This Gal Cooks

Crockpot Creamy Chicken Wild Rice Soup

Break out the crockpot and make this easy, yet delicious, Crockpot Creamy Chicken Wild Rice Soup for dinner tonight!

Crockpot Creamy Chicken and Wild Rice Soup from #crockpot #soup #crockpotsouprecipes

Crockpot Creamy Chicken Wild Rice Soup

I’m a sucker for soup. I love to make soups and I love to eat them. Some of my favorite soups include potato soup, chicken noodle, crab bisque, clam chowder, Panera Bread’s Lemon Orzo Chicken, Avgo Lemono and chicken & wild rice soup. Soups pair well with salads, freshly baked bread, and grilled cheese sandwiches.

I utilize my crockpot on those days where I am busy and know I won’t have time to prepare a meal. For this soup, you cook the chicken, the rice and the veggies in the chicken broth. After the soup is done cooking, the cream base is prepared on the stove. It only takes a few minutes to create the cream base. Once that is prepared, just mix it into the crockpot mixture and voila! You have yourself one darn good soup! I adapted this recipe from Budget Bytes’ Creamy Chicken and Rice Soup Recipe.

Crockpot Creamy Chicken Wild Rice Soup

Crockpot Creamy Chicken Wild Rice Soup

Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes


  • 2 boneless skinless chicken breasts
  • 4 cups of chicken broth
  • 1 cup of Wild Rice or Wild Rice Blend (such as RiceSelect Royal Blend with Brown and Wild Rice) *see notes below for tips on cooking the rice in a slow cooker*
  • 1 can of sliced carrots (I usually use fresh but all I had on hand were canned carrots.)
  • 1/2 cup of diced celery
  • 1 tsp of dried oregano
  • 1 tsp of dried rosemary
  • 1 tsp of dried thyme
  • 1/2 cup of white wine (I used Pino Grigio)
  • 1 cup of water
  • Salt to taste (add after cooking)

For the cream base (made after the soup is done cooking in the crockpot)

  • 2 tbsp of butter
  • 2 tbsp of cornstarch
  • 1 cup of milk
  • 1/2 cup of heavy cream


  1. Place the first 10 ingredients into the crockpot. Cook on low for 7-8 hours. *see notes below for cooking time adjustments*
  2. When the soup is done cooking, turn the heat to low. Break up the chicken with a fork.
  3. In a saucepan, melt the butter and then whisk in the cornstarch. Add the milk and the heavy cream and bring to a simmer, whisking occasionally.
  4. Add the milk mixture to the soup and mix well. Gradually add salt. Add a little, mix, taste, add more if needed.


Serving size is approximate.

UPDATE: Based on a readers results, I'd like to add a few notes.

You may need to cook for less time, depending on how hot your slow cooker runs. 4 hours could be enough if it runs hot. If it does not run hot, you will probably need the full 8 hours to cook the rice.

Be sure to use wild rice or a wild rice blend. Wild rice takes longer to cook and works well for cooking in a slow cooker. If you use Wild Rice Blend that contains a lot of brown or white rice, you will need to reduce the cooking time as the white and brown rices will turn mushy if cooked too long.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 329 Total Fat: 14g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 73mg Sodium: 820mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 2g Sugar: 2g Sugar Alcohols: 0g Protein: 18g


Leave a Reply

Your email address will not be published. Required fields are marked *

38 comments on “Crockpot Creamy Chicken Wild Rice Soup”

  1. Great now I'm hungry! I love crock pot recipes! I'm up way past my bedtime trying to catch up on my blogging, and you are just blowing me away with how much you come up with! I'm lucky if I get a post done a week :) I just started my own link party if you want to stop by and link up!! Love to have you!

  2. Julie Ann, We are such soup lovers here at StoneGable! This soup looks just scrumptious!
    I would like to make this next week and put in ON THE MENU MONDAY… could I feature your soup and use one of your soup pictures, with a link back to this post.
    Since it is a slow cooker recipe it won't make my kitchen hot!
    Let me know! [email protected]

  3. Thanks so much, Britni! I try to get a post in every day. I had a few days off last week so I was able to get a few projects done. I'm always cooking something so I'll always have recipes to post! :)

    I'd love to link up to your party. I'll head over now and link up. Have a great day!


  4. New follower from the under 300 blog hop. This looks yummy. I actually just bought a giant crock pot (I have a family of 6, everything is giant) and I haven't used it yet. I think I know what we are having for dinner this weekend!Thanks

  5. Oh YEAH! That looks GOOOOOOD!
    New Follower…thru the 300 bloggers or less blog hop!
    Ramblings of a Southern Belle

  6. You're welcome! I love utilizing my crockpot during the week. It makes it so much easier to get dinner together after getting home from work. I will be posting more crockpot recipes in the future. :)


  7. Julie Ann, This looks amazing! I love crock pot meals and I love a good soup. I can't wait to give this a try. Where do you purchase your rice mix? Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next. Have a great weekend.


  8. Oh, I am so going to have to try this soup.
    I found this via Simple Living with Diane Balch. I linked in an attempt at meatballs. Have a super week.

  9. Thank you, Carole!

  10. Stopping over from Stone Gable…Oh this looks so delicious! I definitely need to give this a try. Once the heat wave breaks! :D

  11. YUM!! I am a soup girl, too :) Thanks for sharing this great recipe at the {what's shakin' link party} this week!

  12. I am such a soup lover. This looks yummy! I'm hosting a linky party “One Creative Weekend” at I'd love for you to visit and link up this idea and/or anything else you'd like to share.

