If you are craving a warm, hearty bowl of comfort that feels like a cozy hug in every spoonful, you’ve got to try this Crockpot Creamy Chicken Wild Rice Soup Recipe. It’s the perfect balance of tender chicken, wholesome wild rice, and a rich, velvety broth that simmers slowly to let all those incredible flavors meld into something truly unforgettable. Whether you’re winding down after a long day or want a satisfying meal to nourish the soul, this soup delivers every time. Plus, it’s incredibly easy to make, letting your crockpot do all the work while you enjoy the anticipation.
Ingredients You’ll Need
Getting together the ingredients for this soup is a breeze, and each one plays a crucial role in building layers of taste, texture, and color. From the hearty wild rice to the creamy finish, every element is essential for that perfectly balanced bowl.
- 1 pound boneless, skinless chicken breasts or thighs: Choose thighs for juicier meat or breasts for a leaner option, both become tender and flavorful.
- 3/4 cup uncooked wild rice blend, rinsed: Adds a nutty texture that soaks up the soup’s savory goodness beautifully.
- 1 small onion, diced: Provides a subtle sweetness and aromatic base to enrich the broth.
- 3 medium carrots, peeled and sliced: Offers natural sweetness and bright bursts of color.
- 2 celery stalks, sliced: Adds a slight crunch and classic soup flavor.
- 3 garlic cloves, minced: Brings depth and a lovely aroma that warms up the whole dish.
- 6 cups low-sodium chicken broth: Forms the savory liquid backbone with just the right saltiness.
- 1 teaspoon dried thyme: Sprinkles a subtle earthiness that complements the chicken perfectly.
- 1 teaspoon salt: Enhances all the flavors, but feel free to adjust to taste.
- 1/2 teaspoon black pepper: Adds a gentle kick to balance the creaminess.
- 1/2 teaspoon dried rosemary: Offers a fragrant, woodsy note that elevates the soup’s profile.
- 1 cup milk: Contributes to the creamy texture without overpowering.
- 1 cup heavy cream or half-and-half: Creates the rich and luscious finish you’ll want to savor.
- 1/4 cup all-purpose flour: Works as a thickening agent to achieve that perfect silky consistency.
- 2 tablespoons butter: Brings a smooth, indulgent richness to the roux.
How to Make Crockpot Creamy Chicken Wild Rice Soup Recipe
Step 1: Combine the Base Ingredients
Start by placing the chicken, rinsed wild rice, diced onion, sliced carrots, celery, minced garlic, chicken broth, and herbs (thyme, salt, pepper, and rosemary) right into the crockpot. Stir everything together gently so the flavors begin mingling even before the cooking starts.
Step 2: Slow Cook to Perfection
Cover your crockpot and set it to low for 7 to 8 hours, or if you’re short on time, high for 4 to 5 hours. The low and slow method allows the rice to cook thoroughly and the chicken to tenderize beautifully, infusing the broth with richness that only time can create.
Step 3: Shred the Chicken
About 30 minutes before serving, remove the chicken from the crockpot and shred it with two forks. This step is key to distributing the protein evenly throughout every bite. Then add the shredded chicken back to the soup.
Step 4: Make the Creamy Roux
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes to get rid of the raw flour taste. Slowly whisk in the milk and heavy cream, stirring constantly until the mixture thickens, about 3 to 4 minutes.
Step 5: Finish and Thicken the Soup
Pour the thickened cream mixture into the crockpot, stir well to combine everything evenly, then cover and cook for another 15 to 20 minutes. This step ensures the soup reaches that perfect creamy thickness, without overpowering the delicate flavors.
How to Serve Crockpot Creamy Chicken Wild Rice Soup Recipe
Garnishes
The perfect garnish takes this soup from delicious to downright dazzling. Try sprinkling a handful of fresh chopped parsley or chives on top for a pop of color and freshness. A dash of cracked black pepper or grated Parmesan cheese adds a lovely finishing touch, too.
Side Dishes
This soup is a satisfying meal on its own but pairs excellently with crusty bread for dipping or a light, crisp green salad. Garlic breadsticks or a warm baguette are also crowd-pleasers that soak up every last drop of your creamy creation.
