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Cozy Crockpot Chicken and Wild Rice Soup

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A comforting, slow-cooked chicken and wild rice soup that requires minimal prep time. This dump-and-go recipe yields tender shredded chicken, chewy wild rice, and a rich, savory broth without the need for heavy cream or flour.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs
  • 2 boneless, skinless chicken breasts
  • 1 cup dry wild rice blend
  • 6 cups low-sodium chicken broth
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and sliced into half-moons
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 tablespoon fresh lemon juice
  • 1/2 cup heavy cream or half-and-half (optional)

Instructions

  1. Place the chicken (cut into chunks if using breasts, or leave whole/halved if using thighs) at the bottom of a 6-quart slow cooker.
  2. Pour the dry wild rice blend over the chicken. Do not rinse the rice.
  3. Add the diced onion, sliced carrots, and sliced celery on top of the rice and chicken.
  4. Sprinkle the minced garlic, dried thyme, dried parsley, salt, pepper, and paprika over the ingredients.
  5. Pour the chicken broth over everything, ensuring ingredients are submerged. Drop the bay leaf into the pot.
  6. Cover and cook on LOW for 7-8 hours until the rice is tender and chicken is cooked through.
  7. Remove the bay leaf. Use two forks to shred the chicken directly in the pot and stir it back into the broth.
  8. If using heavy cream, stir it in now and let the soup sit on HIGH for 15-20 minutes to heat through and thicken slightly.
  9. Taste the soup and adjust seasoning if needed. Stir in the fresh lemon juice to brighten the flavors.
  10. Ladle into bowls, garnish with fresh parsley if desired, and serve immediately with crusty bread.

Notes

Do not rinse the wild rice as the starch helps thicken the soup naturally. If the soup is too thin, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it in, cooking on HIGH for 10 more minutes. If using white rice instead of wild rice, reduce cooking time to 4-5 hours or add rice in the last 2 hours. Do not cook frozen chicken in the slow cooker; thaw it first. The soup can be frozen for up to 3 months, though rice texture may soften upon thawing.

Nutrition

Keywords: slow cooker soup, chicken and wild rice soup, crockpot recipes, comfort food, healthy soup, gluten-free soup, easy dinner

Find it online: https://lunafeast.com/cozy-crockpot-chicken-and-wild-rice-soup-10-easy-steps/