If you’re craving a comforting bowl of soul-warming goodness, this Crockpot Chicken & Wild Rice Soup Recipe is the answer you’ve been searching for. Imagine tender chicken simmered to perfection alongside nutty wild rice, fresh vegetables, and a creamy, herb-infused broth that tastes like a cozy homemade hug. This soup not only fills your kitchen with the most inviting aromas but also delivers a harmonious blend of textures and flavors that keep you coming back for more. Whether it’s a chilly evening or a casual family dinner, this recipe is a timeless classic you’ll want to make again and again.
Ingredients You’ll Need
To bring this Crockpot Chicken & Wild Rice Soup Recipe to life, you only need simple, wholesome ingredients that each play a crucial role. Every element combines to create a dish bursting with flavor, texture, and just the right touch of creaminess that makes it so irresistible.
- 1 pound boneless skinless chicken breasts (or thighs): Provides tender, juicy protein that soaks up all the delicious soup flavors.
- 1 cup uncooked wild rice blend: Adds nutty flavor and a pleasant chewy texture that makes every spoonful satisfying.
- 3 carrots (peeled and diced): Bring natural sweetness and vibrant color to brighten the bowl.
- 2 celery stalks (diced): Offer a subtle crunch and classic soup aroma that balances the dish.
- 1 small onion (chopped): Deepens the savory base with its mellow sweetness after slow cooking.
- 3 cloves garlic (minced): Infuses a rich, warm undertone essential to savory comfort food.
- 6 cups chicken broth: The flavorful liquid that ties all the ingredients harmoniously together.
- 1 teaspoon salt: Enhances and rounds out all the flavors perfectly.
- ½ teaspoon black pepper: Adds a gentle kick and warmth.
- 1 teaspoon dried thyme: Brings an earthy herbal note that complements the chicken beautifully.
- 1 teaspoon poultry seasoning: A blend that amps up the classic chicken soup taste.
- 1 cup half and half or heavy cream: Creates a luscious, creamy texture that makes this soup truly comforting.
- 2 tablespoons butter: Adds richness and helps create the velvety sauce.
- 2 tablespoons all-purpose flour: Works with butter to thicken the soup for that perfect consistency.
How to Make Crockpot Chicken & Wild Rice Soup Recipe
Step 1: Combine Ingredients in the Slow Cooker
Start by adding the chicken, wild rice, diced carrots, celery, chopped onion, minced garlic, chicken broth, salt, pepper, thyme, and poultry seasoning directly into your slow cooker. Give everything a gentle stir so those flavors start to mingle right from the get-go. Cover and set your slow cooker to LOW for 6–8 hours or HIGH for 3–4 hours. The magic happens as the rice becomes tender and the chicken cooks through lingering in all that seasoning.
Step 2: Shred the Chicken
Once the slow cooker timer goes off, it’s time to give your chicken some love. Remove the chicken breasts or thighs from the crockpot and shred them into bite-sized pieces using two forks. Then, return the shredded chicken back into the pot, letting it soak up all those juices and flavors before the creamy finish.
Step 3: Make the Creamy Thickener
In a small saucepan, melt the butter over medium heat. Whisk in the flour until you get a smooth paste, often called a roux, which will thicken your soup without lumps. Slowly pour in the half and half or heavy cream while whisking continuously, creating a rich, creamy mixture that will elevate the soup’s texture to heavenly levels.
Step 4: Combine and Cook to Thickness
Pour the creamy mixture back into the crockpot and stir gently to combine. Allow the soup to cook for an additional 15 to 20 minutes so it thickens perfectly and all those flavors blend beautifully. Taste and adjust the salt and pepper if needed — this final step really lets the magic shine.
How to Serve Crockpot Chicken & Wild Rice Soup Recipe
Garnishes
A simple garnish can transform an already delicious soup. Sprinkle fresh chopped parsley or chives on top to add a touch of color and freshness. For a little extra indulgence, a spoonful of sour cream or a sprinkle of shredded cheese like cheddar or Parmesan can add richness and depth that’s hard to resist.
Side Dishes
This soup shines beautifully with warm, crusty bread or buttery garlic toast to soak up every creamy drop. A crisp green salad with a light vinaigrette also contrasts nicely, balancing the heartiness of the soup with a refreshing bite.
