This Crockpot Chicken Wild Rice Soup is easy, healthy, and creamy. It’s loaded with tender veggies and chicken, chewy wild rice, and so much flavor!
This chicken wild rice soup is packed with super healthy ingredients and tons of flavor.
- Wild Rice – adds a tender, chewy texture to the soup.
- Chicken Breast – use boneless and skinless chicken breast. Don’t worry about cooking it first. It cooks perfectly directly in the crockpot.
- Yellow Onion, Celery, and Carrot – the holy trinity of veggies for soup. This trio adds flavor and so much texture.
- Mushrooms – I absolutely love the addition of mushrooms in this soup because they’re basically little sponges that soak in so much flavor.
- Garlic – adds a subtle nuttiness.
- Unsalted Butter – provides flavor depth and warmth.
- Chicken Broth – a flavorful base for the soup.
- Dried Thyme, Dried Rosemary, Salt, and Black Pepper – a simple, sweet, earthy, and delicious seasoning blend.
- Skim Milk, Nonfat Plain Greek Yogurt, and All-Purpose Flour – all whisked together to form a slurry which helps to thicken the soup and add creamy texture.
How to make
This healthy crockpot chicken wild rice soup comes together in just 10 minutes!
- Place wild rice, chicken, onion, celery, carrots, mushrooms, garlic, butter, chicken broth, and seasonings into a greased crockpot and stir to combine.
- Cover and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. In the last 30 minutes, remove the chicken and shred with a fork.
- Whisk milk, greek yogurt, and flour together in a small bowl.
- Add the milk/yogurt/flour mixture into the crockpot slowly, stirring until fully combined.
- Cover and cook for an additional 20 minutes then serve and enjoy!
Do you need to cook the rice first?
Nope! The rice cooks in the broth directly in the crockpot for super easy prep.
Do you need to cook the chicken first?
No, you’ll place the whole, raw chicken breasts right in the crockpot to let them cook in the broth.
Is chicken wild rice soup gluten-free?
Not quite, but it easily can be! To make your chicken wild rice soup gluten-free, simply sub the all-purpose flour for a gluten-free variety.
As always, be sure that all the ingredients you’re using are certified gluten-free before adding them to the soup.
- Use other veggies. Try potatoes, peas, cabbage, broccoli, peppers, spinach, kale, you name it.
- Try a different grain. Other types of rice will work or you can try quinoa or even orzo pasta.
- Make it vegetarian. Omit the chicken and sub in a can of chickpeas.
- Make it gluten-free. Swap the all-purpose flour for a gluten-free variety.
- Add smoky flavor. Top the soup off with some crushed bacon.
- Use another meat. Turkey would also be delicious.
What to serve with chicken wild rice soup
This soup has veggies, carbs, and protein so it’s already pretty darn filling but I do love to serve it up with a yummy side dish or two.
How to store
Leftover soup will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To reheat, thaw in the fridge if frozen then microwave or warm on the stove.
Crockpot Chicken Wild Rice Soup
Equipment for this recipe
- 1 cup uncooked wild rice
- 1 pound boneless skinless raw chicken breasts
- 1 small yellow onion diced
- 1 cup chopped celery about 3 small stalks
- 1 cup Sliced carrots about 2 carrots
- 1 (8 oz) package sliced mushrooms about 2 cups
- 4 cloves garlic pressed or minced
- 2 tablespoons unsalted butter
- 6 cups chicken broth
- 1/2 - 1 teaspoon dried thyme depending on how strong you like the flavor
- 1/2 - 1 teaspoon dried rosemary depending on how strong you like the flavor
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt more to taste
- 1 1/2 cups skim milk
- 1/2 cup non fat plain greek yogurt
- 1/4 cup all purpose flour (OR an all purpose gluten free flour if you're GF)
- Spray crockpot with non stick cooking spray.
- Place the uncooked wild rice, raw chicken, onion, celery, carrots, mushrooms, garlic, butter, chicken broth, and seasonings in crockpot. Stir to combine.
- Cover and cook on LOW for 7-8 hours or HIGH 3-4 hours.
- In the last 30 minutes of cook time, remove chicken from crockpot and shred with a fork.
- Place shredded chicken back in crockpot.
- Whisk together milk, greek yogurt and flour in a small bowl.
- Slowly add in milk/yogurt/flour mixture.
- Stir until well combined.
- Place cover back on slow cooker and cook for an additional 20 minutes.
*Note: Nutrition information is estimated and varies based on products used.