk and half and half mixed in—add those when reheating for the freshest creamy texture. Store frozen in labeled containers for up to 3 months.

Reheating

Reheat leftovers gently on the stovetop over medium-low heat to avoid curdling the dairy. Stir frequently and add a splash of chicken broth or milk if the soup feels too thick. Microwave reheating is fine for smaller portions; just cover loosely and stir halfway through heating for even warmth.

FAQs

Can I use brown rice instead of wild rice?

Absolutely! Brown rice works well as a substitute and will offer a slightly softer texture but still delicious flavor. Just be aware that cooking times may vary slightly, so keep an eye on the rice’s tenderness during the slow cooking process.

Is this soup gluten-free?

This recipe can easily be made gluten-free by using gluten-free flour for thickening. The wild rice and other ingredients are naturally gluten-free, so it’s a great option for those avoiding gluten as long as you adjust the flour portion accordingly.

Can I use bone-in chicken thighs instead of breasts?

Yes! Bone-in chicken thighs add extra depth of flavor and moisture. If you choose thighs, just make sure to extend the cooking time slightly and ensure the internal temperature reaches 165°F before shredding.

How can I make this soup dairy-free?

To make this soup dairy-free, substitute the half and half and whole milk with coconut milk or any other plant-based milk you prefer. Use a dairy-free butter alternative or simply omit it, and thicken the soup with a gluten-free flour or cornstarch slurry.

Can I double the recipe for a larger batch?

You can definitely double the ingredients to make a bigger batch, but make sure your crockpot is large enough to accommodate it. If not, consider cooking in two batches or using a larger slow cooker to ensure even cooking and delicious results.

Final Thoughts

This Creamy Crockpot Chicken Wild Rice Soup is truly one of my all-time favorite cozy dishes to make, especially when you want something low effort but high on comfort and flavor. There’s something so soul-satisfying about diving into a bowl filled with tender chicken, hearty wild rice, and that perfectly creamy broth, all infused with fresh herbs and veggies. Give this recipe a try, and I bet it’ll earn a permanent spot in your weeknight dinner rotation just like it has in mine!

Creamy Crockpot Chicken Wild Rice Soup Recipe

★★★★★

4.9 from 26 reviews

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

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Description

This Creamy Crockpot Chicken Wild Rice Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken breasts, wild rice, and fresh vegetables, this slow cooker recipe combines flavorful herbs and a creamy base to create a rich and satisfying soup that’s easy to prepare and perfect for a wholesome family meal.

Instructions

Prepare vegetables: Dice the onion, slice the carrots, chop the celery, and mince the garlic cloves to have all ingredients ready for layering in the slow cooker.
Layer ingredients in slow cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken. Add the diced onion, sliced carrots, and chopped celery on top.
Add broth, rice, and bay leaf: Pour 8 cups of low sodium chicken broth into the slow cooker, ensuring the ingredients are well submerged. Add the uncooked wild rice and bay leaf for flavor.
Cook slowly: Cover the slow cooker and cook on the low setting for 6 to 8 hours, or until the wild rice is tender and the chicken reaches an internal temperature of 165°F.
Shred chicken: Remove the chicken breasts from the slow cooker once cooked, shred them with two forks, and then return the shredded chicken to the soup.
Make soup creamy: In a separate bowl, whisk together the flour, half and half, and whole milk until the flour has completely dissolved. Slowly pour this mixture into the soup while stirring continuously to achieve a creamy consistency. If the soup becomes too thick, add additional broth to reach your desired texture.
Serve: Spoon the soup into bowls, garnish with fresh parsley if desired, and serve with a crusty loaf of bread for a complete, comforting meal.

Notes

Use low sodium chicken broth to better control salt levels in the soup.
If using gluten-free flour, ensure it is suitable for thickening soups.
Cook times may vary slightly depending on slow cooker model; check rice tenderness before shredding chicken.
For a richer soup, you can substitute whole milk with additional half and half or cream.
The soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.

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

Nutrition

Serving Size: 1.5 cups (about 360 ml)
Calories: 280
Sugar: 3g
Sodium: 450mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg

Keywords: Chicken wild rice soup, slow cooker soup, creamy chicken soup, crockpot recipes, comfort food, hearty soup