Slow Cooker Chicken Wild Rice Soup – Warm, hearty, and packed with comforting flavors, this Slow Cooker Chicken Wild Rice Soup is the perfect cozy meal for busy days.
Tender chicken, wholesome wild rice, fresh vegetables, and a rich, creamy broth come together effortlessly in the slow cooker for a family-friendly dinner everyone will love. Whether you’re looking for an easy weeknight meal, a make-ahead recipe for meal prep, or the ultimate comfort food for chilly weather, this crockpot chicken wild rice soup is simple to make and full of satisfying flavor.
This post is about Slow Cooker Chicken Wild Rice Soup.
CROCKPOT SOUP
Grab your slow cooker and enjoy a delicious homemade soup with minimal prep and maximum comfort. There’s nothing better than coming home to a warm bowl of homemade Slow Cooker Chicken Wild Rice Soup after a long day. This cozy crockpot recipe is filled with tender shredded chicken, nutty wild rice, fresh vegetables, and a rich, creamy broth that tastes like it has been simmering all day—because it has!
WHY YOU WILL LOVE THIS RECIPE
Minimal Prep. With just a few minutes of prep in the morning, your slow cooker does all the hard work, making this recipe perfect for busy weeknights, lazy weekends, or whenever you need an easy comfort meal.
Easy On-The-Go. Whether you’re cooking for a crowd, meal prepping for the week, or looking for a freezer-friendly recipe, this slow cooker soup is a fantastic option. It reheats beautifully, making leftovers just as delicious the next day for lunch or dinner.
Comfort Food for Fall and Winter. It’s creamy, comforting, packed with protein and vegetables, and requires minimal hands-on effort. This classic comfort food recipe is sure to become a family favorite you’ll make again and again throughout soup season.
Ingredients List
Here’s everything you need to make this crockpot soup recipe. See the recipe card down below for exact measurements.
1.5 lbs boneless skinless chicken breasts
1 cup wild rice blend, rinsed
3 ribs celery, diced
2 large carrots, peeled and diced
1 onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 ½ teaspoons salt
1 teaspoon black pepper
½ teaspoon dried thyme
2 bay leaves
4 oz sliced baby bella mushrooms
½ cup (1 stick) butter
½ cup all-purpose flour
1 ½ cups whole milk
Directions
Place the chicken breasts into an even layer in the slow cooker.
Add rinsed rice, celery, carrots, onion, and garlic on top.
Pour the chicken broth inside with salt, pepper, dried thyme, and bay leaves.
Place lid on top and cook on the low setting for 6 hours. In the last 30 minutes of cooking, add the mushrooms.
Discard the bay leaves. Remove the chicken breasts and shred using two forks. Return shredded chicken to slow cooker and stir into the soup.
Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring frequently until there are no more lumps. Pour in the milk and whisk it in until smooth and thickened. Stir into the soup until well combined.
Serve!
Tips FOR SUCCESS
The roux will thicken the soup and make it creamy. You can skip those steps if you prefer a thinner soup of just chicken broth. You can also use more or less of the roux depending on the desired consistency. If the soup gets too thick, all you need to do is stir in a little more chicken broth or water.
Cook the soup with a little poultry seasoning or maybe add a squeeze of lemon right after cooking to elevate the flavors.
Try this soup using turkey! Boneless skinless breasts, thighs, or tenderloins can be used.
PIN IT FOR LATER!
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