If you’re searching for a comforting, hearty soup that feels like a warm hug in a bowl, look no further than this Crockpot Chicken Wild Rice Soup Recipe. It combines tender chicken, nutty wild rice, and a medley of fresh vegetables slow-cooked to perfection in a rich, creamy broth. This recipe is a fantastic way to come home to a meal that tastes deeply satisfying without spending hours in the kitchen. Whether you’re meal prepping for the week or craving a soul-nourishing dinner, this Crockpot Chicken Wild Rice Soup Recipe will quickly become a cherished favorite.
Ingredients You’ll Need
These ingredients are simple, wholesome, and each plays a key role in creating that delightful balance of flavors and textures that make this soup so irresistible. From the wild rice mix adding a subtle nuttiness and chew, to the fresh vegetables providing color and freshness, every element is essential.
- 12.9 ounces long grain and wild rice mix: This blend adds texture and a lovely nutty flavor that complements the chicken beautifully.
- 3 chicken breasts: The heart of the soup, tender and juicy when slow-cooked, providing rich protein.
- 1 teaspoon poultry seasoning: A classic blend that enhances the savory depth of the soup.
- ¼ teaspoon sea salt: Just enough to bring out the natural flavors without overpowering.
- â…› teaspoon ground black pepper: Adds a gentle hint of spice for complexity.
- 1 cup celery stalks, chopped: Provides a refreshing crunch and earthy notes.
- 1 cup carrots, peeled and diced: Adds sweetness and a vibrant pop of color.
- 1 medium onion, chopped: Infuses the soup with aromatic warmth and subtle sweetness.
- 8 cups chicken bone broth: The nourishing liquid base that ties all ingredients together with deep flavor.
- ½ cup butter: Creates a luscious, silky texture when making the thickening roux.
- ½ cup all-purpose flour: Essential for thickening the soup into a creamy masterpiece.
- 2 cups whole milk: Adds richness and smoothness, perfect for that comforting creaminess.
- Fresh parsley, for garnish: A bright herbaceous finish that livens up the bowl and adds a fresh note.
How to Make Crockpot Chicken Wild Rice Soup Recipe
Step 1: Combine Ingredients in Slow Cooker
Start by placing the uncooked rice along with its seasoning packet directly into your slow cooker. Add the raw chicken breasts on top, then sprinkle the poultry seasoning, sea salt, and black pepper evenly over everything. Next, layer the chopped celery, diced carrots, and onion right over the chicken, and pour in the chicken bone broth to cover. This layering helps infuse the broth with rich flavor as it slow cooks.
Step 2: Slow Cook the Soup
Cover the slow cooker and set it to cook on LOW for a full 8 hours. This long, gentle cooking time allows the rice to become perfectly tender and the chicken to cook through and soak up all those aromatic spices and vegetable sweetness. The broth will develop into a beautifully infused base that promises comfort in every spoonful.
Step 3: Shred the Chicken
Once cooking is complete, carefully remove the chicken breasts from the crockpot. Use two forks to shred the tender meat into bite-sized pieces. This texture adds heartiness and makes the soup feel even more homemade and comforting. Set the shredded chicken aside while you prepare the creamy thickener.
Step 4: Make the Thickener
In a separate saucepan over medium heat, melt the butter until it’s bubbling, then whisk in the all-purpose flour. Keep whisking to cook out the raw flour taste until the mixture is bubbly and smooth. Slowly pour in the whole milk while continuously stirring, cooking for about 3 minutes until the mixture thickens into a velvety sauce that will give your soup that signature creamy finish.
Step 5: Combine and Finish
Pour the thickened butter and milk mixture back into the slow cooker and stir thoroughly to combine with the flavorful broth and vegetables. Gently fold the shredded chicken back into the pot, evenly dispersing it throughout the soup. This step transforms the broth into a rich, creamy concoction balanced with tender bite-sized chicken pieces.
Step 6: Serve and Enjoy
Now it’s time to ladle the soup into bowls! Garnish each serving with a sprinkle of fresh parsley for a burst of color and a fresh herbal note that brightens the entire dish. Sit back and savor the warmth and satisfying flavors of your homemade Crockpot Chicken Wild Rice Soup Recipe.
How to Serve Crockpot Chicken Wild Rice Soup Recipe
Garnishes
Fresh parsley is the classic choice for garnishing this soup; it adds a lovely pop of green and lifts the flavors with its mild, fresh, herbal taste. You could also experiment with a bit of freshly grated Parmesan or a swirl of sour cream for extra creaminess and richness. A sprinkle of crushed red pepper flakes might be perfect if you appreciate a little heat.
Side Dishes
This soup stands wonderfully on its own, but pairing it with crusty bread or warm dinner rolls turns it into a truly satisfying meal. A light green salad with a lemon vinaigrette provides a crisp contrast to the creamy soup. For an extra touch, try serving alongside roasted vegetables or garlic mashed potatoes for a hearty winter spread.
