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Crockpot Chicken & Wild Rice Soup

Name: Crockpot Chicken & Wild Rice Soup
Prep time: 5 min
Cook time: 4 h
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1 lb. skinless boneless chicken breast; salt & pepper to season; 3 carrots, diced; 1 1/2 cups celery, diced; 1 1/2 cups sweet onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh rosemary, minced; 1 tablespoon fresh thyme, minced; 1 cup wild rice; 6 cups of chicken broth; 1 cup thinly sliced baby bella mushrooms (optional); 2 tablespoons of unsalted butter; 2 tablespoons of cornstarch; 1 cup whole milk; salt to taste

★★★★★5 from 5 reviews

Prep Time

5 mins

Cook Time

4 hrs

Total Time

4 hrs 5 mins

Calories

214

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This creamy Crockpot Chicken and Wild Rice Soup is so easy to make and perfect for cold winter nights!! Filled with wild rice, tender chicken and veggies it’s a gluten free and a great set-it-and-forget-it dinner idea with only 5 minutes of prep time.

Table of Contents

What You’ll Need
How to Make this Chicken and Wild Rice Soup
Serving Suggestions
How to Store and Reheat Leftovers
Crockpot Chicken & Wild Rice Soup

In the beginning of my pregnancy, before I could say anything to you guys I was dreadfully sick. I could barely look at food without feeling nauseous. We ate out probably 3-4 times a week because I couldn’t stomach cooking. Let’s just say it’s a pure miracle I was able to get posts out for y’all.

During this time one of my favorite things to eat and one of the only things that would settle my stomach was soup.

I think soup automatically gives you the “feel goods.” There is something comforting about it. It just calms you down no matter how your day has gone. And for me, it calmed my stomach down. Which was a BIG bonus in my book.

I would make Mike run to Panera at least once a week to get me their Chicken & Wild Rice Soup. It’s one of my favorite soups besides of course their signature Broccoli and Cheese soup! So since then I have been on a mission to make the ultimate Chicken & Wild Rice Soup.

And guys I think I’ve got it!

First off, it’s made in a crock pot. As in, it’s literally the easiest soup you’ll ever make. I made this recipe in the morning by just throwing everything in the crock pot and turning it on. A couple hours later I added in the milk mixture and voila.

Thick creamy deliciousness that is the epitome of comfort food!

What You’ll Need

Chicken: I like to use skinless boneless chicken breast in this recipe. The meat just falls apart into the soup!
Veggies: Carrots, celery, yellow onion, garlic cloves, bella mushrooms.
Fresh Herbs: Rosemary and thyme
Salt & Pepper: To taste
Wild Rice: Try to find legit wild rice, not a wild rice blend that includes a fair amount of white rice. The wild rice just adds a nutty flavor to this soup that can’t be replicated with regular rice.
Chicken Broth: You can also use vegetable broth.
Butter: I recommend using unsalted butter so that you can control the amount of sodium in the soup more easily.
Cornstarch: This will thicken the soup.
Milk: Gives the soup it’s creaminess

How to Make this Chicken and Wild Rice Soup

One of the things I love most about crockpot recipes is how simple they are to prepare! Here’s how to make this soup:

Place chicken the the crockpot. Season with salt and pepper.
Add carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and chicken broth.
Cook on HIGH for 3 – 3.5 hours.
Remove chicken from the crock pot and shred with two forks. Add chicken back to the crock pot.
Heat a small sauce pan to medium high heat. Add butter to the pan. Let the butter melt and start to bubble, whisking the entire time to ensure it doesn’t burn. Once the mixture is a light brown color pour the milk in and add corn starch. Whisking the entire time until milk is incorporated and there are no lumps. Let milk mixture simmer for 2 minutes until thick.
Pour milk mixture into the crock pot and stir. Next add mushrooms and stir. Let cook an additional 30 minutes.
Season with salt and pepper to taste.
Serve!

Serving Suggestions

I love eating this soup with a thick slice of crunchy bread. It also goes well with a simple quesadilla, or if you are feeling a little fancy, you can always serve it with popovers on the side! And of course, a classic grilled cheese sandwich is always a favorite combination.

How to Store and Reheat Leftovers

Let the soup come to room temperature then transfer to an airtight container and store in the fridge. It will keep for 3-4 days. Note that the rice will absorb liquid in the fridge, so your soup will be thicker when you take it out to eat leftovers. I do not recommend freezing this soup.

To reheat your soup, simply ladle the amount you want into a saucepan, add a bit of water if your soup has thickened up, then heat on the stove until the soup is hot.

This soup is actually now one of my husbands favorites, in fact, he asked me to make it again. Which he normally doesn’t do, partly because he knows I’m always creating new things. But he’s pushing for a repeat on this one. My mom even asked for the recipe the day after we made it because the flavors are on POINT and she loved how easy it was.

Guys this soup is a must make for the fall!

In my opinion this soup is better than the Panera version. It packs more of a flavor punch.

I guarantee you’ll love it, even the kiddos will devour this one. Which is a bonus because it’s loaded with veggies, protein and good nutrients! Each serving is only 213 calories with 17 grams of protein.

So what are you waiting for, go out, get those ingredients throw everything in the Crock Pot and wait for deliciousness to show up on your dinner table.

Bon Appetit friends!