Chicken And Wild Rice Soup Crockpot Recipe

If you’re looking for a hearty, soul-warming dish that requires little effort but delivers big flavor, then Chicken and Wild Rice Soup made in a crockpot is an absolute game-changer. This dish is a perfect balance of comfort food, nutrition, and convenience, making it an ideal choice for busy weeknights or a cozy weekend meal. Imagine tender pieces of chicken, hearty wild rice, and a creamy broth, all blending together to create something truly magical.

The best part? You throw everything into your crockpot, set it, and let the magic happen while you go about your day. There’s no need to stand over a stove, just let your slow cooker do the work, and in a few hours, you’ll have a soup that tastes like it’s been simmering for hours on the stove. Whether you’re feeding a hungry family or meal-prepping for the week, this Chicken and Wild Rice Soup has you covered.

Let’s dive into how to make it!

Chicken And Wild Rice Soup Crockpot Recipe

This crockpot Chicken and Wild Rice Soup recipe is simple, filling, and rich in flavor. The slow-cooking process ensures that all the flavors meld together beautifully, creating a comforting bowl of soup that’s perfect for any time of year. It’s hearty enough for the colder months but light enough to enjoy year-round.

Ingredients Needed

The ingredients for this soup are a combination of fresh, wholesome ingredients and pantry staples, which means you probably have most of them already in your kitchen. Here’s what you’ll need:

• Chicken breasts (boneless and skinless): You’ll need about 2-3 chicken breasts, depending on their size. These will break down easily as the soup cooks, creating tender, shredded chicken that infuses the broth with flavor.
• Wild rice: Wild rice is the star here. It’s nutty, chewy, and holds up wonderfully in soups. Plus, it adds a lovely texture to balance the creamy elements of the dish. You’ll need about 1 cup.
• Carrots: These bring a natural sweetness and color to the soup. A couple of medium carrots, diced, will add that perfect balance of veggie goodness.
• Celery: Celery adds crunch and freshness, cutting through the richness of the broth. Chop up 2-3 stalks.
• Onion: You’ll need a medium onion, finely diced, for a base of flavor. It’s the aromatic foundation for the soup.
• Garlic: A few cloves of garlic minced will bring that savory depth you’re looking for.
• Chicken broth: For the liquid base, chicken broth (about 4-5 cups) is a must. It creates a flavorful broth that complements the chicken and rice perfectly.
• Heavy cream: The key to making this soup extra creamy. Add about 1 cup of heavy cream to give it that rich, velvety texture.
• Butter: A little butter adds richness and helps sauté the onions, garlic, and carrots before everything gets added to the slow cooker.
• Bay leaves: For an earthy, herbal note.
• Thyme (dried or fresh): Fresh thyme brings a fragrant, earthy layer to the dish. About 1 tablespoon of fresh thyme or 1 teaspoon dried.
• Salt and pepper: Season to taste. It’s important to adjust this towards the end of the cooking process as flavors concentrate.
• Lemon juice: A splash of lemon juice added at the end brightens the entire soup and balances the richness.

Cooking Instructions

Once you have all your ingredients prepped and ready, the cooking process is incredibly straightforward:

1. Sauté the Vegetables: In a large pan, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. This step helps develop the base flavors.
2. Layer the Crockpot: In your crockpot, layer in the sautéed vegetables. Add the chicken breasts, wild rice, chicken broth, bay leaves, thyme, salt, and pepper. Stir to combine.
3. Cook: Set your crockpot to cook on low for about 6-7 hours, or on high for 3-4 hours. The chicken will become tender and easy to shred, and the rice will cook perfectly in the broth.
4. Shred the Chicken: About 30 minutes before the soup is done, use two forks to shred the chicken breasts right in the crockpot. Stir the chicken back into the soup, ensuring it’s well distributed.
5. Add Cream: Once the chicken is shredded and the rice is tender, stir in the heavy cream and let the soup cook for another 15-30 minutes. This adds the creamy texture that makes this soup so indulgent.
6. Finish with Lemon: Before serving, add a squeeze of fresh lemon juice to the soup for brightness.
7. Serve: Ladle the soup into bowls and enjoy!

Ingredient Insights

• Wild Rice vs. White Rice: Wild rice isn’t actually rice-it’s a grass seed that’s harvested from aquatic plants. It has a chewy texture and a rich, earthy flavor, making it perfect for soups. Unlike white rice, it doesn’t get mushy and retains a satisfying bite even after slow cooking. It’s also higher in protein and fiber, making this dish more nutritious.
• Chicken Breasts vs. Thighs: Chicken breasts are lean and shred well in soups, but if you prefer a richer flavor, chicken thighs can be swapped in. Thighs have more fat, so they provide a deeper taste and tend to stay juicier in long cook times.
• Heavy Cream: While you could use milk as a substitute, heavy cream gives this soup its signature rich and velvety consistency. If you’re looking for a lighter version, half-and-half or whole milk can work, but don’t expect quite the same luxurious texture.

Expert Tips

• Season at the End: Crockpots can intensify flavors, so be careful not to over-salt at the beginning. Wait until the end of cooking to taste and adjust the seasoning.
• Use Rotisserie Chicken: If you’re short on time, you can skip the raw chicken breasts and use store-bought rotisserie chicken. Just shred the chicken and stir it in during the last 30 minutes of cooking.
• Add More Veggies: Feel free to bulk up the soup with other vegetables like mushrooms, peas, or even zucchini. Just chop them into bite-sized pieces and add them in when you add the rice.
• Thicken It: If you like your soup thicker, you can make a slurry with cornstarch and water (about 2 tablespoons cornstarch mixed with ¼ cup water) and stir it in during the last 30 minutes of cooking.

Recipe Variations

• Vegetarian Version: Skip the chicken and use vegetable broth instead of chicken broth. You can add extra vegetables like potatoes, leeks, or even a handful of spinach for added nutrients.
• Spicy Twist: If you love a bit of heat, toss in some red pepper flakes or a diced jalapeño along with the garlic for a spicy kick.
• Curry Flavored: Add a teaspoon of curry powder for an interesting flavor twist. It’ll give the soup a slightly exotic feel without overpowering it.
• Dairy-Free: For a dairy-free version, substitute the heavy cream with coconut milk and skip the butter. You can also use a non-dairy chicken broth for an entirely plant-based soup.

Final Words

This Chicken and Wild Rice Soup recipe is a perfect combination of ease, comfort, and flavor. It’s the kind of dish that makes your home smell amazing as it slowly cooks in the crockpot, and every bite is a cozy hug in a bowl. The beauty of this recipe lies in its simplicity and versatility-whether you’re making it for a busy weeknight or a chilly weekend gathering, it’s sure to impress.