Crockpot Chicken Wild Rice Soup
This dreamy, creamy Chicken Wild Rice Soup is comfort food at its BEST!
Just toss chicken, veggies, wild rice, and broth into your crockpot, then sit back and let the slow cooker work its magic.
Honestly, it’s amazing how something SO easy can taste this cozy.
Perfect for chilly nights—and ideal for lazy cooks (that’s me, folks!).
Your family will love how rich and satisfying it is, and you’ll love how effortlessly it comes together.
Customize with your favorite toppings for the ultimate cozy dinner!
For Crockpot Chicken Wild Rice Soup
- Chicken – Boneless, skinless chicken breasts work perfectly, but rotisserie chicken is great if you’re short on time.
- Wild Rice – Hearty, nutritious, and gives the soup great texture.
- Mirepoix (Carrots, Celery, Onion) – Classic flavor base that adds savory depth.
- Garlic – Just a couple of cloves go a long way to boosting flavor.
- Chicken Broth – Your soup’s rich, flavorful base. Homemade or store-bought both work!
- Poultry Seasoning – Adds warm, savory notes to complement the chicken.
For the Creamy Soup Base
- Butter and Flour – Creates a simple roux to thicken your soup and make it deliciously creamy.
- Whole Milk – Warming the milk slightly helps create a smooth, lump-free creamy base.
- Sherry (Optional) – Adds a subtle, sophisticated flavor that’s worth trying!
- Extra Milk, Water, or Heavy Cream – Adjust soup consistency to your liking—use heavy cream if you prefer it extra rich.
Crockpot Chicken Wild Rice Soup
Ingredients
- 1 cup uncooked wild rice
- 1 lb boneless, skinless chicken breasts
- 2 cups chopped mirepoix (carrots, celery, and onion)
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp poultry seasoning
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2½ cups whole milk, warmed slightly
- 2 cups Up to 2 cups additional milk or water, as needed
- Salt and pepper, to taste
- Optional: Heavy cream (for a richer, creamier soup)
Instructions
- Prepare and Cook:Rinse wild rice thoroughly. Combine wild rice, raw chicken breasts, chopped mirepoix vegetables, minced garlic, chicken broth, and poultry seasoning in the crockpot. Cover and cook on low for about 6 hours until the chicken is fully cooked and the wild rice is tender. It's normal to have some liquid remaining; leave it in the crockpot.
- Chop Chicken:Remove the chicken breasts from the crockpot and let cool slightly. Cut into bite-sized chunks or shred with a fork, then set aside.
- Make Creamy Soup Base:In a separate saucepan, melt butter over medium heat. Sprinkle in flour and cook for about 1 minute, stirring constantly. Gradually add warmed milk (warm briefly in microwave beforehand), whisking continuously to create a smooth, creamy sauce. Stir in the sherry, if using, for additional flavor depth.
- Combine and Serve:Return the chicken and creamy sauce mixture to the crockpot, stirring gently to combine. Adjust consistency by adding additional milk, water, or a splash of heavy cream as desired. Season to taste with salt and pepper.
Notes
- Substitute with Rotisserie Chicken: You can substitute the fresh chicken breasts with 2–3 cups of shredded or cubed rotisserie chicken. Simply add the chicken during step 4.
- Warming the milk before adding to the butter-flour mixture helps ensure a lump-free, silky-smooth texture for your creamy base.
1. Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! If you’re short on time, shredded rotisserie chicken works perfectly. Just add it during the last 30 minutes of cooking so it heats through without drying out. So easy!
2. Do I need to cook the wild rice before adding it to the crockpot?
Nope! Just rinse the wild rice and toss it in raw. It cooks perfectly in the slow cooker, soaking up all that rich flavor while you go about your day.
3. Can I use a different type of rice instead of wild rice?
You can, but wild rice is the best choice because it holds up well and adds great texture. White rice will get mushy, and brown rice will need a different cook time. Stick with wild rice if you can!
4. How do I adjust the thickness of the soup?
If it’s too thick, just add more broth, milk, or even a splash of water to loosen it up. If it’s too thin, let it cook uncovered for a bit or stir in a little extra roux (butter + flour).
5. Can I make this soup on the stovetop instead of a crockpot?
Yep! Just toss everything into a large pot, bring to a boil, then simmer for about an hour until the chicken is cooked and the rice is tender. Same deliciousness, just a little faster!
