Cozy Crockpot Chicken Wild Rice Soup Recipe for Chilly Days

Crisp autumn winds whisper promises of comfort through this hearty crockpot chicken wild rice soup that warms souls instantly.

Cozy kitchen aromas drift through home spaces, beckoning hungry family members.

Cool evenings demand nourishing meals packed with rich, satisfying flavors.

Tender chicken pieces nestle among nutty wild rice grains, creating a delightful texture adventure.

Simple ingredients blend seamlessly, transforming ordinary weeknight dinners into memorable culinary experiences.

Minimal effort yields maximum satisfaction with this incredibly smooth, creamy soup.

Start your cooking journey and savor every spoonful of pure, homemade goodness.

Sides to Serve with This Creamy Crockpot Bowl

• Light, buttery chardonnay complements the creamy soup's richness and enhances the wild rice's earthy undertones.
• Crusty, tangy sourdough bread provides perfect texture contrast and helps soak up the soup's delicious broth.
• Fresh apple slices with mixed greens create a bright, crunchy counterpoint to the soup's warm, comforting flavors.
• Roasted parsnips and carrots mirror the soup's vegetable profile and add delightful caramelized notes to the meal.

Crockpot Chicken and Wild Rice Bowl of Comfort

• Crockpot design makes this recipe incredibly simple, requiring minimal preparation and hands-on time for busy home cooks.
• Wild rice and vegetables provide a wholesome, hearty meal loaded with protein, fiber, and essential vitamins for family nutrition.
• Slow cooker method allows you to walk away while the soup develops rich, deep flavors without constant monitoring or complex cooking techniques.
• Perfect for cold days, this soup offers warm, comforting nourishment that feels like a healing embrace during chilly seasons or when someone needs a pick-me-up.

Ingredients That Make This Crockpot Dish Shine

• Chicken: Hearty protein that creates the base of the soup, preferably boneless and skinless for easy cooking.
• Wild Rice: Nutty and nutritious grain that adds texture and substance to the soup, provides unique earthy flavor.

• Onion, Garlic: Classic flavor builders that provide depth and savory foundation for the soup.
• Carrots, Celery: Aromatic vegetables that contribute sweetness and traditional soup background.
• Bay Leaves, Thyme, Parsley: Herbs that enhance overall flavor profile and add subtle complexity.

• Broth: Fundamental liquid that creates soup's base, chicken broth recommended for richest flavor.
• Butter, Flour: Essential for creating creamy roux that thickens and enriches soup's texture.
• Milk: Smooth ingredient that adds creaminess and light richness to the soup.
• Salt, Pepper: Basic seasonings that balance and enhance all other ingredients.

Cooking Wild Rice Soup Low and Slow

Step 1: Prepare The Hearty Base

• Chicken breasts
• Wild rice
• Carrots
• Celery
• Onion
• Garlic
• Bay leaves
• Thyme
• Parsley
• Chicken broth
• Salt
• Black pepper

Gently mix everything together so the flavors start mingling.

Step 2: Slow Cook To Perfection

Cover the crockpot and let it work its magic. On low setting, cook for 6-8 hours or on high setting for 4-5 hours. You’ll know it’s ready when the chicken becomes super tender and the rice is soft and fluffy.

Step 3: Transform The Chicken

Carefully remove the chicken from the crockpot. Using two forks, shred the meat into delicious bite-sized pieces. Return the shredded chicken back into the soup.

Step 4: Create Creamy Goodness

In a separate saucepan, melt butter over medium heat. Sprinkle in flour and whisk for one minute. Slowly pour milk, continuously whisking until the mixture becomes smooth and starts to thicken. Pour this creamy mixture into the crockpot and stir.

Step 5: Final Touches And Serving

Give the soup a good stir. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve piping hot.

Tips for Richness and Texture in the Slow Cooker

• Maximize Chicken Tenderness: Remove chicken breasts at the 4-hour mark and quickly shred to prevent overcooking, ensuring perfectly moist and tender meat.
• Boost Rice Texture: Choose a mix of wild and long-grain rice for added depth and varied texture, preventing mushiness during slow cooking.
• Customize Dietary Needs: Swap regular milk with coconut or almond milk for dairy-free options, maintaining the soup's creamy consistency without compromising flavor.
• Enhance Flavor Layers: Quickly sauté onions, carrots, and celery before adding to the crockpot to develop a richer, more caramelized taste profile.
• Thickening Tricks: Create a cornstarch slurry as an alternative to flour-based roux for gluten-free thickening, keeping the soup smooth and silky.

How to Store and Reheat Wild Rice Chicken Soup

• Store leftover soup in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 3 months.
• Warm soup in a pot over medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water to restore original consistency.
• Pour soup into a microwave-safe dish, cover loosely, and heat in 1-minute intervals, stirring between each interval until thoroughly heated.

