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.

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

Chicken Wild Rice Soup

Brittany Mullins
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!
4.72 from 49 votes
Prep Time 15 mins
Cook Time 3 hrs
Course Soup
Cuisine American
Servings 6
Calories 297 kcal

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
 

  • 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. 
  • 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.
  • 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.
  • 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. 

Video

Nutrition

Serving: 1/6 of recipeCalories: 297kcalCarbohydrates: 22gProtein: 23gFat: 10gSodium: 1305mgFiber: 2gSugar: 4g
Keyword chicken wild rice soup
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Recipe Rating




    137 comments
    1. Holly
      June 11, 2021 AT 9:06 pm

      Hi can you tell me which brand of wild rice you use?

    2. Sabrina
      June 7, 2021 AT 4:33 pm

      5 stars
      Love this recipe! I have made it a few times now. I do have one question… I have to track my calorie intake and I see it says 297 calories per serving which is 1/6 of the recipe. But I follow the recipe exactly and it seems like it makes so much more than 6 servings. Do you know the exact amount (like how many cups or ounces) would be 1 serving?

      1. Brittany Mullins
        June 8, 2021 AT 9:40 am

        Hi Sabrina. Unforunately I don’t know off the top of my head, but next time we make it I will try to measure!

    3. Mackenzie
      June 3, 2021 AT 12:28 pm

      I prepped this soup this morning and it’s only been cooking for 4 hours on low and when I came home for lunch the rice is over cooked and mushy 🙁 I guess we will at least have chicken for dinner. I’m not sure what went wrong.

      1. Brittany Mullins
        June 3, 2021 AT 1:20 pm

        Oh no! Did you change anything about the recipe? The rice definitely shouldn’t have been overcooked only after 4 hours on low.

    4. Trina
      May 20, 2021 AT 4:34 pm

      5 stars
      Can you cook this in a pressure cooker? What would be the cook time for that? I’m a newbie lol

      1. Brittany Mullins
        May 20, 2021 AT 5:03 pm

        Hey Trina, I haven’t tried this in my pressure cooker, but someone else has and these were her notes: Put all the ingredients (except for flour and milk) in the pot and stir lightly. Manual pressure for 25 min and let Natural Release for 10 minutes. Release pressure manually the rest of the way. Shred chicken, removed bay leaves. Add roux.

    5. Maddie
      May 13, 2021 AT 1:34 pm

      5 stars
      I’ve literally made this soup a dozen times. We absolutely love it. We follow the recipe and it turns out great every time! I have a batch of it in my crockpot right now!

      1. Brittany Mullins
        May 14, 2021 AT 1:45 pm

        Woo!! This makes me so happy to hear, Maddie!! I’m so glad this soup has been such a hit! Thanks for the review. I so appreciate it!

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