Transform your kitchen into a haven of warmth and aroma with our Crockpot Chicken Wild Rice Soup. This beloved recipe effortlessly combines a rich, creamy base with tender chicken, wholesome vegetables, and perfectly seasoned wild rice, all while your slow cooker or pressure cooker handles the hard work!

Crockpot Chicken Wild Rice Soup: Your New Favorite Comfort Meal

There’s nothing quite like a warm, comforting bowl of soup, especially when the weather turns chilly. This Crockpot Chicken Wild Rice Soup isn’t just a recipe; it’s an experience. It consistently ranks as one of my all-time favorite dishes, and for good reason! Its rich, creamy texture, combined with savory chicken and the earthy goodness of wild rice, makes it an instant classic in any home. The best part? It’s incredibly easy to prepare, letting your slow cooker or Instant Pot do the heavy lifting while you go about your day.

What truly sets this soup apart is a special ingredient that adds a subtle sweetness and extra heartiness: sweet potatoes! While roasted sweet potatoes are a staple in my home, I once decided to experiment by tossing some into this soup. The result was a revelation – a depth of flavor and a creamy consistency that has become an irreplaceable element of this recipe. Once you try it with sweet potatoes, you’ll understand why I haven’t made it any other way since!

Why You’ll Love This Slow Cooker Chicken Soup

• Effortless Preparation: The beauty of this recipe lies in its simplicity. Just a few minutes of prep, then let your slow cooker work its magic, transforming simple ingredients into a gourmet-level meal.
• Unmatched Flavor Profile: A harmonious blend of tender chicken, a unique wild rice medley, and a rich, creamy broth seasoned to perfection. The sweet potatoes add an unexpected, delightful sweetness and velvety texture.
• Hearty & Wholesome: Packed with nutrient-rich vegetables and lean protein, this soup is incredibly satisfying and a complete meal in itself, perfect for nourishing your family.
• Customizable: Easily adaptable to your family’s preferences. Feel free to adjust vegetables or spices to make it uniquely yours.
• Perfect for Meal Prep: It reheats beautifully and even freezes well, making it an ideal candidate for meal prepping and enjoying delicious homemade soup throughout the week.

Essential Ingredients for a Flavorful Chicken Wild Rice Soup

Crafting this incredible soup starts with selecting quality ingredients that contribute to its rich flavor and comforting texture. Here’s a detailed look at what you’ll need:

• Chicken Thighs: Boneless, skinless chicken thighs are preferred for their tender texture and a richer flavor profile, thanks to their natural fat content. This fat renders down, adding significant depth to the soup. You can substitute with chicken breasts, but the soup might be slightly less flavorful and you may need to adjust cooking time.
• Wild Rice Blend: A blend of various wild and brown rices offers a fantastic textural complexity without becoming overly mushy during the long cook time. Ensure you choose a blend that cooks up soft and tender, as some darker wild rices can tint the soup or remain too firm.
• Yellow Onion: Finely diced yellow onion provides a foundational aromatic base, softening beautifully into the soup and infusing it with a subtle, sweet flavor.
• Carrots and Celery: The classic mirepoix duo brings essential sweetness, earthy notes, and a vibrant color. Dicing them into small, uniform pieces ensures even cooking and a pleasant texture in every spoonful.
• Garlic: Freshly minced garlic is always best for its pungent, aromatic kick, but jarred minced garlic can be used for convenience. It’s a crucial flavor enhancer.
• Sweet Potatoes: Our secret ingredient! Diced sweet potatoes add a delightful, subtle sweetness and a hearty, creamy texture that perfectly complements the savory elements of the soup.
• Chicken Stock or Broth: The quality of your stock significantly impacts the soup’s overall flavor. Opt for a good quality, low-sodium chicken stock or broth to build a robust and flavorful base.
• Unsalted Butter and All-Purpose Flour: These two form the roux, which is essential for thickening the soup and creating that signature creamy consistency without lumps.
• Whole Milk: Whole milk contributes to the soup’s luxurious richness and creamy texture. For an even richer soup, heavy cream can be used, or a lower-fat milk for a lighter version, though it may be less thick.
• Bay Leaves and Seasonings: A thoughtful blend of dried parsley flakes, thyme, onion powder, garlic powder, dried oregano, dried sage, and Italian seasoning layer complex, herbaceous flavors throughout the soup. Don’t underestimate the power of these dried herbs!
• Chicken Bouillon Powder: This is a fantastic addition for deepening the savory, chicken flavor of the broth, giving it an extra boost that makes the soup taste slow-cooked for hours.
• Salt and Pepper: Essential for seasoning to taste, bringing all the flavors into balance.
• Fresh Herbs (Optional): Fresh parsley or thyme for garnish adds a burst of fresh flavor and visual appeal just before serving.

