Description
Creamy Crockpot Chicken Wild Rice Soup – a rich, cozy, comforting bowl featuring tender chicken, nutty wild rice, and chunky vegetables in a creamy slow-cooked broth.
Ingredients
Scale
- 2 lb boneless skinless chicken breasts or thighs
- 1 cup uncooked wild rice blend, rinsed
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt, adjust to taste
- 1 cup heavy cream
- 2 tbsp olive oil
- Optional garnish: chopped fresh parsley
Instructions
- Place chicken, wild rice, carrots, celery, onion, and garlic into the crockpot.
- Pour in chicken broth and add thyme, parsley, paprika, salt, and black pepper. Stir gently to combine.
- Cover and cook on low for 6 hours, until the rice is tender and chicken is fully cooked.
- Remove chicken, shred it with two forks, then return it to the crockpot.
- Stir in heavy cream and olive oil.
- Cover and cook for an additional 10–15 minutes until the soup is creamy and heated through.
- Taste and adjust seasoning before serving.
Notes
- To lighten this soup, use half-and-half or skim milk instead of heavy cream (note: this will reduce creaminess).
- Substitute chicken thighs for even more flavor and tenderness.
- Make ahead: refrigerate the soup for up to 3 days; reheat gently before serving.
- Stovetop alternative: simmer in a large pot over low heat until rice is tender.
- Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker / Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 370
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 140 mg
Keywords: Creamy Crockpot Chicken Wild Rice Soup, crockpot soup, chicken wild rice soup, creamy soup, slow cooker soup