Every time the weather turns chilly, I find myself reaching for my trusty slow cooker. There’s something undeniably comforting about a warm bowl of soup on a cold day, and this Creamy Crockpot Chicken Wild Rice Soup has become a family favorite. I remember the first time I made itmy kids were skeptical at first, but their faces lit up with delight after the first spoonful. This dish is the embodiment of cozy home cooking, and it’s so easy to make!
What Makes This So Good
- Rich and Creamy: The combination of half-and-half and whole milk creates a silky texture that envelops every bite.
- Nutty Wild Rice: The wild rice adds an earthy flavor and pleasant chewiness that elevates this soup.
- Hearty Veggies: Carrots, celery, and onions provide not just texture but also a natural sweetness that complements the chicken perfectly.
Ingredients
- 1 ½ lb (680g) chicken breasts
- 4 medium carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8-10 cups (2-2.5 liters) chicken broth (I use low sodium)
- 1 cup (180g) uncooked wild rice (rinsed, not a boxed mix like Rice-A-Roni!)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup (30g) flour (gluten-free will work as well)
- ½ cup (120ml) half and half
- ½ cup (120ml) whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Smart Swaps
- Chicken: Substitute with turkey breast or rotisserie chicken for a quicker preparation.
- Rice: Use quinoa or brown rice if you’re short on wild rice.
- Dairy: For a lighter version, swap half-and-half with almond milk or coconut milk.
Sourcing Tips
When choosing your chicken, look for organic or free-range options if available, as they often yield a more flavorful soup. For the vegetables, try to pick fresh and firm produce especially the carrots and celery as they should retain a lovely crunch even after cooking.
Directions
- Prep the Veggies: Dice the onion, chop the carrots and celery, and mince the garlic.
- Layer the Ingredients: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper generously over the chicken. Top with the chopped onion, carrots, and celery.
- Add Broth and Rice: Pour in 8 cups of chicken broth and add the rinsed wild rice and bay leaf. Cover the slow cooker.
- Cook: Cook on low for 6-8 hours or until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Shred the Chicken: Carefully remove the chicken, shred it using two forks, and return it to the soup.
- Thicken the Soup: In a separate bowl, whisk together the flour, half-and-half, and whole milk until the flour is fully dissolved. Slowly pour this mixture into the soup, stirring constantly until it is creamy. If it’s too thick, add more broth until reaching your desired consistency.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy it with a crusty loaf of bread for dipping!
Pro Tips
- Make-Ahead: This soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months. Just remember to add the creaminess after thawing.
- Transport: If you’re taking this soup to a gathering, consider using an insulated container to keep it warm.
- Re-Crisping Tips: If you have leftovers, you can reheat them on the stovetop or in the microwave, adding a splash of broth to bring back the creamy texture.
Variations
- Mushroom Wild Rice Soup: Add sautéed mushrooms right before serving for an umami kick.
- Spicy Chicken Wild Rice Soup: Incorporate a diced jalapeño or a dash of cayenne pepper for some heat.
- Lemon Herb Wild Rice Soup: Add a squeeze of fresh lemon juice and zest just before serving for a brightness that cuts through the creaminess.
Serving, Storage, and Reheat Guidance
Serve this comforting soup hot, ideally with warm, crusty bread for dipping. If you have leftovers, let the soup cool before transferring it to an airtight container. Store in the refrigerator for up to three days or freeze for longer storage. Reheat on the stovetop or in the microwave, adding a bit of broth if needed to restore the creamy consistency.
Whether it’s a busy weekday dinner or a soothing weekend meal, this Creamy Crockpot Chicken Wild Rice Soup will surely become a staple in your cooking repertoire!
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Creamy Crockpot Chicken Wild Rice Soup
A warm and comforting creamy soup made with chicken, wild rice, and hearty vegetables, perfect for chilly days.
- Total Time: 495 minutes
- Yield: 6 servings
Ingredients
- 1 ½ lb (680g) chicken breasts
- 4 medium carrots, sliced
- 3 celery stalks, chopped
- 1 onion, diced
- 8–10 cups (2–2.5 liters) chicken broth (low sodium)
- 1 cup (180g) uncooked wild rice (rinsed)
- 4 garlic cloves, minced
- 1 bay leaf
- 1 Tbsp Italian seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup (30g) flour (gluten-free can be used)
- ½ cup (120ml) half and half
- ½ cup (120ml) whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Dice the onion, chop the carrots and celery, and mince the garlic.
- Place the chicken breasts at the bottom of the slow cooker. Sprinkle garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over chicken.
- Top with chopped onion, carrots, and celery.
- Pour in 8 cups of chicken broth and add rinsed wild rice and bay leaf. Cover the slow cooker.
- Cook on low for 6-8 hours until the rice is tender and chicken reaches an internal temperature of 165°F (74°C).
- Remove chicken, shred it using two forks, and return to the soup.
- In a separate bowl, whisk together flour, half-and-half, and whole milk until the flour is dissolved. Pour this mixture into the soup while stirring constantly until creamy. Adjust thickness with more broth if needed.
- Ladle soup into bowls and garnish with fresh parsley. Enjoy with crusty bread!
Notes
This soup stores well in the fridge for up to 3 days or can be frozen for up to 3 months. Add creaminess after thawing. For variations, consider adding sautéed mushrooms, jalapeños for spice, or lemon for brightness.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Paleo