Slow Cooker Chicken Wild Rice Soup

This slow cooker chicken wild rice soup is creamy and comforting, but still nourishing with lots of veggies, shredded chicken and wild rice. Added bonus: it’s so easy to whip up, gluten-free + dairy-free.

Spring is almost here, but I’m still craving comfort food and easy slow cooker meals. This chicken wild rice soup fits the bill and it’s so delicious.

Plus, lately the weather here in Richmond has been so sporadic. One day it’s warm and sunny and the next it’s cold and rainy. Luckily this soup is the perfect rainy-day dinner!

Two bowls of wild rice chicken soup topped with fresh thyme and served with slices of bread.

A few weeks ago, one of the EBF team members, Emily came to town. She typically manages social media, but came to help me out in the kitchen for a week of recipe testing and creating! It was so great to meet her in person and crank out a bunch of recipes together. This recipe is inspired by her and her love for wild rice soup. Thanks, Emily!

Two bowls of wild rice chicken soup served with fresh thyme and slices of bread. Two spoons and a cloth napkin are around the soup bowls.

Here’s What You Need:

  • dry (uncooked) wild rice 
  • chicken breast
  • olive oil, butter, ghee or vegan butter – be sure to use olive oil or vegan butter for dairy-free
  • vegetables – yellow onion, celery, carrots and garlic
  • seasonings and spices – dried thyme, rosemary, bay leaves, sea salt and pepper
  • chicken broth – I prefer to buy the low sodium version so I can control the amount of salt
  • gluten-free all purpose flour or oat flour 
  • unsweetened oat or almond milk – I like oat milk because it makes the soup a bit more creamy

Bowl of wild rice chicken soup served with bread and fresh thyme.

Chicken Wild Rice Soup in Your Slow Cooker

A lot of people think that all slow cooker recipes are simple, but that’s not true! I’ve made plenty of slow cooker recipes that take a ton of prep before the ingredients go in the pot. Not this one!

After rinsing the rice, you’ll place the rice, chicken, onion, celery, carrots, garlic, bay leaves, broth, water and seasoning blend in the slow cooker. Seriously, dump alllll the ingredients in your slow cooker, set it and forget it. In the last half hour of cooking, remove the chicken to shred it. Once shredded, you just add it back into the soup.

The only other thing you have to do is make a roux to thicken the soup. In a saucepan, melt the butter or oil. Add in the flour and cook for a minute. Whisk the mixture while slowly adding the non-dairy milk. That’s your roux! Add the roux to the slow cooker and stir to combine. If the end result is too thick you can add in additional water or milk.

Label scooping up creamy wild rice chicken soup from a slow cooker.

Ingredient Substitutions and Variations

  • Make it dairy-free – use a dairy-free milk and vegan butter to keep this soup dairy-free. If you’re a dairy lover, feel free to use traditional cow’s milk and butter.
  • Make it gluten-free – use all-purpose gluten-free flour to make this soup gluten-free. Again, if you can tolerate gluten, traditional all-purpose flour works fine as a substitute. You could also use oat flour.
  • Make it vegan – this is a little tricker, but to make this soup vegan simply use vegetable broth in place of chicken broth, use vegan butter and omit the chicken breast. You may want to add more vegetables or even chickpeas or whites beans to make this a heartier soup with more protein!

Slow cooker full of thick and creamy wild rice chicken soup. A ladle is resting in the slow cooker.

What to Serve with Chicken Wild Rice Soup

This meal is truly a complete meal on it’s own  – protein, veggies, healthy fats… it’s balanced! If you’re like me though, you want to serve it with a little something on the side! I love it with a hearty, seedy bread and a side salad. If you want to make your own, this honey whole wheat bread would be delicious with this roasted sweet potato salad or a more traditional side salad with this lemon vinaigrette dressing.

Bowl and spoon with creamy thick wild rice chicken soup topped with fresh thyme and served with bread.

Other EBF Slow Cooker Recipes to Try:

If you make this chicken wild rice soup, be sure to leave a comment and star rating letting me know how it turned out! Your feedback is so helpful for the EBF team and other EBF readers.

Print
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Bowl of wild rice chicken soup served with bread and fresh thyme.

Chicken Wild Rice Soup


  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 6
  • Diet: Gluten Free

Description

This slow cooker chicken wild rice soup is creamy and comforting, but still nourishing with lots of veggies, shredded chicken and wild rice. Added bonus: it’s so easy to whip up!


