Get ready to savor the warmth of Crock Pot Chicken Wild Rice Soup. This easy-to-make, nourishing soup combines tender chicken thighs, wild rice, and a medley of seasonings in a rich, creamy broth. This soup is perfect for brisk, cold weather and brings a cozy touch to your dinner table!
When the temperature drops, there's nothing quite like a steaming bowl of soup to warm you up. This slow cooker soup with chicken and wild rice is a perfect blend of tender chicken pieces and wild rice simmered in a creamy broth that's seasoned just right. The wild rice is the star of the soup. It’s not just rice but a unique grain with a chewy texture and a distinct, earthy flavor. It adds a nutritional boost but also a great texture contrast to the smooth, creamy soup, making it well-rounded.
Making this creamy wild rice soup with chicken in a crock pot is super easy and convenient. Add rice, veggies, and chicken to the pot, pour some broth and spices, and let it cook slowly. A little while before it's done, mix in a creamy flour and butter mixture to thicken it up. The crock pot does most of the work, blending the flavors together over time, making it a great choice for a hassle-free meal ready when you are.
Crock pot chicken and wild rice soup is great for a family dinner, easy for meal prep, and even better for gatherings. Serve it with crusty bread or a salad for a complete meal. On holidays, it's a cozy starter and a hearty main course for game nights in the colder months. This soup is all about great taste and easy cooking, fitting into your meal plans any day of the week!
🥣Why Make Creamy Chicken Wild Rice Soup?
- The crock pot makes this chicken soup recipe incredibly easy; just add the ingredients and let the slow cooker work its magic.
- Wild rice infuses the soup with a unique, nutty flavor and chewy texture, elevating it beyond your typical chicken soup.
- Made with simple, everyday ingredients, this soup is easy to shop for and easy to prepare.
- It's a nutritious meal packed with the goodness of lean chicken, satisfying wild rice, and fresh vegetables.
🥘Ingredients You’ll Need
- Wild Rice - Adds a distinctive, earthy flavor and chewy texture to the soup, making it hearty and filling.
- Mirepoix (celery, onion, carrots) - This classic trio provides a foundational flavor base, adding depth and a subtle sweetness.
- Chicken Thighs - Offer tender, juicy meat that enriches the soup with a deep chicken flavor and satisfying protein.
- Minced Garlic - Brings a pungent, aromatic quality that enhances the overall savory notes of the soup.
- Worcestershire Sauce - Introduces a complex, tangy flavor that deepens the soup's taste profile.
- Seasoning (Italian Seasoning, black pepper, paprika, rosemary, thyme, bay leaves) - This blend of herbs and spices adds layers of warmth, earthiness, and a hint of spice.
- Butter - Provides a rich, creamy base for the roux, contributing to the soup's velvety texture.
- All-Purpose Flour - Used in making the roux, it thickens the soup, giving it a smooth, hearty consistency.
- Heavy Cream - Adds luxurious creaminess and richness, rounding out the flavors and making the soup satisfying.
🔪How To Make Crock Pot Chicken and Wild Rice Soup
Prepare the meat and vegetables: Dice the carrots, celery, and onion. Remove any excess fat from the chicken thighs. Pat dry with paper towels.
Season the ingredients: Add the diced vegetables and wild rice to the slow cooker, then place the prepared chicken thighs on top. Add the garlic, chicken broth, Worcestershire sauce, dried seasonings, and bay leaves.
Cover and cook: Add the lid to the top and cook on LOW for 5-6 hours or HIGH for 3-4 hours.
Make the roux: When there are only 30 minutes left in the cooking time, make the roux. Heat the butter in a small saucepan until melted. Slowly mix in the flour and continue mixing until the flour is cooked into the butter. Slowly whisk in the heavy cream until a thick mixture is formed.
Shred the chicken: After the cream is thickened, remove the bay leaves and chicken thighs from the soup. Shred the chicken thighs with two forks, then add back into the crock pot and pour in the cream mixture. Stir until well combined. Serve while hot. Enjoy!
- Rinse the wild rice thoroughly before adding it to the crock pot to remove excess starch, ensuring the soup doesn't become too thick.
- Chop the mirepoix (celery, onion, carrots) uniformly for even cooking.
- Trim excess fat from the chicken thighs to keep the soup healthier and reduce the amount of grease.