Creative Ways to Present
For a cozy dinner party or family gathering, serve the soup in bread bowls for that rustic charm and fun presentation. Alternatively, ladle the soup into pretty bowls and top with finely chopped chives or crispy bacon bits to elevate the texture and flavor. Using ramekins for individual portions can also make the meal feel extra special.
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Chicken Wild Rice Soup Recipe keeps quite well in the refrigerator for up to 4 days. Store it in airtight containers to maintain freshness and prevent any absorption of fridge odors. The flavors actually deepen and meld beautifully after resting, so leftovers can taste even better the next day.
Freezing
You can freeze this soup successfully, but keep in mind that the texture of the wild rice may slightly change after thawing. To freeze, cool the soup completely and place it in freezer-safe containers or heavy-duty resealable bags. It will stay good for up to 3 months. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. If the soup appears thicker after refrigeration or freezing, add a splash of chicken broth or milk to loosen it to your desired consistency. Avoid boiling as it might affect the texture of the chicken and rice.
FAQs
Can I use rotisserie chicken instead of raw chicken breasts?
Absolutely! Using rotisserie chicken can save time. Add shredded cooked chicken during the last hour of cooking to warm it through without overcooking.
Can I substitute dairy-free milk for the whole milk?
Yes, unsweetened almond milk or oat milk works well to keep the soup creamy while accommodating dairy-free diets. Just choose an unsweetened version to avoid altering flavor balance.
Is it necessary to use the seasoning packet that comes with the rice mix?
The seasoning packet enhances flavor, but you can replace it with your own blend of herbs and spices if preferred. Just be mindful to maintain balance with poultry seasoning and salt.
Can I make this soup in a regular pot instead of a crockpot?
Definitely! Combine all ingredients except for the butter, flour, and milk in a large pot. Simmer for about 45-60 minutes until the chicken and rice are tender. Then proceed with the thickener step on the stove as usual.
What can I do if the soup is too thick after cooking?
If the soup thickens too much, simply stir in more chicken broth or a bit of water until you reach your preferred consistency while reheating.
Final Thoughts
This Crockpot Chicken Wild Rice Soup Recipe truly feels like coming home to something special at the end of a long day. With minimal effort and simple ingredients, you can create a rich, comforting meal that warms the soul and pleases the entire family. I cannot encourage you enough to give it a try—you might just find this soothing soup becoming a staple in your kitchen rotation for years to come.
Print
Crockpot Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
Description
A hearty and comforting Crockpot Chicken Wild Rice Soup featuring tender chicken breasts, a fragrant wild rice blend, and fresh vegetables slow-cooked to perfection in a flavorful chicken bone broth. This creamy soup is thickened with a classic butter and flour roux and finished with whole milk, making it the perfect warm meal for any day.
Ingredients
Soup Base
- 12.9 ounces long grain and wild rice mix (about 3 boxes, including seasoning packets)
- 3 chicken breasts
- 1 teaspoon poultry seasoning
- ¼ teaspoon sea salt
- â…› teaspoon ground black pepper
- 1 cup celery stalks, chopped
- 1 cup carrots, peeled and diced
- 1 medium onion, chopped
- 8 cups chicken bone broth
Thickener
- ½ cup butter
- ½ cup all-purpose flour
- 2 cups whole milk
Garnish
- Fresh parsley, for garnish
Instructions
- Combine Ingredients in Slow Cooker: Place the uncooked wild rice mix along with its seasoning packets in the slow cooker. Add the chicken breasts, poultry seasoning, sea salt, and ground black pepper. Layer the chopped celery, diced carrots, and chopped onion evenly on top. Pour in the chicken bone broth to cover the ingredients.
- Slow Cook: Cover the slow cooker and cook on LOW for 8 hours, or until the chicken is fully cooked and the rice is tender and infused with flavor.
- Shred Chicken: Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks. Set the shredded chicken aside.
- Make Thickener: In a medium saucepan, melt the butter over medium heat. Whisk in the flour continuously until the mixture becomes bubbly and forms a roux. Slowly pour in the whole milk while whisking, and cook the mixture until it thickens, about 3 minutes.
- Combine and Finish: Pour the thickened milk and butter mixture back into the slow cooker with the soup. Stir well to combine all ingredients thoroughly. Add the shredded chicken back into the slow cooker and mix to evenly distribute.
- Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley, and serve immediately for a fulfilling and warming meal.
Notes
- For a creamier soup, substitute whole milk with half-and-half or heavy cream.
- Make sure to check the rice mix packaging for seasoning packets and include them in the slow cooker for authentic flavor.
- If you prefer, shredded cooked rotisserie chicken can be used instead of cooking chicken breasts in the slow cooker.
- Adjust seasoning to taste before serving, especially salt and pepper.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop to avoid curdling the milk.
