Chicken Wild Rice Soup is a classic soup recipe, made easy in the crockpot. Unlike many cream-based soups, this slow cooker chicken soup recipe uses NO “cream of” soups, and its flavor is pure comfort.
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!
If I were to put my definition of home into a recipe, today it would be creamy chicken and wild rice soup.
- Chicken and wild rice soup is cozy, easy, and familiar.
- It 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.)
- Since this is a chicken wild rice soup (no cream), I like to think that it’s on the healthier end of the spectrum, just like Chicken and Rice Casserole.
- The sauce makes the chicken and wild rice soup taste like there is heavy cream in the recipe (think Pioneer Woman / Paula Deen / Grandma’s chicken wild rice soup), BUT it’s made from flour and low-fat milk.
5 Star Review
“My whole family loves this soup! It is so satisfying and tasty, and of course healthy and easy!”— Elizabeth —
How to Make Chicken Wild Rice Soup
If you’ve ever ordered Panera chicken & wild rice soup, then you have an idea of what this soup will taste like.
As with so many recipes, however, 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 make a creamy mixture that you stir into the slow cooker, but it’s fast, simple, and completely worth the effort.
- Vegetables. Carrots, celery, potato, and onion are a delicious, cozy combination. The carrots add a mild sweetness, the celery adds a nice crunch, the potatoes help make the soup more filling, and the onions help build rich flavor.
- Poultry Seasoning. A one-stop mix of herbs and spices that perfectly complements the soup flavors.
- Wild Rice. Wild rice is nutty, complex, and wonderful. I love its bold, dark color too.
- Chicken Breasts. Lean, tender, and juicy. Chicken is rich in protein, helping make the soup more hearty. Feel free to swap chicken thighs if you prefer.
- Chicken Stock. The ideal base for this creamy chicken and wild rice soup. It has a deep, savory flavor.
- Butter + Flour + Milk. Creates a roux that thickens the soup and makes it ultra creamy, without the need for heavy cream or anything canned.
- Cook the vegetables. Stir in the spices. Transfer everything to a slow cooker.
- Rinse the rice, then add it to the slow cooker. Lay the chicken on top. Pour in 4 cups of the stock. Cook on LOW for 6 to 7 hours or on HIGH for 2 1/2 to 3 1/2 hours. Shred the chicken.
- Melt butter in a saucepan on the stovetop. Whisk in the flour. Slowly whisk in the milk. Let simmer until thickened. Stir the milk mixture into the slow cooker. ENJOY!
How to Make Instant Pot Chicken Wild Rice Soup
If you prefer, you can make this tasty recipe in an Instant Pot instead.
- 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.
- To Store. Refrigerate leftovers in an airtight storage container for up to 5 days.
- To Reheat. Rewarm chicken and wild rice soup in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Meal Prep Tip
Up to 1 day in advance, cook the vegetables with the seasonings as directed in Step 1. Refrigerate the vegetables in an airtight storage container until you’re ready to finish the recipe.
Recommended Tools to Make Chicken Wild Rice Soup
- Slow Cooker. Ideal for making this slow cooker chicken and wild rice soup.
- Hand Mixer. My go-to tool for easily shredding chicken for creamy chicken and wild rice soup.
- Saucepan. This high-quality saucepan is well-worth the investment.
Wherever you call home, I hope this simple but soulful recipe for crockpot chicken and wild rice soup will give you a warm and homey feeling too.
Frequently Asked Questions
Yes, you can make this recipe in a small slow cooker. If you are making this chicken soup in a smaller crock pot (less than 5 quarts), I recommend halving the recipe to ensure it will all fit.
Yes, you can make dairy free chicken and wild rice soup. 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 this soup 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.
Chicken Wild Rice Soup
- 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.
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 5 days.
- TO REHEAT: Rewarm soup in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- 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.
- TO MAKE IN AN INSTANT POT: If you prefer, you can make this tasty recipe in an Instant Pot instead: 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.
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