Crockpot Chicken & Wild Rice Soup

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This creamy Crockpot Chicken and Wild Rice Soup is so easy to make and perfect for cold winter nights!! A hearty and comforting soup recipe filled with rich flavors.

Top view of three bowls of Chicken and Wild Rice Soup next to crusty bread

This easy Crockpot Chicken and Wild Rice Soup goes perfectly with a slice of crunchy bread. It’s also a gluten free and a great set-it-and-forget-it dinner idea with only 5 minutes of prep time.

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.

Top view of Chicken and Wild Rice Soup in a crock pot

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.

Chicken and Wild Rice Soup ingredients in a crock pot

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!

Three bowls of Chicken and Wild Rice Soup next to crusty bread

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!

A ladle full of Chicken and Wild Rice Soup being scooped from a crock pot

[clickToTweet tweet=”Creamy CROCK POT CHICKEN & WILD RICE SOUP! So easy to make and totally rivals Panera’s version!” quote=”Creamy CROCK POT CHICKEN & WILD RICE SOUP! So easy to make and totally rivals Panera’s version!” theme=”style1″]

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!

Top view of a bowl of Chicken and Wild Rice Soup with crusty bread

Crock Pot Chicken and Wild Rice Soup -web-6

Crockpot Chicken & Wild Rice Soup

  • Author: Krista @
  • prep_time Prep Time: 5 mins
  • cook_time Cook Time: 4 hours
  • total_time Total Time: 4 hours 5 mins
  • yield Yield: 8-10 1x
  • category Category: Dinner
  • method Method: Crockpot
  • cuisine Cuisine: American


This easy Crockpot Chicken & Wild Rice Soup goes perfectly with a slice of crunchy bread. It’s a great weeknight dinner idea with only 5 min of prep time.



  • 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


  1. To a crock pot, first add boneless skinless chicken breasts on the bottom. Season with salt and pepper.
  2. Then add carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and chicken broth.
  3. Cook on HIGH for 3 – 3.5 hours.
  4. Remove chicken from the crock pot and shred with two forks. Add chicken back to the crock pot.
  5. 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.
  6. Let milk mixture simmer for 2 minutes until thick.
  7. Pour milk mixture into the crock pot and stir. Next add mushrooms and stir. Let cook an additional 30 minutes.
  8. Season with salt and pepper to taste.
  9. Serve!


  • Serving Size: 1 1/2 cups
  • Calories: 214
  • Sugar: 3 g
  • Sodium: 154 mg
  • Fat: 5 g
  • Saturated Fat: 2 g
  • Carbohydrates: 22 g
  • Fiber: 2 g
  • Protein: 17 g
  • Cholesterol: 39 mg

Keywords: chicken wild rice soup, chicken soup, how to make chicken soup, crock pot soup recipes, crockpot chicken, crockpot chicken recipe, crockpot chicken breast


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Hey There

Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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26 Responses
  1. Susan Grove

    Made this soup today for the first time & it is delicious!!! I used skinless boneless chicken breast tenderloins & they were very easy to shred! I left the rosemary out & included the optional mushrooms! I didn’t have unsalted butter, so used regular real butter. I also didn’t have whole milk, so used 2% milk. I will definitely be making this again!

    1. Krista

      That was my fault, it should not have been marked as gluten free. However, you could use arrowroot in place of the flour in the recipe and it will help thicken the soup. Arrowroot is gluten free. 🙂

  2. Alicia Oskay

    This looks good, but it isn’t gluten-free… it has flour in the recipe. I hope it works with corn starch and plan to try it.

    1. Krista

      yup, that was my fault. clicked the gluten free button too fast, I just updated it. yes it should work with cornstarch or arrowroot.

  3. K.A.

    Love the recipe, however, for those of us who truly have to omit gluten from our diet, wheat flour is not gluten free as the recipe notes state. Just wanted to let you know. 🙂

    1. Krista

      You are so right, I can’t believe I made that silly mistake. I overlooked that small ingredients. (hand to forehead) I have since changed it to cornstarch! Thank you!

  4. Ashley

    2 questions…do you keep cooking the soup on high once you add the milk mixture to the crockpot or reduce to low? and, can you freeze this soup? Thanks! Looks super yum! 🙂

    1. Krista

      yes, I keep it on high for the 30 minutes and then turn it off. It should freeze fine. I’d recommend letting it completely cool, then store in freezer safe bag. Let it thaw in the refrigerator overnight and then you can warm it up again.

  5. Hally Bohs

    HI! Just so you know, the fact that this recipe includes flour makes it decidedly NOT GLUTEN-FREE. I’m sure it’s delicious and I plan on making it without the flour, but it’s definitely false advertising to say it does not include any gluten ingredients.

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