Slow Cooker Creamy Chicken Wild Rice Soup made easily and conveniently in the crockpot. Loaded with chicken, wild rice, vegetables and rich, creamy broth, it’s comfort food at its best!
Slow Cooker Creamy Chicken Wild Rice Soup joins creamy chicken noodle and sausage tortellini as the newest additions to our list of soup recipes on the blog. We’ve been on a soup kick here at home ever since Southern California weather started cooling down so expect more delicious ideas to come. 🙂
If you’re a fan Panera’s chicken and wild rice soup, you’ll definitely fall head over heels for this crockpot version. You get the hearty, creamy, yummy goodness you love for far less it would cost at the restaurant and right in the comfort of your home!
This chicken wild rice soup is so easy to make in the slow cooker, the hardest part of the recipe is the wait! You can throw it together in the crockpot the night before on weekends and enjoy it for the lunch the next day or before you leave for work on weekdays and have dinner waiting at the end of the day.
Fall and Winter are my favorite seasons not only for the best holidays of the year but also because of the hearty casseroles and comforting soups I get to cozy up to. And creamy chicken and wild rice soup is everything hearty and comforting!
Loaded with chicken, wild rice, veggies, and a warm-you-up creamy broth, it’s perfect for chilly weather. Serve it with crusty French bread and a side salad and you have a satisfying and delicious meal that’s sure to be a family favorite.
Notes on How to Make Slow Cooker Creamy Chicken Wild Rice Soup:
- Unlike pasta, wild rice freezes well for future use. The rice expands and absorbs quite a bit of the liquid, though, so you might have to add a splash or two of fresh cream or milk to thin the soup out to desired consistency when reheating. If you’re planning to freeze the whole batch, I suggest undercooking the rice for a few minutes for better texture when reheated.
- You can swap the wild rice with brown rice, if you like, without change to cook times.
- Want one less pot to wash and less fat added to the soup? Instead of making the roux with flour and butter, just whisk the milk and flour together until smooth without lumps. Slowly whisk in the milk mixture until the soup begins to thicken and cook the soup in the crockpot for about 3 to 5 minutes longer.
- The soup will be a little loose hot and fresh from the crockpot but it will thicken nicely as it stands.
Slow Cooker Creamy Chicken Wild Rice Soup
- 1 cup uncooked wild rice
- 1 pound boneless, skinless chicken breast
- salt and pepper to taste
- 1 onion, peeled and chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 7 cups chicken broth
- 1/2 cup butter
- 3/4 cup flour
- 2 cups milk
- pepper to taste
- Rinse wild rice in cold, running water and drain well. Place in the crockpot.
- Season chicken with salt and pepper to taste. Place in the crockpot over rice.
- Add onions, carrots, and celery.
- Add chicken broth.
- Cover and cook on HIGH for about 3 to 4 hours or on LOW for 7 to 8 hours.
- Remove chicken from pot and shred using two forks.
- In a saucepan over medium heat, heat butter until melted. Add flour and whisk into a smooth paste. Continue to cook for about 1 minute or until lightly browned.
- Gently add milk, whisking vigorously to prevent lumps, for about 3 to 5 minutes or until slightly thickened.
- Return chicken to slow cooker.
- Slowly add milk mixture, stirring to combine, and continue to cook for about 2 to 3 minutes or until chicken is heated through and soup is thickened to desired consistency.
- Season with salt and pepper to taste. Serve hot.