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Crockpot Chicken and Wild Rice Soup in a bowl, garnished with herbs.

Crockpot Chicken and Wild Rice Soup

A creamy, hearty, and comforting chicken and wild rice soup that cooks effortlessly in the Crockpot, perfect for busy evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Consider using bone-in for added flavor.
  • 1 cup wild rice Can be swapped for brown rice; adjust cooking time if needed.
  • 4 cups chicken broth Can be substituted with vegetable broth for a vegan option.
  • 1 cup carrots, diced Adds sweetness and color.
  • 1 cup celery, diced
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 cup heavy cream Stir in at the end for creaminess.
  • 1 tsp thyme
  • 1 tsp rosemary
  • to taste Salt and pepper Adjust according to preference.

Method
 

Preparation
  1. Place the chicken breast, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, rosemary, salt, and pepper into the Crockpot.
  2. Cover and cook on low for 6-8 hours or on high for 4 hours.
  3. About 30 minutes before serving, remove the chicken, shred it, and return it to the pot.
  4. Stir in the heavy cream, and let it heat through before serving.
  5. Enjoy your comforting soup!

Notes

Store leftovers in the fridge for up to 4 days or freeze for up to three months. Reheat with a splash of broth for best consistency. Don't skip shredding the chicken for full flavor integration.