Creamy Chicken Wild Rice Soup {Slow Cooker}
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A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It’s the perfect slow cooker meal for a chilly winter night! The best part is, you’ve probably got most of these ingredients at home already!
Hello Monday. You’ve managed to sneak up on me once again.
I think I need a redo on my weekend. Don’t you hate it when it’s Friday and you’re all like hip-hip hooray and before you know it, it’s Sunday evening and you’re asking yourself ‘where did the weekend go’?
Whose with me for scraping it all and doing it over?
I see a lot of virtual hands.
Even though this weekend went by lightening fast, I did accomplish a few main goals:
The hubby and I spent most of Saturday scrubbing our entire apartment from top to bottom. It’s not that it was super messy or anything. I get on these crazy cleaning streaks where I.must.clean. And I must not clean by myself. And because I get cranky doing it all by myself, the husband gets wrangled into cleaning with me. I love how that worked out. 🙂 This weekend just happened to be one of those crazy cleaning weekends. After what seemed like 8 hours of cleaning (but it was probably more like 2), we invited our neighbors over for a little dessert and a movie night. It’s always fun with those two. We partied hard till 3am. HA. <— If playing cards in your pajamas counts as partying!
I spent all of Sunday being sick. And I mean really sick. Like theres-so-much-congestion-between-my-brain-and eyes-that-it’s-making-my-face-hurt, sick. You know the kind of sick where you go from laying in bed to laying in front of the TV to drinking soup for every meal of the day and still not being able to tell the taste difference between soup and oatmeal. And the kind where you run through a few boxes of Kleenex per hour.
Luckily for me, I had a big slow cooker full of this creamy chicken wild rice soup to slurp up all Sunday. My poor throat thanks me times a million. But there went a whole day from my weekend, stolen right from under my nose!
Like most of my slow cooker soup recipes, this one is a breeze to whip up.
We start by tossing a pound of boneless, skinless chicken into the crockpot with some carrots, onions, and celery. I chopped up my own veggies but if you’re in a pinch you can always just substitute store bought mirepoix mix. You’re also going to need a couple of bay leaves, some garlic, and of course one must use wild rice in chicken and wild rice soup. Make sure to use regular wild rice, you don’t want to use the parboiled wild rice as they will get really mushy.
Also, my recipe calls for a seasoning blend. Make sure to use one that’s salt-free. We’re using a whole 2 tablespoons (yes, you read that right) so we want our seasoning to be free of salt. I used the 21 seasoning salute from Trader Joe’s for my chicken and wild rice soup. Any kind of herb you can think of is in this baby and it makes this soup taste fantastic!
In goes the chicken broth and a couple cups of water and this chicken wild rice soup will cook itself. I know I’ve said this before, but meals that cook themselves are always my favorite kind of meals. You can cook this soup in the crockpot on the low or the high setting. I’ve done it both ways and both work just fine.
30 minutes before the cooking time is up, pull out the chicken breast and allow it to cool before shredding with 2 forks. In a small saucepan, heat the olive oil and butter. Add the flour and allow the flour to cook for 1 minute. Whisk in the milk and allow it to get all nice and thick. This is the ‘creamy’ part of the creamy chicken wild rice soup. Add this along with the chicken back into the slow cooker. Give it a good stir until it thickens.
That’s it!
This cozy, creamy, stick-to-your-ribs chicken wild rice soup will keep you nice and warm on a chilly winter night. I love the fact that it makes my sore throat feel all better too. Plus the fact that I didn’t have to do much to make the soup 😉
A big bowl of soup, with lots of crusty bread to dip is all you need. Did I mention all the time you’ll save not having to cook dinner?
Love how my slow cooker friend is there to get me through my sore throats and sniffles. What a good friend.
if you like this recipe, you might also like:
instant pot chicken wild rice soup
Creamy Chicken Wild Rice Soup (Slow Cooker)
A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It's the perfect slow cooker meal for a chilly winter night! The best part is, you've probably got most of these ingredients at home already!
Ingredients
- 1 cup uncooked wild rice blend (NOT parboiled)
- 1 pound boneless, skinless chicken breast
- 1 cup onions, chopped
- 3/4 cup celery, chopped
- 3/4 cup carrots, chopped
- 4-5 cloves garlic, minced
- 2 bay leaves
- 6 cups low sodium chicken broth
- 2 cups water (or additional chicken broth)
- 2 tablespoons salt-free seasoning blend (such as Trader Joe's 21 Seasoning Salute OR Mrs. Dash's Original Blend)
- 3 tablespoons butter
- 2 tablespoons olive oil (or substitute more butter)
- 1/2 cup all purpose flour
- 2 cups milk
- salt and pepper to taste
Instructions
- Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
- When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
Notes
- To make the soup richer and creamier, replace some or all of the milk with half and half.
