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!
“This is one of our very favorite recipes! Tried this three years ago and I get asked by anyone who tries it to make again and again.”
In a world full of gloopy, heavy crock pot recipes, Crock Pot Chicken and Wild Rice Soup stands out because it’s light, healthy, and tastes like something you’d order at a local cafe.
Lucky for us, it’s a cinch to whip up at home in minutes!
This nourishing, brothy, healthy crock pot recipe is filled with colorful veggies, flavorful dried herbs and seasonings, tender chicken, and plump wild rice. It’s as easy as it is 3-bowl worthy.
Watch How to Make It
Main Ingredients Needed
I love that I always have the ingredients for Crock Pot Chicken and Wild Rice Soup on hand in the fridge, pantry, and freezer. Here’s what you’ll need:
- Chicken breasts: chicken breasts only need to slow cook for 4 hours on low to become tender and juicy. Any longer and you’ll end up with tough, dry, chicken.
- Mirepoix: onion or shallot, carrots, and celery provide nutrition and flavor.
- Dried herbs and seasonings: salt, pepper, dried thyme, dried ground sage, dried rosemary, and bay leaves give the slow cooker soup lots of cozy flavor.
- Chicken stock or broth: you can use chicken stock or chicken broth interchangeably in this recipe. Homemade Instant Pot Chicken Stock is great if you can swing it.
- 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 my favorite brand below.
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Pin ItMy Favorite Rice for this Recipe
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.
Great for a Meal Train
This crockpot soup recipe is one of my favorite recipes to take to new parents, or someone in need of a hot meal. There’s a couple ways you can deliver it:
- Fully prepared: slow cook the soup at home then transfer to a storage container and deliver hot.
- Meal kit: add all the ingredients, minus the broth, into a gallon-size Ziplock bag then deliver with either cartons or cans of chicken stock/broth. They can pour the ingredients into their slow cooker when they like, or stash the bag in the freezer for later.
Deliver with a side salad, and Gluten Free Focaccia.
Can You Freeze Crock Pot Chicken and Wild Rice Soup?
Crock Pot Chicken and Wild Rice Soup is one of my favorite recipes to turn into a meal kit and freeze BEFORE cooking. Here’s how:
- Freeze: add all the ingredients except the broth into a Ziplock freezer bag then freeze flat.
- Thaw: 24 hours before slow cooking, thaw the bag in the refrigerator (the USDA advises that you do not slow cook frozen chicken).
- Slow cook: pour the ingredients into the crock pot, add the broth, then push “on”.
Recipe 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. Brilliant!
How to Make Crock Pot Chicken and Wild Rice Soup
Step 1: Add the ingredients into the crock pot.
Add all the ingredients into a 6 quart crock pot then stir, cover, and cook on LOW for 4 hours.
Slow Cooker Tip
Unless you are using monster-size chicken breasts (3/4-1lb each), boneless, skinless chicken breasts only need to cook on LOW for 4 hours. Any longer and they’ll become dry and chalky. If you are using extremely large chicken breasts, cut them in half so they slow cook in 4 hours on low.
Step 2: Shred the chicken.
Remove the cooked chicken from the crock pot with tongs, then shred and stir back into the soup.
Again, I think a common misconception is that chicken breasts need to be slow cooked for many hours, but that’s not the case. The chicken should shred with the tap of a fork after just 4 hours in the slow cooker!
How to Store and Reheat
This soup reheats 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.
Family Friendly Recipe
Crock Pot Chicken & Wild Rice Soup is truly one of my 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 or Gluten Free Biscuits 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
- Chicken Stew
- Pastina Soup
- Creamy Chicken Wild Rice Soup
- CrockPot White Chicken Chili
- Crock Pot Chicken Tortilla Soup
- Homemade Chicken Noodle Soup
- Easy Chicken and Rice Soup
- One Pot Chicken and Rice
- Gluten Free Homestyle Chicken and Noodles
Equipment
Ingredients
- 1 lb chicken breasts
- 1 small onion or large shallot, minced
- 2 carrots, thinly sliced (~1 cup)
- 2 ribs celery, 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 Blend Rice, Lundberg Farms recommended
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.
Notes
- If you use a wild-brown rice blend other than Lundberg, it may not be cooked through at 4 hours. If that’s the case, shred the chicken then keep in the refrigerator until the rice is tender, and then stir into soup before serving.
- Do not use straight brown rice, or straight wild rice for this recipe. It was developed to use a brown rice-wild rice blend.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Seriously the best soup recipe we have ever found. I have made this at least 5 times now, and my husband requests it all the time. Thank you!
Ahh, oh my gosh, I am so thrilled to hear that, Nicole! Thanks so much for the feedback! :)
Do you have the calorie content? Thank you.
Great recipe, but the rice wasn’t cooked at the end of 4 hours (my carrots were a little crisper than I like too). I ended up cooking for another half hour on high and the rice was almost just right at that point. That said, my husband loved it.
LOOKS DELICIOUS. THESE RECIPES ARE JUST WHAT I WAS LOVING FOR. ONCE A MONTH WE HAVE A FAMILY GET TOGETHER FOR DINNER. AND TO CATCH UP ON NEWS. THESE ARE EASY AND I NEED ONES THAT ARE NOT HIGH SEASOND AND DON’T HAVE TOMATOES IN THEM. SOME OF US CAN’T EAT THEM. WHAT COULD I USE INSTEAD OF TOMATOES N SOME OF THE RESIPES?
I made this and it was SO good….plus being easy and with ingredients on hand. Quick question. I just made a 2nd batch….am I able to freeze it?
I’m so glad you liked the soup, Debbie! So what I usually do with this recipe is make “freezer packs” with them. I add all the ingredients except the chicken broth into a Ziplock bag and freeze, and then thaw, add chicken broth, and cook. I just don’t know how the rice would do cooked then frozen, so this has been a good compromise!
This is really good soup. My rice wasn’t even close to being done, so I had to move it to a rice cooker to finish off. Next time I think I might cook the rice first, at least a little so it will be done by the time I am expecting to eat dinner. I also added a little cornstarch at the end to thicken it up. It was very tasty! Thank you for the recipe.
My husband is not eating rice, would this recipe work with small red potatoes instead?
Thanks for the tips, i like chicken rice
I followed the recipe exactly, with the same brand of rice. The rice was not even close to being done at 4 hours.
This soup is fantastic!!! Absolutely delicious! I followed the recipe exactly and it did not disappoint! This is a keeper!
I have to say…this was amazing! And so easy! I cut the salt down to 1 teaspoon and I think it will cut it down a bit further the next time as well. I also left the butter out completely. I cooked it on low for 3 hours and then turned it up to high for the last hour to ensure the rice was cooked. Turned out great! Will definitely be putting this into my permanent recipe collection!
Just made this soup tonight, best soup we have ever made. We will definitely be making this again!
Well I stumbled across this recipe on Pinterest and it’s exactly what I was looking for! I see this post was from quite a while ago, but thanks for posting! It’s a perfect winter soup to make and we are expecting some dreary weather tomorrow, so into the Crock Pot it goes!