This creamy Chicken Wild Rice Soup is loaded with flavor and couldn’t be more easy to make since it uses a crock pot! The chicken cooks to perfectly tender while the rice becomes tender and the flavors infuse though out the soup as it slow cooks. This recipe makes enough to feed a crowd or can be stored in the refrigerator or freezer for meal prep, or easy ready to eat dinners through out the week or month.
This soup is everything a soup should be and so easy to make it almost feels like cheating…. Almost.
The real key to this soup is using the Uncle Ben’s wild rice mix. I have been using this as an easy side for many years because we absolutely love the flavor of it. I am a big fan of making things from scratch when it makes a difference, but there are some dishes that I think are just as good if not better with the short cut, and this has always been one for me.
So when I wanted to remake my Chicken and Rice soup recipe and adapt it for the crock pot, I knew this was exactly where to start. (This is not sponsored, I just really do like it a lot!)
So follow along below to see how I serve this, some tips and tricks on making the recipe, and how to save it for meals throughout the week or month.
Also, if you need a few more delicious soups to add into your rotation, try my Chicken Noodle Soup, Slow Cooker Tomato Soup, and Loaded Cauliflower Soup. They all make regular appearances on our dinner table during the cooler months.
How to Make Crock Pot Chicken Wild Rice Soup
Making this soup is made extra easy with the help of a slow cooker! Make sure you find the FULL recipe card at the bottom of this post, and browse the tips and FAQ’s for this recipe below.
Chop onions, carrots and mushrooms and add them to the slow cooker along with the butter.
Top the vegetables with chicken breast and the seasonings from the rice.
Pour broth over everything in the slow cooker and then put the lid on and cook.
Remove the chicken and shred it. Stir in the cream, then stir back in the shredded chicken.
Q: Can I use Chicken Thighs, tenderloins or other cuts of chicken to make the soup?
A: Yes, all of those will work well! You may need to adjust the cooking time if the pieces are bigger or smaller than a chicken breast.
Q: I am out of chicken broth. Is there something I could substitute in to make the Chicken Wild Rice Soup?
A: I think real chicken broth yields the best flavor, but in a pinch, you can use bullion cubes with water per package directions or vegetable broth. Also, if you ever eat rotisserie or roast chicken you can make your own chicken broth super easily!
Q: Do you use the Uncle Ben’s Long Grain & Wild Rice Original or Quick Cooking?
A: I use the original recipe. I have not tried this recipe with the quick cooking, so try it on at your own discretion, however, I think it would probably work just fine.
Q: Do I have to use heavy cream in the Chicken Wild Rice Soup or can I use half and half or milk as a substitute?
A: This recipe is tested with heavy cream. It adds to the rich flavor and thickness of the soup. With that said, you can experiment with using half and half or milk but you might need to thicken the soup more at the end.
Q: How do I make the soup thicker?
A: If you are craving a thicker soup you can use a tablespoon of cornstarch, and slowly mix in liquid from the soup to form a paste, then thin it out with more liquid. Add this mixture to the soup and mix well and continue to cook for 30 min. Repeat if necessary until you get to the desired thickness.
Q: My chicken tastes kind of dry. How do I fix that?
A: It is a common misconception that you can cook things as long as you want in a slow cooker. Because the Crockpot holds in the moisture of the dish it will prevent it from burning, but that doesn’t mean the meat isn’t over done even though it is tender and not burnt. Try cooking for less time and you will probably get a much more delicious result! (Note that poultry should always be cooked to an internal temperature of 165˚F.)
Q: Can I make this Chicken Wild Rice Soup recipe in an Instant Pot?
A: Yes! I have a very similar recipe for the Instant Pot here: Creamy Chicken and Rice Soup
If you have a question about this recipe that I didn’t answer, make sure to leave me a note in the comments.
How to Serve Chicken Wild Rice Soup
This soup is the perfect all-in-one recipe. In one bowl you have meat, grains, vegetables and dairy. With that said, it can be super satisfying all on it’s own, but you can pair it with one or more options from the list below for more variety or a heartier meal.
- Green Salad- A simple green salad will work great with this soup. If you want to carry through the creamy trend, try out my Homemade Ranch dressing on it!
- Sandwich- You can do something as simple as a grilled cheese, or something more filling like these Baked Chicken Caprese Subs.
- Baked Potato- If you really want a warm and hearty meal, a baked potato can be a great side to offer.
- Bread- My go to for any soup recipe is a big slab of garlic bread. It is perfect for soaking up every last drop of flavor from the soup bowl. You can also serve biscuits, toast, cheesy bread, crusty baguette, etc.
- Crackers- If you are short on time this always makes a great addition to a bowl of soup. Use anything from Ritz, to a fancy cracker, they all work well!
How to Save Leftover Chicken Wild Rice Soup
This easy slow cooker soup saves beautifully both in the refrigerator or freezer. You can save it in one big bowl, or my preference is to divide it into serving sized air tight containers (perfect for meal prep!) and then store it.
To refrigerate leftovers:
- Store in an airtight container for up to 3-4 days.
- to reheat, microwave in 30 second increments stirring in between until heated, or reheat over low in a pot on the stove about 20 minutes, or until heated through
To freeze leftovers:
- Store in an airtight container for up 1 month. It will stay good for longer, but will start to lose taste.
- to reheat, microwave for 1-2 minutes, stir, then continue in 30 second increments stirring in between until heated, or reheat over low in a pot on the stove about 25-30 minutes, or until heated through
More EASY Soup Recipes!
If you enjoyed this recipe as much as we do, make sure to try some of our other popular soups for another cozy night!
- Crockpot Loaded Baked Potato Soup
- Southwest Chicken Chili
- Creamy Chicken Noodle Soup
- One Pot Lasagna Soup
- Best Crockpot Beef Chili
- 2 lbs boneless, skinless chicken breast
- 1 medium onion, chopped
- 1 cup diced carrots
- 8 oz baby bella mushrooms, chopped
- 2 tbsp butter, melted
- 4 cups chicken broth
- 1 box, 6 oz Uncle Ben’s Wild Rice (with seasonings)
- 2 cups heavy cream
- 1/2-1 tsp kosher salt
- 1 tbsp cornstarch, for thickening
- Add the chopped onion, carrots, baby bella mushrooms, and melted butter to the Crock Pot. Layer the chicken breasts, chicken broth, rice and seasoning packet from the rice on top and stir well to make sure the liquid and seasonings are distributed through out the slow cooker.
- Set on high for 3 hours, or low for 4 hours
- Remove the chicken carefully (it will be hot) from the soup and chop it into small bites. Stir the chicken back into the soup and then slowly add in the heavy cream while stirring constantly. Stir in 1/2 tsp salt, then add up to an additional 1/2 tsp to taste.
- Serve as is, or if you prefer a thicker broth, remove 1 cup of liquid from the soup and slowly mix it into 1 tbsp cornstarch. Once combined, stir the cornstarch mixture back into the soup, mix well, and continue to cook for an additional 30 minutes. Once set, stir well, serve, and enjoy!
- You can use other cuts of chicken in this soup such as chicken thighs, or chicken tenderloins, with a good result. Cooking time may vary.
- Leftovers can be stored in an airtight container for 3-4 days in the refrigerator or in the freezer for up to a month.