Go Back
–+ servings

Crockpot Chicken Wild Rice Soup

Please rate us
A creamy, comforting slow-cooked soup featuring tender chicken, wild rice, mushrooms, and vegetables, perfect for busy weeknights.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breast
  • 1 cup wild rice
  • 4 cups chicken broth (low-sodium)
  • 1 cup sliced mushrooms
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 medium chopped onion
  • 2 cloves minced garlic
  • 1 teaspoon dried thyme
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 1 cup heavy cream

Method
 

Preparation
  1. Put the chicken breasts in the bottom of a 6-quart crockpot.
  2. Add the wild rice, chicken broth, sliced mushrooms, diced carrots, diced celery, chopped onion, minced garlic, thyme, salt, and pepper. Stir gently to combine so the rice is submerged.
  3. Cover and cook on Low for 6–8 hours.
  4. Once cooked, the chicken should reach 165°F and the wild rice should be tender with a slight chew.
Final Steps
  1. Remove the chicken and shred it with two forks directly on a cutting board or right in the crockpot.
  2. Return the shredded chicken to the pot.
  3. Stir in the heavy cream, then cover and cook for an additional 30 minutes on Low to heat through and meld flavors.
  4. Taste and adjust seasoning before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 32gProtein: 30gFat: 24gSaturated Fat: 14gSodium: 800mgFiber: 2gSugar: 3g

Notes

For a thicker soup, mash a few spoonfuls of rice and veggies against the side of the crockpot before adding the cream. Refrigerate for 3–4 days or freeze without cream for up to 3 months.
Tried this recipe?Let us know how it was!