Chicken & Wild Rice Soup

This Crockpot Chicken and Wild Rice Soup is creamy, hearty, and perfect for busy families who want easy, nutritious dinners. Made with simple ingredients, it's a cozy family meal prep favorite that can also be made gluten-free or dairy-free with quick swaps.

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For more soup recipes, be sure to check out my Lemon Chicken Orzo Soup or Easy Turkey Taco Soup!

Why You'll Love This Chicken & Wild Rice Soup

1. "Set It and Forget It" Slow Cooker Meal - This easy crockpot chicken and wild rice soup comes together with minimal prep. Simply toss the ingredients in your slow cooker and let it work its magic. Perfect for busy weeknights or when you want dinner ready without hovering over the stove.
2. Protein-Packed & Nutritionally Balanced - Made with lean chicken breast, wild rice, and plenty of veggies, this recipe delivers a nutritious, high-protein meal that will keep you full and satisfied. It's comfort food you can feel good about serving.
3. Healthy Comfort Food - Nothing beats a warm bowl of creamy chicken and wild rice soup on a chilly day. Rich, flavorful, and oh-so-comforting, it's a family favorite that's both hearty and nourishing.

Select Ingredients

• Wild rice - I prefer wild rice in this recipe as its typically higher in fiber, protein, and other nutrients. My favorite brand of wild rice is the Lundberg brand.
• Chicken breast - Though I prefer to use chicken breasts for the lean protein, you can use chicken thighs in this recipe if you prefer. Chicken thighs do contain more fat so they stay flavorful and moist.
• Vegetables - Chop the carrots, celery, and yellow onion uniformly so they cook consistently.

See the recipe card for full information on ingredients and quantities.

Recipe Tips & Variations

➡️ Swap the rice - While this is delicious with wild rice, you can use white and or brown rice in this recipe instead if you prefer. If you use white rice, I would add the white rice after about 1-2 hours of starting the crockpot as it won't need to cook as long as the wild rice.

➡️ Deepen the flavor - Add a bay leaf to the ingredients when you first place into the slow cooker to deepen the flavor and remove when you shred the chicken.

➡️ Make it gluten free - Swap the flour for a gluten-free flour to make this recipe gluten free!

How To Make This Chicken & Wild Rice Soup

Step 1: Add uncooked rice, chicken breast, garlic, chopped onions, celery, carrots, thyme, rosemary, salt, chicken broth and water into your slow cooker.

Step 2: Cover and cook on the low setting for 6-7 hours. In the last ½ hour of cooking, you'll shred the chicken and add back to the soup.

Step 3: Next you're going to mix up a small amount of roux to thicken the soup.

Step 4: Add the creamy mixture into the slow cooker. Stir to combine. Taste and season with salt and pepper if needed.

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Chicken & Wild Rice Soup

Hannah Holzum

This cozy crockpot chicken and wild rice soup is the perfect fall comfort food. It's hearty, nourishing, and family-friendly. Made with chicken breast, carrots, celery, onion, and wild rice, it's a wholesome one-pot meal that cooks while you go about your day.

4.50 from 2 votes

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Prep Time 5 minutes mins

Cook Time 6 hours hrs 30 minutes mins

Course Main Course, Slow Cooker

Cuisine American

Servings 6

Calories 399 kcal

Ingredients

  

1x2x3x

• ▢ 1 cup Rice wild, dry, uncooked
• ▢ 1 ½ lb Chicken breast boneless, skinless
• ▢ 5 clove Garlic minced
• ▢ 1 cup Yellow onion chopped
• ▢ 1 cup Celery chopped
• ▢ 1 cup Carrots chopped
• ▢ 1 teaspoon Thyme dried
• ▢ 1 teaspoon Rosemary dried
• ▢ 1 teaspoon Table salt
• ▢ 6 cup Chicken broth low sodium
• ▢ 2 tablespoon Butter
• ▢ ¼ cup All purpose flour can use gluten-free
• ▢ ½ cup Almond milk unsweetened
• ▢ Salt and pepper to taste

Instructions

 

• Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, chicken broth and water into your slow cooker.
• Cover and cook on the low setting for 6-7 hours. In the last ½ hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
• Add the shredded chicken back into the slow cooker. Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
• Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.

Notes

Nutrition Disclaimer: Nutrition facts are estimates and may vary by ingredients, brands, and portion sizes. Use them as a general guide, not a guarantee.

Make It Gluten-Free: Use a gluten-free flour in the roux to make this recipe gluten free.

Using Rotisserie or Pre-Cooked Chicken: You can use cooked chicken, simple chop and add it to the crockpot during the last 30 minutes of cooking.

Nutrition

Serving: 1gCalories: 399kcalCarbohydrates: 44gProtein: 36gFat: 9gCholesterol: 83mgSodium: 708mgFiber: 4gSugar: 3g

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