This creamy chicken wild rice soup recipe, made in a slow cooker, is a comforting bowl of yumminess and an easy soup to make.
Chicken Wild Rice Soup
Having a bowl of this creamy chicken wild rice soup can really lift my spirits. Not only is this soup delicious, but it is also so easy to make. I love using the crockpot to make soup, since it makes life so much easier. Just toss the ingredients in the crockpot in the morning and go about your day. Personally, I have a lot more energy at the beginning of the day than at the end of the day, so the slow cooker is a great solution.
I have heard that many people, especially in Minnesota, have a tradition of eating chicken wild rice soup on Christmas Eve. At first, I didn’t really get it. Then I discovered that Minnesota has designated wild rice as its official state grain. Then I thought… why not? It is a rich, creamy, hearty soup that is the perfect comfort food to warm you up on a cold day. That sounds like a great Christmas Eve dinner!
Creamy Chicken Wild Rice Soup also makes a great weeknight dinner, and the leftovers are perfect for lunch. It is wonderful served with Salad and Bread for a hearty meal. Try making some Easy Cheddar Biscuits, these little French Garlic Toasts, or this Parmesan Garlic Bread to go with your soup. They are all super yummy and great for dunking! I hope you enjoy!
What is Wild Rice?
I was surprised to find out that wild rice is not a grain. Wild rice is actually an aquatic grass. It is only referred to as rice because it looks and cooks like rice. It actually grows wild in lakes and rivers. Wild rice is rich in protein, full of antioxidants, and is completely gluten and grain-free. So, wild rice does have more health benefits than regular rice. Sounds good to me!
This chicken wild rice soup is filled with nutritious ingredients. I also used almost all organic ingredients to make my soup. If you would like, you can make this soup completely gluten-free by omitting the roux. If you would like to do that, just heat and reduce the heavy cream in a small saucepan prior to adding it to the crockpot. To keep things quick and simple, I use a food processor to chop my vegetables.
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts, or you can search or browse my Recipe Index.
Chicken Wild Rice Soup Recipe Ingredients
This chicken wild rice soup recipe is filled with nutritious ingredients. I also used almost all organic ingredients to make my soup. If you would like, you can make this soup completely gluten-free by omitting the roux. If you would like to do that, just heat and reduce the heavy cream in a small saucepan prior to adding it to the crockpot. To keep things quick and simple, I use a food processor to chop my vegetables.
- fresh boneless skinless chicken breasts cut into small bite-sized pieces – I used organic thin-cut chicken breasts.
- olive oil
- uncooked wild rice – I used organic wild rice.
- carrots, finely chopped or shredded – I used organic baby carrots and chopped them in a food processor.
- onion finely chopped
- minced garlic – I used organic garlic.
- seasoning salt
- kosher salt
- freshly ground pepper
- dried thyme
- dried rosemary
- chicken broth – I used a 48 ounce carton of organic low-sodium chicken broth.
- heavy cream – I used organic heavy cream.
Easy Roux
- unsalted butter – organic
- all-purpose flour – organic
How to Make Creamy Chicken Wild Rice Soup
To make creamy chicken wild rice soup in a slow cooker or crockpot, first, spray your crockpot with non-stick cooking spray. Then, cut the chicken breasts into bite-sized pieces and chop the vegetables. Place the vegetables and the minced garlic in the bottom of the slow cooker. Then, add the chicken to the slow cooker and drizzle with olive oil. Sprinkle the chicken with the spices, salt, and pepper. Now, add the uncooked wild rice to the slow cooker. Pour the chicken broth over everything. Place the lid on the slow cooker and cook for 4-5 hours on high or 6-7 hours on low.
Once the chicken is fully cooked, use a spoon to break apart any pieces of chicken that are stuck together. Slowly stir in the heavy cream. Recover and cook on low for an additional 45 – 60 minutes. Stir occasionally.
How to Make a Roux
This is how to make a roux. In a small saucepan, over low heat, whisk the butter and flour together to make the roux. Pour the roux into the crockpot and stir to combine. If the soup is not as thick as you would like, either allow it to cook on low a little longer or make some additional roux. If the soup is thicker than you would like, you can add a little extra hot chicken broth.
Once the soup is finished, do a taste test and add any additional salt and pepper you would like. Set the crockpot to warm until ready to serve. Serve and enjoy!
Creamy Chicken Wild Rice Soup
Ingredients
- 1 lb. fresh boneless skinless chicken breasts cut into small bite-sized pieces
- 1 tbsp olive oil
- 1 cup uncooked wild rice
- 1 1/2 cups carrots finely chopped or shredded
- 1/2 cup onion finely chopped
- 1 tbsp minced garlic
- 1/2 tsp seasoning salt
- 1/2 tsp Kosher Salt
- 1/4 tsp freshly ground pepper
- 1/2 tsp dried Thyme
- 1/2 tsp dried rosemary
- 6 cups chicken broth 48 oz. carton of organic low sodium chicken broth.
- 1 1/2 cups heavy cream
- Additional salt and pepper to taste if needed.
Roux:
- 1/4 cup butter
- 1/4 cup flour
Instructions
- First, spray your crockpot with non-stick cooking spray. Then, cut the chicken breasts into bite-sized pieces and chop the vegetables.
- Place the vegetables and the minced garlic in the bottom of the slow cooker. Then, add the chicken to the slow cooker and drizzle with olive oil. Sprinkle the chicken with the spices, salt and pepper. Now, add the uncooked wild rice to the slow cooker. Pour the chicken broth over everything.
- Place the lid on slow cooker and cook for 4-5 hours on high or 6-7 hours on low. Once the chicken is fully cooked, use a spoon to break apart any pieces of chicken that are stuck together.
- Slowly stir in the heavy cream. Recover and cook on low for an additional 45 - 60 minutes. Stir occasionally.
Roux:
- Once the soup has finished cooking; In a small saucepan, over low heat, whisk the butter and flour together to make the roux.
- Pour the roux into the crockpot and stir to combine. Set the crockpot to warm until ready to serve.
Notes
- Once the soup is finished, do a taste test and add any additional salt and pepper you would like.
- If the soup is not as thick as you would like, either allow it to cook on low a little longer or make some additional roux.
- If the soup is thicker than you would like, you can add a little extra hot chicken broth.
- You can make this soup gluten free by omitting the roux. If you would like to do that, just heat and reduce the heavy cream a bit in a small saucepan prior to adding it to the crockpot. Then cook on low in the crockpot for an additional 45 - 60 minutes to allow it to thicken some more.
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This was SO good!! Made it almost exactly as the recipe – just used 3/4 cup heavy cream and 3/4 half & half because that was all I had. I’ve been wanting to make a chicken and wild rice soup for ever, and I was so happy with this one!
Thank you so much for the compliment! I am happy to hear that you enjoyed it and glad you used my recipe!