Crockpot Creamy Chicken & Wild Rice Soup

Warm up this fall with a delicious bowl of Crockpot Creamy Chicken & Wild Rice Soup. This hearty recipe combines tender chicken, wholesome wild rice, and colorful vegetables, all simmered in a rich, creamy broth for an unforgettable meal. Perfect for busy weeknights, this soup is not only comforting but also packed with nutrition. Enjoy the flavors that develop as it cooks low and slow, and serve with crusty bread or a fresh salad for a complete meal. Perfect for the whole family!

Print Recipe

Ingredients

1 lb boneless, skinless chicken breasts

1 cup wild rice blend, thoroughly rinsed

4 cups chicken broth

1 cup diced carrots

1 cup diced celery

1 small onion, finely chopped

2 cloves garlic, finely minced

1 tsp dried thyme

1 tsp dried rosemary

1/2 tsp salt

1/4 tsp black pepper

1 cup heavy cream

1/4 cup fresh parsley, chopped (for garnish)

Instructions

Begin by arranging the boneless, skinless chicken breasts at the base of the crockpot.

Layer the rinsed wild rice blend over the chicken.

Add the 4 cups of chicken broth, followed by the diced carrots, celery, and chopped onion.

Sprinkle the minced garlic, dried thyme, dried rosemary, salt, and black pepper across the top. Stir gently to mix the ingredients well.

Cover the crockpot and select the low setting for a cooking time of 6-7 hours, or the high setting for 4-5 hours, until the chicken and rice reach tenderness.

After it's done cooking, take out the chicken breasts from the crockpot and shred them using two forks.

Place the shredded chicken back into the soup, then pour in 1 cup of heavy cream to enrich the soup's texture.

Allow the soup to continue cooking on low for an additional 15-20 minutes to warm through.

Just before serving, garnish with freshly chopped parsley for an appealing finish.

Prep Time: 15 min | Total Time: 7 hrs 15 min | Servings: 6