Keep in mind the soup will thicken as it sits. Leftovers should be placed in a Tupperware container and refrigerated. Additional milk or water may be added to adjust the consistency of the soup when reheating.
- Some readers have stated they find the soup to be on the bland side while others have said it was perfect. Based on personal preference, if you would like the soup to have tons of additional flavor, you can add additional garlic, chopped onions, or some more seasonings. My intention for this soup was to be a lightly flavored, creamy, warm and comforting soup.**
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162 Comments on “Creamy Chicken Wild Rice Soup {Slow Cooker}”
LOOOVE this recipe!! So easy and delicious! I made a few minor changes (added extra seasoning, garlic and vegetables like she mentioned at the end, all chicken stock instead of splitting with water, and used cream for the roux) and it has become a staple in our home! Thank you so much! Even my picky kids are asking for seconds!
Made this for the first time tonight. It was ok. I am going to add extra seasoning because when you add the milk mixture at the end it milds i out the flavors. Otherwise this was a good dish
Hi! I bought the ingredients to make this but now I can’t seem to find the actual recipe on the page – I think there may be a glitch because I swear I looked at it before. I knew it would be cloudy out today so I have been looking forward to making this and am so sad I can’t find the recipe Is there a way you can help me out? Thank you in advance!
Hi Martie, you’re right, it was a glitch on the backend. The recipe should be visible above now 🙂
After noting the warning that some people thought the soup was too bland; I added some extra spices. A bit of curry, some crushed red pepper and Italian seasoning. Then at the very end, right before I served I squeezed a half a lemon and added the juice to add some brightness. The soup was so flavorful and delicious my boys were raving. The recipe made so much and the roux tightened the soup up so much over night that I used the leftover soup the next day for chicken and wild rice over biscuits. So, I was able to make to delectable meals out of this single recipe. I will definitely be making this on a regular basis. It is really good!
I would say, though, the perhaps the people who said it was bland were using some stock that wasn’t as high quality. I find some stock brands add lots of flavor, while others are glorified water in a can. I think the ingredients “make” this soup. Thank you for this recipe. It is a keeper.
Made this recipe and was disappointed. The roux turned out nice and creamy on the stove but thinned out dramatically once I poured into the crock pot. Would have been a nice recipe if creamy.
Can I use Almond milk or oatmilk instead of regular milk?
Perfect! Hisband is on a low sodium diet, and this hit the spot on a cold winter day! For those who find this soup too “bland”, you may simply be suffering from the low sodium palate. Try adding a bit of salt to the bowl just before eating. Or replace low sodium broth with a regular broth and substitute poultry seasoning and salt instead of Mrs. Dash.
I;VE MADE THIS SEVERAL TIMES USING CAVENDER’S GREEK SEASONING. JUST MY PREFERENCE. ALSO, INSTEAD OF THE ROUX, I ADD A PACKAGE OF INSTANT GARLIC POTATOES.
I am so happy I tried this. I thought it looked too easy but I tried it anyway and now it’s one of my new favorites!
I love this recipe! I added some white pepper to give it a little spice.
This was a fantastic recipe! i’ve been looking for more healthy recipes that I could put in the crockpot before I leave for work, and this fit the bill. I did add 12 ounces of chopped mushrooms, which added a really delicious savory flavor. I did add salt and pepper to the seasoning blend, and I seasoned my roux with salt and pepper before I added it to avoid the possibility that anything would turn bland. The only thing I didn’t love was that my rice was slightly mushy by the time 8 hours was over, but that’s a really minor issue and i think I can fix it if I set it to cook for 6 hours instead of 8. Makes a ton of soup and I’m excited to try freezing some for future lunches. Thanks for sharing this with us!
Quick q…how did the freezing go? Does it reheat ok? Would love to try this as a freezer meal…thanks
This is one of my fave recipes. The only thing I do differently is I add an entire package of wild rice, I don’t rinse it so I’ve never had to make a roux at the end. The rice thickens it perfectly. All I have to do is shred the chicken then it’s ready to eat. Love!
Hi! I have boneless skinless thighs that I need to use. Do you think they would hold up and could take the place of the chicken breasts in this recipe? I’ve made this before when I was sick, and it was amazing. The husband and I are both sick right now, and I’m making it again!
Absolutely!
Do you add the seasoning packet from the rice as well as the 2 tbs of mrs dash?
This soup is so delicious! I followed it exactly but added a little bit of poultry seasoning in addition to the 2 TBSP of Mrs. Dash. Will definitely be making again! 🙂
I always make this soup it’s so yummy, hearty and warming. Thank you for it!
