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Best Easy Crockpot Chicken and Wild Rice Soup Recipe

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This easy crockpot chicken and wild rice soup is a dump-and-go recipe that delivers rich, creamy comfort food without the fuss. Perfect for busy weeknights, it uses simple ingredients and lets the slow cooker do all the work.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (180g) uncooked wild rice blend
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 medium yellow onion, diced
  • 3 medium carrots, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (16g) all-purpose flour
  • 1/4 cup fresh parsley, chopped

Instructions

  1. Prep your vegetables: Dice the onion, carrots, and celery into roughly equal-sized pieces (about 1/2-inch). Mince the garlic.
  2. Layer ingredients in the slow cooker: Place the chicken thighs in the bottom. Scatter the diced vegetables and minced garlic over the top. Sprinkle the wild rice blend evenly over everything. Do not stir yet.
  3. Add the liquids and seasonings: Pour the chicken broth over everything. Add the dried thyme, dried rosemary, bay leaves, salt, and pepper. Give it a gentle stir to distribute the seasonings.
  4. Cook low and slow: Cover and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours. The soup is done when the rice is tender and has started to split open, and the chicken shreds easily with a fork.
  5. Shred the chicken: Carefully remove the chicken thighs from the slow cooker using tongs. Place them on a cutting board and shred with two forks. Discard any visible fat or gristle.
  6. Thicken the soup: In a small bowl, whisk together the 2 tablespoons of flour with about 1/2 cup of the hot broth from the slow cooker until smooth. Pour the slurry back into the slow cooker and stir gently.
  7. Add the cream: Return the shredded chicken to the slow cooker. Pour in the heavy cream and stir gently to combine. Let it cook on LOW for another 15 to 20 minutes, just until heated through. Do not let it boil after adding the cream.
  8. Finish and serve: Remove the bay leaves and discard them. Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or crackers.

Notes

Don’t lift the lid during cooking. Let the cream come to room temperature before adding to prevent curdling. If the soup is too thick, stir in extra broth or water. If too thin, cook uncovered for 15 minutes. For a dairy-free version, use full-fat coconut milk and a gluten-free thickener. For a vegetarian version, omit chicken, use vegetable broth, and add chickpeas or white beans at the end.

Nutrition

Keywords: crockpot chicken and wild rice soup, slow cooker chicken soup, easy chicken soup, creamy chicken soup, wild rice soup, dump and go soup, weeknight dinner

Find it online: https://sunnysavory.com/best-easy-crockpot-chicken-and-wild-rice-soup-recipe/