Dinner

Crockpot Creamy Chicken Wild Rice Soup

Name: Crockpot Creamy Chicken Wild Rice Soup
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breasts; 1 cup wild rice; 1 medium onion, diced; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream; 1 teaspoon dried thyme; 1 teaspoon dried parsley; Salt and pepper to taste

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Crockpot Creamy Chicken Wild Rice Soup is cozy, rich, and easy to make. Tender chicken, nutty wild rice, and soft vegetables simmer together in a savory broth. The heavy cream added at the end makes the soup silky and comforting. This slow-cooked version fills your home with warm, inviting aromas and gives you a hands-off meal perfect for busy days.

comforting creamy chicken noodle soup

Recipe Information

Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Total Time: 6 hr 15 min – 7 hr 15 min (low) or 3 hr 15 min – 4 hr 15 min (high)
Servings: 6
Difficulty Level: Easy

Nutrition Information

(approximate per serving)

Calories per serving: 400 kcal
Protein: 28 g
Carbohydrates: 25 g
Fat: 16 g
Fiber: 3 g
Sugar: 3 g
Sodium: 750–900 mg

Why Make This Crockpot Creamy Chicken Wild Rice Soup

This soup is a weeknight hero. It requires little hands-on time and fills your kitchen with a homey smell. Wild rice adds a chewy, nutty bite that contrasts nicely with the creamy broth and tender shredded chicken. It freezes and reheats well, so you can make a big batch and enjoy leftovers. The slow cooker does the heavy lifting, making this recipe ideal when you want comfort without fuss.

How to Make Crockpot Creamy Chicken Wild Rice Soup

Slow cooking extracts deep flavor from simple ingredients. The rice softens slowly and soaks up the broth, while the chicken stays moist and shreddable. Adding cream at the end brightens the texture without breaking down during the long cook. Follow the steps below and finish with small adjustments to seasoning for the best balance.

Ingredients:

1 lb boneless, skinless chicken breasts
1 cup wild rice
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste

Directions:

Step 1: Preparation

Place the chicken breasts, wild rice, diced onion, diced carrots, diced celery, and minced garlic into the crockpot. Add the dried thyme and dried parsley. Pour in the chicken broth so the rice and chicken are covered.

Step 2: Seasoning

Season the mixture with salt and freshly ground black pepper. Start conservatively — you can always add more at the end after tasting.

Step 3: Cooking

Cook on low for 6–7 hours or on high for 3–4 hours. The rice should be tender and the chicken cooked through. The house will smell warm and savory as the flavors meld.

Step 4: Finishing

Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the crockpot. Stir in the heavy cream and cook for an additional 30 minutes on low to warm the cream through. Taste and adjust salt and pepper before serving.

How to Serve Crockpot Creamy Chicken Wild Rice Soup

Serve hot in deep bowls. Garnish with chopped fresh parsley, a sprinkle of cracked black pepper, or a few toasted croutons for crunch. Pair with warm crusty bread, a simple green salad, or roasted root vegetables. The soup is hearty enough for a weeknight dinner and elegant enough for casual guests.

How to Store Crockpot Creamy Chicken Wild Rice Soup

Refrigerator: Cool to room temperature, transfer to airtight containers, and store for up to 3–4 days.
Freezer: Freeze in airtight containers for up to 3 months. Leave some headspace because soup expands when frozen.
Reheating: Thaw overnight in the fridge. Reheat gently on the stove over low heat, stirring occasionally. Add a splash of broth or milk if the soup feels too thick after refrigeration. Avoid boiling after adding cream to prevent separation.

Expert Tips for Perfect Crockpot Creamy Chicken Wild Rice Soup

Use low-sodium chicken broth so you can control salt levels.
If you prefer firmer rice, check doneness an hour before the end time. Wild rice can vary; reduce cooking time if needed.
Shred chicken with forks while still warm — it pulls apart easily.
Stir in the heavy cream at the end on low heat to keep it smooth. Do not boil after adding cream.
For extra depth, sauté the onion, carrot, and celery briefly before adding to the crockpot. This builds flavor but is optional.
If you like a thicker soup, mix 1–2 tablespoons of cornstarch with cold water and stir into the crockpot during the final 15 minutes.
To make it lighter, substitute half-and-half for heavy cream, though texture will be slightly thinner.

Delicious Variations

Mushroom & Herb: Add 8 oz sliced mushrooms and a splash of white wine during the last hour of cooking.
Cheesy Twist: Stir in 1 cup shredded sharp cheddar at the end for a cheesy version.
Gluten-Free: This recipe is naturally gluten-free — confirm your broth is gluten-free.
Veggie-Forward: Swap chicken for extra mushrooms and white beans to make a vegetarian take. Use vegetable broth and omit cream or replace with coconut cream for a different flavor.
Spicy Kick: Add a pinch of red pepper flakes or a dash of cayenne when seasoning for warmth.

Frequently Asked Questions

Q: Can I use cooked chicken or rotisserie chicken instead of raw breasts?
A: Yes. Add 2 cups shredded cooked chicken in the last 30–45 minutes of cooking so it warms through without drying out. Reduce broth slightly if using already cooked rice.

Q: Do I need to rinse wild rice before adding it?
A: Rinsing is optional. A quick rinse removes dust and surface starch. If the rice looks clean, you can add it straight to the crockpot.

Q: Will heavy cream curdle in the slow cooker?
A: Heavy cream holds up well if you add it near the end and avoid boiling. Stir it in during the final 30 minutes on low heat for a smooth finish.

Q: Can I make this on the stove instead of a crockpot?
A: Yes. Simmer the rice, vegetables, and chicken in a large pot for 45–60 minutes until rice is tender and chicken is cooked through. Remove and shred chicken, return, then stir in cream and warm gently.

Q: How do I reduce sodium without losing flavor?
A: Use low-sodium or homemade chicken broth and season with salt at the end. Add herbs, a squeeze of lemon, or a dash of Worcestershire to boost flavor without extra salt.

Q: My wild rice is still firm after long cook time. What should I do?
A: Wild rice can vary. If rice remains firm, continue to cook on low for another 30–60 minutes. You can also finish on the stove with a bit more broth until tender.

Q: Can I freeze this soup after adding cream?
A: You can, but cream can change texture after thawing. To preserve texture, freeze the soup before adding cream. Thaw, reheat, then stir in fresh cream.

Conclusion

This Crockpot Creamy Chicken Wild Rice Soup brings cozy comfort to the table with minimal work. It delivers creamy texture, savory aroma, and satisfying bites of wild rice and shredded chicken. Try the recipe on a cool evening and enjoy leftovers for easy lunches. For another slow-cooker take and extra ideas, see this helpful recipe: Creamy Chicken Wild Rice Soup {Slow Cooker} Recipe | Little Spice …. I hope this inspires you to make a warm batch — it’s the kind of soup that invites seconds.