Ingredients

  • 1 cup dry (uncooked) wild rice 
  • 1 lb boneless, skinless chicken breast
  • ¼ cup olive oil, butter, ghee or vegan butter 
  • 5 cloves garlic, minced
  • 1 cup chopped yellow onion
  • 3/4 cup chopped celery
  • 3/4 cup chopped carrots
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 teaspoons sea salt 
  • 2 bay leaves
  • 6 cups low sodium chicken broth
  • 2 cups water (or additional chicken broth)
  • 1/2 cup gluten-free all purpose flour 
  • 1 cup unsweetened oat or almond milk
  • sea salt and pepper to taste
  • fresh thyme, for garnish (optional)

Instructions

  1. Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker. 
  2. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.
  3. When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker. Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
  4. Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve. 
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 297
  • Sugar: 4g
  • Sodium: 1305mg
  • Fat: 10g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 23g

Keywords: chicken wild rice soup

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Recipe rating

    123 comments
    1. Brandy McDaniels
      March 8, 2021 AT 3:59 pm

      I can’t have any dairy or the alternative milks, can I just not put that ingredient in the recipe?

      1. Brittany Mullins
        March 8, 2021 AT 11:44 pm

        Hey Brandy – I’m sure that’d be fine. The soup might just not turn out as creamy. Let me know how it turns out for you if you try it!

    2. Gail S.
      March 3, 2021 AT 8:08 pm

      Excellent recipe!!!

    3. Abbie
      March 1, 2021 AT 10:31 am

      Great soup! My recommendation for making it on stove top requires less pots/dishes is as follows-chop veggies and add to pot with olive oil or butter, sauté till tender, add flour and wild rice cook for a couple minutes then add the broth bring to a simmer, add chx. Cook stirring occasionally until chx is cooked and rice is cooked. Take chx out to shred, add back in. Then add almond milk.-much easier and less clean up then your suggestion of cooking rice separately!

      1. Brittany Mullins
        March 1, 2021 AT 8:55 pm

        So glad this soup turned out for you on the stove top!! Thanks for coming back to share what you did and for leaving a review. It’s super helpful for other readers, so I appreciate it!

    4. Rachel
      February 23, 2021 AT 7:33 pm

      So easy and so delicious! I can’t believe how creamy this got using almond milk! Perfect served with some toasted cranberry sourdough- I’ll definitely be making this again <3

      1. Brittany Mullins
        February 23, 2021 AT 8:37 pm

        Yay!! So glad this soup was a hit, Rachel. Thanks for making it and for coming back to leave a review. I so appreciate it!

    5. Alana
      February 16, 2021 AT 1:10 pm

      I made this recipe for my family last night and everyone loved it! My husband is gluten free and he said this was the best gluten free soup he’s had! I used coconut milk and that tasted great! I’m planning on making it again in a few days with almond milk to compare. Thanks!

      1. Brittany Mullins
        February 16, 2021 AT 9:18 pm

        Woo!! That makes me so happy to hear, Alana. I’m glad it was a hit! Thanks for coming back to leave a review. I so appreciate it!

    6. Heather
      February 12, 2021 AT 10:57 am

      This soup is divine!!! I made it last night, in an Instant Pot; had it on high pressure for 15 minutes. What a treat! Thank you so much! I am very much enjoying your website!

      1. Nancy
        February 18, 2021 AT 6:38 pm

        Just throw everything in and then 15 minutes in the Instapot?

      2. Brittany Mullins
        February 12, 2021 AT 7:18 pm

        Woo!! So glad it turned out for you in the Instant Pot. Thanks for coming back to share and for leaving a review. I so appreciate it!

    7. Stacy K.
      February 6, 2021 AT 10:35 pm

      Loved this soup so much! We added some warm crusty bread to go with it, and it hit the spot! Will be making again for sure!

      1. Brittany Mullins
        February 7, 2021 AT 2:19 pm

        Ahh yay!! So glad it was a hit. Thanks for the review, Stacy. I really appreciate it!

    8. Chantel
      February 5, 2021 AT 1:50 pm

      Is there a good way to make this GF but still creamy? Maybe some canned whole fat coconut milk? Can I make a roux with any other starch other than flour? … tapioca or arrowroot?

      1. Brittany Mullins
        February 5, 2021 AT 2:07 pm

        Hey Chantel – You could use GF all-purpose flour or arrowroot powder instead.

