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. This soup is delicious!! I just made my second batch and it is still amazing! My whole (very picky) family loves it too! Leftovers are gone the next day! Thank you so much for sharing it! Definitely a staple at our house now!😍

  2. DELICIOUS! This soup was so good, had with a slice of your Honey Whole Wheat Brown Bread. I was in a hurry & didn’t make the roux & it was still wonderful. Thanks for another great recipe.

  3. This is the 2nd recipe I’ve made from you that turned out incredible! (The first was your falafel recipe.) You have a new fan! The soup was so foolproof, the perfect flavor and consistency. Can’t wait to eat it with some crusty bread 🙂

  4. This soup was so delicious and filling! Definitely will be adding it into our rotation. Just wondering how this soup would freeze and if it should be frozen with or without the wild rice?

  5. I was wanting to make this somewhat low-carb not just gluten-free so I was wondering if I could substitute something for the all-purpose gluten-free flour. Not sure what low carb thickener I could use though. Suggestions?

  6. This soup was amazing! Perfect for a cold rainy day in Alberta. It was so easy to whip up, I made it when I woke up this morning for lunch today. My husband also devoured it.

  7. This was my first time making slow cooker soup and it turned out so delicious. The carrots/celery took longer to cook than everything else, but the soup turned out so yummy. My dad compared it to the taste of chicken and dumplings.

    • Oh yay!! I’m so glad it turned out for you and that it was a hit with your family, Carly!! Thank you so much for trying this recipe and for coming back to leave a comment + star rating. I so appreciate it. <3

  8. I am planning on making this tomorrow, but I have one question. I am new to cooking so this might be silly, but how long is it until the rice is done? thanks!

    • Hey Carly – In the crockpot the entire soup will take 3-4 hours on the low setting or 7-8 on high. I would just check the rice at 3 hours or 7 hours to see if it’s done or needs a bit more time to cook. 🙂

  9. Loved this recipe, super easy & delicious. I used regular milk and white flour and it worked out great. I also added spinach at the end of the cooking to add some color and extra goodness!

  10. I made this for my family recently on a cold and snowy night and it was perfect in every way. Warm, creamy, hearty and so delicious! This recipe is definitely a keeper! I used the oatmilk as recommended and it made for the perfect amount of creaminess.

    • Hey Jackie – I haven’t tried it with brown rice in the slow cooker, but I’m sure it would work! Just keep an eye on the rice to make sure it doesn’t overcook. Let me know if you try it and how it turns out!

  11. Hey! Can’t wait to make this tomorrow morning–set it and forget it while I work from home all day. Looking forward to the delicious aroma of chicken soup cooking as I work 🙂 one question though–I have chicken thighs (bone in, skin on) that I need to use rather than boneless skinless breasts. Do you think I can substitute the breast for the thighs without much trouble? Thanks!!

    • Hey Erin! I haven’t tried thighs, but I think that would still be just fine! You should be able to shred and remove the bones after cooking for awhile. Let me know how it turns out for you!!

    • I haven’t tried it with frozen chicken but I did a quick Google search and it looks like adding frozen chicken to soup works fine and should work for this recipe. Let me know if you try it!

    • Hi Lynn! I haven’t tried this recipe in the Instant Pot, but I assume it would work to cook the soup base in the Instant Pot (similar to how you’d cook it in the slow cooker), but I’m not sure if you’d need the same amount of liquid or the cooking time because I haven’t tested it. I’d assume you can use the same amount of liquid and about 30 minutes to cook it, but I’m not 100% sure. Let me know if you decide to test it out! 🙂

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