Step-by-Step Guide: Crafting Your Creamy Chicken Wild Rice Soup

Making this hearty soup is incredibly straightforward, thanks to the magic of slow cooking. Here’s how to achieve the perfect bowl:

1. Combine Main Ingredients: Into the bowl of your 6-quart Crock-Pot or Instant Pot, add the boneless, skinless chicken thighs, uncooked wild rice blend, finely diced yellow onion, finely diced carrots, finely diced celery, minced garlic, diced sweet potato, and chicken stock. Stir in all the dry seasonings: bay leaves, dried parsley flakes, dried thyme, onion powder, garlic powder, dried oregano, dried sage, Italian seasoning, and chicken bouillon powder. Season generously with about 1/2 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Give everything a good stir to ensure all ingredients are well combined and coated in the seasonings.
2. Slow Cook or Pressure Cook:
   • For Crock-Pot (Slow Cooker): Cover your slow cooker and set it to cook on the LOW setting for 5-8 hours, or on the HIGH setting for 3.5-5 hours. The soup is ready when the wild rice is tender, and the chicken can be easily shredded with a fork.
   • For Instant Pot (Pressure Cooker): Secure the lid and set the Instant Pot to manual mode (or pressure cook) for 10 minutes. Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a manual quick release for any remaining pressure.
3. Prepare the Cream Base: About 30 minutes before the soup is done cooking, start preparing the creamy roux. In a small saucepan, melt the unsalted butter over medium heat. Once melted, gradually whisk in the all-purpose flour, stirring constantly for about 1 minute to cook out the raw flour taste. Slowly pour in the whole milk while continuously whisking to prevent lumps from forming. Continue to simmer over medium-low heat, whisking frequently, until the mixture thickens to a smooth, creamy consistency.
4. Finish and Combine: Carefully remove the cooked chicken thighs from the slow cooker. Using two forks, shred the chicken into bite-sized pieces and then return the shredded chicken to the soup. Remove and discard the bay leaves. Stir the prepared creamy milk mixture into the soup until fully incorporated. Taste and adjust the seasonings, adding more salt and pepper if needed. If you find the soup is too thick for your preference, you can thin it out by adding up to 1 cup of additional milk or chicken stock, a little at a time, until it reaches your desired consistency.
5. Serve and Enjoy: Ladle the hot soup into bowls. Garnish with fresh herbs like chopped parsley or thyme for a burst of color and fresh flavor. Serve immediately with warm, crusty buttered bread for dipping.

Expert Tips for the Perfect Crockpot Chicken Wild Rice Soup

Achieving a consistently delicious bowl of this soup is simple with a few helpful pointers:

• Dice Veggies Uniformly: For the best texture and even cooking, ensure your onion, carrots, celery, and sweet potatoes are diced into roughly the same size. Smaller pieces (e.g., 1/2-inch for sweet potatoes, finely diced for others) will blend seamlessly into the soup.
• Mind Your Wild Rice: Not all wild rice blends are created equal. Some darker varieties can “bleed” color into your soup, potentially turning it a darker hue. The Lundberg wild rice blend is a great choice as it cooks up tender without discoloring the broth. If you prefer a firmer rice, monitor the soup at the earliest recommended cook time.
• Don’t Skimp on Chicken Thighs: While chicken breasts can be used, chicken thighs impart a richer, more flavorful broth due to their higher fat content. This contributes significantly to the overall depth of the soup.
• Whisk the Roux Well: When making the cream base, continuous whisking is key. This prevents lumps and ensures a silky-smooth thickener for your soup. Gradually adding the milk helps prevent a lumpy texture.
• Season to Taste: The initial seasoning is a starting point. Always taste the soup after adding the cream mixture and before serving. Adjust salt, pepper, or any other spices to suit your preference. A pinch of fresh herbs at the end can elevate the flavor significantly.
• Adjust Consistency: If your soup seems too thick, especially after reheating, a splash of milk or chicken stock can quickly bring it back to the perfect consistency. Add it gradually until you reach your desired thickness.