Delicious! I made this in the spring for the vendors at an art sale and everyone loved it so much that I have to make it again for them! However, I remember increasing the quantities to fit my 6 quart crockpot but of course, I didn’t keep notes! What size crockpot is being used in the recipe?
Thanks!
LOVE this recipe AS IS!! However, any recommendations on how to modify for the gluten free folks in my life? Just replace flour with corn starch? How much??
Thanks!
Glad to hear you enjoyed it! To be honest, I’m not sure if cornstarch would be a good substitute for the flour in this particular recipe. If you decide to use it, I’d love to know how it went for you! 🙂
Hi Jayne, I actually happened to make this soup for a gluten free friend last Christmas – I just used Bobs Red Mill all purpose gluten free flour blend in the roux in place of regular flour and it worked great!! Everyone thoroughly enjoyed it and couldn’t tell the difference at all 🙂
I’ve made it the same, but with gluten free cup to cup flour.
This soup is exactly as advertised… warm and comforting. Based on other comments, I did increase the seasoning to avoid the possibility of “bland” . Perfect on a cold day. Definitely will make again!
This. Is. Magnificent. I’m eating leftovers right now. Next day soup is my favorite. So good!
This soup is magnificent & is made often. I make this on the stove using rotisserie chicken. I use a box of rice a roni long grain & wild rice w/ the seasoning packet in addition to the 2 tblspn of seasoning listed in the recipe (usually whatever I have on hand). I add more veggies than the recipe calls for, too. Can’t tell you how much we enjoy this soup w/ some fresh butter biscuits or rolls! Perfect comfort food! Love love love it!
I made this soup today in my slow cooker and it was so easy to prepare. I cooked it all day on low and it made the whole house smell amazing. My family and I just finished eating it for dinner and it was so creamy and delicious! I followed your directions exactly and was so pleased to see that my soup looked exactly like the photos of yours. This is a wonderful recipe that my whole family loved. I will definitely be making it again and again, just like I do your Secret Ingredient Tomato Soup. Thanks for the great recipe!
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I made this for dinner and at 3pm I realized I forgot to plug the crockpot in!!! DAH! So I put the contents in a pot on the stove and boiled it for 15 minutes and proceeded like normal. It was delicious!
I thought it was SUPURB before I even added the roux.. but then the roux really put a damper on the flavors and it needed quite a bit more salt. I think because the roux doesn’t have any seasoning at all. In the end, it was still delicious! Next time I will be sure to plug my crockpot in 😉
I’m so excited to try this! I’ve been super sick and my stomach still rebels against most solid food. This has everything I love in it and I can’t wait to taste it. If it tastes as good as it’s making my kitchen smell then it’ll be an instant favorite
Has anyone tried using instant brown rice? That’s all I have. Thanks.
I would never use instant rice. Regular brown rice is delicious but wild rice is more pleasing to the eye and chewy JD
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I want to make this soup but every time its great the first time and the left over soup is mushy…the rice that is. I use wild rice but have had the same problem. What can I do? Thank You.
Hi Kim! The rice gets ‘mushy’ from sitting in the soup as it cools. You could try boiling the rice separately and adding it to each bowl if you’d like, but this would significantly change the texture of the soup. You could also try cooking the soup for slightly less time (in the ballpark of 30 minutes or so) and this may help but its difficult for me to say for sure without further recipe testing.
Hello! I came across this recipe about a year ago and love it! I’ve made it countless times just as is (I use TJ 21 Seasoning Salute and TJ wild rice) and everyone in my family loves it. My question is, I recently got an instant pot and was wondering if you or anyone else has tried this in a pressure cooker and how long does it take to cook? The only way to improve on perfection is to take less time to make it! Thanks for any advice!
I just made this in the IP tonight. I used frozen chicken breasts and cooked it on manual for 30min w/ 7 min NR.i also added a little extra liquid.
Turned out really good but the rice was a little soft. Next time I will try 20 (which was my first thought, darn it!).
I also used Smart Balance, Arrow Root (1/4c instead of 1/2) and soy milk so it’s dairy/gluten free, too.
