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Cozy crockpot chicken and wild rice soup with tender shredded chicken, wild rice, carrots, celery, mushrooms and creamy broth.

Cozy Crockpot Chicken and Wild Rice Soup

Tender chicken, wild rice, vegetables, mushrooms, and herbs slowly cooked in savory broth and finished with a light homemade creamy base for an easy cozy dinner.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs or breasts
  • 1 cup uncooked wild rice blend not instant
  • 3 medium carrots diced
  • 3 celery stalks diced
  • 1 medium yellow onion diced
  • 8 ounces cremini or baby bella mushrooms sliced
  • 4 garlic cloves minced
  • 6 cups low-sodium chicken broth plus more as needed
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 3 tablespoons unsalted butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk
  • ½ cup heavy cream
  • ¼ cup chopped fresh parsley

Method
 

  1. Dice the carrots, celery, and onion. Slice mushrooms and mince garlic.
  2. Rinse the wild rice blend under cool water and drain.
  3. Add carrots, celery, onion, mushrooms, and garlic to the slow cooker.
  4. Add wild rice, thyme, rosemary, bay leaves, salt, and pepper.
  5. Place chicken over the vegetables and rice.
  6. Pour in 6 cups chicken broth.
  7. Cover and cook on LOW for approximately 6–7 hours or HIGH for 3–4 hours, checking according to your rice blend and slow cooker.
  8. Once the chicken is fully cooked and the rice is tender, remove the chicken and discard bay leaves.
  9. Shred chicken into bite-size pieces.
  10. Melt butter in a small saucepan over medium-low heat.
  11. Whisk in flour and cook for about 1 minute.
  12. Gradually whisk in whole milk and cook gently until slightly thickened.
  13. Stir in heavy cream.
  14. Pour the creamy mixture into the slow cooker and stir.
  15. Return shredded chicken to the soup.
  16. Cover and cook on HIGH for another 15–20 minutes.
  17. Add additional warm chicken broth if the soup is thicker than desired.
  18. Taste and adjust salt and pepper.
  19. Stir in fresh parsley.
  20. Serve warm.

Notes

  • Use regular long-cooking wild rice or a suitable wild-rice blend, not instant rice.
  • Rice blends vary, so begin checking before the maximum cooking time.
  • Chicken must reach at least 165°F (74°C).
  • Add the dairy mixture near the end rather than at the beginning.
  • Chicken thighs generally remain juicier during long slow cooking.
  • Wild rice continues absorbing liquid as the soup sits.
  • Add extra broth when reheating leftovers if necessary.
  • For freezer meal preparation, freeze the soup before adding the dairy mixture and add it after reheating.