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This creamy Crockpot Chicken and Wild Rice Soup is hearty and full of veggies and rice with savory spices and juicy chicken. Basically a dump and cook recipe until shredding the chicken and then adding a simple flour slurry! This super simple, creamy soup is comfort food at its finest during the cold seasons.
This recipe was updated recently to include directions with only wild rice or a wild rice blend.
Strange but true: I am not a huge fan of chicken noodle soup. It bores me. Don’t get me wrong, if I am sick, I would not turn away a friend who brought me some to help cure my illness, but other than that, no thank you.
Interestingly enough, my husband’s favorite soup? Chicken Noodle Soup. Go figure!
However, I have always been a fan of a good chicken and wild rice soup, but it has to be really hearty, and not too brothy–picky? That’s me I guess! But today, I bring you just that!
We love cozy crockpot recipes, and if you love this one, try these as well: Crock Pot Creamy Chicken Pasta, Slow Cooker Shredded Beef Chili, Slow Cooker Chicken Burrito Bowl Recipe or my VERY favorite, Crock Pot Shredded Beef.
Why We Love This Crockpot Chicken wild Rice Soup
- Dump and go. Aside from needing to shred the chicken, you pretty much just dump and stir for this crockpot chicken and rice soup. Not an easier delicious dinner recipe than that!
- Simple ingredients. The thing I love about this soup is a literally have everything on hand 90% of the time. Celery is probably the one ingredient that is missing here and there. And to be honest, I have made it without when we have had a major craving and no celery. Still delicious!
- The best leftovers. Soups and chili recipes are infinitely better the second day. This is true for this chicken soup. Give it a day to soak in all of the flavor and you will be happy you did!
- Freezes well. If you aren’t feeding a crowd, this soup freezes nice. I like to make individual servings in freezer safe containers and then just pop one in the microwave when I feel the need!
What you will need
- chicken broth: I almost always get broth with low or no added sodium. I like to salt my soup toward the end and really get it where I want it.
- wild rice: Wild rice versus a blend is recommended for the original recipe, but many readers were having little success because wild rice blends were being used and becoming mushy. I testedI using Lundberg wild rice blend for this recipe and added options for wild rice blend when cooking this recipe as well (updated 2026). Make sure it is uncooked and not parboiled. You don’t want to use the wild rice blend like a rice-a-roni package, as that will turn to mush. A lot of times wild rice is found in a blend of other rices from what I have found after much time searching!
How to make this recipe
- Chop all the veggies. Place the chicken at the bottom of the crockpot. Cover with all of the spices and garlic.
- Add the carrots, celery and onion on top. Then add 8 cups broth and bay leaf. Cover and slow cook on low 6-8 hours if you have only wild rice, or 4-6 hours if you have a wild rice blend. I don’t recommend cooking on high for best results
- When the chicken reaches 165°F, remove it and shred or cut it into bite sized pieces, whatever your preference is. Toss it back in the slow cooker and stir.
- Whisk together the flour, cream and milk in a small bowl until the flour is completely dissolved. Slowly pour it into the soup and stir to combine.
- Continue to cook until the rice is cooked through and then set to warm until ready to serve. Add the remaining cups of broth to desired thickness if soup is too thick.
Recipe Tips
- Cook on low for best results. I have found that cooking on high is more likely to cause issues. If you decide to cook on high, cook time can very and time is more like 2-4 hours, depending on your crockpot. Check in after 2 hours, and adjust as needed.
- Leftovers are always a dream!!!! I find soups to be sooooo much better the second day. So you can easily make this slow cooker chicken and rice soup the day before you plan on serving! Talk about meal prep power.
- If you are low on time for this one, you could grab a rotisserie chicken, shred it up and toss it in. Sauté the carrots, onion and celery stove top and then heat everything in the slow cooker and allow it to cook on high for a couple hours. Sometimes we are pressed for time and still want slow cooker soups, right??
Ok, so now you have to tell me, what toppings do you love on your soup?? Crackers? Cheese? Croutons? What do you add to your soup!?
