chicken wild rice soup in a crock pot

Crock Pot Chicken Wild Rice Soup

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There is just something about a warm bowl of chicken wild rice soup on a chilly day.

This Crock Pot Chicken Wild Rice Soup is one of those recipes I come back to when I want a comforting, homemade dinner without spending the afternoon in the kitchen. Everything goes right into the crock pot, and four hours later you have tender chicken, perfectly cooked wild rice, and a flavorful broth filled with carrots, celery, onion, garlic, and herbs.

And perhaps the best part? There is no need to saute anything first.

Just chop your vegetables, add everything to the crock pot, turn it on low, and let it do the work.

Why You’ll Love This Chicken Wild Rice Soup

This is a simple, wholesome soup that doesn’t require a long list of ingredients or a lot of preparation.

The combination of thyme, sage, rosemary, garlic, and bay leaf gives the broth a wonderful savory flavor, while the wild rice adds just the right amount of texture and heartiness.

I also love that this recipe is naturally dairy-free and gluten-free, making it a great option when you’re cooking for a variety of dietary needs.

And because the soup only takes about 20 minutes to put together, it’s an easy one to get started earlier in the day and have ready for dinner.How to Make Crock Pot Chicken Wild Rice Soup

This is about as easy as crock pot cooking gets.

1. Add everything to the crock pot

Add the chicken breasts, vegetables, garlic, seasonings, butter, chicken broth, and wild rice to a 6-quart crock pot.

There is no need to brown the chicken or saute the vegetables first.

2. Cook on LOW

Cover and cook on LOW for about 6 hours, or until the chicken is cooked through and the rice is tender.

The exact cooking time can vary a little depending on your crock pot and the rice you’re using.

3. Shred the chicken

Remove the cooked chicken breasts and shred them with two forks. (Remove the 2 bay leaves.)

Return the shredded chicken to the crock pot and stir everything together.

The soup will thicken slightly as it cools.

Then all that’s left to do is grab a bowl and enjoy!

What to Serve With Chicken Wild Rice Soup

Honestly, this soup is hearty enough to be a meal all by itself.

But I’m always happy to have something to dip into that delicious broth.

A loaf of crusty bread, dinner roll, homemade sourdough, or even a few crackers would be perfect alongside it. A simple green salad would also make a nice light addition.

And if you’re making this on a cold day after being outside, I don’t think anyone will complain if you serve up a nice big bowl with a thick slice of buttered bread.

A Perfect Make-Ahead Soup

This is also a great soup to have for lunches throughout the week.

Once refrigerated, the rice will continue to absorb some of the broth, so if you’re reheating leftovers and find that the soup has thickened, simply add a little more chicken broth or water until it reaches the consistency you like.

I actually think soups like this are one of the best things to have in the refrigerator during a busy week. There’s something comforting about knowing lunch or dinner is already taken care of.

Crock Pot Chicken Wild Rice Soup

Simple ingredients. One crock pot. A little chopping. And then you can walk away.

That’s my kind of recipe.

This Chicken Wild Rice Soup is cozy enough for a snowy Minnesota day, easy enough for a busy weeknight, and delicious enough that you’ll probably find yourself making it all winter long.

Let’s get cooking!

Crock Pot Chicken Wild Rice Soup

This Crock Pot Chicken Wild Rice Soup is one of those recipes I come back to when I want a comforting, homemade dinner without spending the afternoon in the kitchen. Everything goes right into the crock pot, and six hours later you have tender chicken, perfectly cooked wild rice, and a flavorful broth filled with carrots, celery, onion, garlic, and herbs.
Print Recipe
Prep Time 20 minutes
Cook Time 6 hours
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breasts
  • 1 onion, minced (about 1 cup)
  • 2 carrots, sliced (about 1 cup)
  • 2 ribs celery, sliced (about 1 cup)
  • 2 garlic cloves, minced
  • 1-1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • pinch dried rosemary, crushed (just crush with your fingers)
  • 2 bay leaves
  • 2 Tbsp butter
  • 6 cups chicken broth
  • 3/4 cup wild rice

Method
 

  1. Add all ingredients into a 6-quart crock pot in the order listed.
  2. Cook on LOW for 6 hours or until chicken breasts are fully cooked through.
  3. Shred chicken and stir back into soup.
  4. Remove the 2 bay leaves & serve.

Notes

This soup will thicken a little bit as it cools.  Holds up well in the crock pot and is a great make ahead for gatherings.
If you use a wild rice/brown rice blend – soup may be ready in as little as 4 hours.  But I prefer using wild rice.
Karin

Karin

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