Delightful Pairings: What To Serve With Crockpot Chicken Wild Rice Soup

This hearty soup is satisfying on its own, but pairing it with a complementary side can elevate your meal even further. Here are some fantastic serving suggestions:

• Crusty Bread or Rolls: A classic pairing! A warm, crusty loaf of no-knead bread, honey whole wheat bread, or simple dinner rolls are perfect for soaking up every last drop of the creamy broth. Don’t forget the butter!
• Soup Crackers or Saltines: For a simple, textural contrast, a handful of classic soup crackers or saltines offers a satisfying crunch.
• Fresh Garden Salad: A crisp, refreshing green salad provides a wonderful balance to the rich and creamy soup. Consider a light vinaigrette dressing or try a copycat recipe like this Olive Garden-inspired spiralized cucumber salad.
• Gourmet Grilled Cheese: The ultimate comfort food duo! A warm, gooey grilled cheese sandwich is perfect for dipping and creates an incredibly satisfying meal.
• Fresh Fruit or Fruit Salad: A light and refreshing side like a bowl of fresh seasonal fruit or a vibrant winter fruit salad can cleanse the palate and add a touch of sweetness to your meal.
• Garlic Knots or Breadsticks: Similar to crusty bread, garlic knots or soft breadsticks are excellent for dipping and adding another layer of savory goodness.

Storage and Reheating Tips for Leftovers

This Crockpot Chicken Wild Rice Soup is fantastic as leftovers, often tasting even better the next day as the flavors meld further. Here’s how to store and reheat it properly:

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. It will keep beautifully in the refrigerator for 3-4 days.
• Freezing: This soup freezes exceptionally well. For best results, allow it to cool entirely, then portion it into freezer-safe airtight bags or containers, leaving some headspace for expansion. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: When reheating, whether from the fridge or thawed from frozen, do so slowly over low heat on the stovetop. This gentle approach helps prevent the creamy base from separating. Stir frequently until heated through. If the soup has thickened too much during storage, add a splash of milk or chicken stock while reheating to thin it back to your desired consistency. Avoid high heat or aggressive boiling, which can sometimes cause the milk to curdle or the soup to become grainy.

Frequently Asked Questions (FAQs)

Can I use a different type of chicken?

Yes, you can substitute boneless, skinless chicken breasts. For optimal flavor and tenderness, cut them into 3-4 larger pieces before adding them to the slow cooker. Be aware that chicken breasts are leaner and may result in a slightly less rich broth.

Is this soup gluten-free?

The original recipe uses all-purpose flour for the roux, which contains gluten. To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend (ensure it contains xanthan gum for thickening) or use cornstarch (slurry with water) as a thickener. Always check your chicken stock and bouillon for gluten-free certification.

Can I add other vegetables?

Absolutely! This soup is very versatile. Feel free to add vegetables like mushrooms, spinach (stir in during the last 30 minutes of cooking), peas, or corn. Ensure any root vegetables are diced small enough to cook thoroughly in the slow cooker.

My soup is too thick/thin. How can I fix it?

If the soup is too thick, simply whisk in additional chicken stock or milk, a quarter-cup at a time, until it reaches your desired consistency. If it’s too thin, you can create a small slurry with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, then stir it into the simmering soup and cook until thickened. Alternatively, simmer uncovered for a bit longer to allow some liquid to evaporate.

Can I make this soup vegetarian?

To make a vegetarian version, omit the chicken and use vegetable broth instead of chicken stock and bouillon. You can add extra vegetables, beans, or even some vegetarian “chicken” pieces for added protein and heartiness.

Explore More Delicious Crockpot Soup Recipes:

• Crack Chicken Chili: A decadent chili recipe featuring bacon and cream cheese for an irresistible twist.
• Crockpot Chili: An award-winning chili recipe, perfect for game day or a cozy night in.
• Southwestern Corn Chowder: A vibrant, flavorful chowder with black beans and a hint of spice.
• Crockpot Chicken Stew: A hearty and wholesome stew packed with tender chicken, carrots, and potatoes.
• Crockpot Chicken Quinoa Soup: A nutritious and filling soup featuring quinoa and sweet potatoes.

