Recently I scrolled past a TikTok from a husband’s POV showing him arriving home from work to see his wife has dinner ready and waiting in the crock pot.
He promptly dropped to the floor and tried crawling back out the door.
I about fell out of my chair (many of the commenters did not, which I understand!) As a recipe creator though, I got a kick out of it because crock pot recipes CAN be kind of gloopy, boring, and bland with no texture or color.
Luckily Crock Pot Chicken and Wild Rice Soup is none of those things!
This nourishing, brothy, slow cooked soup recipe tastes like something you’d get at a local deli or cafe. It’s filled with colorful, healthy veggies, bold herbs and seasonings, tender chicken, and plump wild rice. This dish is as easy as it is 3-bowl worthy!
Watch How to Make It
Simple Cozy Comfort Food
Not only is this chicken wild rice soup one of my favorite cool-weather recipes, but it’s also one of my favorite recipes to take to someone in need of a comforting meal. Whether they’re sick, just had a new baby, or any other reason in between—it’s true what they say: chicken soup feeds the soul!
That said, I’ll usually ask the recipient how they’d like it delivered:
- Already slow cooked and ready to eat.
- As a refrigerated meal kit so they can toss the ingredients into their own crock pot when they need it.
- As a freezer meal kit they can stash in the freezer to thaw then cook when the time is right.
That said, this recipe is super versatile and a crowd favorite. The flavor and eating experience is just so cozy.
Don’t forget the Gluten Free Focaccia!
Ingredients Needed
I love that I always have the ingredients for Crock Pot Chicken and Wild Rice Soup on hand. Here’s what you’ll need:
- Chicken breasts: chicken breasts only need to slow cook for 4 hours on low to become juicy and tender. Any longer and you’ll end up with tough, dry, chicken.
- Vegetables: onion or shallot, carrots, and celery provide a boost of nutrition.
- Garlic: can’t have chicken soup without it!
- Dried herbs and seasonings: salt, pepper, dried thyme, dried ground sage, dried rosemary, and bay leaves give this soup lots of cozy flavor.
- Butter: this soup is low in fat, so a couple pats of butter add flavor and a little richness.
- Chicken stock or broth: you can use chicken stock or chicken broth interchangeably in this recipe. Homemade Instant Pot Chicken Stock would be great.
- Wild rice-brown rice blend: this recipe uses a wild rice brown rice blend vs straight brown rice or straight wild rice. I’ll share the brand I recommend using below.
Can You Freeze Crock Pot Chicken and Wild Rice Soup?
Crock Pot Chicken and Wild Rice Soup is one of my favorite recipes to freeze before cooking. Add all the ingredients except the broth into a Ziplock freezer bag then freeze flat. 24 hours before slow cooking, thaw the bag in the refrigerator then pour into the crock pot, add the broth, and then push “on”. So easy!
- FYI: the USDA advises that you not to cook frozen chicken in slow cookers, which is why I thaw the freezer pack before adding to the crock pot.
- Tip: I’ve had readers freeze the meal kit with chicken bullion, so all they have to do is add water when they pour the ingredients into the slow cooker, which I think is so brilliant!
How to Make This Recipe
Step 1: Add the ingredients to the crock pot. Told you this was easy! ;)Â Add all the ingredients into a 6 quart crock pot then stir, cover, and cook on LOW for 4 hours.
Step 2: Shred the chicken. Remove the cooked chicken from the crock pot with tongs, then shred and stir back into the soup.
I think a common misconception is that chicken breasts need to be slow cooked for many hours but that is totally not the case. It should shred with the tap of a fork after just 4 hours in the slow cooker!
My Favorite Rice to Use
The brown rice-wild rice blend I recommend for the perfect bowl of Crock Pot Chicken & Wild Rice Soup is Lundberg Wild Blend rice. It slow cooks in the same amount of time as the chicken so everything is perfectly cooked and done at the same time.
That said, if you use a different brand of rice it could take longer to cook. If that’s the case, store the shredded chicken in the refrigerator until the rice is ready then stir it in just before serving.
How to Store Crock Pot Chicken and Wild Rice Soup
This soup re-heats fabulously. Let it cool until the soup is nearly room temperature then scoop into airtight containers and store in the refrigerator for 3-4 days. Reheat in the microwave or in a pot on the stovetop. You might need to add an extra splash of chicken stock or broth when reheating.
I find that cooked > frozen > thawed > reheated rice doesn’t hold up well, so I don’t recommend freezing this soup recipe once it’s been cooked.
Crock Pot Chicken & Wild Rice Soup truly is one of our family’s favorite meals. My kids and husband find it filling and comforting, and I love that it’s so, so easy to put together and (slow) cook.
I usually serve with a side salad and homemade Gluten Free Focaccia and we’re off to the races. I hope you and yours love this easy, crock pot soup recipe as much as we do – enjoy!
More Cozy Chicken Soup Recipes
- CrockPot White Chicken Chili
- Crock Pot Chicken Tortilla Soup
- Homemade Chicken Noodle Soup
- Easy Chicken and Rice Soup
- Vegetable Soup
- One Pot Chicken and Rice
- Gluten Free Homestyle Chicken and Noodles
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Crock Pot Chicken and Wild Rice Soup
Description
Crock Pot Chicken and Wild Rice Soup is a quick and healthy crock pot recipe that's perfect for busy nights. Add all the ingredients in the crock pot then push on!
