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–+ servings
spoon in chicken wild rice soup
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4.44 from 87 votes

Crockpot Chicken Wild Rice Soup Recipe

Warm up from the chilly weather with this wonderfully hearty Crockpot chicken wild rice soup. Effortless to make in your slow cooker!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8 people
Calories: 454kcal
Author: Becky Hardin

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
    Raw chicken breasts, uncooked wild rice, and seasoning in a Crock Pot.
  • Season with poultry seasoning, salt, and pepper.
    1 teaspoon poultry seasoning, ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper
    Seasoned chicken breasts and wild rice in a Crock Pot.
  • Place the celery, carrots, and onion on top of the seasoned chicken.
    1 cup chopped celery, 1 cup diced carrots, 1 medium onion
    Chopped celery, onion, and carrots, placed on top of seasoned chicken and rice in a Crock Pot.
  • Pour in the chicken broth.
    8 cups chicken broth
    Broth and chopped veggies in a Crock Pot.
  • 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.
    Shredded chicken on a plate.

Make the Roux:

  • In a small saucepan, melt the butter over medium heat.
    ½ cup unsalted butter
    Melted butter in a saucepan.
  • Once melted, add flour and whisk together. Heat until bubbly.
    ½ cup all-purpose flour
    Butter and flour combined in a saucepan to create a thick mixture.
  • Slowly stir in milk, heat for about 3 minutes until thickened.
    2 cups whole milk
    Milk whisked into butter and flour mixture.
  • Pour the roux into the slow cooker soup.
    Butter mixture added to the soup mixture, in a Crock Pot.
  • Stir to combine.
    Soup mixture combined in a Crock Pot.

Finish and Serve:

  • Add the shredded chicken back into the soup.
    Shredded chicken added to the wild rice soup mixture in a Crock Pot.
  • Mix to combine.
    chicken wild rice soup in crockpot
  • Serve with parsley to garnish, if desired.
    chopped fresh parsley
    white bowl with chicken wild rice soup

Notes

*Be sure to use boxes of wild rice that include a seasoning packet, because the included seasoning adds tons of flavor. I do not recommend using regular dried rice, unless you want to add your own combination of seasoning ingredients. Do not use cooked or instant rice, as it will overcook and become gummy.
**Boneless chicken thighs can be used instead, but you may need to increase the cook time.
***Regular chicken broth, chicken stock, low-sodium broth, bone broth, or veggie broth can all be used.
Tips:
  • 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.
Storage: Store Crockpot chicken wild rice soup in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 454kcal | Carbohydrates: 48g | Protein: 29g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1184mg | Potassium: 895mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3229IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 2mg