Crockpot Chicken and Wild Rice Soup

On a crisp autumn day, few things feel as comforting as a warm, hearty bowl of soup. This slow cooker chicken and wild rice soup has quickly become one of my favorite fall staples. It’s creamy, satisfying, and loaded with tender chicken, earthy wild rice, and just the right balance of veggies and herbs. The best part? You can set it and forget it, making it perfect for busy weekdays or lazy weekends alike.

The beauty of this fall crockpot recipe is that it does all the heavy lifting for you. You don’t have to hover over the stove, constantly stirring or worrying about overcooking the chicken. Instead, you can enjoy the cozy aroma filling your home as the soup simmers away, knowing that dinner will be ready whenever you are.

I love how the crock pot chicken wild rice soup manages to feel both indulgent and wholesome at the same time. Each spoonful is comforting, with tender chunks of chicken swimming alongside nutty wild rice, carrots, celery, and just enough seasoning to bring out the flavor without overwhelming it. It’s a soup that hugs you from the inside, perfect for a chilly fall evening.

Whether you’re serving it as a weeknight dinner or bringing it to a friend’s house for a cozy gathering, this chicken wild rice soup is always a hit. It’s versatile too—you can swap in different vegetables, adjust the creaminess, or even make it lighter with chicken broth. At its heart, though, it’s all about that comforting combination of chicken and wild rice that makes this soup a true fall favorite.

Why You’ll Love It

• Hands-off cooking magic: This slow cooker chicken and wild rice soup lets you walk away while it does all the work. You can prep in the morning, go about your day, and come home to a steaming pot of comfort.
• Perfectly hearty and cozy: Every spoonful has tender chicken, nutty wild rice, and soft vegetables, making it feel like a warm hug in a bowl—ideal for chilly fall evenings.
• Customizable to your taste: Love more veggies? Extra herbs? A creamier texture? This crock pot chicken wild rice soup adapts effortlessly to your preferences.
• Great for meal prep and leftovers: This soup actually tastes better the next day, so you can enjoy it all week without any extra effort.
• Family-friendly favorite: From picky eaters to seasoned soup lovers, everyone seems to love the comforting combination of chicken and wild rice in this dish.

Ingredient List

For the Soup

• 1 ½ pounds boneless, skinless chicken breasts or thighs
• 1 cup wild rice, rinsed
• 3 medium carrots, diced
• 3 celery stalks, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and black pepper, to taste

For the Creamy Finish

• 1 cup half-and-half or heavy cream
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Ingredient Notes

• Chicken: I usually go with thighs—they stay super tender and juicy, but breasts work fine too!
• Wild rice: Don’t skip rinsing it; it helps remove excess starch and keeps the grains separate.
• Chicken broth: Homemade is amazing, but I always keep Swanson Chicken Stock on hand—it adds serious depth.
• Garlic & herbs: Fresh garlic makes a noticeable difference. Dried thyme and rosemary give that cozy, fall vibe.
• Creamy finish: Don’t skip the flour-and-butter roux—it thickens the soup perfectly without making it heavy.

Kitchen Equipment Needed

• Slow cooker / crockpot: The heart of this recipe—cooks everything low and slow to perfection. I love my [brand/model] for even cooking.
• Cutting board & sharp knife: For chopping veggies and chicken safely and efficiently.
• Measuring cups & spoons: To keep your seasonings and liquids precise.
• Wooden spoon or heatproof spatula: Perfect for stirring and scraping without scratching your crockpot.
• Small saucepan: To make the roux for the creamy finish.
• Ladle & serving bowls: Because every cozy soup deserves a good presentation!

Instructions

1. Prep the Ingredients

• Dice the carrots, celery, and onion into bite-sized pieces.
• Mince the garlic and set aside.
• Cut the chicken into 1–2 inch chunks.
  Pro Tip: Cutting veggies uniformly ensures they cook evenly in the slow cooker.

2. Layer Ingredients in the Crockpot

• Place the chicken at the bottom of the slow cooker.
• Add the wild rice on top of the chicken.
• Scatter the carrots, celery, onion, and garlic over the rice.
• Pour in the chicken broth and sprinkle in thyme, rosemary, salt, and pepper.
• Toss in the bay leaf.

