Creamy Chicken and Wild Rice Soup is a comfort food soup recipe, made easily in a slow cooker. Unlike many cream-based soups, this slow cooker chicken soup recipe uses NO “cream of” soups. What makes this one of the best crock pot recipes for homemade soup from scratch is that your slow cooker does all of the work!

Crock of Creamy Chicken and Wild Rice Soup with a toasted crouton and soup spoon in it

When you hear the word home, do you think of just one place? Is it a physical location? A person? A feeling? For me lately, home feels like fluid mix of all of them. If I were to put my definition of home into a recipe, today it would be Creamy Chicken and Wild Rice Soup.

Creamy Chicken and Wild Rice Soup is cozy and easy and familiar. It’s warm, doesn’t mind if you help yourself to whatever is in the refrigerator, and would love nothing more than to hang out with you on the couch all night and watch Netflix. (This Chicken Gnocchi Soup and Spanish Chicken Stew would also be happy to join you.)

I spent this past weekend in the Twin Cities, a place I called home for four formative years after college. I was incredibly blessed to spend three straight days with cherished friends I made while living there, as well as new friends I’ve met through blogging since moving away. I finally met my website communications manager, Caitlin, in person after more than a year of working together (isn’t the internet strange and awesome?), and I drove by my old apartment—the first place I ever lived on my own and where Ben and I got engaged out front.

Even after five years away, the Twin Cities still feel like home, in some ways even more than Milwaukee.

If you’ve spent time in Minnesota, you might be familiar with one of the state’s best products, wild rice. It’s nutty and complex and wonderful, and I love its bold, dark color too. If you’re new to cooking with it, check out Aysegul’s great post on How to Cook Wild Rice.

In Minnesota, you’ll find wild rice in all sorts of dishes, but it’s hard to imagine one more classic or universally appealing than creamy chicken and wild rice soup.

white crock of Creamy Chicken and Wild Rice Soup

Come Home to Creamy Chicken and Wild Rice Soup

If you’ve ever ordered the chicken wild rice soup at Panera, then you have an idea of what this Slow Cooker Creamy Chicken and Wild Rice Soup will taste like, but as with so many recipes, homemade is truly superior.

Fortunately, thanks to the crock pot, this is an EASY creamy chicken and rice soup. There’s a bit of sautéing on the stove to do to make a creamy sauce that you stir in to the slow cooker, but it’s fast, simple, and completely worth the effort. Like all of my other crockpot soups, many other ingredients, including the chicken and rice, cook right in the crock pot. (Another similar favorite: Crockpot Lentil Soup and Crock Pot Chicken and Rice!)

uncooked ingredients in a slow cooker to make creamy chicken and wild rice soup

The sauce makes the Creamy Chicken and Wild Rice Soup taste like there is heavy cream in the recipe (think Pioneer Woman/Paula Deen), BUT it’s made from flour and low-fat milk.

Southern Living flavor for a Cooking Light calorie count. Two servings for me, please!

Healthy Creamy Chicken and Wild Rice Soup being stirred in a slow cooker

In a few weeks, I’ll be headed to yet another home for the holidays, my hometown of Wichita, Kansas.

Although I don’t have a single spot I’d clearly define as “home” 100% of the time, the more I think about it, the less I think I need one. In fact, I’m lucky to have so many places where I can curl up and feel comfortable, known, and loved.

Plus, I can make this Creamy Chicken and Wild Rice Soup just about anywhere!

Wherever you call home, this simple but soulful recipe for Slow Cooker Creamy Chicken and Wild Rice Soup will give you a warm and homey feeling too.

(If you’re also a fan of wild rice and easy crockpot recipes, don’t miss this easy Crockpot Wild Rice Stuffing recipe.)

creamy chicken and wild rice soup (made in an Instant Pot), served in a white soup crock

Recommended Tools to Make Creamy Chicken Wild Rice Soup

  • This is the slow cooker I have, which I like because it automatically switches to “keep warm” when it’s done cooking so that the food is less likely to overcook, though I don’t recommend letting this one go too far past its time, since both chicken breasts (which are super lean) and wild rice can overcook more easily.
  • Any 5-quart or larger slow cooker should do.
  • If you are making this Creamy Chicken and Wild Rice Soup in a smaller crock pot, I recommend halving the recipe.

