Oh, how I love to warm up from the chilly weather with this delicious crockpot chicken wild rice soup recipe. Succulent chicken breasts are cooked in a wild rice and bone broth base, then shredded and mixed with a creamy roux to create the heartiest soup ever. It’s filling enough to enjoy as a meal on its own, but I always pair it with some warm, crusty bread for dunking!
My crockpot is one of the best investments I’ve made for my kitchen. Nothing beats coming home after a long day to a bowl of chicken wild rice soup—that I DIDN’T have to stress over! I prepare the veggies for this creamy crockpot chicken wild rice soup in the morning and pop everything into the slow cooker before heading out for the day. When I come back home, all I have to do is shred the chicken and add in the roux—and dinner is served!
Slow Cooker Chicken and Wild Rice Soup Recipe
Chicken breasts, veggies, and wild rice are cooked in bone broth and finished off with a creamy roux—talk about a perfect combination! And as there are less than 10 ingredients, it’s also easy on the wallet.
Make sure to use a box of wild rice mix with the seasoning packet–we want that extra flavor! I like to use bone broth for a deeper flavor, but regular chicken broth or chicken stock can be used instead.
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How to Store and Reheat
I often make a batch of soup on the weekend to enjoy throughout the week, and this one is perfect for meal prepping. Let your crockpot chicken wild rice soup cool before portioning into airtight containers. They’ll be good in the fridge for up to 4 days. I usually reheat it on the stovetop until heated through. Alternatively, you can heat it in the microwave on full power for 3 minutes, stirring halfway through.
You’ll need to add a little water or broth when reheating, as the soup will thicken when refrigerated.
Notes and Tips
- If you have a gluten allergy or intolerance, cornstarch or gluten-free 1:1 all-purpose flour is a great alternative for thickening the soup.
- To save time, you can use shredded rotisserie chicken instead of raw chicken breasts. Just add the shredded meat at step 9 and let it heat through for 10 minutes.
Top Reader Review
“Made this for Souper Sunday family gathering…it was 1 of 4 soups and it took a decisive 1st place!!! I did have to add an additional 1-2 cups of chicken broth so it wasn’t so thick. But VERY delicious!!” – Cindy C
Crockpot Chicken Wild Rice Soup Recipe
Warm up from the chilly weather with this wonderfully hearty Crockpot chicken and wild rice soup. Effortless to make in your slow cooker, this creamy chicken soup is full of flavor.
Prep: 15 minutes
Cook: 8 hours
Total Time
: 8 hours 15 minutes
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Instructions
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Place uncooked rice and seasoning packet in slow cooker. Add chicken breasts, then season with poultry seasoning, salt and pepper.
12.9 ounces long grain wild rice mix, 3 chicken breasts, 1 teaspoon poultry seasoning, ¼ teaspoon sea salt, ⅛ ground black pepper
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Place celery, carrots, and onion on top of seasoned chicken.
1 cup celery stalks, 1 cup carrots, 1 medium onion
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Pour in chicken bone broth.
8 cups chicken bone broth
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Set slow cooker to LOW for 8 hours.
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Once chicken is cooked and rice is done, remove the chicken from the soup to shred, and set aside.
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In a small sauce pan, melt butter over medium heat. Once melted, add flour and whisk together. Heat until bubbly.
½ cup butter, ½ cup all-purpose flour
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Slowly stir in milk, heat for about 3 minutes until thickened.
2 cups whole milk
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Pour butter mixture into soup in slow cooker. Stir to combine.
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Add shredded chicken back in to the slow cooker. Mix to combine.
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Serve with parsley to garnish.
Fresh parsley for garnish
Notes
- You can easily add in other veggies you have to this Crockpot chicken wild rice soup. Bell peppers and mushrooms are great additions.
- Make this soup gluten-free by using a GF 1:1 all purpose flour to thicken the soup.
- If making ahead of time, let the soup cool fully before storing it.
Storage: Store Crockpot chicken wild rice soup in an airtight container in the refrigerator for 3-4 days.
Nutrition Facts
Crockpot Chicken Wild Rice Soup Recipe
Amount Per Serving
Calories 454
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Trans Fat 1g
Cholesterol 91mg30%
Sodium 1184mg51%
Potassium 895mg26%
Carbohydrates 48g16%
Fiber 4g17%
Sugar 6g7%
Protein 29g58%
Vitamin A 3229IU65%
Vitamin C 20mg24%
Calcium 118mg12%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Wild Rice Soup in a Crockpot Step by Step
Prepare the Crockpot: Pour 12.9 ounces of long-grain wild rice mix and the seasoning packet into your crockpot. Add 3 chicken breasts and season them with 1 teaspoon of poultry seasoning, ¼ teaspoon of sea salt, and ⅛ teaspoons of black pepper.
Add the Veggies: Pour 1 cup of chopped celery stalks, 1 cup of peeled and diced carrots, and 1 diced medium onion on top of the chicken.
Add the Broth: Cover everything in the crockpot with 8 cups of chicken bone broth. Set the crockpot to LOW and cook for 8 hours. Once everything is cooked, remove the chicken from the cooker and shred it using 2 forks. Set the chicken to one side for now.
Make a Roux: Melt ½ cup of butter in a small saucepan over medium heat. Add ½ cups of all-purpose flour to the melted butter and mix until smooth. Cook the roux until bubbly.
Add the Milk: Very slowly, mix in 2 cups of whole milk. Cook for 3 minutes until thickened.
Thicken the Soup: Add the butter and milk mixture to the soup and stir well.
Combine Everything: Return the shredded chicken to the crockpot and stir it into the soup mixture. Serve Crockpot chicken and wild rice soup with parsley if desired, and enjoy!
