Picture this: You walk through the front door after a relentless day of school runs and back-to-back meetings, and the air greets you with the scent of savory garlic and toasted grain. Instead of staring blankly at the fridge, you find a velvety, golden soup simmering away, ready to be ladled into bowls. This soup delivers a satisfying, nutty crunch from the wild rice and a creamy, silk-like finish that coats your spoon. It is the culinary equivalent of a warm hug when your schedule feels cold and chaotic. I created this recipe to give you back your evening without sacrificing the deep, slow-simmered flavor your family craves.
- Dietary: Can be made Gluten-Free (see substitutions)
- Time: 15 mins prep | 4-8 hours cooking
- Difficulty: Beginner-Friendly
- Cost per serving: ~$2.75
Why This Recipe Works
Most crockpot soups end up thin and watery, but I use a two-stage method to ensure restaurant-quality texture. By simmering the wild rice and aromatics together for hours, the rice ‘blooms’—opening up to soak up the chicken stock and seasoning. The magic happens in the final thirty minutes. We create a quick stovetop roux with butter and flour, then whisk it into the slow cooker. This technique prevents the dairy from breaking or curdling under high heat, resulting in a thick, stable, and incredibly luxurious broth that rivals any high-end bistro.
Key Ingredients & Notes
- Wild Rice Blend: This isn’t just for texture; it provides a deep, earthy base. Chef’s Tip: Always rinse your rice to remove excess starch and prevent the soup from becoming gummy.
- Chicken Breasts or Thighs: Thighs stay juicier, but breasts shred beautifully into long, tender ribbons.
- Salt-Free Seasoning Blend: I swear by the 21 Seasoning Salute. Chef’s Tip: Using a pre-made blend gives you complex flavor without opening ten different jars.
- Fresh Garlic: Minced finely, it melds into the broth. Chef’s Tip: Avoid the jarred stuff here; fresh cloves provide that essential punch of sweetness.
How to Make It
Rinse the wild rice under cold water until the water runs clear. Toss the rice, raw chicken, chopped onions, celery, carrots, garlic, bay leaves, chicken stock, water, and seasoning blend into your slow cooker. It’s okay if it looks crowded; the flavors need to get cozy.
Cover and set the timer. Let it work its magic on high for 4 hours or low for 8 hours. You’ll know it’s ready when the rice grains have curled open slightly.
Remove the chicken carefully and set it on a cutting board. Shred the meat using two forks—don’t worry about perfect pieces; the rustic look is part of the charm. Slide the chicken back into the pot.
Melt the butter and olive oil in a small saucepan over medium heat. Whisk in the flour for about a minute to cook out the ‘raw’ flour taste. Stream in the milk slowly, whisking constantly until you have a thick, creamy sauce. Pour this velvety mixture into the crockpot, stir well, and watch the soup transform into liquid gold. Season with salt and pepper to your heart’s content.
Expert Tips for Success
The Rice Bloom: If your rice still feels tough, give it another 30 minutes. Wild rice is stubborn and needs time to fully hydrate and ‘pop’ for that perfect texture.
Fixing a Thin Soup: If you prefer an even thicker consistency, mash a half-cup of the cooked vegetables against the side of the pot and stir them back in. The starches will naturally thicken the base.
Variations & Substitutions
- Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking flour or use a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) at the end.
- Vegetarian: Replace the chicken with sliced cremini mushrooms and use vegetable broth. The mushrooms provide a fantastic ‘meaty’ bite.
- Creamier: For an ultra-indulgent version, swap 1 cup of the milk for heavy cream.
Frequently Asked Questions
Yes! However, the rice may soak up more liquid as it thaws. Just add a splash of broth when reheating on the stove.
It stays delicious in an airtight container for up to 4 days in the fridge. In fact, the flavors often improve on day two.
Not at all. It is savory and herbaceous, making it a massive hit with toddlers and picky eaters.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Crockpot Chicken Wild Rice Soup
Equipment
- Slow Cooker / Crockpot
- Cutting Board
- Chef's Knife
- Fine-mesh sieve
- Small Saucepan
- Whisk
Ingredients
Soup Base
- 1 cup wild rice blend rinsed
- 1 lb chicken breasts or thighs
- 1 small onion diced
- 2 carrots diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 2 bay leaves
- 6 cups chicken stock
- 1 cup water
- 2 Tbsp. salt-free seasoning blend such as 21 Seasoning Salute
Creamy Finish
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- Salt and black pepper to taste
Instructions
- Build the soup. Rinse the wild rice under cold water until the water runs clear. Add the rice, chicken, onion, carrots, celery, garlic, bay leaves, chicken stock, water, and seasoning blend to the slow cooker.
- Slow cook. Cover and cook on High for 4 hours or Low for 8 hours, until the rice has bloomed and curled open.
- Shred the chicken. Remove the chicken from the slow cooker, shred using two forks, and return it to the soup.
- Make the roux. In a small saucepan over medium heat, melt the butter with the olive oil. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk until thick and smooth.
- Finish the soup. Pour the roux mixture into the slow cooker and stir well. Cook an additional 10–15 minutes until the soup thickens.
- Season and serve. Remove bay leaves, taste, and adjust seasoning with salt and pepper as needed. Ladle into bowls and serve warm.
Notes
- If the soup is thinner than desired, mash a small portion of the vegetables against the side of the pot and stir back in.
- Wild rice requires patience—if it feels firm, continue cooking in 30-minute increments.
- Add dairy only at the end to prevent curdling.
