If you are craving a heartwarming, rich, and comforting bowl of goodness, you have to try this cozy Crockpot Chicken Wild Rice Soup. It combines tender chicken, nutty wild rice, and a luscious creamy broth all cooked low and slow to perfection. This soup is a perfect meal to nourish the soul and impress family or friends with minimal effort. The beauty lies in its simplicity—each ingredient shines, blending savory flavors and delightful textures that wrap you in a warm hug with every spoonful.

Crockpot Chicken Wild Rice Soup Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key to making this Crockpot Chicken Wild Rice Soup truly shine. Each component brings essential flavor, texture, or color, coming together for a balanced and satisfying meal.

1 cup uncooked wild rice: Provides a subtle nutty flavor and chewy texture that adds fantastic body to the soup.
1 pound boneless, skinless chicken breasts: Tender protein that soaks up all the lovely broth flavors.
2 cups mirepoix (chopped celery, carrots, and onions): Classic vegetable trio delivering a foundation of sweetness, earthiness, and aroma.
2 cloves garlic, minced: Adds a gentle pungent kick and deep savory notes.
6 cups chicken broth: The soul of the soup, creating a flavorful and comforting base.
1 teaspoon poultry seasoning: A fragrant blend of herbs that elevates the chicken and ties all flavors together.
1/2 cup butter: For richness and a silky mouthfeel in the creamy base.
1/2 cup flour: Helps create that luscious, thickened texture in the soup.
2 1/2 cups whole milk: Makes the broth creamy and smooth without overpowering the other ingredients.
1-2 tablespoons sherry (optional): Adds a subtle complexity and slight sweetness to enhance depth.
Up to 2 cups additional milk or water: To adjust the soup’s consistency to your perfect preference.

How to Make Crockpot Chicken Wild Rice Soup

Step 1: Cook Wild Rice and Chicken

Start by rinsing your uncooked wild rice thoroughly to remove any debris. In the crockpot, combine the wild rice, raw chicken breasts, mirepoix, minced garlic, chicken broth, and poultry seasoning. This medley simmers gently over six hours on low heat, allowing the rice to soften perfectly and the chicken to become tender and juicy. The slow cooking melds the flavors beautifully, creating an inviting base with a little extra broth—make sure to keep this delicious liquid; it’s gold for your soup.

Step 2: Cut the Chicken

Once the slow cooking is complete, carefully remove the chicken breasts from the crockpot and let them cool slightly so they’re easier to handle. Then, gently cut or shred the chicken into bite-sized chunks. This step ensures that the chicken is evenly distributed throughout the soup so every spoonful has that satisfying chunk of tender meat.

Step 3: Make the Creamy Base

While the chicken cools, it’s time to create the magic that makes this soup feel indulgent. Melt the butter in a saucepan over medium heat, then whisk in the flour and let it cook for about a minute to get rid of the raw taste. Next, warm the milk in the microwave (this helps it blend smoothly) and gradually add it to the butter-flour mixture, whisking continuously to prevent lumps. Keep stirring until your mixture thickens into a beautiful creamy sauce. If you want a little extra flair, stir in 1 to 2 tablespoons of sherry—this subtle addition adds an unexpected layer of depth.

Step 4: Bring it Together

Return to the crockpot and pour in the creamy base along with the cut chicken. Stir everything gently to combine the hearty rice, fragrant vegetables, tender chicken, and rich sauce. Then, adjust your soup’s consistency by adding extra milk or water until it reaches your desired thickness—some prefer it silky and pourable, others heartier and chowder-like. Season with salt and pepper to taste, and if you’re feeling extra indulgent, a splash of heavy cream can elevate the richness even more. That’s it, your Crockpot Chicken Wild Rice Soup is ready to warm your heart and your home.

How to Serve Crockpot Chicken Wild Rice Soup

Garnishes

A simple garnish can transform this soup from cozy to spectacular. Think freshly chopped parsley or thyme for a burst of color and aroma. A sprinkle of crispy bacon bits or shredded sharp cheddar can add wonderful texture and flavor contrast. For a final flourish, freshly cracked black pepper or a drizzle of good olive oil makes every bite pop.

Side Dishes

This soup is a meal in itself, but pairing it with crusty bread or warm, buttery dinner rolls makes the experience even more comforting. A crisp side salad with a tangy vinaigrette adds a fresh balance to the creamy richness. For a heartier spread, roasted vegetables or a simple cheese platter complement the flavor profile perfectly.

