Description
This cozy, creamy Crockpot Chicken Wild Rice Soup is perfect for chilly nights. Made with tender chicken, hearty wild rice, fresh veggies, and a rich, herby broth, it’s a hands-off meal that feels like a warm hug in a bowl.
Ingredients
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1 lb boneless skinless chicken breasts or thighs
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1 cup uncooked wild rice (not a blend)
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1 cup chopped carrots
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1 cup chopped celery
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1 small yellow onion, diced
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3 cloves garlic, minced
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2 bay leaves
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1 teaspoon dried thyme
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1 teaspoon dried parsley
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6 cups low-sodium chicken broth
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Salt and pepper, to taste
For the creamy base (optional but delicious):
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3 tablespoons butter
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1/3 cup flour
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1 cup milk (or half-and-half)
Instructions
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Load the Crockpot:
Add chicken, wild rice, carrots, celery, onion, garlic, bay leaves, thyme, parsley, and broth to the slow cooker. Season with salt and pepper. -
Cook:
Cover and cook on low for 6–8 hours or high for 4–5 hours, until chicken and rice are tender. -
Shred the chicken:
Remove the chicken from the slow cooker, shred it with two forks, and return it to the pot. -
Make it creamy (optional):
In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Slowly add milk, whisking until smooth and thickened. Stir the creamy mixture into the slow cooker. -
Finish and serve:
Stir everything together, season with more salt and pepper if needed, and serve hot.
Notes
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Want it dairy-free? Skip the cream base or use canned coconut milk instead.
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The soup thickens as it sits — thin with extra broth when reheating.
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Add a handful of fresh spinach at the end for extra greens.