Easy Crockpot Chicken and Wild Rice Soup (Creamy & Cozy)
Make this creamy Crockpot Chicken and Wild Rice Soup with simple pantry staples. Dump-and-go, family-friendly, and perfect for meal prep or freezing.
Ingredients
- 1 ½ lb chicken breasts
- 4 carrots sliced
- 3 celery stalks chopped
- 1 onion diced
- 8 –10 cups chicken broth low sodium
- 1 cup uncooked wild rice rinsed (not a boxed mix; not parboiled)
- 4 garlic cloves
- 1 bay leaf
- 1 Tbsp Italian Seasoning
- 1 tsp thyme
- 1 tsp parsley
- ¼ cup flour gluten-free okay
- ½ cup half and half
- ½ cup whole milk
- ½ tsp sea salt
- ½ tsp cracked pepper
Instructions
- Dice the onion, slice the carrots, chop the celery, and mince the garlic.
- Place chicken breasts in the slow cooker; sprinkle with garlic, Italian seasoning, thyme, parsley, sea salt, and pepper.
- Add onion, carrots, and celery on top.
- Pour in 8 cups broth; add rinsed wild rice and bay leaf; cover.
- Cook on LOW 6–8 hours, until rice is tender.
- Remove chicken when it reaches 165°F; shred or chop and return to the pot.
- Whisk flour with half-and-half and milk until smooth; stir into the soup until creamy.
- Add more broth (from the remaining 2 cups) if you prefer a thinner consistency.
- Serve warm with crusty bread and fresh parsley, if desired.
Notes
Use a true wild rice or uncooked wild rice blend—not parboiled and not a boxed mix.
For faster prep, rotisserie chicken can be used (see FAQ for approach).
Leftovers taste even better the next day; add a splash of broth when reheating.