Warm up from the chilly weather with this wonderfully hearty Crockpot chicken wild rice soup. Effortless to make in your slow cooker, this creamy chicken soup is full of flavor.
Slow Cooker Chicken and Wild Rice Soup Recipe
When the weather is chilly outside, I love to warm up with a big steaming bowl of soup, and this chicken wild rice soup fits the bill perfectly.
Simple and easy to make, pop everything in your Crockpot at the start of the day, and you’ll have the most perfect soup waiting for you in the evening. Wht more could you ask for?!
For more chicken soup recipes, be sure to try my Chicken Coconut Soup and Spicy Mexican Chicken Soup.
Why You’ll Love this Chicken Wild Rice Soup:
- Healthy: High in protein and loaded with lots of fresh veggies, this soup is a delicious way to get the goodness in!
- Kid-friendly: This creamy soup is sure to please even the pickiest eaters, and you can feel good knowing it’s full of wholesome ingredients.
- Hearty and filling: This soup is far from thin and watery! It’s really hearty and can easily be served as a main meal.
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How to make Crockpot chicken wild rice soup
Be sure to see the recipe card below for full ingredients & instructions!
- Place the rice, seasoning and chicken breasts into the slow cooker.
- Add the vegetables on top and pour in the chicken broth.
- Cook on low for 8 hours.
- Take the chicken out and shred it.
- Pour the melted butter, flour and milk mix into the soup and stir to combine.
- Stir in the shredded chicken and serve.
Can you make it ahead of time?
Yes! Soups are so good for weekly meal prep. I often make a batch on the weekend and then enjoy it throughout the week.
Once you have made it, transfer it to an airtight container and it will keep well in the fridge for up to 4 days.
Reheat the soup on a medium heat on the stovetop, stirring occassionally, until heated through. Alternatively, you can heat it in the microwave on full power for 3 minutes, stirring halfway through.
Take care to only reheat the chicken soup once.
Can you freeze it?
This crockpot chicken wild rice soup is perfect for freezer meals. I’m sure i’m not the only one who always has soup in her freezer!
Place the cooled soup into freezer bags for safe containers and it will keep well for up to 6 months. Thaw the frozen soup in the fridge overnight before reheating.
What’s the best cut of chicken to use?
I like to use skinless and boneless chicken breasts for this recipe. They contain less fat, but I also find them easier to shred than thighs. You can, of course, use thighs in this recipe if that’s what you have.
Recipe Tips and Notes
- 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.
- If making ahead of time, let the soup cool fully before storing it.
This Crockpot chicken wild rice soup is just the thing to warm up with after a long winter day. It’s so flavorful, but so effortless to make, I just know you are going to love it!
More Soup Recipes
- Instant Pot Chicken Noodle Soup
- Creamy Chicken Soup
- Chicken Tortellini Soup
- Chicken Soup with Kale
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Crockpot Chicken Wild Rice Soup Recipe
Ingredients
- 12.9 ounces long grain wild rice mix about 3 boxes
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- ¼ teaspoon sea salt
- ⅛ ground black pepper
- 1 cup celery stalks chopped
- 1 cup carrots peeled and diced
- 1 medium onion chopped
- 8 cups chicken bone broth
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
- Fresh parsley for garnish
Instructions
- Place uncooked rice and seasoning packet in slow cooker. Add chicken breasts, then season with poultry seasoning, salt and pepper.12.9 ounces long grain wild rice mix, 3 chicken breasts, 1 teaspoon poultry seasoning, ¼ teaspoon sea salt, ⅛ ground black pepper
- Place celery, carrots, and onion on top of seasoned chicken.1 cup celery stalks, 1 cup carrots, 1 medium onion
- Pour in chicken bone broth.8 cups chicken bone broth
- Set 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.
- In a small sauce pan, melt butter over medium heat. Once melted, add flour and whisk together. Heat until bubbly.½ cup butter, ½ cup all-purpose flour
- Slowly stir in milk, heat for about 3 minutes until thickened.2 cups whole milk
- Pour butter mixture into soup in slow cooker. Stir to combine.
- Add shredded chicken back in to the slow cooker. Mix to combine.
- Serve with parsley to garnish.Fresh parsley for garnish
Notes
- 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.
- If making ahead of time, let the soup cool fully before storing it.
What kind of wild rice do you buy? None of them I have found come with a season packet. Thank you
The ones in the boxes have a packet!
Wasted so much time and ingredients on this. After 8 hours everything is completely dry, no juice left what so ever. Everything is a mush like mashed potatoes. Don’t try this recipe!
I am sorry this didn’t work out for, Brittany!
I like the recipe but the nutrition section doesn’t say how big the portion size is. Please provide this information. Thanks!
About a cup!
Can you cook this on high for 4 hours??
You can try, but it’s best with 8!
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!!
Thanks so much for sharing your experience, Cindy! I’m glad to hear it was a hit!
It looks so good! Can’t wait to make tomorrow..
I hope you love it, Jo Ann!