- Layer the ingredients in the crock pot with the chicken on top of the rice and vegetables for optimal flavor infusion.
- Cook the soup on low heat if you have time, as a slower cook allows for better mixing of flavors.
- When making the roux, cook the butter and flour mixture until it's a light golden brown to avoid a raw flour taste.
- Gradually whisk in the heavy cream to the roux to prevent lumps and ensure a smooth consistency.
- Add the heavy cream mixture towards the end of the cooking process to maintain its rich texture and prevent curdling.
📖Variations & Substitutions
- For a lighter version, substitute the heavy cream with half-and-half or whole milk, reducing the calorie count while still retaining creaminess.
- Use boneless, skinless chicken breasts instead of thighs for a leaner protein option, keeping in mind they may cook a bit faster.
- Swap wild rice with brown rice or a wild rice blend for a different texture and slightly altered flavor profile.
- Add a splash of white wine to the broth for an extra layer of sophisticated, tangy flavor.
- Incorporate mushrooms for an earthy element; they pair well with wild rice and chicken.
- Introduce a spicy kick with a pinch of cayenne pepper or a few dashes of hot sauce.
- Stir in some fresh spinach or kale near the end of cooking for added color and nutrition.
- Garnish with fresh herbs like parsley or dill before serving to add a burst of freshness.
🌡️Storing & Freezing
Storing: Let the soup cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. Stir the soup before reheating, as the ingredients may settle or separate.
Freezing: Cool the soup completely and then portion it into freezer-safe containers or bags, leaving some space at the top for expansion. It can be stored in the freezer for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: To reheat, gently warm the soup over medium heat on the stove, stirring occasionally to ensure even heating. If it's too thick after storing, you can thin it with a little broth or water. Avoid boiling as this can affect the creamy texture.
Yes, you can substitute brown rice or a wild rice blend. Keep in mind that the cooking time and texture may vary slightly, so adjust accordingly.
The chicken thighs are cooked through when they reach an internal temperature of 165°F (74°C). This usually occurs within 3-4 hours on high or 5-6 hours on low cooking time in a crock pot.
If the soup is too thick, you can thin it by adding a bit of chicken broth or water while reheating. Add the liquid gradually and stir until you reach the desired consistency.
🐓More Crock Pot Chicken Soup Recipes
- Crock Pot Chicken Pot Pie Soup
- Slow Cooker Chicken Taco Soup
- Crock Pot Chicken Noodle Soup
- Crock Pot Chicken Tortilla Soup
⭐SHARE IT & RATE IT
Crock Pot Chicken Wild Rice Soup
- 1 cup wild rice (rinsed)
- 1 medium yellow onion (diced)
- 3 ribs celery (chopped)
- 2 large carrots (peeled and chopped)
- 1 lb boneless skinless chicken thighs (trim off excess fat)
- 4 tsp garlic (minced)
- 6 cups low-sodium chicken broth
- 2 tsp Worcestershire sauce
- 1 tsp Italian seasoning
- 1 tsp black pepper
- ½ tsp paprika
- ½ tsp dried rosemary
- ½ tsp dried thyme
- 2 bay leaves
- ⅓ cup butter
- ½ cup all-purpose flour
- 2 cups heavy cream
- Add wild rice, onion, celery, and carrots to the bottom of a 6-quart slow cooker.
- Place chicken thighs on top of the rice and mirepoix. Add garlic, chicken broth, Worcestershire sauce, Italian seasoning, black pepper, paprika, Rosemary, thyme, and bay leaves.
- Cover and cook on low 5-6 hours or high 3-4 hours.
- Thirty minutes before cook time is up. Heat the butter in a small saucepan over medium heat until melted. Then, slowly whisk in the flour to form a roux. Once the roux has thickened, slowly whisk in the heavy cream,
- Remove bay leaves and chicken thighs. Discard bay leaves and shred chicken with two forks.
- Add the chicken and cream mixture back into the crock pot. Mix until well combined.
- Serve while hot, and enjoy!
- You can use boneless, skinless chicken breasts instead of thighs for a leaner protein option, keeping in mind they may cook a bit faster.
- Cook times are set to give the vegetables a little bit of crunch. I you like your veggies softer add 1 hour to the cook time.
- If the soup is too thick, you can thin it by adding a bit of chicken broth or water gradually and stir until you reach the desired consistency.
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.