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Easy Creamy Crockpot Chicken and Wild Rice Soup Recipe

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This creamy crockpot chicken and wild rice soup is a happy accident turned secret weapon. It’s the ultimate hands-off meal that tastes like you spent hours in the kitchen, perfect for impressing guests or feeding a hungry family on a chilly evening.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup uncooked wild rice blend
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 bay leaves
  • 1 cup heavy cream
  • 2 tablespoons all-purpose flour
  • ¼ cup reserved hot broth (from the crockpot)
  • Fresh parsley, chopped (optional garnish)
  • Grated Parmesan cheese (optional garnish)
  • Crusty bread or rolls (optional serving suggestion)

Instructions

  1. Prep the vegetables (10 minutes): Dice the onion, carrots, and celery into roughly ½-inch cubes. Mince the garlic. (Can be done the night before.)
  2. Layer the ingredients in the crockpot (5 minutes): Place chicken breasts in the bottom. Add diced vegetables, minced garlic, dried thyme, dried rosemary, black pepper, salt, and bay leaves on top. Pour in chicken broth and water. Sprinkle uncooked wild rice blend over everything. Do not stir.
  3. Cook on low or high (4-6 hours): Cover and cook on LOW for 6 hours or on HIGH for 4 hours, until chicken is cooked through and shreds easily, and wild rice is tender.
  4. Shred the chicken (5 minutes): Remove chicken to a cutting board and shred with two forks, or shred directly in the crockpot using tongs. Remove and discard bay leaves.
  5. Prepare the cream mixture (2 minutes): In a small bowl, whisk together heavy cream and all-purpose flour until smooth. Ladle about ¼ cup of hot broth from the crockpot into the cream mixture and whisk again (tempering step).
  6. Add the cream and finish (2 minutes): Pour the tempered cream mixture into the crockpot and stir gently. Let cook on LOW for another 15-20 minutes to thicken slightly.
  7. Taste and adjust (2 minutes): Taste and adjust seasoning if needed.
  8. Serve and garnish (5 minutes): Ladle into bowls and top with fresh parsley and Parmesan cheese if desired. Serve with crusty bread.

Notes

Temper the cream by whisking a bit of hot broth into it before adding to the soup to prevent curdling. The soup thickens as it sits; add a splash of broth when reheating. For a dairy-free version, use full-fat coconut milk and cornstarch slurry. For an Instant Pot version, sauté vegetables, pressure cook on HIGH for 20 minutes, then natural release for 10 minutes before adding cream.

Nutrition

Keywords: crockpot chicken and wild rice soup, creamy chicken soup, slow cooker soup, chicken wild rice soup, easy soup recipe, comfort food, fall soup, winter soup

Find it online: https://clunkcook.com/easy-creamy-crockpot-chicken-and-wild-rice-soup-recipe/