Creamy Crockpot Chicken Wild Rice Soup

Name: Creamy Crockpot Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 cup wild rice, uncooked; 1 medium onion, diced; 3 carrots, sliced; 3 celery stalks, sliced; 4 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream; 1 tsp dried thyme; 1 tsp dried rosemary; Salt and pepper to taste; 2 tbsp butter; 2 tbsp all-purpose flour

Author: Tessa

Published: May 24, 2025

Jump to Recipe·Print Recipe

There’s something magical about coming home to a house that smells like comfort food simmering in the crockpot. This creamy chicken wild rice soup has been my go-to for crazy weekdays ever since my youngest declared it “better than Grandma’s” (sorry, Mom!). What I love most is how effortlessly it comes together – just toss everything in and let the slow cooker work its magic while I’m running errands or helping with homework. The wild rice plumps up perfectly, the chicken turns melt-in-your-mouth tender, and that creamy broth? Absolute perfection for dunking crusty bread. It’s the kind of meal that feels like a warm hug on busy days.

Creamy Crockpot Chicken Wild Rice Soup | Lemons + Zest - detail 1

Why You’ll Love This Creamy Crockpot Chicken Wild Rice Soup

This soup isn’t just delicious—it’s practically foolproof! Here’s why it’s become my family’s favorite:

Set it and forget it: Dump everything in the crockpot in the morning, and come home to dinner ready and waiting
Rich, comforting flavor: The wild rice and cream create the most luxurious texture – you’d swear it took hours of stirring!
Meal prep superstar: Makes fantastic leftovers that taste even better the next day
Customizable: Easy to swap veggies or make it gluten-free with a cornstarch thickener
Cold weather magic: Nothing warms you up faster on chilly nights than a bowl of this creamy goodness

Trust me, once you try this hands-off recipe, you’ll understand why my kids beg for it every week!

Ingredients for Creamy Crockpot Chicken Wild Rice Soup

Gathering the right ingredients makes all the difference in this soup! Here’s exactly what you’ll need (and yes, I’ve learned these measurements by heart after making this so many times):

1 lb boneless, skinless chicken breasts – trimmed of any excess fat (trust me, it makes the broth cleaner)
1 cup wild rice – uncooked and rinsed (I like the blend with long grains for extra texture)
1 medium onion – diced (about 1 cup – no need to be perfect, rustic chunks work great)
3 carrots – peeled and sliced into coins (about 1/4″ thick so they soften just right)
3 celery stalks – sliced (include those leafy tops for extra flavor!)
4 garlic cloves – minced (or 1 tbsp pre-minced if you’re short on time)
6 cups chicken broth – I swear by the reduced-sodium kind so you can control the salt
1 cup heavy cream – added at the end (see notes for lighter options)
1 tsp dried thyme – rub between your fingers to wake up the oils
1 tsp dried rosemary – crushed slightly (or use 1 tbsp fresh if you’ve got it)
Salt and pepper – to taste (I always start with 1/2 tsp salt and adjust later)
2 tbsp butter – for the roux (salted or unsalted both work)
2 tbsp all-purpose flour – the magic thickener!

Pro tip from my many trials: Measure the wild rice uncooked – it expands so much while cooking! And don’t skip rinsing it – that removes any dusty residue.

Equipment You’ll Need

You won’t need fancy gadgets for this soup – just a few basics from your kitchen:

6-quart crockpot – the perfect size for this recipe (mine’s an old hand-me-down that still works like a charm)
Mixing bowl – for tossing the veggies together before adding
Whisk – essential for making that smooth roux
Cutting board & sharp knife – for prepping all those fresh veggies
Measuring cups/spoons – because eyeballing the wild rice never works out right

Nice-to-haves if you’ve got them: a ladle for serving (though a big spoon works fine) and an immersion blender if you like your soup extra creamy. But honestly? My grandma made this with just a crockpot and wooden spoon!

How to Make Creamy Crockpot Chicken Wild Rice Soup

Okay, let’s get cooking! This soup is so easy that my 10-year-old can practically make it, but I’ll walk you through each step to guarantee that creamy perfection every time.

Combine everything (except the cream!) in the crockpot: Dump in the chicken, wild rice, onion, carrots, celery, garlic, broth, thyme and rosemary. Give it a quick stir – I use my wooden spoon to make sure the rice gets submerged. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours. (No peeking! Every time you lift that lid, you add 15 minutes to the cooking time.)
Shred the chicken: When the timer goes off, fish out those chicken breasts – they should be fork-tender. Let them rest for 5 minutes on a plate (so you don’t burn your fingers!), then shred. See my tips below for perfect shredding every time!
Make the roux: This is where the magic happens! Melt butter in a small saucepan over medium heat, then whisk in flour until it forms a paste. Cook for 1 minute to get rid of that raw flour taste. Scroll down for my foolproof roux method.
Thicken the soup: Here’s my favorite trick – ladle out about 1 cup of the hot broth from the crockpot and gradually whisk it into the roux until smooth. Then pour this mixture back into the crockpot along with the shredded chicken and heavy cream. Stir well and cook uncovered for another 20-30 minutes until luxuriously creamy.
Season and serve: Taste and adjust salt and pepper – I usually add another pinch or two at this stage. Ladle into bowls and watch everyone come running when they smell that heavenly aroma!

