Crockpot chicken wild rice soup is a creamy, hearty bowl that practically makes itself. Chicken breast, nutty wild rice, carrots, celery, and onion slowly simmer with thyme and rosemary, and a splash of cream at the end turns the broth silky and rich.
You load the slow cooker in about 15 minutes and let it work while you go about your day. By dinner time, this crockpot chicken wild rice soup is ready to shred, stir, and serve with crusty bread or a simple salad.
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Why This Crockpot Chicken Wild Rice Soup Recipe Works
Wild rice holds its chew far better than white rice during a long cook, so it stays pleasantly firm instead of turning mushy. It also absorbs a lot of liquid, which is why this recipe uses a generous amount of broth.
Chicken breast cooks gently in the slow cooker and shreds easily. Adding the cream at the end keeps it from separating during the long cook, and fresh herbs sprinkled on top bring a bright finish to a cozy soup.
Ingredients for Crockpot Chicken Wild Rice Soup
- 1 pound boneless skinless chicken breast, thawed
- 1 cup wild rice, rinsed
- 6 cups low-sodium chicken broth
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
Use thawed chicken for safe, even cooking. Rinse the wild rice under cold water before adding it to the pot.
How to Make Crockpot Chicken Wild Rice Soup
1. Add the ingredients.
Place the chicken, carrots, celery, onion, garlic, and wild rice in the crockpot. Sprinkle in the thyme, rosemary, salt, and pepper.
2. Pour in the broth.
Pour the broth over the ingredients. The crockpot should be at least half full but not more than two thirds full.
3. Cook.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F and the wild rice is tender.
4. Shred the chicken.
Lift out the chicken, shred it with two forks, and return it to the pot.
5. Add the cream.
Stir in the heavy cream and let the soup heat through for 15 to 20 minutes. Taste and adjust the salt and pepper.
6. Serve.
Ladle the soup into bowls and top with fresh herbs.
How to Serve Crockpot Chicken Wild Rice Soup
Serve the soup hot with crusty bread or a side salad for a complete meal. Warm quick cheesy garlic bread is perfect for dipping.
If you want to compare versions, try our stovetop creamy chicken and wild rice soup. For other cozy bowls, see the chicken rice soup and the crockpot vegetable beef soup.
How to Store and Reheat Crockpot Chicken Wild Rice Soup
Cool the soup and refrigerate it in a covered container within two hours. Because it contains cream, enjoy leftovers within about three days. The rice keeps absorbing broth, so add a splash of broth or water when reheating. Reheat on the stove or in the microwave until steaming hot to 165 degrees F. Do not reheat leftovers in the slow cooker. For longer storage, freeze the soup without the cream and stir the cream in after reheating.
Tips and Variations for Crockpot Chicken Wild Rice Soup
For safe slow cooking, keep the lid on, use a thermometer, and fill the cooker properly. The University of Maine Extension covers these points in its slow cooker success and safety guide.
For a thicker soup, blend a portion of the soup before adding the cream. You can replace the wild rice with brown rice or quinoa, though cooking times may shift, so watch the texture. Serve with fresh herbs on top and a squeeze of lemon if you like a brighter taste.
Always thaw the chicken before it goes into the slow cooker. Frozen chicken warms up too slowly and can spend too long in the temperature danger zone.
Frequently Asked Questions About Crockpot Chicken Wild Rice Soup
Can I make crockpot chicken wild rice soup ahead?
Yes. Cook it, cool it quickly, and refrigerate it. Add a little broth when you reheat because the rice thickens the soup.
Can I use frozen chicken in crockpot chicken wild rice soup?
It is safer to thaw the chicken first. Frozen meat takes too long to reach a safe temperature in a slow cooker.
Can I substitute the wild rice?
Yes. Brown rice or quinoa can replace the wild rice, but wild rice gives the best chew and flavor in a long cook.
How do I thicken the soup?
Blend a portion of the soup with an immersion blender and stir it back in before adding the cream.
Can I freeze it?
Yes, but freeze it without the cream. Thaw in the refrigerator, reheat on the stove, and stir in the cream before serving.
Crockpot Chicken and Wild Rice Soup
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast thawed
- 1 cup wild rice rinsed
- 6 cup low-sodium chicken broth
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream added at the end
Instructions
Cooking
- Add the chicken, carrots, celery, onion, garlic, and wild rice to the crockpot. Sprinkle in the thyme, rosemary, salt, and pepper.
- Pour in the broth. The crockpot should be at least half full but not more than two thirds full.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F and the wild rice is tender.
- Lift out the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and let the soup heat through for 15 to 20 minutes. Taste and adjust the seasoning.
- Ladle into bowls and top with fresh herbs.