    I also started a linky party link up page . I’d love for you to add your party.

  13. This looks so good! I'm so ready for soup weather!! Thanks for sharing this at Mom's Test Meal Mondays!

  14. This was so rich and thick. Even better the next day and my husband liked it. now I have to try the rest of your soups.

    • I wish people posted their opinion AFTER they made the soup. I’m not criticizing but it took me a while to find a comment with tips.
      I’m also a fan of Panera Bread Cream Chicken & Wild Rice (which is made with onions too).
      I just made this soup. It looks to me that 6 hours is way too long…isn’t it Julie? What would happen if I stop cooking it when 4 hours passed?
      What do you do with the chicken after? Because my chicken breasts where still in one piece (well…two :) )
      I just threaded with a fork. What do you think if we cut in small pieces before or in the middle of the process?
      Why do you cook the soup with no salt? Because to me is not the same taste. But may be you have a good reason.
      I’m a fan of rice…next time I think I will add the onion and more rice. As for the salt, I’ll wait for your comment.
      I added 1tsp salt, and a little bit more in my plate. Fresh ground pepper.
      I will definitely make it again.

      • Hi there,
        Thank you for commenting on this recipe. I cooked mine for the time stated because well, I was at work while it was cooking! After it was done cooking, I just broke the chicken apart with a fork. I would just let it cook and then break it apart after cooking. It’s very tender so it comes right apart with a fork. But you could always cut it into chunks before putting it into the crockpot.

        I do not like adding salt before a recipe is done cooking. I like to alter to my taste. So after cooking, I start with a little, taste and then add more if needed. When adding salt before cooking, you run the risk of adding too much, resulting in a salty tasting dish. Let me know how it is with the onion if you make it like that! Thanks again for stopping by and leaving a comment.

  15. Pingback: Viewers Choice: Top 10 Recipes of 2012

  16. I love soup too! Probably too much to tell you the truth! Hehe. Thank you for sharing at All my Bloggy Friends. Wishing you a Happy New Year, Julie!

  17. This looks so good!

  18. What size slow cooker are you using for this recipe? 4 or 6 quart?

  19. Pingback: Recipe: Spicy Sweet Potato & Bacon Chowder

  20. Wow… made this soup last night and it was DA BOMB. I spent all day at work hungry thinking about having it again for dinner. Thank you so much for the recipe!

  21. Pingback: Summer Crock Pot Recipes & A Giveaway! - This Gal Cooks

  22. I have never made chicken and rice soup and it sounds like I have been missing out. I just love rice in anything so this is just the excuse I need. Is the white wine you are using cooking or drinking wine? I don’t drink much wine so I am a little ignorant in this department. Glad to have found it!

    • Hi Rae,
      Apologies for getting back to you so late on this. I must have missed the email notification of the comment. I use regular white wine. I have never used cooking wine in my recipes. They say don’t add any wine or beer to your recipes that you wouldn’t actually drink due to the taste! If you’re not a wine drinker, I would recommend a Pinio Grigio. You don’t have to get anything too expensive. I usually pick up Barefoot which is under $10 per bottle.

  23. Pingback: Crockpot Chicken Enchilada Rice Bowls - This Gal Cooks

  24. Pingback: Crock Pot Thai Chicken Soup - This Gal Cooks

  25. Do you make the soup with frozen chicken breasts??

    • Hi Rachel!
      I did not use frozen chicken in this recipe but you could do that. I’ve done other crock pot chicken recipes with frozen chicken breast. Let me know if you have any other questions! :)

  26. So I’m not sure what went wrong. I made this yesterday and followed the recipe to a T. And it was not soup. It ended up being rice mush. The rice drank up all of the liquid and turned to mush. I think the 8 hours was too long. The flavor was good but the texture was so off putting. If I were to try this again, I either wouldn’t cook it for that long, would add the rice halfway in, or would cook the rice separate and add it at the end with the milk mixture.

    • Oh no! I’m sorry that the recipe did not turn out well for you. A couple things that could have happened:

      Did you use wild rice blend? Wild rice typically takes longer to cook. Maybe try using only wild rice next time. I’ve made this recipe with only wild rice and with the blend, with good results both times.

      Your slow cooker could run hot. All slow cookers heat differently. I did not have a problem with the soup when I made it – it turned out just how it looks in the picture (I took the picture after making it).

      I’m going to update the notes to the recipe to give suggestions, based on your results. Thank you for stopping by to let me know how it turned out for you.

  27. Pingback: Harvest Wild Rice Salad with Pumpkin Vinaigrette - This Gal Cooks

  28. is this a skinny recipe? How many calories per serving??

    • Hi Kelsey,

      I just calculated the calories and there are 350/serving. I will be updating the recipe to contain that information. You can make this lower fat by using skim milk (I don’t recommend – I recommend using 2%) and replacing the heavy cream with half and half. Hope this helps!

  29. I’ve made this delicious soup twice and making again today. I’ve use an Uncle Ben’s precooked wild and white rice blend I add after soup is cooked. Works well and I avoid the concerns that others have expressed about cooking raw rice blends thoroughly.

  30. Pingback: Bookmark Dump: Hands on/crafty finds

  31. I made this soup today, and it is wonderful! I love the chicken wild rice soup at Panera,
    and this beats that hands down! Very easy to put together, and smells wonderful as
    its cooking. Great soup for a cool, rainy day, or easy supper.