If you are looking for a cozy, comforting meal that feels like a warm hug on a chilly day, the Crockpot Creamy Chicken Wild Rice Soup Recipe is an absolute must-try. This soup blends tender chicken, nutty wild rice, and a luscious creamy broth that simmers slowly to develop deep, inviting flavors. It’s the kind of dish that fills your kitchen with irresistible aromas and leaves everyone asking for seconds. Whether you’re new to slow cooker meals or a seasoned pro, this recipe is straightforward, satisfying, and delivers a rich taste with minimal effort.
Ingredients You’ll Need
Preparing this soup is a breeze with a handful of simple, wholesome ingredients. Each item plays a key role in building the soup’s hearty texture and balanced flavors, combining freshness, earthiness, and creaminess effortlessly.
- 1 lb boneless, skinless chicken breasts: The protein base that becomes tender and juicy after slow cooking.
- 3/4 cup uncooked wild rice blend (rinsed): Adds a chewy, nutty texture that makes the soup hearty.
- 1 medium yellow onion (chopped): Brings subtle sweetness and depth to the flavor profile.
- 3 carrots (peeled and sliced): Provide vibrant color and natural sweetness.
- 3 celery stalks (sliced): Add freshness and a slight crunch.
- 3 cloves garlic (minced): Impart aromatic warmth and savory notes.
- 6 cups low-sodium chicken broth: The flavorful liquid foundation that ties everything together.
- 1 teaspoon dried thyme: Offers earthy, slightly minty herbal undertones.
- 1/2 teaspoon dried rosemary: Lends a fragrant pine-like note.
- 1/2 teaspoon black pepper: Adds subtle heat and complexity.
- 1/2 teaspoon salt: Enhances all the natural flavors in the soup.
- 1 bay leaf: Infuses an aromatic depth during cooking, removed before serving.
- 1 cup heavy cream: Brings luscious creaminess and smooth texture to the soup.
- 2 tablespoons butter: Used to create the roux that thickens the soup beautifully.
- 2 tablespoons all-purpose flour: Combines with butter to make the roux and give the soup a silky finish.
How to Make Crockpot Creamy Chicken Wild Rice Soup Recipe
Step 1: Combine Ingredients in the Crockpot
Start by placing the chicken breasts, rinsed wild rice, chopped onion, sliced carrots, sliced celery, and minced garlic right into your large crockpot. Pour in the low-sodium chicken broth for that flavorful base. Sprinkle in the thyme, rosemary, black pepper, salt, and don’t forget the bay leaf. Give everything a gentle stir to mix the herbs, then cover and set your crockpot to cook low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking melds all the ingredients and ensures the chicken turns irresistibly tender while the wild rice softens perfectly.
Step 2: Shred the Chicken
Once the cooking time is up, carefully remove the chicken breasts from the crockpot and place them on a cutting board or plate. Using two forks, shred the chicken into bite-sized strands — this is where that juicy, tender texture really shines. Return the shredded chicken back into the slow cooker and stir it in, letting it soak up all those fantastic flavors that developed during cooking.
Step 3: Prepare the Creamy Roux
In a small saucepan over medium heat, melt the butter, then whisk in the flour. Cook this mixture for about one minute, stirring constantly to form a smooth roux without lumps. This step is crucial because it acts as the thickening agent that will give your soup that perfect creamy consistency.
Step 4: Add Heavy Cream and Finish Cooking
Slowly pour in the heavy cream to your roux while whisking continuously. This creates a silky sauce that you then pour straight into the crockpot soup mixture. Stir well to combine, then cook the entire soup on high for another 15 to 20 minutes. This final simmer allows the soup to thicken slightly and for the flavors to meld even more. Don’t forget to remove the bay leaf before serving, so no one gets an unexpected bite of it.
How to Serve Crockpot Creamy Chicken Wild Rice Soup Recipe
Garnishes
Fresh garnishes elevate the visual appeal and add bursts of freshness. Sprinkle chopped fresh parsley or chives on top for a pop of green and a mild oniony flavor that complements the creamy soup beautifully.
Side Dishes
This soup pairs delightfully with a warm crusty bread or garlic breadsticks perfect for dipping. For extra comfort and texture, consider serving alongside a crisp green salad to balance the richness with a little crunch and brightness.
Creative Ways to Present
Serve the soup in rustic bread bowls for an impressive, cozy presentation that’s also edible! Alternatively, ladle it over a small bed of greens or cooked grains for a creative twist on portion and plating that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. It actually tastes even better the next day as the flavors continue to deepen. Just make sure to keep it chilled promptly after serving.
Freezing
This soup freezes well, making it a fantastic meal prep option. Portion it out into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Avoid freezing with the heavy cream added; instead, add that fresh when reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or cream if it has thickened too much. Heating slowly helps maintain the creamy texture without curdling.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra juiciness and richer flavor to the soup. Just ensure they are boneless and skinless for easier shredding.
Is it possible to make this soup dairy-free?
Yes, you can substitute the heavy cream and butter with coconut milk or a dairy-free cream alternative. This will alter the flavor slightly but still provide a lovely creamy texture.
Can I prepare this soup on the stovetop instead of a crockpot?
You can, though it will require more constant attention. Simmer the ingredients in a large pot until the chicken is cooked and rice is tender, then add the cream mixture to thicken.
How do I make this recipe gluten-free?
Simply use a gluten-free flour blend in place of the all-purpose flour for the roux. This swaps seamlessly without affecting the flavor.
What type of wild rice blend is best for this recipe?
Any wild rice blend that includes a mix of wild rice and other types like brown or white rice works well. The key is to rinse it well before adding to remove excess starch.
Final Thoughts
I can’t recommend the Crockpot Creamy Chicken Wild Rice Soup Recipe enough for anyone craving a comforting, hassle-free meal that’s perfect for chilly days. It combines simple ingredients into a rich and satisfying bowl of warmth you’ll want to make again and again. Give it a try soon and prepare to fall in love with this soulful soup!
Print
Crockpot Creamy Chicken Wild Rice Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
This Crockpot Creamy Chicken Wild Rice Soup is a comforting and hearty dish made with tender chicken breasts, wild rice, fresh vegetables, and a rich, creamy broth. Perfect for a cozy meal, it cooks all day in a slow cooker to develop deep flavors and a satisfying texture.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts
- 3/4 cup uncooked wild rice blend, rinsed
- 1 medium yellow onion, chopped
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 bay leaf
Cream Sauce
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
Instructions
- Combine Ingredients: Add the chicken breasts, rinsed wild rice, chopped onion, sliced carrots, sliced celery, minced garlic, chicken broth, dried thyme, dried rosemary, black pepper, salt, and bay leaf into a large crockpot. Ensure all ingredients are evenly distributed.
- Cook Soup: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and the wild rice is tender, which infuses the broth with rich flavor.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the slow cooker and stir to combine evenly with the soup.
- Make Cream Sauce: In a small saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for about 1 minute to create a roux. Gradually whisk in the heavy cream until smooth and combined into a creamy sauce.
- Thicken Soup: Pour the cream sauce into the crockpot with the soup. Stir well and cook on high for an additional 15 to 20 minutes until the soup thickens slightly, stirring occasionally.
- Final Touches: Remove the bay leaf from the soup before serving. Serve hot for a cozy, creamy chicken and wild rice experience.
Notes
- For a lighter version, substitute half-and-half or milk for the heavy cream to reduce fat content.
- This recipe can be made gluten-free by using a gluten-free flour blend in place of all-purpose flour for the roux.
- Leftovers store well in the refrigerator for up to 4 days; reheat gently to maintain creaminess.