        1. Lauren
          March 12, 2021 AT 9:05 am

          I had great luck making a roux with oat flour, oat milk, and then oil of your choice! It took a few min longer to thicken than my traditional roux, but it worked perfectly!

          1. Brittany Mullins
            March 15, 2021 AT 3:28 pm

            Oh good to know. Thanks for sharing, Lauren!

    9. Sharon
      February 1, 2021 AT 11:45 am

      This recipe is so yummy and really hit the spot on a cold and wet day. My husband and daughter loved it too; and it will definitely be added to our rotation of soups.

      1. Brittany Mullins
        February 1, 2021 AT 3:14 pm

        I’m so glad this soup was a hit! Thanks for the review. I so appreciate it!

    10. Vicki
      January 31, 2021 AT 8:20 pm

      Made this as food prep modifying the broth – used 32oz of Veg broth and added 1/2 cup of water. Also did not add any chicken so added extra carrots, celery, chopped 3 green onions and half a zucchini. I sauteed in my instant pot in some garlic EVOO, then toasted the wild rice then added the liquids. Additionally, I added 3 small Yukon potatoes chopped and used the slow cooker function and cooked for 4 hours. Then I took the lid off, gave a good stir, added 3/4 cup of Protein Oat Milk and 2TBS of Nutritional Yeast. Totally can’t wait to eat this all week, thanks Brittany!!

      1. Brittany Mullins
        January 31, 2021 AT 9:16 pm

        So glad you enjoyed this soup, Vicki!! Thanks for making it and for coming back to share the subs you made. It’s super helpful for other readers. 🙂

    11. Thomas
      January 28, 2021 AT 11:07 pm

      Made this tonight in the crockpot. High for 4 hours but my rice still wasn’t cooked. Everything else was great, just hard rice. Pretty sure I followed the recipe exactly as it’s written. I’ll give it another try in a few weeks.

      1. Brittany Mullins
        January 29, 2021 AT 1:08 pm

        Hey Thomas – Slow Cookers can all vary in how hot they get, yours might have just needed a bit more time to cook on high.

    12. Natalie Case
      January 26, 2021 AT 8:02 pm

      JUST WOW!!! I love finding easy delicious recipes throughout the week. This had excellent flavor and texture. Super filling soup! I can’t wait to add this to my regular rotation. I didn’t have celery on hand so I threw some peas in there and it was great! Thank you for this wonderful recipe.

      1. Brittany Mullins
        January 26, 2021 AT 8:45 pm

        Ahh yay, I’m so glad you loved this recipe!! Thanks so much for the review, Natalie. I appreciate it!!

    13. Annie
      January 23, 2021 AT 8:31 pm

      Made this tonight instant pot style and it was great! Put all the ingredients (except for flour and milk) in the pot and stir lightly. Manual pressure for 25 min and let Natural Resease for 10 minutes. Release pressure manually the rest of the way. Shred chicken, removed bay leaves. We didn’t add the milk or flour and it was great (not creamy but still yummy!)

      1. Brittany Mullins
        January 24, 2021 AT 8:20 pm

        Oh this is awesome!! I’m so glad it turned out for you in he instant pot. Thanks for coming back to leave a review and share what you did – it’s super helpful for other readers who might be wanting to make this in the Instant pot.

    14. Kayla
      January 21, 2021 AT 7:23 pm

      I recently made the switch to gluten and dairy free. My husband is not either and eats whatever, so I try to find recipes we’ll both like. I made this for the first time last Saturday. I just made it again for the second time today (Thursday). This soup is now one of our absolute favorites! Great recipe and thanks for making this journey a little bit easier.

      1. Brittany Mullins
        January 24, 2021 AT 8:39 pm

        Ahh yay!! That makes me so happy to hear, Kayla!! I’m glad this soup was a hit. Thanks for making it and for coming back to leave a review. It means the world to me.

    15. Monica
      January 21, 2021 AT 6:26 pm

      This was delicious! Perfect meal when feeling a bit under the weather or to enjoy on any chilly night! Thank you!!

      1. Brittany Mullins
        January 21, 2021 AT 6:34 pm

        So glad you loved this soup, Monica. Thanks for the review. I appreciate it!

    16. Kate
      January 17, 2021 AT 8:16 pm

      Brittany, This recipe is AMAZING! The flavors and consistency was perfect dinner for a New England winter night. I used 1.5lbs of chicken breast and didn’t adjust any of the other measurements. Cooked on high for 3.5 hours and then kept it on warm.