Creative Ways to Present
Serve the soup in cozy mugs or rustic bowls to add to the homestyle feel. You can also hollow out small sourdough loaves and ladle the soup directly inside for an impressive and edible presentation that’s perfect for company or a special family dinner.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to the refrigerator within two hours of serving. The soup will keep well in an airtight container for up to 4 days, making it an easy grab-and-go weekday meal.
Freezing
This soup freezes beautifully. Allow it to cool completely, then portion into freezer-safe containers, leaving some room for expansion. It can be frozen for up to 3 months. Just remember the cream may separate slightly when thawed, but a good stir will bring it back together.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally. If it’s thicker than you like, add a splash of broth or milk to loosen the texture. Avoid boiling to keep the creamy consistency silky smooth.
FAQs
Can I use rotisserie chicken for this soup?
Absolutely! Using rotisserie chicken is a great shortcut. Just add the shredded chicken in the last hour of cooking to warm through without overcooking it.
Is wild rice necessary, or can I substitute another grain?
Wild rice adds a unique earthy flavor and chewy texture, but you can substitute brown rice or white rice if preferred. Just adjust the cooking time accordingly since rice varieties differ in their cooking requirements.
Can this soup be made dairy-free?
Yes! Swap the milk and cream for coconut or almond milk, and use a dairy-free butter alternative to keep it creamy without dairy. The flavor will be a bit different but still delicious and comforting.
How thick does the soup get after adding the cream mixture?
The soup should be creamy and slightly thickened to coat the back of a spoon nicely but still easy to ladle. Cook the cream mixture a bit longer if you prefer it thicker, or add more broth if it gets too thick.
What is the best way to reheat leftover soup without it separating?
Warm it slowly over low to medium heat, stirring gently. If you notice separation, whisk in a bit of cream or milk to bring it back to a smooth consistency.
Final Thoughts
This Crockpot Creamy Chicken Wild Rice Soup Recipe is truly one of those dishes that feels like coming home. It’s rich yet wholesome, simple yet satisfying, and remarkably forgiving for cooks of all levels. I can’t recommend it enough for chilly days, family dinners, or whenever your taste buds need a comforting hug. Give it a try—you’ll wonder how you ever lived without it!
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Crockpot Creamy Chicken Wild Rice Soup Recipe
- Total Time: 8 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Crockpot Creamy Chicken Wild Rice Soup is a comforting and hearty dish perfect for cozy meals. Made with tender chicken, a nutritious wild rice blend, and a creamy broth thickened with a butter-flour roux, this soup combines fresh vegetables, herbs, and dairy for an ultimate slow-cooked delight. Ideal for chilly days, it’s easy to prepare and ensures a warming, flavorful experience with minimal hands-on time.
Ingredients
Soup Base Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 3/4 cup uncooked wild rice blend, rinsed
- 1 small onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried rosemary
Creamy Mixture
- 1 cup milk
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 2 tablespoons butter
Instructions
- Add Ingredients to Crockpot: Place the chicken, wild rice, diced onion, sliced carrots, celery, minced garlic, chicken broth, thyme, salt, pepper, and rosemary into the crockpot. Stir all the ingredients gently to combine evenly.
- Cook the Soup: Cover the crockpot and cook the mixture on low heat for 7 to 8 hours or on high heat for 4 to 5 hours, until the wild rice is tender and the chicken is fully cooked through.
- Shred the Chicken: About 30 minutes before serving, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces and return the shredded chicken back into the crockpot.
- Prepare Creamy Roux: In a small saucepan, melt the butter over medium heat. Gradually whisk in the flour and cook for 1 to 2 minutes, stirring constantly to form a smooth roux.
- Thicken the Cream Mixture: Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Keep stirring and cook for about 3 to 4 minutes until the mixture thickens into a creamy consistency.
- Combine and Finish Cooking: Pour the thickened cream mixture into the crockpot and stir well to combine everything. Cover and cook the soup for an additional 15 to 20 minutes until it becomes thick and creamy throughout.
- Season and Serve: Taste the soup and adjust seasoning as needed. Serve hot for a delicious hearty meal.
Notes
- For a lighter version, substitute the heavy cream with plain Greek yogurt or use all milk.
- This soup freezes well; however, it may thicken when reheated. Add a splash of chicken broth to thin it to your desired consistency.
- To reduce cooking time, use cooked rotisserie chicken instead of raw chicken breasts or thighs.
- Use gluten-free all-purpose flour if you require the recipe to be gluten-free.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
