Crockpot Chicken & Wild Rice Soup

A grey circle with KF
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins

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.

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.

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

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!

Chicken and Wild Rice Soup ingredients in a crock pot

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!

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

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.

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

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.

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

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!

chicken and rice soup in a white bowl with a spoon

Crockpot Chicken and 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 tablespoon avocado oil
  • 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
  • 1/4 cup of cornstarch
  • 1 cup whole or 2% milk
  • 1 cup thinly sliced baby bella mushrooms (optional)
  • salt to taste


  1. Pat chicken breast dry with a paper towel. Season both side of chicken breast with salt and pepper.
  2. Heat a large skillet to medium high heat. Add in avocado oil and seasoned chicken breast. Sear each side for 2-3 minutes, or until slightly browned. (not cooked through – you’re just looking to add flavor to your soup)
  3. To a crock pot, first add boneless skinless chicken breasts on the bottom.
  4. Then add carrots, celery, onion, garlic cloves, rosemary, thyme, wild rice and chicken broth.
  5. Cook on HIGH for 3 – 3.5 hours.
  6. Remove chicken from the crock pot and shred with two forks. Add chicken back to the crock pot.
  7. To a small bowl add cornstarch and milk. Whisk together so there are no lumps.
  8. Next add mushrooms to the crockpot and pour milk mixture over the top and stir. Cover the crockpot and let cook an additional 30 minutes.
  9. Season with salt and pepper to taste.
  10. 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 and wild rice soup, crockpot chicken wild rice soup, slow cooker chicken wild rice soup, easy soup recipes


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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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28 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!

  2. RD

    If you scale the ingredients it to 2x, how long do you cook it for? I’m assuming it would need to cook longer before shredding the chicken and adding the milk/butter/cornstarch?

    1. Krista Rollins Professional Photos-5

      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. 🙂

  3. 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 Rollins Professional Photos-5

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

  4. 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 Rollins Professional Photos-5

      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!

  5. 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 Rollins Professional Photos-5

      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.

  6. 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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