There’s something incredibly cozy about a bowl of chicken wild rice soup, especially when it’s made effortlessly in the crockpot. This recipe is a go-to on chilly days when you want a warm, comforting meal that practically makes itself while you go about your day.
Once you try this crockpot chicken wild rice soup, you’ll love how tender the chicken turns out, how the wild rice adds a nutty texture, and how the creamy broth soothes your soul. It’s a perfect dish to enjoy with family or save for leftovers that taste just as good the next day.
Why You'll Love This Recipe
- Hands-off cooking that lets your crockpot do all the work.
- Rich and creamy texture without complicated steps.
- Nutty wild rice adds a hearty, satisfying bite.
- Loaded with vegetables for a nutritious boost.
- Perfect for meal prep and freezes beautifully.
Ingredients
Gather these simple ingredients to make your crockpot chicken wild rice soup deliciously creamy and flavorful.
- 1 1/2 pounds boneless skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 2 stalks celery, diced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup sour cream
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4 to 5 hours on low
- Total Time: 4 hours 15 minutes
- Servings: 6
- Calories: Approximately 350 per serving
How to Make Crockpot Chicken Wild Rice Soup
- Place the rinsed wild rice, diced onion, carrots, celery, and minced garlic into the crockpot.
- Add the boneless chicken breasts on top and pour in the chicken broth; sprinkle thyme, rosemary, salt, and pepper over the mixture.
- Cover and cook on low for 4 to 5 hours until the chicken is fully cooked and the rice is tender.
- Remove the chicken breasts, shred them with two forks, then return the shredded chicken to the crockpot.
- In a small saucepan, melt the butter over medium heat, whisk in the flour, and cook for about 1 minute to make a roux.
- Slowly whisk in the heavy cream and sour cream until smooth and heated through, then pour the mixture into the crockpot.
- Stir the soup well, then cook uncovered for another 15 to 20 minutes until thickened and creamy.
- Taste and adjust seasoning with salt and pepper as desired.
- Ladle into bowls and garnish with fresh parsley before serving warm.
Tips for the Best Results
- Rinse the wild rice well to remove excess starch and improve texture.
- Use boneless skinless chicken breasts for tender, shreddable meat.
- The roux with butter and flour thickens the soup perfectly without clumps.
- Add the cream mixture near the end to prevent curdling during long cooking.
- For extra flavor, consider adding a splash of white wine or a pinch of smoked paprika.
Storage and Reheating
Store any leftover chicken wild rice soup in an airtight container in the refrigerator for up to 3 days. When ready to eat, reheat gently on the stovetop over medium heat, stirring occasionally until warmed through.
This soup also freezes well—freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating, and you may need to add a splash of broth or water to loosen the soup as it thickens during storage.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and add extra flavor and moisture. Cooking time remains similar, but thighs may shred more easily due to their higher fat content.
Do I need to soak the wild rice before cooking?
Soaking is optional. Rinsing the wild rice is sufficient to clean it. Cooking it directly in the crockpot with the broth allows the rice to absorb flavors and become tender.
Is this soup gluten-free?
The recipe as written contains flour for thickening, which is not gluten-free. You can substitute with a gluten-free flour blend or cornstarch slurry to make it gluten-free.
Can I make this soup on the stovetop instead of a crockpot?
Absolutely! Simmer the ingredients in a large pot for about 45-60 minutes until the rice and chicken are cooked. Add the cream mixture last, and cook until thickened.