    17. snausage
      January 11, 2021 AT 8:10 am

      This was sooo good! It reminded me of the insides of chicken pot pie. I used a wild rice blend and cooked on slow for 7 hours. It was really thick and so I didn’t add the roux and don’t feel that I missed out on anything. I would probably use a little less rosemary and thyme next time, and there definitely will be a next time. Brittany, I’ve never liked any food blogger’s recipes as much as I do yours!

      1. Brittany Mullins
        January 11, 2021 AT 9:48 pm

        Awww that makes me so happy to hear!! I’m so glad you loved this soup and are loving the recipe. Thanks for the review, Kelly. I so appreciate it. 🙂

    18. Nancy
      January 3, 2021 AT 11:15 pm

      Hi! Just curious if you could provide instant pot directions? Thanks!

      1. Brittany Mullins
        January 4, 2021 AT 12:55 pm

        Hey Nancy – I haven’t tested this soup in an Instant Pot, but if I were making it I would place all the ingredients (except for the flour, almond milk and butter) into the Instant Pot and cook for about 45 minutes at manual, high pressure. After 45 minutes release the steam and make the flour roux on the stovetop and add the flour mixture to the soup. Let me know if you end up trying it and how it turns out!

    19. Brooklynne
      January 3, 2021 AT 9:38 pm

      Hi EBF! I just made this tonight and we rated it as a new winter fav! I used brown rice because that’s all I had. It did take 8 hours on high to get the rice done (double the time in your recipe). For the roux I used country crock plant butter and unsweetened coconut milk. It worked perfectly for thickening the soup to a creamy consistency. It has a slight sweetness to it from the coconut milk but I we didn’t mind at all. Thanks for another great recipe!

      1. Brittany Mullins
        January 4, 2021 AT 12:57 pm

        Oh yay!! So glad this soup was a hit!! I haven’t ever tried this with brown rice, so not sure if that’s the reason it took longer for your rice to cook or not. Thanks for the review, Brooklynne. I so appreciate it!

    20. Angie
      December 30, 2020 AT 6:48 pm

      I don’t normally take the time to leave ratings, but this soup was so full of delicious flavor. I didn’t end up using all of the flour mixture as the soup became really thick. I added more chicken broth and it was perfect! Thanks so much for sharing!

      1. Brittany Mullins
        December 31, 2020 AT 1:33 pm

        Woo!! That makes me so happy to hear, Angie. I’m so glad this soup was a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂

    21. C
      December 30, 2020 AT 2:41 pm

      Hi! Just wondering if you can freeze this recipe. Then just reheat it.

      1. Brittany Mullins
        December 31, 2020 AT 1:35 pm

        I haven’t tried it, but it should freeze just fine! 🙂

    22. Rebecca
      December 29, 2020 AT 2:57 pm

      What happens if you dump everything in? I couldn’t see the recipe very well bc a giant black video box keeps popping up and won’t go away so I added the butter, milk, and flour to the crockpot. I hope it turns out ok!

      1. Brittany Mullins
        December 29, 2020 AT 7:19 pm

        Sorry about that Rebecca, you should be able to X out of any ads that pop up. The soup should turn out just fine — keep me posted!!

    23. Emme
      December 23, 2020 AT 12:22 pm

      Loved this!!! This will be a soup staple.

      1. Brittany Mullins
        December 23, 2020 AT 3:39 pm

        Yay!! That makes me so happy to hear. I’m so glad this soup was a hit!

    24. Lyn
      December 20, 2020 AT 9:49 pm

      Made this today – very yummy! I used whole milk and regular all purpose flour.
      Should it still freeze well with these substitutions? I have 7 pints leftover 🙌🏾 And hope to freeze these for postpartum 🙂

      1. Brittany Mullins
        December 20, 2020 AT 11:32 pm

        Hey Lyn – I’m so glad you’re loving this soup! Yes, it should still freeze just fine. 🙂

    25. Logan Van Vliet
      December 17, 2020 AT 3:09 pm

      Can I sub Red Rice for the Wild Rice?

      1. Brittany Mullins
        December 17, 2020 AT 7:13 pm

        Hey Logan – I haven’t subbed in another rice for the wild rice, so I’m not sure if that will change the consistency of the soup. Let me know if you try it.

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