Other Crockpot Recipes:
- Super Simple Slow Cooker Shredded BBQ Chicken
- Crock Pot Hamburger Soup
- Slow Cooker Siracha Lime White Chicken Chili
- Italian Sausage Gnocchi Soup
- Slow Cooker Sweet Potato Chili
- Tomato Tortellini Soup {Stove Top and Slow Cooker Variations}
- Slow Cooker Chicken Burrito Bowls
- Instant Pot Carnitas (Slow Cooker Option Included)
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Creamy Crockpot Chicken Wild Rice Soup
This creamy Crockpot Chicken and Wild Rice Soup is hearty and full of chunks of carrots and celery with savory spices and juicy chicken. A simple, dump and go creamy soup is comfort food at its finest during the cold seasons.
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 7-9 cups chicken broth, I use low sodium broth
- 1 cup uncooked wild rice*, rinsed (not a boxed mix like rice-a-roni!)
- 4-5 garlic cloves
- 1 bay leaf
- 1- 1½ Tbsp Italian Seasoning
- 1 tsp dried thyme
- 1 tsp dried parsley
- ¼ cup flour, gluten free will work as well
- ½ cup half and half
- ½ cup whole milk
- ½ – 1 tsp sea salt
- ½ tsp cracked pepper
Instructions
- Dice onion, chop carrots, celery and mince garlic.
- Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper. Add onion, carrot and celery on top.
- Add 7-8 cups broth, uncooked rice and bay leaf and cover.
- Cook on LOW HEAT for 6-8 hours if you are using only wild rice or 4-6 hours for a wild rice blend, or until rice is cooked and soft. The chicken can be shredded at any time after it has reached 165°F which can be about 3 hours, but you can wait until the rice is soft too and still be ok!
- After adding the chicken back in, whisk together the flour, milk and cream until flour is completely dissolved. Slowly pour the mixture into the soup and stir to combine until soup is creamy. If soup seems to thick, add more broth until you reach desired consistency.
- Serve with a big crusty loaf of bread and some fresh parsley on top!
Notes
*For best results, use wild rice or if you can’t find any, the Lundberg Wild rice blend will work. It should be uncooked and not a boxed rice-a-roni mix. Make sure the wild rice has not been parboiled. Using another kind of rice or not a true wild rice or wild rice blend can result in very mushy rice.
Cook on low for best results. I have found that cooking on high is more likely to cause issues. If you decide to cook on high, cook time can very and time is more like 2-4 hours, depending on your crockpot. Check in after 2 hours, and adjust as needed.
Leftovers are always a dream!!!! I find soups to be sooooo much better the second day. So you can easily make this the day before you plan on serving! Talk about meal prep power.
If you are low on time for this one, you could grab a rotisserie chicken, shred it up and toss it in. Sauté the carrots, onion and celery stove top and then heat everything in the slow cooker and allow it to cook on high for a couple hours. Sometimes we are pressed for time and still want slow cooker soups, right??
Nutrition
Calories: 272kcal, Carbohydrates: 27g, Protein: 28g, Fat: 6g, Saturated Fat: 2g, Cholesterol: 62mg, Sodium: 352mg, Potassium: 774mg, Fiber: 3g, Sugar: 4g, Vitamin A: 5216IU, Vitamin C: 5mg, Calcium: 77mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question?Leave a comment below!
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I don’t have a thermometer. Would you add the half and half and the milk in the last hour?
Hi! I think that is a safe bet!
Can this recipe be done in insta pot?
Hi! I haven’t tested it in the IP as of yet!
Can this recipe be cooked on the stove?
Hi! I am sure it could, but I have not tested it yet with exact timing etc.
Can this be made with frozen chicken breast’s?
I have read it’s not good to use frozen chicken in the crockpot due to possible food-borne illness. I know some people do use frozen chicken but it can be risky.
Mother of God this is the most incredibly tasty, hearty soup. I made this on a snowy Sunday while baking Christmas cookies. My house smelled amazing. 😊 after shredding the chicken I considered not adding the milk because it looked really good. I did add the milk and was not disappointed. New family favorite!
Carmela, you have made my day!!!
Has anyone tried adding mushrooms to this recipe?