Crock Pot Chicken Wild Rice Soup Recipe

My Cozy Kitchen Secret

Let me tell you about my favorite soup. It’s like a warm hug in a bowl. I make it on chilly days when the wind howls. My whole house smells like a safe, happy place.

This soup is my secret weapon. It makes everyone feel better. It’s simple, but it tastes like you cooked all day. That’s the magic of a slow cooker. It does the hard work for you.

Why This Soup Matters

Good food is about more than taste. It’s about feeling cared for. This soup does that. It’s full of good things like carrots and chicken. It fills your belly and your heart.

Making a meal like this teaches patience. The slow cooker asks you to wait. But the wait is worth it. The flavors become friends in the pot. That’s why this matters. It’s a lesson in slow, good things.

A Little Story for You

My grandson once called this “the rice with freckles soup.” He meant the wild rice! I still laugh at that. He loved finding the little dark grains. It made eating fun.

Now, he helps me chop the carrots. They don’t have to be perfect. That’s the best part. Cooking together is the real recipe. What’s a food memory that makes you smile? Tell me yours.

Let’s Talk Flavor Friends

You put everything in the pot at the start. The onion, celery, and carrots are a team. They are called a mirepoix. That’s a fancy word for flavor base! Doesn’t that smell amazing when it starts to cook?

*Fun fact: Wild rice isn’t really rice. It’s a grass seed! It has a nice, chewy feel. The herbs and cream make it all rich and cozy. Do you prefer your soups creamy or brothy? I’m always curious.

The Final Magic Touch

Near the end, you make the creamy part. You melt butter and whisk in flour. This is called a roux. It thickens the soup beautifully. Then you stir in the cold cream. It gets so smooth.

You mix it all back into the pot. The soup turns velvety and perfect. Shredding the chicken is my favorite step. It’s so tender it just falls apart. What’s your favorite part of cooking? Is it the mixing, the tasting, or the sharing?

Ingredients:

Ingredient	Amount	Notes
Wild rice	1 cup	rinsed
Yellow onion	1 medium	diced
Celery	3 ribs	chopped
Carrots	2 large	peeled and chopped
Boneless skinless chicken thighs	1 lb	trim off excess fat
Garlic	4 tsp	minced
Low-sodium chicken broth	6 cups
Worcestershire sauce	2 tsp
Italian seasoning	1 tsp
Black pepper	1 tsp
Paprika	½ tsp
Dried rosemary	½ tsp
Dried thyme	½ tsp
Bay leaves	2
Butter	⅓ cup
All-purpose flour	½ cup
Heavy cream	2 cups

My Cozy Crock Pot Chicken & Wild Rice Soup

Hello, my dear. Come sit. Let’s make my favorite soup. It’s like a warm hug in a bowl. The crock pot does most of the work for us. I love that. It fills the whole house with a wonderful smell. Doesn’t that smell amazing? It reminds me of snowy afternoons with my grandkids. We would play games until it was ready. I still laugh at that. Now, let’s get our hands busy.

Step 1: First, rinse your wild rice under cool water. It gets the dust off. Then, put it right in the crock pot. Add your chopped onion, celery, and carrots. This colorful trio is called a mirepoix. It’s the flavor base for so many good things. Just lay the chicken thighs on top of everything. It’s like tucking them into a veggie bed.

Step 2: Now, sprinkle in all those lovely herbs and spices. Don’t forget the garlic and Worcestershire sauce. Pour the broth over everything. The liquid should just cover the chicken. Give it a gentle stir. Then pop the lid on. Set it to low for a long, slow cook. (My hard-learned tip: Don’t peek too often! You let the precious heat out.)

Step 3: About thirty minutes before eating, we make the creamy part. Melt butter in a small pot. Whisk in the flour until it’s smooth. This is called a roux. It thickens our soup beautifully. Then slowly whisk in the heavy cream. It will get thick and silky. What does a roux do for our soup? Share below!

Step 4: Time to finish! Carefully take out the bay leaves and chicken. Shred the chicken with two forks. It should be so tender. Stir the creamy mixture and the chicken back into the pot. Let it all get cozy together for a few minutes. Then, it’s time to ladle it up. Serve it nice and hot.

Cook Time: 5-6 hours low, 3-4 hours high
Total Time: About 5 hours 15 minutes
Yield: 6 big bowls
Category: Dinner, Soup

Three Fun Twists to Try

This soup is very forgiving. You can play with it! Here are some ideas I love. They make it feel like a whole new meal. Cooking should be fun, don’t you think?

Mushroom Lover’s Swap: Use sliced mushrooms instead of chicken. Add them with the veggies. Use vegetable broth. It becomes a rich, earthy vegetarian soup.

A Little Kick: Add a pinch of red pepper flakes with the herbs. Or stir in a spoonful of creamy horseradish at the end. It wakes up all the flavors.

Fall Harvest Style: Add some cubed sweet potato with the carrots. Use a pinch of sage instead of rosemary. It tastes like autumn in a spoon.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

This soup is a full meal by itself. But I always like to add a little something. A thick slice of crusty bread is perfect for dipping. A simple green salad on the side is lovely, too. For garnish, try a sprinkle of fresh parsley. It adds a pop of color.

What to drink? For a cozy night, I love apple cider. It’s sweet and tangy. For the grown-ups, a glass of dry white wine pairs beautifully. It cuts through the richness. Which would you choose tonight?

Keeping Your Soup Cozy for Later

This soup stores beautifully. Let it cool completely first. Then, pop it in the fridge for up to four days.

For the freezer, use airtight containers. Leave an inch of space at the top. It will keep for about three months. I once forgot to leave space. The lid popped right off! What a mess.

Reheat it gently on the stove. Add a splash of broth if it’s too thick. This matters because a good meal shouldn’t be wasted. It’s a gift to your future, busy self.

You can also double the recipe easily. Freeze half for a rainy day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Is your soup too thin? Make a quick slurry. Mix a tablespoon of flour with some broth. Whisk it into the hot soup.

Is it too thick? Just stir in more broth or cream. Go slow until it’s just right. I remember when my soup turned into stew! We just added more liquid.

Does it taste a bit bland? Let it simmer a bit longer. Then, taste and add a pinch more salt. This matters because seasoning builds flavor layers. Fixing small problems makes you a more confident cook.

Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Can I make this gluten-free?

A: Yes! Use a gluten-free flour blend for the roux.

Q: Can I make it ahead?

A: Absolutely. Prep the veggies and chicken the night before.

Q: What if I don’t have heavy cream?

A: Whole milk works, but the soup will be less creamy.

Q: Can I double the recipe?

A: Only if your slow cooker is big enough. Check the size first.

Q: Any optional tips?

A: A squeeze of lemon at the end is lovely. *Fun fact: Wild rice is actually a grass seed, not a rice!* Which tip will you try first?

From My Kitchen to Yours

I hope this soup warms your home. It is one of my favorite recipes to share. I love hearing your stories too.

Did you add your own twist? Maybe you used different herbs. I would love to see your beautiful bowls. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me. Happy cooking!

—Lena Morales.