Wild rice is not actually a rice, but a prized aquatic grass native to the Great Lakes region of North America. For centuries, Indigenous peoples harvested these grains by hand, recognizing the nutrient-dense seed for its unique, nutty flavor and chewy texture. This tradition turned the grain into a symbol of the wild, untamed landscape of the North.
Over time, this indigenous staple merged with European cream-based cooking traditions, evolving into the hearty soups and casseroles found in Midwestern homes today. The combination of earthy grains and rich dairy reflects a cultural blend of survival and comfort, designed to sustain families through the harshest winters.
Modern versions, like this creamy crockpot chicken and wild rice soup, preserve that rustic spirit while embracing the ease of slow-cooking. It remains a testament to the enduring appeal of slow-simmered ingredients and the timeless comfort of a warm, nourishing meal shared around a family table.
Why You'll Love It
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- Honestly, there is something just so grounding about a slow cooker humming in the background while the house fills with the scent of dried thyme and sage.
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- It is just a velvety, cozy hug in a bowl, especially with that earthy wild rice and tender shredded chicken that just melts away.
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- Look, I love that it is mostly hands-off; you do a little bit of work at the start and then you can just let it be until dinner time.
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- Well, the way the half-and-half and heavy cream come together at the end... wow, it creates a richness that makes a rainy Tuesday feel like a special occasion.
"It tastes just like the soup my grandmother used to make. So creamy, so cozy, and just completely effortless!"
Essential Ingredient Guide
- boneless, skinless chicken breasts: I always pat these dry before searing them in the skillet. It helps get that lovely golden brown crust that adds so much soul to the soup.
- dry wild rice: This is what gives the soup its wonderful, nutty chew. Just let it simmer slow and steady in the crockpot until it's perfectly tender.
- sliced mushrooms: These are optional, but I highly recommend them. They add a little earthy depth that just plays so nicely with the cream.
- dried thyme and dried sage: These two are the secret to that nostalgic, home-cooked flavor. They blend right in with the chicken broth to create something really warming.
- fresh parsley: I use this right at the end for a pop of bright green. It cuts through the richness of the cream and wakes up the whole dish.
- grated Parmesan cheese: Adding this optional touch at the end gives it a salty, savory finish. It just disappears into the sauce and makes it feel a bit more luxurious.
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Complete Cooking Process
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Getting Everything Ready:
Start by searing your boneless, skinless chicken breasts and dicing your carrots, celery, and onion. Having everything chopped and prepped makes the whole process feel so much calmer.
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Building the Flavor:
Sautéing the vegetables in the same pan as the chicken is where the magic happens. Those little brown bits caramelize and give the soup a depth you just can't get from raw veggies.
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The Slow Simmer:
Once everything is in the slow cooker with the low-sodium chicken broth, the wild rice slowly absorbs all those flavors. It's a patient process, but so worth the wait.
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Achieving the Creaminess:
Whisking the all-purpose flour and milk into a slurry is the key to that thick, velvety texture. Stirring in the half-and-half and heavy cream at the end keeps the soup silky smooth.
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The Final Touch:
A quick stir of grated Parmesan cheese and a sprinkle of fresh parsley brings it all together. Serve it while it's steaming hot for the best experience.
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Use low-sodium chicken broth so you can control the salt yourself at the very end.
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Don't skip browning the onions, carrots, and celery; it adds a wonderful depth of flavor.
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Stir the soup gently when adding the cream base to keep it from getting lumpy.
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Remember to fish out that bay leaf with your tongs before serving so nobody takes a surprise bite.
Pro Tips
Just trust your taste buds and enjoy the process!
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Shrimp and Corn Soup
A silky soup that blends sweet corn kernels, juicy shrimp, and fresh herbs into a soothing, velvety bowl.
Better For You Treats
I love that this soup is packed with protein from the boneless, skinless chicken breasts and omega-3s from the dry wild rice. If you're looking for something a bit lighter, you can easily swap the heavy cream for more milk.
Ways to Make it Your Own
If you like a little heat, try adding 1/2 teaspoon cayenne pepper and a diced jalapeño. Or, for a vegetarian version, replace the chicken with cubed tofu and use vegetable broth instead.
Serving Suggestions
I usually serve this with a warm, buttery baguette for dipping into that creamy broth. A simple green salad on the side makes it feel like a complete, balanced meal.
Frequently Asked Questions
→ Can I freeze this soup for later?