Ingredients
- 1lb chicken breasts
- 1 small onion or large shallot, minced
- 2 carrots, thinly sliced (~1 cup)
- 2 celery stalks, thinly sliced
- 2 garlic cloves, pressed or minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried ground sage
- small pinch dried rosemary, crushed between your fingers
- 1 large or 2 small bay leaves
- 2 Tablespoons butter
- 6 cups chicken broth
- 3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)
Directions
- Add all ingredients into a 6-quart crock pot then cook on LOW for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken slightly as it cools.)
- Leave a comment and star rating if you loved the recipe! Thank you for considering!
Notes
- Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Video
Photos by Ashley McLaughlin
Muscles and Meals Vol. 3 | Loop Looks 12.08.2017
[…] For dinner I made Crockpot Chicken and Wild Rice Soup. Very simple and very tasty. I just wish I had added a full cup of rice as opposed to 3/4 of a […]
Liz 12.03.2017
Threw this in the crockpot last night after rediscovering the recipe. Last year I made this like 4x in 3 weeks bc we loved it so much! Forgot about it until I saw my pin. Can’t wait to dig in for dinner and lunches all week!
Trent Blakeslee 11.27.2017
By gluten free chicken broth I assume you mean chicken broth?
Kristin 12.02.2017
Hi Trent – not all chicken broth is gluten-free, so if you need to eat/cook for someone who is GF you’ll want to check the label to ensure it’s GF.
Barb j 11.24.2017
I made this today, this is very good
candy 11.21.2017
Making this Vegan style with Great White Northern Beans and using a veggie stock. Looks Yumm!! Getting beans ready now. Cannot wait to dig in tonight.
Sue 11.10.2017
If I’m adding egg noodles, do I put them in with all the other ingredients?
Kristin 11.10.2017
Just saw this! :) I haven’t cooked egg noodles in the crock pot before so I can’t say for sure how they’d hold up. That said, I’d recommend cooking them separately then stirring in just before serving.
Caitlin 10.23.2017
Hi there! Would an 8 qt crockpot be too big for this recipe? Also, If I double the recipe do I need to add more time?
Lori 10.16.2017
This is my go-to recipe! I have made this for new babies and family get-togethers. Inevitably someone asks me for the recipe. I have made several of your other recipes. Thanks so much!!
Amanda 10.08.2017
My family and I loved this recipe!! It’s very tasteful and easy to make!
Kristin 10.10.2017
Thank you so much for your feedback, Amanda – I’m so glad you all loved the soup!
Healthy Weeknight Crock Pot Recipes 10.04.2017
[…] Chicken and Wild Rice Soup by Iowa Girl Eats […]
Calli 10.01.2017
Just wanted to suggest changing the wording of your recipe. Judging by your pictures, you chopped your carrots, celery, and onion, not minced. I printed off this recipe for my weekly meal plan and made it a few days after, so I forgot what your pictures looked like and followed the “minced” instructions. I’m sure it will still taste good (it’s still cooking)!
Rachel Barnes 09.22.2017
This recipe is so easy and delicious. I love that this recipe is dairy free. It’s a family favorite and I just made it for the first time this fall. The cook time is short enough that if you need to go to shopping in the morning, you can still have dinner done in time.
Kristin 10.02.2017
Yes to all of this, Rachel! I’m so glad you loved it!
Jennifer p 09.19.2017
Do you have to use chicken breast or could I use Boneless skinless chicken thighs instead?
Kristin 10.02.2017
Thighs would work great in here!
Maddie 09.17.2017
I absolutely loved this soup!
Kristin 09.18.2017
Yeah!! So glad to hear it, Maddie! Thanks for the review, too!
Lauren 09.11.2017
Hi! If I wanted to double this tomorrow night so it serves 8 would you double all of the ingredients exactly and still cook on low for 4 hours?
Kristin 09.12.2017
Hi Lauren! I might plan on the soup taking more like 5-6 hours to cook if everything is doubled.
Jenn 09.10.2017
Looks good .making it now
20 Slow Cooker Recipes That Help You Lose 14 pounds In Two Weeks - Weight Loss Tips And How to Live a Healthy Lifestyle 07.30.2017
[…] Get the recipe HERE […]
Victoria 05.22.2017
It’s May and my man-child (husband) has a stuffy nose, so this soup is currently cooking away in the slow cooker. It’s easily the best chicken and wild rice soup recipe I’ve found. We like to use 3 chicken breasts (according to the Kirkland bag, they’re about 4oz) and a little less salt than the recipe calls for. It sits on low for ~6 hours and everything is done when we are ready to eat. I’d imagine this could be knocked out in an Instant Pot, but I’m not as brave as most IP chefs; I’d cook the chicken and rice ahead of time and then throw everything in to cook and meld together for 7 minutes or so.. Playing with potatoes and zucchini noodles would for sure help to switch things up or make it W30 compliant! Thanks for the perfect comfort food recipe, Kristin! :)
Kristin 05.24.2017
You man-child!!!! ?? (I can so relate!) So glad you guys love this recipe – hope MC is feeling better! ?
Wanda 04.25.2017
the soup was very easy to make. smells great. but my soup was a little salty. i will make it again
Angela 04.25.2017
Has anyone ever doubled the recipe? How is cooking time effected?