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Crockpot Chicken Wild Rice Soup

A hearty, creamy, and thick slow cooker soup featuring shredded chicken, wild rice, and vegetables in a rich, viscous broth.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 4 minutes
Servings: 6 servings
Course: Main Dish, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 lb Boneless, Skinless Chicken Breasts or thighs
  • 1 cup Wild Rice Blend Uncooked, rinsed well
  • 1 cup Carrots Diced
  • 1 cup Celery Diced
  • 1 cup Onion Diced
  • 6 cups Chicken Broth Low sodium
  • 1 tsp Dried Thyme
  • 1 tsp Salt To taste
  • 0.5 tsp Black Pepper To taste
Thickening & Creaminess
  • 0.5 cup Heavy Cream or Half-and-Half For rich, thick, viscous consistency
  • 2 tbsp All-Purpose Flour Optional, for a denser texture
  • 2 tbsp Butter Optional, to mix with flour for slurry

Equipment

  • Crockpot or slow cooker
  • Small saucepan (optional, for slurry)

Method
 

  1. Combine chicken, wild rice, carrots, celery, onion, broth, thyme, salt, and pepper in the crockpot.
  2. Cook on LOW for 6-7 hours or on HIGH for 3-4 hours until chicken is tender and rice is cooked.
  3. Remove and shred chicken. Return the shredded chicken (heavy, substantial filling) to the slow cooker.
  4. Optional: For a denser, thick broth, create a slurry by melting butter, whisking in flour, and stirring into the soup until it reaches a rich, heavy, viscous consistency.
  5. Stir in the heavy cream (or half-and-half) during the last 30 minutes of cooking or just before serving. Heat through.
  6. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

Notes

Rinsing the wild rice before cooking is helpful. The slurry step is key for achieving the thickest, densest texture. Freezing is not recommended for this cream-based soup. Cook Time is 3-4 hours on HIGH or 6-7 hours on LOW.