3. Cook the Soup

• Cover the crockpot with the lid.
• Cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and the rice is tender.
  Pro Tip: Resist lifting the lid frequently—it lets heat escape and can lengthen cooking time.

4. Make the Creamy Roux

• In a small saucepan, melt the butter over medium heat.
• Whisk in the flour until smooth and cook for 1–2 minutes.
  Pro Tip: Whisk continuously to prevent lumps and achieve a silky consistency.
• Gradually add the half-and-half, whisking constantly until the mixture thickens slightly.

5. Finish the Soup

• Remove the bay leaf from the slow cooker.
• Stir in the creamy roux until fully incorporated.
• Taste and adjust seasoning with salt and pepper as needed.

6. Serve and Enjoy

• Ladle the soup into bowls and, if you like, garnish with fresh parsley or a sprinkle of black pepper.
• Serve hot with crusty bread or a side salad for a cozy, complete meal.

Tips and Tricks for Success

• Use bone-in chicken for extra flavor: If you don’t mind picking out bones later, it adds a rich depth to the broth.
• Rinse the wild rice: Prevents it from becoming gummy and keeps the texture pleasantly chewy.
• Don’t skip the roux: It’s the secret to a creamy, luscious soup without making it too heavy.
• Layer ingredients thoughtfully: Chicken on the bottom, rice in the middle, veggies on top ensures even cooking.
• Let it rest: If possible, let the soup sit for 10–15 minutes before serving—it allows flavors to meld beautifully.

Ingredient Substitutions and Variations

• Chicken: Swap chicken breasts for thighs, or even shredded rotisserie chicken for a shortcut.
• Wild rice: Use brown rice or a wild/brown rice blend if wild rice isn’t available.
• Creaminess: Swap half-and-half for coconut milk for a dairy-free option.
• Vegetables: Add mushrooms, parsnips, or peas for extra flavor and texture.
• Herbs: Fresh thyme or rosemary can replace dried herbs; just add toward the end to preserve their brightness.

Serving Suggestions

• I love serving this chicken wild rice soup with a slice of warm, crusty bread—it’s perfect for dipping into all that creamy goodness.
• Pair it with a crisp green salad for a balanced weeknight dinner that still feels indulgent.
• Ladle it over a baked potato for a cozy, comforting twist on a classic.
• Top with a sprinkle of fresh parsley or grated Parmesan for an extra pop of flavor and color.
• Serve alongside roasted vegetables for a wholesome, fall-inspired meal that warms you from the inside out.

Storage and Reheating Instructions

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze in portioned containers for up to 3 months—leave out the cream if you plan to freeze, then stir it in when reheating.
• Reheating on the stove: Warm gently over medium heat, stirring occasionally until heated through.
• Reheating in the microwave: Use a microwave-safe bowl, cover loosely, and heat in 1–2 minute intervals, stirring in between.
• Tip: If the soup thickens too much during storage, stir in a splash of chicken broth or water to reach your desired consistency.

Frequently Asked Questions

Can I use frozen chicken for this soup?

Absolutely! Just increase the cooking time slightly if using frozen chicken and make sure it’s fully cooked before adding the cream.

Can I make this soup in advance?

Yes! You can prep everything the night before, store it in the fridge, and then cook it in the slow cooker the next day.

Can I make this dairy-free?

Definitely. Swap the half-and-half or cream for coconut milk or a dairy-free cream alternative. It will still be creamy and delicious.

How do I prevent the wild rice from becoming mushy?

Rinse it first and avoid overcooking—follow the slow cooker times carefully. Wild rice naturally keeps some chewiness.

Can I freeze this soup?

Yes! Freeze before adding the cream. When ready to eat, thaw in the fridge overnight and stir in cream while reheating.

Can I add more vegetables?

Of course! Mushrooms, peas, or parsnips are all great additions. Just adjust the cooking time if adding dense vegetables.

Did you try this crockpot chicken and wild rice soup? Let me know in the comments how it turned out—I love hearing your cozy fall cooking stories!