Cozy Crock Pot Chicken Wild Rice Soup for Busy Days
Nothing feels better than coming home to a warm and comforting dinner. This Crock Pot Chicken Wild Rice Soup is made for those cozy moments. It brings a hearty homemade feel to the table with minimal effort. The inviting aroma makes the whole kitchen feel warm and welcoming. It is a wonderful choice for chilly evenings, relaxed family dinners, and busy weekdays.
This soup also has the kind of comforting appeal that makes everyone look forward to mealtime. Whether you are planning ahead or simply craving something cozy, it fits beautifully into your menu. Each bowl feels satisfying and wholesome. It is the perfect recipe to keep on hand throughout the colder months.
If you love comforting homemade meals, this chicken wild rice soup deserves a spot in your recipe collection. It is cozy, satisfying, and wonderfully inviting.
Crock pot chicken wild rice soup is the ultimate comfort food soup recipe. This version uses a wild rice medley instead of white rice. The wild rice adds flavor, color, and texture and just makes the soup feel a bit fancier and more special, in my opinion.
One of the reasons I like to make soups in the crock pot is that I can usually dump everything in the slow cooker before I start my day and come home to dinner ready to enjoy. It takes about 10 minutes to prep this soup, and the 6-hour cook time usually aligns with when I want dinner to be ready. That’s a win anytime, but especially during busy winter seasons.
Why This Chicken Wild Rice Soup Is So Good
- Hearty & filling. This crock pot chicken wild rice soup is so filling that a single bowl really makes a complete meal on its own. There’s truly no need for side dishes, though I do occasionally serve it with a side salad.
- Dump & go. This is a true “dump and go” crock pot recipe, where you can add everything to the crock pot in the morning and come back several hours later to dinner ready to enjoy. The only hands-on step is shredding the chicken at the end. It’s ideal for those nights when there’s just no time.
- The wild rice. Using a wild rice blend in this soup adds a ton of flavor, as wild rice is nuttier than regular rice, but also adds a pop of color. Wild rice is also chewier than regular rice, so it adds a nice texture too.
Recipe Ingredients
Here’s an overview of the ingredients needed to make this crock pot soup. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.
- Chicken – I used boneless, skinless chicken breasts.
- Wild rice blend – Wild rice has a nutty, earthier flavor and is a bit chewier than regular white rice. A wild rice blend contains both wild rice and brown, red, or black rice.
- Veggies – Celery, carrots, and onion.
- Garlic – Minced fresh garlic is best.
- Chicken broth – Regular or low-sodium, though keep an eye on the salt added if using regular broth.
- Spices & herbs – Salt, black pepper, dried thyme, and bay leaves.
- Mushrooms – I used baby bella mushrooms. Cremini or similar will also work.
- Butter – Adds richness and flavor to the broth.
- All-purpose flour – Thickens the broth.
- Whole milk – Adds a creamy texture to the broth.
How To Make Crock Pot Chicken Wild Rice Soup
This soup is so easy to make, with minimal hands-on prep required. The printable instructions can be found in the recipe card below.
- Add ingredients to the crock pot. Place the chicken breasts in the crock pot. Top with the rinsed rice, veggies, and garlic. Pour the chicken broth on top and finish with the seasonings and bay leaves.
- Slow cook. Cook on low for 6 hours.
- Add the mushrooms. In the last 30 minutes of cooking, add the sliced mushrooms.
- Shred the chicken. Discard the bay leaves. Transfer the chicken to a plate and shred with two forks. Return to the slow cooker.
- Make the roux. Melt the butter in a saucepan over medium heat. Stir in the flour and cook for one minute, stirring until there are no lumps. Pour in the milk and whisk until smooth and thickened. Stir into the soup.
- Enjoy! Serve immediately and enjoy.
Recipe Tips & Variations
Here are a few ways to customize this crock pot chicken wild rice soup, as well as some general tips.
- Cook on low. This is not a slow cooker recipe that can be cooked on high to shorten the cooking time. Keep it on low for 6 hours to get the perfect rice consistency.
- Wait to add the mushrooms. Do not add the mushrooms until the last 30 minutes of cooking. Otherwise, they will become way too mushy.
- Adjust the consistency. The roux will thicken the soup and make it creamy. You can skip those steps if you prefer a thinner soup of just chicken broth. You can also use more or less of the roux depending on the desired consistency. If the soup gets too thick, all you need to do is stir in a little more chicken broth or water.
- Add more flavor. Cook the soup with a little poultry seasoning, or maybe add a squeeze of lemon right after cooking to elevate the flavors.
- Use turkey instead. Try this soup using turkey! Boneless, skinless breasts, thighs, or tenderloins can be used.
How To Store & Reheat Leftovers
- Fridge: Store leftover crock pot chicken wild rice soup in an airtight container in the fridge. It’s best enjoyed within 3 days. I do not recommend freezing it.
- Reheat: Reheat the soup on the stovetop or in the microwave. Add a splash of broth if needed to loosen it up a bit, as the rice will continue to absorb the broth.
Crock Pot Chicken Wild Rice Soup
Ingredients
- 1.5 pounds chicken breasts boneless skinless
- 1 cup wild rice blend rinsed
- 3 ribs celery diced
- 2 large carrots peeled and diced
- 1 large onion diced
- 4 cloves garlic minced
- 6 cups chicken broth
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 4 ounces baby bella mushrooms sliced
- ½ cup butter 1 stick
- ½ cup all-purpose flour
- 1 ½ cups whole milk
Instructions
- Place the chicken breasts into an even layer in the slow cooker.
- Add rinsed rice, celery, carrots, onion, and garlic on top.
- Pour the chicken broth inside with salt, pepper, dried thyme, and bay leaves.
- Place lid on top and cook on the low setting for 6 hours. In the last 30 minutes of cooking, add the mushrooms.
- Discard the bay leaves. Remove the chicken breasts and shred using two forks. Return shredded chicken to slow cooker and stir into the soup.
- Melt butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring frequently until there are no more lumps. Pour in the milk and whisk it in until smooth and thickened. Stir into the soup until well combined.
- Serve!