Jump to Recipe

This post may contain affiliate links.

This creamy Crockpot Chicken and Wild Rice Soup is hearty and full of chunks of carrots and celery with savory spices and juicy chicken. This super simple, creamy soup is comfort food at its finest during the cold seasons.

Crockpot chicken and wild rice soup in bowl with spoon scooping in.
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

This recipe was originally published December 2017 and updated October 2023.

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 this recipe works:

When it comes to soups, crockpots are king. Let them do all the work for you all day and then come back to a hearty, comforting meal.

  • 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 or wild rice mix: A lot of times wild rice is found in a blend of other rices from what I have found after much time searching!
Broth, celery, carrots, chicken breast and other soup ingredients arranged on counter.

How to make this recipe:

Did I mention how super simple this crockpot chicken rice soup is? Oh yes, I have.

  • 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. 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??
Close up view of crock pot chicken wild rice soup in ladle.

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:

HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!

Tap stars to rate!
4.72 from 7 votes

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.
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 8

Ingredients 

  • 1 ½ lb chicken breasts
  • 4 carrots, sliced
  • 3 celery stalks, chopped
  • 1 onion, diced
  • 8-10 c chicken broth, I use low sodium broth
  • 1 c wild rice, (not a boxed mix like rice-a-roni!)
  • 4 garlic cloves
  • 1 bay leaf
  • 1 T Italian Seasoning
  • 1 tsp thyme
  • 1 tsp parsley
  • ¼ c flour, gluten free will work as well
  • ½ c half and half
  • ½ c whole milk
  • ½ tsp sea salt
  • ½ tsp cracked pepper
Save this recipe!
Enter your email and I’ll send it to you, plus get new recipes from me regularly!
Please enable JavaScript in your browser to complete this form.

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 8 cups broth, uncooked rice and bay leaf and cover.
  • Cook on low for 6-8 hours, or until rice is cooked and soft.
  • Once chicken reaches 165°F, remove and shred and then add back into the soup.
  • 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

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!
4.72 from 7 votes (3 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




46 Comments

  1. Kimberly J Dykstra says:

    Hi. Wondering if I could lay frozen chicken breasts in the Crock-Pot instead of thawed?
    Thanks

    1. Lorie says:

      Hi! From what I have read it’s not recommended to add frozen chicken to the crockpot. I know people do it still, but I have not tested this recipe in particular with frozen chicken to date.

  2. Chelsea says:

    The recipe says one cup of wild rice so are we adding the seasonings that come with that box of wild rice or are we just omitting that and just adding the actual rice?

    1. Lorie says:

      Hi! You do not want to use a boxed package like rice-a-roni or one with the seasoning packs as they are typically a quick cooking rice. You want to start with just plain wild rice that is not a quick cook, but rather requires up to about an hour to cook. Otherwise it will turn to mush.

  3. Nadine says:

    5 stars
    Made it for the first time about 2 weeks ago and it was a huge success. Making it again as I write this. I made it without the rice though. It’s so delicious! Super flavorful. I dream about it!

    1. Tayler says:

      3 stars
      Not sure where I went wrong. Cooked for 3 hours, checked on it and my rice was mush:( super disappointed.

      1. Lorie says:

        Did you cook on high or low?

      2. Mindy says:

        Was it wild rice? Regular rice with turn to mush in a crockpot.

  4. Angela says:

    5 stars
    This was a very yummy soup. I didn’t have half and half so I used 2% and heavy whipping cream instead. Turned out great. Will definitely make it again. Thanks!

  5. Tara says:

    Does whole milk have to be used or can you use 2% milk? Is there a replacement that can be used for the half and half?

    1. Lorie says:

      Hi! Whole milk doesn’t have to be used—are you looking for a dairy free option or just wanting to use lower fat ingredients?

    2. Mindy says:

      I have made it with the half and half and also by replacing the half and half with more milk. Both ways are just as delicious. I use 1% milk. I cook the flour and milk mixture till it thickens, which takes a little longer with just milk.

  6. Sarah says:

    I’m curious, what is the size of one serving? 🙂

    1. Lorie says:

      Hi! A serving is roughly one cup, give or take!

  7. Clare says:

    5 stars
    So yummy and cozy for the cooler days outside! Made so much, so we will be eating the rest for meal prep. I use better than bouillon instead of boxed broth, which made it super tasty!

    1. Lorie says:

      Love love love it, Clare!

  8. Val Davis says:

    I followed the recipe, but something went wrong. Once I added the milk/flour mixture at the end, the whole crock pot of soup turned into mush – similar to the consistency of a chicken pot pie. The food tasted good, but it was no longer able to be called a soup. I don’t know what I did wrong? Adding broth did not help. Looking for suggestions in case I make this again.

    1. Lorie says:

      Interesting, I am wondering what happened as well. I am thinking it’s possible that the flour mixture was poured in a bit too fast and it gelled up? If you would like to omit the flour next time that is a possible solution for a better consistency for sure. Glad it was still edible!

  9. Mariam says:

    This is probably a dumb question, but i bought a box of wild rice that has a seasoning packet by accident. I assume no one has ever added that on top of all the other seasonings in the soup?

    1. Lorie says:

      Not a dumb question!! I haven’t done that before but feel like you could add a touch of it and see how you like it and then adjust as desired. Let me know if you do!

    2. Mindy says:

      I do that all the time and it tastes great. Wonderful soup!

    3. Cathy Angle says:

      I use the Ricearoni Wildrice with the seasoning packet. Because it is cheaper, and I like the seasoning. Then I omit salt and season to taste. If I don’t use cream, I’ll substitute evaporated milk.

  10. Jeanette Leidall says:

    I made this for dinner and it’s soooo good. I added 2T of lemon juice and garnished with a little zest. Toasted ciabatta bread…yummy!! Thank you!!

    1. Lorie says:

      Yum!! I can’t wait for the weather to cool off here!!! Cause I need soup!