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Creamy Crockpot Chicken & Wild Rice Soup

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This creamy crockpot chicken & wild rice soup is the ultimate fall comfort food—simple, pantry-friendly, and deeply satisfying. The crockpot does all the work, delivering tender chicken, perfectly chewy wild rice, and a velvety broth that feels like a hug in a bowl.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup uncooked wild rice blend (e.g., Lundberg Farms)
  • 1 medium yellow onion, diced
  • 2 large carrots, peeled and diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • Salt and black pepper to taste
  • Fresh parsley for garnish (optional)

Instructions

  1. Melt 2 tablespoons butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook for 5-7 minutes until onions are translucent and vegetables soften. Add minced garlic and cook for 1 minute until fragrant. Scrape into the bottom of a 5-6 quart crockpot.
  2. Place chicken breasts on top of vegetables in the crockpot. Sprinkle with dried thyme, dried rosemary, and a generous pinch of salt and pepper.
  3. Pour 4 cups low-sodium chicken broth over everything. Add the bay leaf and gently stir without disturbing the chicken too much.
  4. Cover and cook on low for 5-6 hours, until chicken is tender and shreds easily.
  5. Remove chicken from crockpot and shred with two forks. Discard the bay leaf.
  6. Stir 1 cup uncooked wild rice blend into the broth and vegetables. Return shredded chicken to the pot. Cover and cook on high for 30-40 minutes, until rice is tender but still slightly chewy.
  7. Turn crockpot to warm or off. Stir in 1 cup heavy cream gently until combined. Let sit for 5 minutes to thicken slightly.
  8. Taste and adjust seasoning with additional salt, pepper, or thyme as needed.
  9. Ladle into bowls, garnish with fresh parsley if desired, and serve hot.

Notes

For best results, sauté vegetables before adding to crockpot. Add rice after shredding chicken to avoid mushiness. Use low-sodium broth to control salt. Stir cream in at the end to prevent curdling. Soup thickens as it sits; add broth or milk when reheating. Freeze before adding cream for best results.

Nutrition

Keywords: creamy chicken wild rice soup, crockpot soup, fall comfort food, slow cooker chicken soup, easy soup recipe

Find it online: https://zorbmeal.com/creamy-crockpot-chicken-and-wild-rice-soup-easy-best-fall-comfort-food/