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Crockpot Chicken Wild Rice Soup

Crockpot Chicken Wild Rice Soup

This Crockpot Chicken Wild Rice Soup is so darn simple to make. Chicken, carrots, celery, onion, wild rice, seasonings, and cream. Pair with a piece of crusty bread on a cold night for the perfect meal!

Super creamy, savory goodness with tender shreds of chicken and perfectly cooked veg. Wholesome piles of deliciously satisfying wild rice throughout. Ope, yep yep yep! Grab some warm crusty bread because this soup is truly a dream to come home to on a cold winter night.

What To Serve with This Soup
It seems like no soup experience is complete without some big hunks of warm crusty bread like maybe this easy peasy no-knead bread to dip. And sure, spoons are helpful with soup but also…how great is it to just scoop it with bread?!

If you are looking to add a little green to the meal, this Simple Green Salad or this Brussels and Kale Caesar Salad come together quickly and beautifully. Or maybe you want to sheet pan up some roasty vegetables to go on the side?

But really, if you’ve heard nothing we said here, bread. That is, after all, the Minnesota way. And also, BREAD IS GREAT.

If there is a chill in the air, grab your ingredients, toss them in that crockpot and then smile all day knowing you get to come home to big tastes with this warm, cozy, delicious little friend.



1 cup uncooked wild rice

1 pound chicken breasts

2 cups mirepoix (chopped celery, carrots, and onions)

6 cups chicken broth

1 teaspoon poultry seasoning

1/2 cup butter

3/4 cup flour

2 cups whole milk

a few tablespoons white wine (optional)

up to 2 cups additional milk or water


Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.

Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.

When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.

Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.


Source : Food.ma