Creative Ways to Present
For a more festive presentation, serve this Crockpot Chicken & Wild Rice Soup Recipe in individual bread bowls. Not only does this add charm, but the bread absorbs the savory broth for an extra-special treat. Alternatively, ladle the soup into elegant bowls and drizzle a little truffle oil or sprinkle toasted nuts on top for an unexpected flavor twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually intensify after sitting, so leftovers are just as delicious, if not better, the next day.
Freezing
If you want to make this Crockpot Chicken & Wild Rice Soup Recipe in advance, it freezes well. Transfer cooled soup to freezer-safe containers, leaving room for expansion, and freeze for up to 3 months. Freeze without the cream if possible and add it fresh when reheating to maintain the best texture.
Reheating
When reheating, warm the soup gently on the stove over low to medium heat, stirring occasionally. Add additional broth or cream as needed to loosen the soup since rice tends to absorb liquid during storage. Avoid microwaving for long stretches to preserve the creamy texture.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully and tend to stay more tender and juicy during the long cooking process, making your soup even more flavorful.
Is wild rice necessary, or can I use white rice?
Wild rice adds a unique nutty flavor and chewy texture that’s central to this recipe’s charm, but you can substitute with white rice if you prefer. Just note that cooking times may vary slightly.
Can I make this soup in an Instant Pot?
Yes, you can adapt this cooker for the Instant Pot. Use the sauté function for the roux step and pressure cook the ingredients together, but keep an eye on cook times, as it will be much quicker than the slow cooker method.
How creamy is this soup? Is it dairy-heavy?
The half and half or heavy cream adds a gentle creaminess without overwhelming richness. If you want a lighter version, using half and half or even a dairy-free cream substitute works well.
Can I add other vegetables or herbs?
Of course! This soup is very adaptable. Try adding mushrooms, peas, or fresh spinach for variety, or swap thyme for rosemary or sage to suit your taste.
Final Thoughts
Nothing beats the simplicity and irresistible comfort of this Crockpot Chicken & Wild Rice Soup Recipe. It’s a dish that feels like a warm embrace on a chilly day, easy enough for busy weeks yet impressive enough to share with friends and family. If you’re ready to fill your home with inviting aromas and your belly with nourishing goodness, this recipe is your new go-to. Happy cooking and even happier eating!
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Crockpot Chicken & Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A comforting and hearty Crockpot Chicken & Wild Rice Soup made with tender chicken, wholesome wild rice blend, fresh vegetables, and a creamy broth slowly cooked to perfection. This slow cooker recipe offers an easy way to enjoy a warm, flavorful meal with minimal hands-on time.
Ingredients
Soup Ingredients
- 1 pound boneless skinless chicken breasts (or thighs)
- 1 cup uncooked wild rice blend
- 3 carrots (peeled and diced)
- 2 celery stalks (diced)
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 6 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon poultry seasoning
Creamy Sauce Ingredients
- 1 cup half and half or heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, wild rice, carrots, celery, onion, garlic, chicken broth, salt, pepper, dried thyme, and poultry seasoning into the slow cooker. Stir briefly to combine all ingredients evenly.
- Cook the Soup: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the wild rice is tender and the chicken is thoroughly cooked.
- Shred the Chicken: Remove the cooked chicken pieces from the slow cooker and shred them using two forks. Return the shredded chicken back into the slow cooker to incorporate.
- Prepare Creamy Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the flour until a smooth paste forms, then gradually whisk in the half and half (or heavy cream), stirring continuously until the sauce thickens and is smooth.
- Combine Sauce with Soup: Pour the thickened creamy sauce into the slow cooker and stir well. Let the soup cook for an additional 15 to 20 minutes to allow the flavors to meld and the soup to thicken further.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning if necessary, then serve hot for a satisfying and warming meal.
Notes
- Use chicken thighs for a juicier and more flavorful soup, but chicken breasts work well too.
- The cooking time may vary slightly depending on your slow cooker model.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Wild rice blend adds a nutty texture and works better than plain wild rice due to faster cooking.
- Feel free to add other vegetables like mushrooms or peas for additional flavor and nutrition.