I usually don’t comment on blogs but came back here especially to do so this time. I had been paying $10 per container for a frozen version of this soup from Schwan’s Home Delivery. It yielded about 3 bowls of soup and I kept thinking “there has to be a way for me to make this myself”. So I did a Google search for a crockpot version, something I could make and still have plenty to freeze. I found your recipe and I have since made two different batches and we love it! Seriously, it looks just like and taste just like the soup I was buying, except mine has more chicken in it. I used Mrs. Dash (Trader Joe’s 21 Seasoning Salute is actually a cheaper version of Mrs. Dash Original) and I used Swanson’s Chicken Broth, NOT low-sodium because it was the only salt I put in (didn’t add any extra salt/pepper). I will say that the one difference I made was that in making the roux to add to the soup at the end, I added one can of Campbell’s Cream of Mushroom soup. We devoured two bowls each right away, along with some crusty bread and put the rest in the fridge to cool overnight at which time I filled freezer bags with the rest. It’s snowing this weekend here where I live and we pulled out a bag containing four heaping cups of the soup from our freezer and it tasted like we’d just made it. Soooo good!! Thanks so much for this recipe!!
I love the idea of cream of mushroom soup instead of the roux! I use my crock pot when I’m not going to be home for dinner so my family can eat, but could not figure out how to deal with trying to explain the final steps to them. Now I won’t have to!
I’m so glad I found this comment! I’m a college student looking to utilize her crock pot in the dorm room while I’m studying, and couldn’t figure out how to make this work with those final steps (the kitchen is 3 floors below me)! I’ll have to give the cream of mushroom soup a try when I make this in the fall!
We just love this recipe! Making it again as I write. 🙂 I don’t have the seasonings that you suggest, but just add a bunch of my own–thyme, sage, rosemary, etc … It is such a hearty and cozy recipe!
This is my favorite go-to soup recipe!! The first time I made it I goofed and threw EVERYTHING in the crockpot. Turned out great anyway. I’ve since made it the right way ;). It’s in my crockpot right now, as a matter of fact…planning on making buttermilk biscuits to go with it. Yummy! I can’t wait!!
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I’m working from home today and first thing in the morning, I prepped this for lunch so that I’d have something delicious and ready to go. I could smell it cooking throughout the house and it smelled so good! When I came down to shred the chicken and make the roux, I tasted a bite without and it was still really good. But the creaminess of the roux put it over the top! I love this recipe and will definitely be making it again – thank you!
Mixing in a splash of red wine vinegar to my bowl of soup really bumped up the flavor!
I absolutely love this soup recipe! I’ve made it a few times and have used a whole meijer rotisserie chicken ? and uncle Bens long grain and wild rice with seasoning packet regular cook one. I add seasoning packet and another tablespoon on Mts dash. Comes out fantastic. Thanks for this great recipe. Brenda
Can you replace the half and half with heavy cream.
absolutely!
Made it dairy free this time and loved it! I made this soup about a year ago with the recipe as-is and it was fantastic. I am now dairy free and substituted a can of unsweetened coconut milk for regular milk (Thai Kitchen Organic) and it turned out beautifully. I don’t think anyone would know it’s coconut- can’t taste it at ALL! I also added chopped fresh mushrooms at the beginning of the recipe and that added a really nice flavor (If you like mushrooms!).
Hi there! I recently came across your blog while searching for a crock pit chicken and rice recipe. Love the blog. I came across this recipe, CREAMY CHICKEN WILD RICE SOUP {SLOW COOKER}. I’m wondering if you know the nutrition on it at all?
Thanks!
Heather
I’ve added them in Heather 🙂
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Followed the recipe pretty much to a T, and my finished soup was extremely tasty and wonderful. That on top of being very simple and straight forward. I don’t have a clue how anyone could mess this up. It was neither tasteless or watery as someone earlier claimed. In fact it ended up looking exactly like the photos. I did not have boneless skinless chicken breasts on hand, but I did have a fresh rotisserie chicken, which is what I used instead. I simply pulled the meat off, diced it and added it closer to the end of the cooking time. Turned out fabulous, and I will be making it again.
I am so happy I found this! 🙂 Thank you so much! xox
Sincerely,
Krissy
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Came out really badass! I tweaked a few things (added more vegetable quantities and a potato). My question, could I replace the two cups of water with two cans of beer? I think that hint of beer flavor would add another layer to a pretty kick ass recipe!
I couldn’t find non-parboiled rice. All my local grocery store carried was minute multi-grain medley rice. It is fully cooked in 10 minutes. Is there a way I can add this shortly before serving or will it completely ruin the soup? I’m hoping someone has a good suggestion because I really want to try this soup!
I made this soup for a family New Year’s get together this weekend. Based on some previous comments, I switched it up just a little bit. I added fresh sage and used a rotisserie chicken to add a bit more flavor. I also couldn’t find wild rice at my store, so I used two boxes of the “New East” blend and one of the flavor packets. I cooked it on high for four hours and used heavy cream instead of milk because hey it was New Year’s. It turned out amazing. I loved it, my family loved it. I made 14 servings for six people and only had two left…it was that good. Super easy and I would make it again and again. Thank you for such an awesome recipe!