Yes, you certainly can! Just put it in a freezer-safe bag for up to 3 months, and thaw it in the fridge overnight before reheating.
→ What if I don't have a slow cooker?
You can use a heavy pot on the stove, but you'll need to keep the heat very low and add a bit more broth since it evaporates faster than in a crockpot.
→ Do I have to sear the chicken first?
You don't have to, but honestly, it makes a big difference. That little bit of browning adds a savory flavor that you'll really miss if you skip it.
Nutrition Facts
per serving
410
Calories
28g
Protein
24g
Carbs
22g
Fat
Taste Profile
A rich, savory blend of earthy wild rice and tender chicken with a buttery cream finish.
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Adjusts the richness to your liking.
Use a bit less cornstarch mixed with cold water for a gluten-free thickening agent.
Brown rice works, though the nutty flavor will be slightly different.
Recipe Variations
Try these delicious twists on the original
Spicy Creamy Chicken & Wild Rice Soup
For those who like a little heat, stir in 1/2 teaspoon of cayenne pepper and one diced jalapeño (seeded for less heat) during Step 3.
Vegetarian Creamy Wild Rice Soup
Swap the chicken for 2 cups of cubed firm tofu and use vegetable broth. Stir in a handful of fresh spinach during Step 5 for a lovely pop of color.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Skipping the sear: If you don't brown the chicken, you lose out on a lot of savory flavor.
- Adding cream too early: Adding the dairy at the start can cause it to separate or curdle over long cook times.
- Forgetting the bay leaf: Leaving the bay leaf in the pot can be a nasty surprise for whoever is eating.
Meal Prep & Storage
Make Ahead Tips
This soup is actually wonderful the next day. You can prepare it fully and store it in the fridge, or freeze it in airtight bags for up to 3 months.
Leftover Ideas
Store in the refrigerator and reheat gently on the stovetop. If the soup has thickened too much in the fridge, just stir in a splash of milk or broth to loosen it up.
Perfect Pairings
Serve this with...
Cooking Timeline
Sear the chicken breasts in the skillet and cube them.
Sauté the onion, carrots, celery, and garlic until soft.
Combine all ingredients in the slow cooker and cook on low for 7-8 hours.
Whisk in the slurry and add the cream base to thicken.
Stir in Parmesan, remove bay leaf, and garnish with parsley.
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Crockpot Creamy Chicken and Wild Rice Soup
A velvety, comforting bowl of creamy crockpot chicken and wild rice soup that fills the kitchen with the scent of dried thyme and dried sage. It is a slow-simmered hug in a bowl, blending tender shredded chicken with earthy wild rice in a rich cream base.
Timing
Prep Time
15 Minutes
Cook Time
240 Minutes
Total Time
255 Minutes
Recipe Details
Ingredients
Main Pot Ingredients
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01
2 cups low-sodium chicken broth
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02
1 cup dry wild rice
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03
2 boneless, skinless chicken breasts (about 1.5 pounds)
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04
2 medium carrots, diced
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05
2 celery stalks, diced
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06
1 small onion, finely chopped
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07
2 cloves garlic, minced
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08
1 cup sliced mushrooms (optional)
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09
1 teaspoon dried thyme
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10
1 teaspoon dried sage
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11
1 bay leaf
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12
Salt and freshly ground black pepper, to taste
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13
2 tablespoons olive oil
Creamy Finish
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01
1 cup whole milk
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02
1 cup half-and-half
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03
1/2 cup heavy cream
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04
2 tablespoons all-purpose flour
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05
1/4 cup milk (for slurry)
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06
1/4 cup grated Parmesan cheese (optional)
Garnish
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01
Fresh parsley, chopped (for garnish)
Instructions
Start by patting your chicken breasts dry—it helps them brown better, you know. Season them with a pinch of salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat and sear the chicken for about 2–3 minutes per side. Honestly, you just want a light brown color here. Remove them from the heat, let them rest for a few minutes so the juices stay put, then cube them up.
In that same skillet—don't wash it, that's where the flavor is!—add the other tablespoon of olive oil. Sauté your chopped onion, diced carrots, diced celery, and minced garlic for 3–4 minutes. I love watching the vegetables soften and just start to caramelize. Once they look happy, transfer the whole mixture into your slow cooker.