Shredding the Chicken

The chicken should practically fall apart when it’s done – if it doesn’t, give it another 30 minutes. I use two forks to shred (one to hold, one to pull), but clean hands work even better! Pro tip: If the chicken seems dry, stir it back into the broth immediately to soak up all that flavor.

Making the Roux

Don’t let this step intimidate you! Melt the butter over medium-low heat (too hot and it’ll brown), then whisk in the flour immediately. Cook until it smells nutty (about 60 seconds), then slowly add broth while whisking constantly. If you get lumps, just keep whisking – they’ll dissolve! Too thick? Add another splash of broth. Too thin? Cook a minute longer.

Tips for Perfect Creamy Crockpot Chicken Wild Rice Soup

After making this soup more times than I can count, I’ve picked up some tricks that guarantee amazing results every single time:

Watch the wild rice timing – Cook it just until tender (about 6 hours on low). Any longer and those lovely grains turn mushy!
Cream control is key – Start with 3/4 cup heavy cream and add more until it reaches your dreamy consistency. Too thick? Stir in extra broth.
Layer your flavors – I always sauté the onions and garlic in butter for 2 minutes before adding to the crockpot. It makes such a difference!
The shred matters – Pull chicken along the grain for tender strands instead of chopping (which can make it rubbery).

Oh, and one last thing – resist the urge to stir too often! Let that slow cooker work its magic undisturbed.

Creamy Crockpot Chicken Wild Rice Soup | Lemons + Zest - detail 2

Variations for Creamy Crockpot Chicken Wild Rice Soup

One of my favorite things about this soup is how easily you can switch it up! Here are some delicious twists I’ve tried (and loved):

Mushroom lover’s dream: Swap the carrots for 2 cups sliced cremini mushrooms – their earthy flavor pairs perfectly with the wild rice
Dairy-free delight: Use full-fat coconut milk instead of cream (it sounds weird but tastes amazing!) and olive oil for the roux
Gluten-free fix: Replace the flour with cornstarch (mix 2 tbsp with 3 tbsp cold water before adding) for thickening
Extra hearty: Add 1 cup diced potatoes with the other veggies – they’ll soak up all that creamy goodness
Herb swap: Fresh dill instead of rosemary gives it a bright, Scandinavian vibe

The best part? Every variation still gives you that same comforting, creamy texture we all crave!

Serving Suggestions

Oh, let me tell you how we love to serve this soup in my house! A big hunk of crusty sourdough is mandatory for soaking up every last drop of that creamy broth. For fresh contrast, I’ll often toss together a simple green salad with vinaigrette – the crispness cuts through the richness perfectly. And don’t skip the garnishes! A sprinkle of chopped parsley adds color, while cracked black pepper gives just the right bite. On extra fancy nights? I’ll stir in a spoonful of crumbled feta right before serving – the salty tang takes it over the top!

Storing and Reheating

This soup keeps beautifully! Store leftovers in airtight containers in the fridge for up to 3 days – though mine never lasts that long! For longer storage, freeze portions in freezer bags for up to 1 month. When reheating, I always add a splash of broth to bring back that creamy texture. Pro tip: Thaw frozen soup overnight in the fridge before reheating gently on the stove – microwaving straight from frozen makes the rice mushy. Trust me, it tastes just as good the second day!

Nutritional Information

Here’s the scoop on this comforting bowl of goodness – just remember these numbers can change based on your specific ingredients (I’m looking at you, heavy cream lovers!). Per generous 1.5-cup serving, you’re looking at about 320 calories, with 22g of that satisfying protein and 28g carbs to keep you full. Not bad for something that tastes this indulgent! My nutritionist friend always reminds me the wild rice packs extra fiber (3g per serving) too – so we can feel a little virtuous between bites of creamy deliciousness.

Frequently Asked Questions

You’ve got questions? I’ve got answers from all my years of soup-making mishaps and triumphs! Here are the ones I hear most:

Can I use white rice instead of wild rice?
Oh honey, I’ve tried! White rice turns to mush in the crockpot – stick with wild rice or a wild rice blend for that perfect chewy texture. Brown rice works in a pinch but needs extra cooking time.

Help! My soup is too thin!
No worries – mix 1 tbsp cornstarch with 2 tbsp cold water, stir it in, and simmer uncovered for 15 minutes. My grandma’s trick? Mash some cooked rice against the pot to thicken naturally!

Can I make this dairy-free?
Absolutely! Swap the cream for full-fat coconut milk (it sounds odd but tastes amazing) and use olive oil instead of butter for the roux. The soup will still be luxuriously creamy.

Is it okay to leave out the chicken?
Totally! I’ve made a veggie version with extra mushrooms that my meat-loving husband didn’t even notice was missing chicken. Just add an extra cup of broth to compensate.

Why does my rice sometimes stay crunchy?
Older wild rice can take longer to cook. Next time, soak it for 30 minutes before adding, or give the soup an extra hour on low. And always check your crockpot’s temperature – some models run cooler!