Creative Ways to Present

Try serving your Crockpot Chicken Wild Rice Soup in rustic bread bowls for a fun and edible touch that impresses guests. Ladle the soup over a baked potato for a filling dinner, or use it as a sauce over grilled chicken or steamed vegetables for a twist. For a party, serve it as mini soup shooters garnished with chives—easy, elegant, and utterly delicious.

Make Ahead and Storage

Storing Leftovers

Your Crockpot Chicken Wild Rice Soup keeps wonderfully in an airtight container in the refrigerator for up to four days. The flavors often deepen overnight, making leftovers even more delightful. Just give it a quick stir before serving to ensure the creamy base is perfectly combined again.

Freezing

This soup freezes well but take care with the creamy base—it’s best to freeze the soup without adding dairy, then add milk or cream when reheating. Portion the soup into freezer-safe containers, leaving room for expansion. It will stay good for up to three months, so you can enjoy a comforting meal anytime you want.

Reheating

When you’re ready to enjoy leftovers or a frozen batch, gently reheat the soup on the stovetop over medium-low heat to prevent curdling. Stir frequently and add extra milk or broth as needed to get that perfect creamy consistency. Avoid high heat to keep the soup silky and luscious, just like when freshly made.

FAQs

Can I use brown rice or white rice instead of wild rice?

Absolutely! While wild rice offers a unique texture and flavor, brown or white rice can be used in a pinch. Just adjust the cooking time accordingly, as white rice cooks faster than wild rice.

Is it necessary to use sherry in the recipe?

Not at all! The sherry is optional and adds a nice depth and subtle sweetness, but the soup is just as delicious without it.

Can I make this soup in an Instant Pot instead of a crockpot?

Yes, you can! Use the pressure cooker function to speed up cooking. Cook the vegetables, rice, and chicken under pressure for about 25-30 minutes, then proceed with making the creamy base.

How do I make this soup dairy-free?

To make the soup dairy-free, substitute butter with olive oil or dairy-free margarine and use a plant-based milk such as almond or oat milk. Use a gluten-free flour or cornstarch to thicken the soup.

Can I add vegetables like mushrooms or peas?

Definitely! Mushrooms add earthy depth if sautéed first, and peas bring a pop of sweetness and color. Add them during the last hour of slow cooking or stir in at the end to keep them fresh.

Final Thoughts

There’s something truly special about settling down with a bowl of Crockpot Chicken Wild Rice Soup after a busy day—it’s comforting, nourishing, and made with love. This recipe proves that simple ingredients and a little patience can create magic in your slow cooker. I can’t wait for you to make it your own, savor every cozy spoonful, and share it with the people you care about most.

Crockpot Chicken Wild Rice Soup Recipe

★★★★★

4.8 from 5 reviews

Author: Sophie
Total Time: 6 hours 15 minutes
Yield: 6 servings 1x
Diet: Low Salt

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Description

A comforting and hearty Crockpot Chicken Wild Rice Soup that combines tender chicken, nutty wild rice, and a creamy savory base. Perfect for cozy dinners, this slow cooker recipe requires minimal prep and yields a rich, flavorful soup that’s both filling and delicious.

Instructions

Cook Wild Rice and Chicken: Rinse the wild rice thoroughly. In the crockpot, combine the uncooked wild rice, raw chicken breasts, mirepoix, minced garlic, chicken broth, and poultry seasoning. Cover and cook on low for 6 hours until the chicken is fully cooked and the rice is tender. Do not drain the liquid.
Cut the Chicken: Remove the cooked chicken breasts from the crockpot and allow them to cool slightly until safe to handle. Gently cut or shred the chicken into bite-sized chunks.
Make the Creamy Base: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about one minute to form a roux. Warm the milk in the microwave or on the stove until hot but not boiling. Gradually whisk the warm milk into the roux a little at a time until a thick, creamy sauce forms. Stir in sherry if using.
Bring it Together: Add the creamy base and the chopped chicken back into the crockpot. Stir well to combine all ingredients. Add additional milk, water, or a splash of heavy cream to adjust the thickness and richness of the soup to your preference. Season with salt and pepper to taste. Serve hot and enjoy a cozy, satisfying meal.

Notes

Rinsing the wild rice before cooking helps remove any debris and reduces any bitterness.
Sherry is optional but adds a lovely depth of flavor to the creamy base.
Adjust the soup thickness by adding more milk, water, or cream depending on your preferred consistency.
For a dairy-free version, substitute butter with olive oil and milk with a suitable plant-based milk, but note it will alter the flavor and texture.
The soup reheats well and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Soup
Method: Slow Cooker
Cuisine: American