This Crockpot Chicken Wild Rice Soup is the ultimate comfort food. Tender shredded chicken, hearty wild rice, fresh vegetables, and a creamy, herb-infused broth come together in the slow cooker for an easy, cozy meal that’s perfect for chilly days or busy weeknights.
Crockpot Chicken Wild Rice Soup
Make creamy Crockpot Chicken Wild Rice Soup with tender chicken, vegetables, wild rice, and herbs. An easy slow cooker comfort food recipe.
Ingredients
Method
- Place the chicken breasts in the bottom of the slow cooker.
- Add the wild rice, carrots, celery, onion, garlic, chicken broth, thyme, rosemary, parsley, salt, and black pepper.
- Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is cooked through and the rice is tender.
- Remove the chicken and shred it with two forks.
- Return the shredded chicken to the slow cooker.
- Whisk together the cornstarch and cold water until smooth, then stir it into the soup.
- Pour in the heavy cream and stir well.
- Cover and cook for another 20 to 30 minutes until the soup thickens slightly.
- Garnish with fresh parsley before serving.
Notes
- Rinse the wild rice before cooking for the best texture.
- Cooking times may vary depending on the wild rice blend used.
- Stir the soup well after adding the cream.
- For a thicker soup, add a little extra cornstarch slurry.
- Taste and adjust seasoning before serving.
Variations
- Add sliced mushrooms for extra flavor.
- Use rotisserie chicken to reduce cooking time.
- Stir in baby spinach during the last 10 minutes.
- Replace heavy cream with half-and-half for a lighter soup.
- Add Parmesan cheese for extra richness.
Serving Suggestions
- Serve with crusty artisan bread.
- Pair with buttery dinner rolls.
- Enjoy alongside a fresh green salad.
- Top with cracked black pepper.
- Sprinkle with grated Parmesan cheese.
Tips
- Shred the chicken while it’s still warm for easier handling.
- Don’t boil the soup after adding the cream.
- Leftovers become even more flavorful the next day.
- Store refrigerated for up to 4 days.
- Freeze before adding the cream if making ahead for long-term storage.
Prep Time, Cook Time, and Total Time
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Servings
Serves: 6
Nutrition Information (Approximate Per Serving)
- Calories: 425
- Protein: 34g
- Carbohydrates: 24g
- Fat: 22g
- Sodium: 690mg
FAQs
Can I use cooked chicken instead of raw chicken?
- Yes. Add cooked shredded chicken during the last 30 minutes of cooking so it heats through without becoming overcooked.
Can I freeze Chicken Wild Rice Soup?
- Yes, but it’s best to freeze the soup before adding the cream. Add the cream after reheating for the smoothest texture.
What kind of wild rice should I use?
- A wild rice blend works best because it cooks more evenly in the slow cooker while still providing the classic nutty flavor and chewy texture.
Can I make this soup dairy-free?
- Yes. Replace the heavy cream with unsweetened coconut milk or your favorite dairy-free cooking cream.
Why is my wild rice still firm?
- Different brands of wild rice cook at different rates. If needed, continue cooking for another 30 to 60 minutes until tender.
How can I make the soup thicker?
- Mix another tablespoon of cornstarch with cold water and stir it into the soup, then cook for an additional 15 to 20 minutes.
Conclusion
This Crockpot Chicken Wild Rice Soup is creamy, hearty, and packed with tender chicken, vegetables, and flavorful wild rice. It’s an easy slow cooker dinner that’s perfect for meal prep, family dinners, or whenever you’re craving a warm bowl of homemade comfort.
