If you’ve ever swooned over that famous chicken wild rice soup from your favorite cafe, you’re going to flip for this homemade version. This Crockpot Chicken Wild Rice Soup is creamy, comforting, and absolutely packed with flavor—and it’s even better than the restaurant version!
The best part? You just dump everything in the slow cooker and let it work its magic. No pre-cooking the chicken, no babysitting the stove. Just pure, cozy deliciousness waiting for you at the end of a busy day.
Why You’ll Love This Recipe
Copycat Flavor: It tastes just like the famous cafe version but is healthier, homemade, and way more budget-friendly.
No Pre-Cooking: You dump the raw chicken and uncooked rice right in. The slow cooker handles everything!
Healthy Creaminess: You can make it creamy with milk and a simple roux rather than heavy cream, keeping it lighter without sacrificing richness.
Meal Prep Winner: This soup tastes even better the next day and makes amazing leftovers for lunch all week.
Ingredients
Wild Rice Blend: Use a boxed mix (discard the seasoning packet) or a bag of pure wild rice blend. The nutty flavor is essential!
Chicken Breast: Boneless, skinless chicken breasts cook right in the soup and shred beautifully. Chicken thighs work too!
Mirepoix: Diced onion, carrots, and celery are the classic flavor foundation. Don’t skip these—they add so much depth.
Chicken Broth: Low-sodium is best so you can control the salt level. You’ll need about 6-8 cups.
Poultry Seasoning: Essential for that “homestyle” taste. It’s a blend of sage, thyme, and other herbs.
Garlic: Fresh minced garlic adds aromatic warmth.
Bay Leaves: Add one or two for subtle herbaceous flavor (remove before serving).
Butter, Flour & Milk: For the creamy roux that makes this soup irresistibly rich and velvety.
Step-by-Step Instructions
1. Dump: Place chicken breasts, uncooked wild rice (rinsed), chopped carrots, celery, onion, minced garlic, chicken broth, poultry seasoning, and bay leaves in the slow cooker. Season with salt and pepper.
2. Cook: Cover and cook on Low for 6-7 hours or High for 3-4 hours. Check that the rice is tender and the chicken is cooked through.
3. Shred: Remove the chicken breasts, shred them with two forks, and return the shredded chicken to the pot. Remove and discard the bay leaves.
4. Make Creamy: In a small saucepan over medium heat, melt 4 tablespoons butter. Whisk in 4 tablespoons flour and cook for 1-2 minutes. Gradually whisk in 1-2 cups milk to make a smooth, creamy white sauce (béchamel).
5. Combine: Pour the white sauce into the slow cooker and stir well. Let it sit on Low for 15 minutes to thicken up beautifully. Taste and adjust seasonings before serving.
Tips for Success
Rinse the Rice: Always rinse wild rice before adding to remove dust and excess starch. This keeps your soup from getting cloudy or gummy.
Don’t Overcook Rice: Wild rice can burst and become mushy if cooked too long. Check the texture around the 6-hour mark on Low.
Dairy-Free Option: Use full-fat coconut milk or unsweetened almond milk with a cornstarch slurry (instead of the butter/flour roux) for a dairy-free version.
Add Cream at the End: If you prefer using heavy cream, stir it in during the last 30 minutes of cooking to prevent curdling.
Crockpot Chicken Wild Rice Soup Variations
Mushroom Wild Rice: Add 8 ounces sliced cremini or baby bella mushrooms for a deep, woodsy flavor. They pair perfectly with wild rice!
Turkey Rice Soup: A fantastic way to use up leftover Thanksgiving turkey. Just add cooked, shredded turkey at the end instead of chicken.
Lemon Herb Twist: Add a squeeze of fresh lemon juice and chopped fresh thyme at the end to brighten all the flavors.
Bacon Lover’s: Stir in crumbled crispy bacon before serving for a smoky, savory upgrade.
Serving Suggestions
Serve with a hunk of crusty sourdough bread for dipping. The warm, chewy bread is perfect for soaking up every drop.
Pairs perfectly with a simple green salad dressed with lemon vinaigrette to balance the richness.
Top each bowl with fresh parsley or thyme and a crack of black pepper for a restaurant-quality presentation.
Add a sprinkle of grated Parmesan cheese on top for extra savory goodness.
FAQs
Can I put raw rice in the crockpot?
Yes! Wild rice is hardy and cooks perfectly in the slow cooker. Just make sure to rinse it first and use enough liquid.
Can I freeze this soup?
Soups with dairy can separate when frozen and thawed. It’s best to freeze the soup before adding the milk mixture, then stir in fresh cream when reheating.
Is wild rice gluten-free?
Yes, wild rice is naturally gluten-free. Just check pre-packaged blends to make sure they don’t contain added wheat or barley.
Final Thoughts
This Crockpot Chicken Wild Rice Soup is the ultimate cozy bowl of comfort. It’s creamy, hearty, and packed with wholesome ingredients that’ll warm you from the inside out.
Once you try this homemade version, you’ll never go back to the cafe. It’s that good—and you’ll find yourself making it all winter long!
Don’t forget to pin this recipe so you can come back to it whenever soup cravings strike!
Creamy Crockpot Chicken Wild Rice Soup
Ingredients
Equipment
Method
- Add chicken breasts, wild rice, onion, carrots, celery, garlic, chicken broth, poultry seasoning, and bay leaves to the slow cooker. Season with salt and pepper.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until rice is tender and chicken is cooked through.
- Remove chicken breasts, shred with two forks, and return to the slow cooker. Discard bay leaves.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes. Gradually whisk in milk to create a smooth sauce.
- Stir the white sauce into the slow cooker. Let sit on LOW for 15 minutes until thickened.
- Taste, adjust seasoning, garnish with fresh parsley, and serve warm.