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.

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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


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!


  • 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)


  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


  • 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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    1. 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.

    2. 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!

    3. 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.

    4. 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. 🙂

    5. 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!

    6. 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!

    7. 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. 🙂

    8. 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! 🙂

    9. 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!!

    10. 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!

    11. 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. 🙂

    12. 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.

    13. Audrey
      December 16, 2020 AT 6:46 pm

      Followed recipe to a tee, unfortunately it lacked flavor completely.

      1. Brittany Mullins
        December 17, 2020 AT 7:23 pm

        Hey Audrey – I’m so sorry to hear that you didn’t enjoy the soup. Did you not include any of the seasonings? Would you say it needed more salt or what type of flavor did you think it lacked?

    14. Cristina
      December 15, 2020 AT 7:57 pm

      Hi, I don’t have a slow cooker. Do you have any suggestions on hiw to adapt this recipe?
      Thank you!!

      1. Brittany Mullins
        December 16, 2020 AT 2:22 am

        To make this soup on the stovetop I would cook the rice as directed on the package and in a separate pot saute the veggies, then add the broth and seasonings. Then add chicken and bring mixture to a boil, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12-15 minutes. One chicken is cooked, remove it from the pot and shred it on a butting board, then add chicken back to the pot along with the flour.

        Let me know if you try it and how the soup turns out!!

    15. Jeannette Wells
      December 15, 2020 AT 2:27 pm

      Could I use almond or coconut flour instead of gluten free flour?

      1. Brittany Mullins
        December 16, 2020 AT 2:14 am

        Hey Jeannette – I wouldn’t sub in almond or coconut flour in this soup. You can use regular all-purpose flour if you have that on hand.

    16. Robyn
      December 3, 2020 AT 11:54 am

      Could I use regular white rice? I want to make this right now without going to the store first!

      1. Brittany Mullins
        December 3, 2020 AT 10:20 pm

        Hey Robyn – I haven’t tried it, but I’m sure that would be just fine. It’ll likely just have a bit of a different taste and the cook time might be different for the rice. Let me know how it turns out for you!!

    17. Jill`
      December 3, 2020 AT 1:04 am

      Soo good! I only had a wild rice & quinoa mix so I used that, no complaints with the result.
      A tasty topping idea was Trader Joes chili onion crunch for any TJs-heads out there! 🙂
      This was the 3rd recipe I’ve made from this site and I’m hooked. I love that the batch sizes yield leftovers & have such reasonable calorie counts.
      Thanks so much!!

      1. Brittany Mullins
        December 3, 2020 AT 10:22 pm

        Oh yay! So glad this soup turned out for you with the quinoa + wild rice combo. Thanks for making it and for coming back to leave a review. It means the world to me. 🙂

    18. Micah
      November 22, 2020 AT 10:38 am

      Hi, I’m making this tonight and curious if you’ve tried it using frozen chicken? Or would you recommend thawing first?

      1. Brittany Mullins
        November 22, 2020 AT 4:23 pm

        Hi Micah. I haven’t tried it with frozen chicken. I think it would be best to thaw it.

    19. Jessica
      November 17, 2020 AT 12:41 pm

      About the try is recipe today. Can you use already cooked chicken? Would I just put it in at the end?

      1. Brittany Mullins
        November 17, 2020 AT 6:26 pm

        Yes! I’d just add it towards the end. It just probably won’t be a shredded.

    20. Gabriella
      November 14, 2020 AT 9:05 pm

      No clue why but I did everything correct and my recipe didn’t turn out 🙁 my soup was very watery and not thick. Not sure what happened

      1. Brittany Mullins
        November 15, 2020 AT 8:01 pm

        Hey Gabriella – sorry to hear that! Did you add the flour in at the end? That’s what helps thicken it up.

        1. lori
          November 22, 2020 AT 5:54 pm

          I made two batches, one in each crockpot. One turned out perfectly, the other is runny. Didn’t do anything differently between the two of them! Baffling!!

          1. Brittany Mullins
            November 23, 2020 AT 10:46 pm

            Mmmm, that’s so strange! The only thing I could think of would be that one batch got some extra liquid, but I know you said you didn’t change anything about the two recipes. Did you add the flour in at the end?

    21. Pamela
      November 8, 2020 AT 10:46 am

      Can I use regular milk instead of oat/almond?

      1. Brittany Mullins
        November 9, 2020 AT 12:01 am

        Yes, definitely!

    22. Lena V
      November 4, 2020 AT 8:13 pm

      So easy and cozy and comforting. I can’t believe its healthy! This will be a repeat recipe for sure! Next time with more veggies!

      1. Brittany Mullins
        November 4, 2020 AT 8:30 pm

        Yay!! So glad this soup was a hit, Lena. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    23. Brianne
      October 29, 2020 AT 12:45 am

      This is great! I left it on low all day. May have over cooked it but it was amazing. Also added about 3 small potatoes! Made way more then 6 servings with the addition.

      1. Brittany Mullins
        October 29, 2020 AT 1:46 pm

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

    24. Clissi
      October 27, 2020 AT 3:59 pm

      My husband said it was one of the best things i have made. He loved it. I made it in the instapot. I think it may have been too much liquid and i cut the water in the recipe. I set it in the instapot for 12 on high after i sautéed everything in the instapot. Let it release the pressure on its own if not you will have a mess like I did. I also used boneless skinless chicken thighs 🙂

      1. Brittany Mullins
        October 27, 2020 AT 4:19 pm

        Ahh that makes me so happy to hear, Clissi! Thanks for coming back to leave a comment and to share how you made this in the instapost. It’s super helpful for anyone else who would like to try that method. 🙂

    25. Hannah Peterson
      October 23, 2020 AT 10:58 am

      Easy, delicious and healthy! I served it with a French baguette but it’s extremely filling on its own. Will be making this again and again 🙂

      1. Brittany Mullins
        October 24, 2020 AT 4:10 pm

        Yay! I’m so glad this soup turned out for you, Hannah. Thanks so much for making it and for coming back to leave a comment + star rating. I so appreciate it!

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