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–+ servings
Crockpot Chicken Wild Rice Soup

Crockpot Chicken Wild Rice Soup: Creamy Comfort in a Bowl

This Crockpot Chicken Wild Rice Soup combines hearty chicken and wild rice in a creamy broth, perfect for winter comfort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 pounds boneless skinless chicken breasts
  • 2 cups carrots, chopped
  • 2 cups celery, sliced
  • 1 cup onion, diced yellow onion recommended
  • 8 cups low-sodium chicken broth can substitute with vegetable broth
  • 1 cup wild rice avoid boxed mixes
  • 4 cloves garlic, minced fresh garlic recommended
  • 1 leaf bay leaf
For the Seasoning
  • 1 tablespoon Italian seasoning oregano and basil can replace
  • 1 teaspoon thyme fresh thyme works best
  • 1 tablespoon parsley, chopped can substitute with cilantro
For the Creaminess
  • 1/4 cup gluten-free flour regular flour works if gluten isn't a concern
  • 1 cup half and half can substitute with heavy cream
  • 1 cup whole milk can substitute with almond or oat milk
Seasoning to Taste
  • 1 teaspoon sea salt adjust based on broth used
  • 1/2 teaspoon cracked black pepper freshly cracked preferred

Equipment

  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Begin by dicing the onion, chopping the carrots, and slicing the celery into bite-sized pieces. Mince the garlic.
  2. Layer the bottom of the slow cooker with the chicken breasts. Sprinkle minced garlic, Italian seasoning, thyme, parsley, sea salt, and cracked pepper over the chicken.
  3. Add the chopped carrots, celery, and diced onion on top of the chicken. Pour in the chicken broth, followed by the wild rice and bay leaf. Stir gently to combine.
  4. Set your slow cooker to low and let it cook for 6-8 hours.
  5. Once cooked, carefully remove the chicken breasts and shred them when cool enough to handle.
  6. In a bowl, whisk together gluten-free flour, half and half, and whole milk until smooth. Gradually stir into the slow cooker.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This soup stores beautifully and can be frozen for up to 3 months. It tastes even better the next day.

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