Pin Recipe

Crockpot Chicken Wild Rice Soup

By
Chelsea Lords

This Crockpot Chicken Wild Rice Soup is packed with hearty veggies, tender chicken, and a flavorful wild rice blend. Just toss everything into the slow cooker and let it do the work!

Prep Time:

30 minutes

Cook Time:

5 hours

Total Time:

5 hours
30 minutes

Servings:

8 servings

Equipment

• 6-quart Crock-Pot (or Instant Pot)
• Small pot

Ingredients

• 1 pound boneless, skinless chicken thighs (see note 1)
• 1 cup uncooked wild rice blend (see note 2)
• 1/2 cup finely diced yellow onion (approx. 1 small onion, see note 3)
• 3/4 cup finely diced carrot (approx. 2 carrots)
• 3/4 cup finely diced celery (approx. 2 ribs)
• 2 teaspoons minced garlic
• 1 cup diced sweet potato (approx. 1 medium potato)
• 6 cups chicken stock (or broth)
• 8 tablespoons unsalted butter
• 1/2 cup + 2 tablespoons all-purpose flour
• 2 cups whole milk
• Fresh herbs (like parsley or thyme, optional, for garnish)
• Hearty buttered bread (optional, for serving)

Seasonings

• 2 bay leaves
• 1/2 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried sage
• 1 teaspoon Italian seasoning
• 1 teaspoon chicken bouillon powder
• Salt and pepper (to taste)

Instructions

1. Add the chicken, wild rice, onion, carrot, celery, minced garlic, sweet potato, chicken stock, bay leaves, dried parsley flakes, dried thyme, onion powder, garlic powder, dried oregano, dried sage, Italian seasoning, and chicken bouillon powder to the Crock-Pot or Instant Pot. Season with 1/2 tsp salt and 1 tsp pepper. Stir well to combine all ingredients.
2. For Crock-Pot: Cover and cook on the LOW setting for 5–8 hours, or on the HIGH setting for 3.5–5 hours, until the wild rice is tender and the chicken shreds easily. For Instant Pot: Secure the lid and cook on manual/pressure cook mode for 10 minutes. Allow natural pressure release for 5 minutes, then quick release any remaining pressure.
3. When the soup is nearing completion (about 30 minutes before), prepare the cream base. Melt butter in a small pot over medium heat. Slowly whisk in the flour and cook, whisking constantly, for 1 minute to form a roux. Gradually add in the whole milk while continuing to whisk constantly to ensure a smooth mixture. Let it simmer over medium-low heat until it thickens to a creamy consistency, whisking often.
4. Carefully remove the cooked chicken from the slow cooker, shred it using two forks, and return it to the soup. Remove and discard the bay leaves. Stir in the prepared cream mixture until well combined. Taste the soup and adjust seasonings as needed. If the soup is too thick, add up to 1 cup of additional milk or chicken stock until desired consistency is reached.
5. Ladle the hot soup into bowls. Garnish with fresh parsley or thyme, if desired, and serve immediately with hearty buttered bread.

Recipe Notes

Note 1 – Chicken Choice: The fat from chicken thighs significantly enhances the soup’s flavor. I don’t trim it before cooking, but you can remove any rendered fat when shredding. Chicken breasts can be substituted, but for optimal flavor, thighs are recommended. If using breasts, cut them into 3-4 pieces before adding.
Note 2 – Wild Rice Selection: Be mindful of your wild rice blend. Some varieties, like black or forbidden rice, can tint the entire dish a darker color. The Lundberg wild rice blend works well, cooking to a soft and tender texture. It can become slightly mushy if overcooked, which I personally enjoy for added thickness. If you prefer firmer rice, check for doneness at the earliest suggested cook time.
Note 3 – Vegetable Prep: Uniformly diced vegetables cook more evenly and integrate better into the soup. I recommend dicing the onion, celery, and carrots very small, and the sweet potato into approximately 1/2-inch chunks.
Stovetop Directions: If you prefer to make this soup on the stovetop, please refer to this creamy chicken and wild rice soup recipe for specific instructions.

Nutrition

Serving: 1serving |
Calories: 633kcal |
Carbohydrates: 74g |
Protein: 29g |
Fat: 25g |
Saturated Fat: 13g |
Cholesterol: 111mg |
Sodium: 495mg |
Potassium: 1019mg |
Fiber: 6g |
Sugar: 13g |
Vitamin A: 11302IU |
Vitamin C: 6mg |
Calcium: 158mg |
Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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