Crock Pot Chicken and Wild Rice Soup is a quick and healthy crock pot recipe that’s perfect for busy nights. Add all the ingredients in the crock pot then push on!

Recently I scrolled past a TikTok sharing a man’s POV of arriving home from work to see his wife had dinner ready and waiting in the crock pot. He promptly dropped to the floor and tried crawling back out the door.

I about fell out of my chair (many of the commenters did not, which I understand!) As a recipe creator though, I got a kick out of it because crock pot recipes CAN be kind of gloopy, boring, and bland with no texture or color.

Luckily Crock Pot Chicken and Wild Rice Soup is not one of those recipes!

This nourishing, brothy, slow cooked soup recipe tastes like something you’d get at a local deli or cafe. It’s filled with colorful, healthy veggies, bold herbs and seasonings, tender chicken, and plump wild rice. This dish is as easy as it is 3-bowl worthy!

Simple Cozy Comfort Food

Not only is this chicken wild rice soup one of my favorite cool-weather recipes, but it’s also one of my favorite recipes to take to someone in need of a comforting meal. Whether they’re sick, just had a new baby, or any other reason in between—it’s true what they say: chicken soup feeds the soul!

That said, I’ll usually ask the recipient if they want the soup already slow cooked and delivered warm, OR as a meal kit so they can toss it into their own crock pot, OR as a freezer pack so they can make the soup when it suits them best. This recipe is super versatile and a crowd favorite. The flavor and eating experience is just so cozy!

Ingredients Needed

I love that I always have the ingredients for Crock Pot Chicken and Wild Rice Soup on hand. Here’s what you’ll need:

• Chicken breasts: trust me when I tell you that chicken breasts only need to slow cook for 4 hours on low to become juicy and tender. Any longer and you’ll end up with tough, dry, chicken.
• Vegetables: onion or shallot, carrots, and celery provide a boost of nutrition.
• Garlic: can’t have chicken soup without it!
• Dried herbs and seasonings: salt, pepper, dried thyme, dried ground sage, dried rosemary, and bay leaves give this soup lots of cozy flavor.
• Butter: this soup is low in fat, so a couple pats of butter add flavor and a little richness.
• Chicken stock or broth: you can use chicken stock or chicken broth interchangeably in this recipe. Homemade Instant Pot Chicken Stock would be great!!
• Wild rice-brown rice blend: this recipe uses a wild rice brown rice blend vs straight brown rice or straight wild rice. I’ll share the brand I recommend using below.

Can You Freeze Crock Pot Chicken and Wild Rice Soup?

Crock Pot Chicken and Wild Rice Soup is one of my favorite recipes to freeze before cooking. Add all the ingredients except the broth into a Ziplock freezer bag then freeze flat. 24 hours before slow cooking, thaw the bag in the refrigerator then pour into the crock pot. Add broth and push “on”—easy!

FYI: the USDA advises you don’t cook frozen chicken in slow cookers, which is why I thaw the freezer pack before adding to the crock pot.

Another tip: I’ve had readers freeze the meal kit with chicken bullion, so all they have to do is add water when they pour the ingredients into the slow cooker, which I think is so brilliant!

How to Make This Recipe

Step 1: Add the ingredients to the crock pot. Told you this was easy! 😉  Add all the ingredients into a 6 quart crock pot then stir, cover, and cook on LOW for 4 hours.

Step 2: Shred the chicken. Remove the cooked chicken from the crock pot with tongs, then shred and stir back into the soup.

Like I mentioned, I think a common misconception is that chicken breasts need to be slow cooked for many hours but that is totally not the case. It should shred with the tap of a fork after just 4 hours in the slow cooker!

My Favorite Rice to Use

The brown rice-wild rice blend I recommend for the perfect bowl of Crock Pot Chicken & Wild Rice Soup is Lundberg Wild Blend rice. It slow cooks in the same amount of time as the chicken so everything is perfectly cooked and done at the same time.

That said, if you use a different brand of rice it could take longer to cook. If that’s the case, store the shredded chicken in the refrigerator until the rice is ready then stir it in just before serving.

How to Store Crock Pot Chicken and Wild Rice Soup

This soup re-heats fabulously. Let it cool until the soup is nearly room temperature then scoop into airtight containers and store in the refrigerator for 3-4 days. Reheat in the microwave or in a pot on the stovetop. You might need to add an extra splash of chicken stock or broth when reheating.

I find that cooked > frozen > thawed > reheated rice doesn’t hold up well, so I don’t recommend freezing this soup recipe once it’s been cooked.

Crock Pot Chicken & Wild Rice Soup truly is one of our family’s favorite meals. My kids and husband find it filling and comforting, and I love that it’s so, so easy to put together and (slow) cook. I usually serve with a side salad, or garlic butter bread and we’re off to the races. I hope you and yours love this easy, crock pot soup recipe as much as we do – enjoy!

More Cozy Chicken Soup Recipes

Crock Pot Chicken and Wild Rice Soup

Description

Crock Pot Chicken and Wild Rice Soup is a quick and healthy crock pot recipe that’s perfect for busy nights. Add all the ingredients in the crock pot then push on!

Ingredients

• 1lb chicken breasts
• 1 small onion or large shallot, minced
• 2 carrots, thinly sliced (~1 cup)
• 2 celery stalks, thinly sliced
• 2 garlic cloves, pressed or minced
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried ground sage
• small pinch dried rosemary, crushed between your fingers
• 1 large or 2 small bay leaves
• 2 Tablespoons butter
• 6 cups chicken broth
• 3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)

Directions

1. Add all ingredients into a 6-quart crock pot then cook on LOW for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken slightly as it cools.)

Notes

• Depending on the type of rice you use, it may not be cooked through at 4 hours. If that’s the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.