Oh, how I love to warm up from the chilly weather with this delicious Crockpot chicken wild rice soup recipe! I slow-cook succulent chicken breasts with wild rice, broth, and veggies before shredding them, and then I thicken the whole thing up with a creamy roux to create the heartiest soup ever. It’s filling enough to enjoy as a meal on its own, but I always pair it with some warm, crusty bread for dunking!
Top Reader Reviews
Good recipe.
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Made this for Souper Sunday family gathering…it was 1 of 4 soups and it took a decisive 1st place!!! I did have to add an additional 1-2 cups of chicken broth so it wasn’t so thick. But VERY delicious!!
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Slow Cooker Chicken and Wild Rice Soup
My Crock Pot is one of the best investments I’ve made for my kitchen, and this chicken and rice soup is a great example of why. Nothing beats coming home after a long day to a bowl of chicken wild rice soup that I didn’t have to stress over! I prepare the veggies for this creamy Crockpot chicken wild rice soup in the morning, and pop everything into the slow cooker before heading out for the day. When I come back home, all I have to do is shred the chicken and mix in the roux—and dinner is served!
Make sure to use a box of wild rice mix with the seasoning packet–we want that extra flavor! I like to use bone broth for a deeper flavor, but regular chicken broth or chicken stock can be used instead.
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Make it Even Easier!
You can use any leftover, cooked, or shredded rotisserie chicken instead of starting with raw chicken breasts. In this case, I’d recommend cooking the rest of the ingredients on HIGH for about 3-4 hours; then add the shredded meat to the Crock Pot as instructed at step 9, and let it heat through for 10 minutes.
Crockpot Chicken Wild Rice Soup Recipe
Equipment
- Crockpot
Ingredients
- 12.9 ounces long-grain wild rice mix (3 (4.3-ounce) boxes*)
- 3 boneless, skinless chicken breasts (**)
- 1 teaspoon poultry seasoning
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 cup chopped celery
- 1 cup diced carrots
- 1 medium onion (chopped)
- 8 cups chicken broth (***)
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
- 2 cups whole milk
- chopped fresh parsley (optional, for garnish)
Instructions
Cook the Soup:
- Place the uncooked rice and seasoning packet in the slow cooker. Then add the chicken breasts.12.9 ounces long-grain wild rice mix, 3 boneless, skinless chicken breasts
- Season with poultry seasoning, salt, and pepper.1 teaspoon poultry seasoning, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
- Place the celery, carrots, and onion on top of the seasoned chicken.1 cup chopped celery, 1 cup diced carrots, 1 medium onion
- Pour in the chicken broth.8 cups chicken broth
- Set the slow cooker to LOW for 8 hours.
- Once chicken is cooked and rice is done, remove the chicken from the soup to shred, and set aside.
Make the Roux:
- In a small saucepan, melt the butter over medium heat.½ cup unsalted butter
- Once melted, add flour and whisk together. Heat until bubbly.½ cup all-purpose flour
- Slowly stir in milk, heat for about 3 minutes until thickened.2 cups whole milk
- Pour the roux into the slow cooker soup.
- Stir to combine.
Finish and Serve:
- Add the shredded chicken back into the soup.
- Mix to combine.
- Serve with parsley to garnish, if desired.chopped fresh parsley
Notes
- I recommend cooking this soup on LOW for best results.
- Making a roux helps thicken the soup and create the ideal consistency. Make it in a saucepan on the stovetop, then add to the Crockpot.
- You can easily add in other veggies you have to this Crockpot chicken wild rice soup. Bell peppers and mushrooms are great additions.
- Make this soup gluten-free by using a GF 1:1 all purpose flour to thicken the soup.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Wild Rice Soup in a Crockpot Step by Step
Prep: Gather the list of ingredients for this slow cooker chicken and rice soup recipe. Chop the celery, onions, and carrots.
Add Chicken and Rice to the Crockpot: Pour 12.9 ounces (1 box) of long-grain wild rice mix and the seasoning packet into your Crock Pot. Then place 3 boneless, skinless chicken breasts on top; and season them with 1 teaspoon of poultry seasoning, ¼ teaspoon of sea salt, and ⅛ teaspoon of ground black pepper.
Add the Veggies: Next, add 1 cup of chopped celery, 1 cup of diced carrots, and 1 diced medium onion on top of the chicken.
Add the Broth and Cook: Pour in 8 cups of chicken broth to cover everything. Set the Crock Pot to LOW and cook chicken wild rice soup for 8 hours. After testing this recipe multiple times, I recommend cooking on LOW for best results. Cooking on HIGH may lead to uneven cooking.
Shred the Chicken: Once cooked, remove the chicken breasts from the slow cooker and shred it using 2 forks. Then set it aside.
Make a Roux: Next, we’re making a roux on the stovetop to help thicken the soup. Melt ½ cup of unsalted butter in a small saucepan over medium heat. Then add ½ cup of all-purpose flour to the melted butter, and mix until smooth. Whisk over heat until it becomes bubbly, about 3-5 minutes.
Add the Milk: Whisk 2 cups of whole milk into the roux very slowly. Cook for 3 minutes, until it has thickened.
Thicken the Soup: Then add the roux to the Crockpot soup, and stir well to fully combine.
Combine and Finish: Place the shredded chicken breasts back in the slow cooker, and stir it into the soup mixture until evenly distributed.
Serve: Serve Crockpot chicken and wild rice soup while hot. I usually turn my cooker to the WARM setting while serving. Garnish with parsley (or another fresh herb) and some crusty bread if you like.
How to Store and Reheat
Let slow cooker chicken wild rice soup cool before portioning into airtight containers. Store in the refrigerator for up to 3 days.
Reheat soup on the stovetop over medium heat, stirring regularly until heated through. Alternatively, you can reheat it in the microwave for 3 minutes, stirring halfway through. I recommend adding a little water or broth when reheating, as the soup will thicken when refrigerated.
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