How to Make This Soup in the Instant Pot

  • This is the Instant Pot that I have, and I adore it!
  • I have NOT tested this recipe in an Instant Pot yet, but because I know many of you have added an Instant Pot to your kitchen and are eager to use it, the below is my suggestion as to how the recipe can be adapted to an electric pressure cooker. If you do try it in an Instant Pot, I’d love to hear how it goes!
    • Set the Instant Pot to Sauté and cook the carrots, celery, potato, and onion as directed in step 1. Continue with step 2, adding the ingredients as instructed to the Instant Pot. Cook on HIGH pressure (manual) for 35 minutes. (If using a whole grain rice blend, cook only for 20 minutes.) Manually release pressure. Make the roux and stir it in as directed in steps 3 and 4.
Slow Cooker Creamy Chicken and Wild Rice Soup in a soup crock

Slow Cooker Creamy Chicken and Wild Rice Soup

4.7 from 20 votes
Slow Cooker Creamy Chicken and Wild Rice Soup. A delicious and healthy chicken wild rice soup recipe made easy in the crock pot! For suggested Instant Pot method, see the blog post above.

Prep: 20 mins
Cook: 7 hrs 40 mins
Total: 8 hrs

Servings: 6 –8 servings, about 12 cups


  • 2 teaspoons extra-virgin olive oil
  • 3 medium carrots peeled and 1/4-inch diced (about 2 cups)
  • 3 medium celery stalks 1/4-inch diced (about 1 cup)
  • 1 small russet potato peeled and 1/4-inch diced (about 1 cup)
  • 1/2 medium yellow onion diced (about 1/2 cup)
  • 2 teaspoons  poultry seasoning
  • 1/2 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon black pepper plus additional to taste
  • 1 cup  uncooked wild rice  or whole grain wild rice blend
  • 1 1/2 pounds boneless skinless chicken breasts (about 3 medium breasts), trimmed of excess fat
  • 5 to 6 cups low-sodium chicken stock divided
  • 2 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 2 3/4 cup 2% milk plus additional as needed


  • Lightly coat a 5-quart or larger slow cooker with nonstick spray. Heat the olive oil in a large, nonstick pan over medium high. Add the carrots, celery, potato, and onion, and cook until the vegetables are beginning to soften, about 8 to 10 minutes. Stir in the poultry seasoning, salt, and pepper and cook 30 additional seconds. Remove from the heat and transfer to the bottom of the slow cooker.
  • Rinse the wild rice, then add to the slow cooker with the vegetables. Arrange the chicken breasts on top, then pour in 4 cups of the chicken stock. Cover and cook on low for 6 to 7 hours or high for 2 1/2 to 3 1/2 hours, until the rice is tender and the chicken is cooked through. Remove the chicken to a plate or cutting board and let cool slightly. With two forks or your fingers, shred the chicken, then return to the slow cooker. Place on low to keep warm. If the chicken finishes cooking before the rice, remove it first so that it does not overcook, then re-cover the slow cooker and continue cooking until the rice is tender.
  • Once the chicken and rice are cooked, melt the butter in a medium saucepan over medium heat. Once the butter is completely melted, sprinkle the flour over the top. Whisk and cook until the flour is golden brown, about 1 minute. Pour in the 2 3/4 cups milk a few splashes at a time, whisking as you go to remove any lumps. Bring to a gentle boil, then reduce the heat to a simmer. Let cook, stirring often, until the mixture thickens, about 4 minutes.
  • Pour the milk mixture into the slow cooker and stir to combine. If you’d like a thinner soup, stir in additional chicken stock until your desired consistency is reached. Taste add additional salt and/or pepper to taste. Serve hot.


  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Let thaw overnight, then reheat in the microwave or on the stovetop with additional chicken stock, milk, or water to thin the soup as desired.
  • To make dairy free: Substitute the butter for vegan butter and the milk for unsweetened soy milk or almond milk. Note that the mixture may not be as creamy or may take longer to thicken.
  • To make gluten free: Omit the flour in step 3. With a fork, firmly whisk 1/4 cup of cornstarch into the milk before adding the milk to the melted butter. Stir to combine and let simmer, stirring often, until thickened.


Serving: 1(of 8), about 1 1/2 cupsCalories: 280kcalCarbohydrates: 29gProtein: 24gFat: 8gSaturated Fat: 3gCholesterol: 56mgSodium: 340mgFiber: 2gSugar: 6g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. This is amazing! Not only does it taste great but one serving only 280 calories? I had to modify since I couldn’t find just wild rice at my usual grocery. This recipe will be a staple in my home. Thanks, Erin!5 stars

    1. Kelly, I’m so happy to hear you enjoyed the soup! Thanks so much for taking the time to leave this wonderful review!

  2. Oh my! I could marry this soup. Deeeelish. However I might butterfly the chicken as the rice was overdone…. However still the best soup ever…. thanks :)5 stars

  3. Hello! Can you use Rotisserie chicken instead? Sometimes, I feel like the chicken comes out dry when you cook it for a long time.

