Close your eyes and picture a steaming bowl of the most comforting soup imaginable: tender shreds of chicken swimming alongside nutty wild rice, sweet carrots, aromatic celery, and onions, all enveloped in a velvety, herb-kissed broth. This Crockpot Chicken Wild Rice Soup tastes like the beloved cafe version you crave—but it’s made right in your kitchen with wholesome ingredients you can feel good about. The wild rice adds a satisfying, earthy chew, while the creamy broth coats every spoonful with rich, savory goodness. It’s the kind of soup that warms you from the inside out and makes you want to curl up with a good book.
Why You’ll Love This Recipe
Copycat Flavor: It tastes just like the famous cafe version that everyone loves, but it’s healthier, more budget-friendly, and made with real ingredients in your own kitchen. You’ll never need to order takeout soup again.
No Pre-Cooking: You can dump the raw chicken breasts and uncooked wild rice right into the slow cooker. No browning, no boiling, no extra dishes—just layer and let it work its magic.
Healthy Creaminess: This recipe achieves luxurious creaminess with milk and a simple flour-butter roux rather than heavy cream. It’s lighter but still incredibly satisfying and velvety.
Ingredients
Wild Rice Blend: Use a boxed wild rice mix (discard the seasoning packet) or a bag of pure wild rice blend. The combination of wild and long-grain rice creates the perfect texture contrast.
Chicken Breast: Boneless, skinless chicken breasts cook right in the soup and shred beautifully into tender pieces. They stay moist and flavorful from simmering in the broth.
Mirepoix: The classic trio of diced onion, sliced carrots, and chopped celery forms the aromatic flavor foundation. These vegetables add natural sweetness and depth.
Chicken Broth: Use low-sodium broth so you can control the salt level. Quality broth makes all the difference in the final flavor.
Poultry Seasoning: This herb blend of sage, thyme, and rosemary is essential for that cozy, “homestyle” taste that makes this soup irresistible.
Butter & Flour: These create the roux that thickens the soup into creamy perfection.
Milk: Whole milk works best for richness, but 2% works well too.
Step-by-Step Instructions
- Dump: Place chicken breasts, uncooked wild rice blend (rinsed), chopped onion, sliced carrots, diced celery, chicken broth, poultry seasoning, garlic powder, salt, and pepper into the slow cooker. Stir to combine.
- Cook: Cover with the lid and cook on Low for 6-7 hours or High for 3-4 hours. Check that the rice is tender and the chicken is cooked through at the minimum time.
- Shred: Remove the chicken breasts with tongs, shred them using two forks into bite-sized pieces, and return the shredded chicken to the pot. Stir it in.
- Make Creamy: In a small saucepan over medium heat, melt 4 tablespoons butter. Whisk in 4 tablespoons flour and cook for 1 minute until bubbly. Gradually whisk in 1½ cups milk, stirring constantly until smooth and thickened into a creamy white sauce (béchamel).
- Combine: Pour the creamy white sauce into the slow cooker and stir everything together gently. Cover and let the soup thicken for 15 minutes on High. Taste and adjust seasoning before serving.
Tips for Success
Rinse the Rice: Always rinse wild rice thoroughly under cold water before adding it to remove dust and excess starch. This prevents the soup from becoming gummy.
Don’t Overcook Rice: Wild rice grains can burst open and become mushy if cooked too long. Check the texture around the 6-hour mark on Low—the grains should be tender but still have a slight bite.
Dairy-Free Option: Use full-fat coconut milk or unsweetened almond milk thickened with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) instead of the butter-flour-milk mixture.
Season Generously: Wild rice absorbs a lot of salt, so don’t be shy about seasoning. Taste before serving and add more salt, pepper, or poultry seasoning as needed.
Crockpot Chicken Wild Rice Soup Variations
Mushroom Wild Rice: Add 8 ounces of sliced cremini or baby bella mushrooms along with the vegetables for a wonderfully woodsy, earthy flavor that pairs beautifully with wild rice.
Turkey Rice Soup: This is a fantastic way to use leftover Thanksgiving or holiday turkey. Skip the raw chicken and add shredded cooked turkey during the last hour of cooking.
Lemon Herb Twist: Add a squeeze of fresh lemon juice and a handful of chopped fresh dill or parsley at the end to brighten all the flavors with a fresh, herbaceous lift.
Bacon Lovers: Cook 4-5 strips of bacon until crispy, crumble them, and stir into the finished soup for smoky richness and irresistible texture.
Serving Suggestions
Serve each bowl with a hunk of crusty sourdough bread for dipping and soaking up every drop of that creamy, herb-infused broth. The tangy sourdough flavor complements the soup perfectly.
This soup pairs beautifully with a simple mixed green salad dressed with a light vinaigrette. The crisp, fresh greens provide a refreshing contrast to the rich, hearty soup.
Top each serving with fresh chopped parsley or thyme for a pop of color and an extra layer of fresh herb flavor.
A sprinkle of freshly cracked black pepper right before serving adds a pleasant bite that elevates every spoonful.
FAQs
Can I put raw rice in the crockpot?
Yes! Wild rice is hardy and holds up beautifully in the slow cooker. It cooks perfectly alongside the chicken and vegetables without becoming mushy if you follow the recommended cooking times.
Can I freeze this soup?
Soups with dairy can separate when frozen and reheated. For best results, freeze the soup before adding the creamy milk mixture. When ready to eat, thaw, reheat, and make fresh cream sauce to stir in.
Is wild rice gluten-free?
Yes, pure wild rice is naturally gluten-free! Just check the labels on rice blends to make sure there’s no added wheat or barley. The flour in the roux contains gluten, so substitute with cornstarch for a gluten-free version.
Final Thoughts
This Crockpot Chicken Wild Rice Soup is the ultimate cozy bowl of comfort that’ll have you coming back for seconds every single time. It’s creamy, hearty, and packed with wholesome ingredients that nourish both body and soul. The nutty wild rice, tender chicken, sweet vegetables, and velvety herb-infused broth create layers of flavor in every spoonful. You’ll make this all winter long—and probably into spring and fall too, because true comfort food knows no season.
Save this recipe now and make it your go-to soup when you need a warm hug in a bowl!
Creamy Crockpot Chicken Wild Rice Soup
Equipment
- slow cooker
- saucepan
- whisk
- cutting board
Ingredients
- 1.5 lbs boneless skinless chicken breasts
- 1 cup uncooked wild rice blend, rinsed
- 1 medium onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 tsp poultry seasoning
- 2 bay leaves
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 2 cups whole milk
- salt and pepper, to taste
- fresh parsley, for garnish
Instructions
- Add chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, poultry seasoning, and bay leaves to the slow cooker. Season with salt and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until rice is tender and chicken is cooked through.
- Remove chicken breasts, shred with two forks, and return to the slow cooker. Discard bay leaves.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk to create a smooth sauce.
- Stir the white sauce into the slow cooker. Let sit on LOW for 15 minutes until thickened.
- Taste, adjust seasoning, garnish with fresh parsley, and serve warm.