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Creamy Crockpot Chicken and Wild Rice Soup (Easy Recipe)

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This creamy crockpot chicken and wild rice soup is the ultimate comfort food—easy to make with simple ingredients, perfect for busy weeknights, and so delicious it will become your most-requested recipe.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (about 4–5 thighs)
  • 1 cup wild rice blend, uncooked
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary, crushed
  • 2 bay leaves
  • Salt and black pepper to taste
  • 1 tablespoon olive oil or butter
  • Optional garnish: fresh parsley, chopped, and a squeeze of lemon juice

Instructions

  1. Sauté the aromatics: Heat 1 tablespoon olive oil or butter in a large skillet over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and onion is translucent. Add minced garlic and cook for 1 minute until fragrant. Scrape into the bottom of the slow cooker.
  2. Brown the chicken: In the same skillet, add a splash more oil if needed. Season chicken thighs with salt and pepper. Cook for 3-4 minutes per side until golden brown. Transfer to the slow cooker on top of the vegetables.
  3. Deglaze the pan: Pour about ½ cup chicken broth into the hot skillet and scrape up browned bits with a wooden spoon. Pour this liquid into the slow cooker along with the remaining broth.
  4. Add rice and seasonings: Sprinkle wild rice blend over the chicken and vegetables. Add dried thyme, crushed rosemary, and bay leaves. Stir gently to combine.
  5. Slow cook: Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until chicken is fall-apart tender and rice is chewy but not crunchy.
  6. Shred the chicken: Remove chicken thighs with tongs, let cool slightly, then shred with two forks. Discard any fat or gristle. Return shredded chicken to the slow cooker.
  7. Add the cream: Turn slow cooker to WARM or OFF. Stir in 1 cup heavy cream. Let sit for 5 minutes to warm through.
  8. Season and adjust: Remove bay leaves. Taste and adjust salt and pepper. Add a squeeze of fresh lemon juice if desired.
  9. Optional thickening: Use an immersion blender to pulse 3-4 times, or mash some vegetables against the pot with a spoon, if a thicker soup is desired.
  10. Serve and garnish: Ladle into bowls and top with fresh parsley and a pinch of black pepper. Serve with crusty bread or a side salad.

Notes

For best results, do not skip browning the chicken and sautéing the vegetables—this builds deep flavor. Add cream at the end to prevent curdling. The soup thickens as it sits; add a splash of broth when reheating. This soup tastes even better the next day.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, creamy chicken soup, slow cooker soup, easy soup recipe, comfort food, gluten-free soup

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