    1. Hi Shristi, I didn’t experience the chicken coming out dry, you could try using rotisserie if that’s a concern for you. I hope you enjoy the recipe!

  4. Great  recipe! I made in instant pot with 3 frozen chicken breasts and chicken was moist and tender. I followed recipe except only used half of the roux as I felt it was thick enough.  Will definitely make this again. I made fresh garlic bread sticks to go with the soup.5 stars

  5. So I’ve made this about 6 times now in my Instant Pot so I wanted to report back what I’ve found! I follow Erin’s directions for the Instant Pot and do high pressure for 35 minutes once my chicken and rice are in. ONE thing I change is that I only use 3 cups of chicken broth, since the instant pot loses no liquid in the process. That being said, I do like my soups “souper” (haha) thick, so keep that in mind. Wild rice is really not hard to find in the store, my neighborhood market Walmart carries it and they pretty much carry nothing speciality. Happy cooking! 5 stars

  6. I made this last night and I loved the flavor. I improvised on the spices since I didn’t have poultry spice. I did need to add quite a bit more stock. I just wish I had checked it before 6 hours since I think my chicken was overdone and wild rice exploded a little. But I will make it again. I would also make veggies bigger, add others, and leave out potatoes.4 stars

    1. Bernadette, thanks for taking the time to review the recipe! It sounds like you know exactly what else to tweak next time!

  7. This is great, and very easy.  

    My only criticism is the flour to butter ratio, which, as seems to be the case with others, didn’t work for me. Instead, 1/2 C butter to 1/2 C flour made a lovely base to which I added the warm milk.  

    Also, it is a very thick soup using only the 4 C stock, really more of a casserole than soup, so having 2 to 3 C of stock available to think the soup is a good idea.5 stars

  8. So I attempted this recipe in an instant pot it tasted delicious but over cooked the rice and potatoes I cooked mine 30 mins should have only cooked it 20

    1. Hi Morgan! I’m happy to hear that you enjoyed the flavors in this dish! Thank you for taking the time to try this recipe!

  9. No my favorite sadly :( My chicken also came out chewy (I checked it and took it out early). the flour mixture also came out clumpy. I made it a second time putting the milk in verrryy slowly and still the same result.3 stars

    1. Hi Kiki, I’m sorry to hear that you had trouble with this soup. Did you whisk the flour mixture well after pouring in the milk? Either way, I know it’s frustrating to try a recipe and not have it turn out, so I really wish you would’ve enjoyed it!

  10. So it says 5-6 cups of stock, but you only say 4 cups in the directions….haven’t made it yet but I will use more.

    1. Michele, if you keep reading the recipe, you’ll see that the remaining stock is added at the end, according to how thick you like the soup; you can add as much or as little as you like. I hope you enjoy it!

  11. Very delicious, I recommend to any body to make it , plus I make the healthy turkey chili o my good is delicious , my family loved5 stars

  12. I found your site a few weeks ago, and have made several of your recipes- they’re all sooooo good!! My husband is kind of picky, but he LOVED THIS SOUP, and so did I. He also couldn’t stop raving about your Chicken Tikka Masala!!! So this week I’ll be trying the Butter Chicken. My father was from Mumbai, India, and we took him back there to see his family before he died. All my kids, and my husband, love Indian food, so I’m so glad to have a few recipes that are easy AND healthy!!! Thank you for all you do!!! You’re amazingly gifted!!5 stars

  13. This was great!!! I used a combo of wild rice and brown rice, I seasoned and seared the chicken before throwing it in the pot and added mushies w the cream at the end. What a great soup and a great recipe. Very easy to follow!!

    Note to those who skim read like me. I used all the stock up front. Should have used less for a creamier soup.

    This was delish!!!5 stars

  14. My whole family loves this soup! It is so satisfying and tasty, and of course healthy and easy! Thanks Erin! Your recipes never fail!5 stars

  15. I am planning to cook my rice separately and add it at the end to avoid overcooking it, which has happened when I have cooked rice in the crock pot in the past. Should I adjust the chicken broth that is added to the chicken and veggies at the beginning if I do this?

    1. Mandy, yes I’d suggest adding less broth. You can always add more at the end to thin it out if needed. I hope you enjoy it!

  16. Hi, Erin.
    Can I use the same recipe to make it on the stovetop? (I want it to be done more quickly than inthe slow cooker.) Thanks!

    1. Hi Lynne! I’ve only tested this recipe in the slow cooker but it should work on the stovetop with some adjustments. If you decide to experiment, let me know how it goes!

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