Different Takes on Wild Rice Soup Recipes

• Dairy-Free Delight: Replace milk with unsweetened almond milk or coconut milk for a creamy texture without dairy. Use olive oil instead of butter when making the roux.
• Gluten-Free Version: Swap wheat flour with cornstarch or gluten-free flour blend. Ensure broth and other ingredients are certified gluten-free.
• Vegetarian Alternative: Substitute chicken with firm tofu or plant-based chicken substitute. Use vegetable broth instead of chicken broth and add extra mushrooms for depth of flavor.
• Protein-Packed Option: Replace wild rice with quinoa for added protein. Add extra beans like white cannellini or chickpeas to boost nutritional value.

FAQ List for Crockpot Chicken Rice Soup

• Is wild rice different from regular rice?

Wild rice is actually a grass seed, not a true rice. It’s more nutritious, with a chewy texture and nutty flavor, making it unique compared to white or brown rice.

• Can I use chicken breasts or thighs for this recipe?

Chicken breasts work best for this soup. They’re leaner and shred easily, providing tender meat without excess fat. Boneless, skinless breasts are recommended for the most consistent results.

• How can I make this soup healthier?

Use low-sodium chicken broth, add extra vegetables like spinach or mushrooms, and substitute half-and-half with milk to reduce calories. You can also use whole wheat flour instead of white flour for the roux.

• What if I don't have fresh herbs?

Dried herbs work perfectly fine in this recipe. Use about 1/3 the amount of dried herbs compared to fresh. For example, if the recipe calls for 1 tablespoon fresh thyme, use 1 teaspoon dried thyme.

Crockpot Chicken Wild Rice Soup Recipe

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4.8 from 13 reviews

• Total Time: 68 hours 15 minutes
• Yield: 6 1x

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Description

Hearty crockpot chicken wild rice soup delivers comfort straight from grandma’s kitchen, blending tender chicken, earthy wild rice, and creamy broth. Warm, nourishing spoonfuls promise pure satisfaction with minimal effort and maximum flavor.

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Ingredients

Scale 1x2x3x

Protein:

• 1 lb (454 grams) boneless skinless chicken breasts or thighs

Main Grains and Vegetables:

• 1 cup (185 grams) uncooked wild rice (not a blend)
• 1 cup (150 grams) chopped carrots
• 1 cup (100 grams) chopped celery
• 1 small yellow onion, diced
• 3 cloves garlic, minced

Seasonings and Liquid Base:

• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 6 cups (1.4 liters) low-sodium chicken broth
• Salt and pepper, to taste

Creamy Base (optional):

• 3 tablespoons (45 milliliters) butter
• ⅓ cup (40 grams) flour
• 1 cup (240 milliliters) milk (or half-and-half)

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Instructions

1. Prepare the crockpot by combining chicken, wild rice, diced carrots, chopped celery, minced onion, crushed garlic, aromatic bay leaves, fragrant thyme, and fresh parsley into the slow cooker vessel.
2. Pour chicken broth over the ingredients and generously season with salt and ground black pepper to enhance the flavor profile.
3. Secure the crockpot lid and allow the mixture to simmer gently on low temperature for 6-7 hours, or alternatively on high temperature for 4-5 hours until the chicken becomes perfectly tender and the wild rice reaches a soft, plump consistency.
4. Carefully extract the cooked chicken from the slow cooker and use two forks to meticulously shred the meat into delicate, bite-sized pieces.
5. Return the shredded chicken back into the crockpot, ensuring even distribution throughout the soup.
6. Create a luxurious creamy base by melting butter in a separate saucepan over medium heat, then gradually whisk in flour to create a smooth roux.
7. Slowly incorporate milk into the roux, continuously whisking to prevent lumps and achieve a silky, thick consistency.
8. Gently fold the creamy mixture into the crockpot, stirring thoroughly to integrate the rich, velvety sauce with the existing soup.
9. Taste and adjust seasoning with additional salt and pepper as needed to perfect the flavor balance.
10. Ladle the steaming, creamy wild rice chicken soup into serving bowls and enjoy immediately while hot.

Notes

• Adapt the wild rice composition by mixing different rice varieties like brown or white rice for varied textures and nutritional profiles.
• Control sodium levels by using low-sodium broth and reducing added salt, making the soup heart-friendly and diet-conscious.
• Customize the protein source by substituting chicken with turkey, tofu, or plant-based alternatives for vegetarian or diverse dietary preferences.
• Enhance nutritional value by adding extra vegetables like spinach, kale, or mushrooms during the last hour of cooking for increased vitamins and minerals.

• Prep Time: 15 minutes
• Cook Time: 68 hours
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 450
• Sugar: 5 g
• Sodium: 900 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 1 g
• Carbohydrates: 30 g
• Fiber: 10 g
• Protein: 35 g
• Cholesterol: 90 mg