Crockpot Chicken Wild Rice Soup
Ingredients
- For the Soup:
- 2 lbs boneless skinless chicken breasts or thighs
- 1 cup uncooked wild rice
- 1 medium onion diced
- 3 medium carrots peeled + chopped
- 3 celery stalks chopped
- 4 cloves garlic minced
- 6 cups chicken broth low sodium recommended
- 1½ cups half-and-half or heavy cream
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp dried sage optional but flavorful
- Salt + pepper to taste
- 2 tbsp butter optional, for richness
- 2 tbsp flour for thickening
- 1 cup frozen peas optional
- Creamy Finishing Touch:
- 1 cup whole milk or more if desired
- ¾ cup sour cream or Greek yogurt for tang
- 1½ cups shredded sharp cheddar optional
Instructions
- Load the Crockpot
- Add chicken, wild rice, onion, carrots, celery, and garlic. No need to chop the chicken — it’ll shred easily after cooking.
- Add Broth + Seasoning
- Pour in the chicken broth. Stir in thyme, parsley, sage (if using), and a generous pinch of salt and pepper.
- Cook It Low & Slow
- Cover and cook:
- Low: 6–7 hours
- High: 3–4 hours
- Chicken should be tender and rice fully cooked.
- Shred the Chicken
- Remove chicken, shred with two forks, and return it to the pot.
- Creamy Upgrade
- In a small bowl, whisk milk, sour cream, and flour together. Stir this into the soup. Let it cook on low for another 20–30 minutes until thick and creamy.
- Finish with Peas + Cheese
- Add peas (if using) and cheddar cheese. Stir until melted and smooth.
- Serve It Up
- Ladle into bowls, top with parsley or extra cheese if you’re feeling fancy. Add crusty bread on the side for the ultimate cozy meal.
Notes
- Wild rice = flavor + texture. It holds up better than white rice in long cooking.
- Want it thicker? Add a slurry (1 tbsp flour + 2 tbsp water) and cook another 15 minutes.
- Lighter version: Use milk instead of half-and-half and skip the cheese.
- Custom add-ins: Mushrooms, spinach, or corn make great additions! Add with the peas.
- Double down on cozy: Serve with biscuits, garlic toast, or a simple green salad.