Go Back

Crockpot Chicken Wild Rice Soup

Warm and creamy, Crockpot Chicken Wild Rice Soup combines tender chicken, nutty wild rice, and wholesome veggies for a delightful comfort meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 cup wild rice blend
  • 1 onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 8 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • 1 cup heavy cream (or to taste)
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Start by dicing the onion, carrots, and celery. Mince the garlic and set all the vegetables aside.
Layering
  1. In your crockpot, add the chicken breasts to the bottom.
  2. Layer the wild rice blend over the chicken, followed by the diced vegetables and minced garlic.
Adding Liquid and Spices
  1. Pour the chicken broth over everything and sprinkle in the thyme, rosemary, salt, and pepper.
  2. Give it a gentle stir to combine.
Cooking
  1. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  2. The chicken will be perfectly cooked and can be shredded easily.
Finalizing the Flavor
  1. Once cooked, remove the chicken breasts, shred them, and return them to the soup.
  2. Stir in the heavy cream and let it cook for an additional 30 minutes on low.
Serving
  1. Ladle the soup into bowls, garnish with fresh parsley if desired, and enjoy!

Notes

Feel free to swap out the vegetables as desired. For best flavor, cook on low and slow. Store leftovers in the fridge for about 3-4 days or freeze for 4-6 months.