Creamy Chicken Wild Rice Soup (Easy Crockpot Recipe)

Soup season is my favorite season. Really for me though, soup season is year-round. I just can’t get enough! It’s jam-packed with nutrients, super versatile, & easy for meal prep too. The recipe below is definitely one of my favorite recipes of all time. It is my ultimate comfort food. Pair it with a slice of toasted sourdough bread with garlic & butter to elevate it even more.

This is the kind of meal I make when I want something that feels both comforting and grounding. It’s warm, filling, and made with simple, real ingredients that actually satisfy. I love that it works just as well for a slow Sunday at home as it does for easy weekday lunches, and it’s one of those recipes that tastes even better the next day. Nourishing, familiar, and deeply comforting — exactly how a good bowl of soup should be.

Ingredients

• 1¾ cups uncooked wild rice blend

• 2½ cups chopped yellow onion (about 1 large)

• 2½ cups diced carrots (3 medium)

• 2½ cups diced celery (4 ribs)

• 10 Tbsp butter, divided

• 3 large garlic cloves, minced OR more – who really measures garlic anyway? 😉

• 10 cups of chicken broth

• 1-1½ tsp dried thyme, oregano, or other seasoning of choice

• 1 tsp of salt

• Pepper, to taste

• 2½ lb boneless skinless chicken breasts

• 1-2 tbsp “Better Than Bouillon” roasted chicken base

Creamy Base

• ½ cup all-purpose flour

• 2½ cups milk (2% or whole)

• ¾ cup heavy cream

HOW TO MAKE IT

STEP 1: Sauté for flavor (do not skip if you can help it!)

1. In a large skillet, melt 4 Tbsp butter over medium heat.

2. Add:

• Onion

• Carrots

• Celery

3. Cook 6–8 minutes until softened and fragrant.

STEP 2: Build the soup

Add to the crockpot:

• Wild rice

• Chicken broth

• Salt

• Pepper

• Chicken breasts (whole)

Dot chicken with 2 Tbsp butter.

Now add all of the onions, carrots, and celery into the crockpot as well.

Cook:

• LOW for 6-8 hours

STEP 3: Shred chicken

• Remove chicken

• Shred

• Return to crockpot

STEP 4: Make the creamy base (smooth, no lumps)

In a saucepan:

1. Melt remaining 4 Tbsp butter

2. Whisk in ½ cup flour

3. Cook 1–2 minutes (do not brown)

4. Slowly whisk in milk

5. Stir until smooth and slightly thick

6. Whisk in heavy cream

Pour into crockpot, stir well.

STEP 5: Final cook + seasoning

• Cook another 30–40 minutes on LOW

• Taste and adjust salt and/or pepper

NOTE: This recipe is built for a 7-quart crockpot.

Approximate macros for a 2-cup serving: 28g Protein, 30g Carbs, 13g Fat. This makes for a very nutritionally balanced meal. Enjoy!