Now, let's add the heart of the soup. Stir in the cubed chicken, dry wild rice, sliced mushrooms if you're using them, dried thyme, dried sage, and that single bay leaf. Pour in the low-sodium chicken broth and give it all a good stir to combine.
Cover it up and let it do its thing. Cook on low for 7–8 hours, or if you're in a bit of a hurry, on high for 3–4 hours. You're waiting for the wild rice to get tender and for all those flavors to really meld together.
About thirty minutes before you're ready to eat, we'll make it creamy. Whisk 2 tablespoons of flour with 1/4 cup milk until it's smooth—that's your slurry. Stir that into the slow cooker, then pour in the remaining milk, half-and-half, and heavy cream. Mix it gently and let it simmer on low for another 15–20 minutes. Wow, the smell at this point is just wonderful.
Sprinkle in the grated Parmesan cheese and stir until it melts right into the soup. Now is the time to taste it; add a bit more salt and freshly ground black pepper if it needs it.
Use your tongs to find and remove that bay leaf. If you're feeling a bit fancy, you can drizzle in a tiny bit of truffle oil for a little luxury.
Using your ladle, portion the hot soup into bowls. Finish each one with a sprinkle of fresh chopped parsley to brighten things up.
I mean, you've got to serve this with something! Crusty bread, garlic bread, or maybe a simple green salad makes it a proper meal.
And there you have it. Just sit back and enjoy your comforting, creamy crockpot chicken and wild rice soup.
Notes & Tips
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1
Using low-sodium broth is a smart move so you can control the salt yourself.
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2
Searing the chicken and sautéing the vegetables first really adds a depth of flavor you just can't get by dumping everything in raw.
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3
Be sure to remove the bay leaf before serving—nobody likes biting into one of those!
Soup
Creamy Garlic Chicken Ramen
Silky ramen noodles in a garlicky, creamy chicken broth, topped with fresh greens and a hint of sesame.
Tools You'll Need
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4-to-5-quart slow cooker for the long simmer
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Large skillet for searing the chicken and vegetables
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Chef's knife and cutting board for all the chopping
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Measuring cups and spoons to keep things precise
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Whisk for a smooth flour slurry
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Spoon or ladle for stirring and serving
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Tongs to fish out the bay leaf
Must-Know Tips
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Control the Salt, Use low-sodium chicken broth and adjust the seasoning only after the soup has finished cooking.
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Build Depth, Sauté the onion, carrots, and celery before adding them to the slow cooker to caramelize the natural sugars.
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Avoid Lumps, Stir the soup carefully at the 30-minute mark when adding the cream base to keep the texture silky.
Professional Secrets
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The Maillard Reaction: Searing the chicken first creates brown bits in the pan that deepen the soup's overall savoriness.
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The Slurry Method: Mixing flour with cold milk before adding it to the hot pot prevents flour clumps from forming.
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Layered Finishing: Adding the Parmesan at the very end provides a salty, nutty finish that rounds out the earthy wild rice.
What readers are saying
Community reviews from home cooks like you
Absolutely loved this recipe! I really liked how the 2 cups low-sodium chicken broth and 1 cup dry wild rice came together. Thanks for sharing this one!
The flavors were spot on. I really liked how the 2 cups low-sodium chicken broth and 1 cup dry wild rice came together. I found it a bit sweet for my taste. Perfect as written.
The flavors were spot on. I really liked how the 2 cups low-sodium chicken broth and 1 cup dry wild rice came together. Saving this for later.
This was a hit with my family. I really liked how the 2 cups low-sodium chicken broth and 1 cup dry wild rice came together. Great addition to my recipe rotation.
My new favorite way to make Crockpot Creamy Chicken and Wild Rice Soup. I really liked how the 2 cups low-sodium chicken broth and 1 cup dry wild rice came together. It took slightly longer than the recipe said. Great addition to my recipe rotation.
Pretty good overall. The broth flavor was nice, but i added a bit more seasoning next time. I might try it again with some adjustments.
Decent result for the effort. The broth flavor was nice, but i swapped one ingredient and it still worked. I might try it again with some adjustments.
Absolutely loved this recipe! I really liked how the 2 cups low-sodium chicken broth and 1 cup dry wild rice came together. The texture was a touch off, but the flavor saved it. Will be making this regularly.
Recipe by
Aria🌸🍯 A free spirit with a whisk in hand, Aria blends soft cocoa flavors with artful presentation — dessert is her love language. 🎨🍫
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