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Creamy Chicken Wild Rice Soup has been a family favorite soup recipe for years! Warm, comforting chicken soup with wild rice, carrots, celery, and shredded chicken in a creamy soup. This slow cooker soup recipe is a dump & go crock pot recipe that cooks all day and makes the most tender, perfectly flavored chicken.
Creamy Chicken Wild Rice Soup Recipe (Made in the Slow Cooker)
This creamy and comforting chicken wild rice soup has been a favorite at my house. Easy to make with a box of wild rice, some fresh veggies, chicken broth, and chicken breasts. The chicken gets fall apart tender and so flavorful thanks to the seasoning packet included in the rice box.
Even kids will love this chicken and vegetable filled soup thanks to the creamy texture and mild taste. Our favorite way to eat this soup is inside bread bowls!
What You’ll Need
Here are the ingredients you will need to make this soup recipe, along with some tips I have for what to use.
- Chicken Broth – It’s best to use full salt chicken broth, rather than reduced-sodium, in this recipe. You want that extra salt to hold up to the long cook time. The slow cooker can mute flavors over the long cook time.
- Chicken Breasts – Use boneless, skinless chicken breast in this recipe. If they are really large then cut them in half, lengthwise or just in half is fine.
- Carrots – I use baby carrots for this recipe. No need to peel and they’re already small so all you have to do is slice them thin.
- Rice-a-Roni Wild Rice Mix – Do not discard the seasoning packet as you will need it for the seasonings.
- Flour + Salt + Pepper + Butter – This is the base for the roux. A roux is just a thickening mixture that makes a creamy soup thick and creamy. I use salted butter.
- Fat-Free Half & Half Milk – I prefer this when I make it. You can also use whole milk or 2% milk, and 1% milk would probably work fine too.
How To Make Creamy Chicken and Wild Rice Soup
With only a few minutes prep time this creamy chicken soup is fairly easy to make. It does require an extra step for right before serving to get that creamy and thick base.
Slow Cooker : Add the broth, water, carrots, celery, wild rice mix, and the seasoning packet from the rice. Lay the chicken breasts in the broth.
Cook : Cook on LOW heat for 6-7 hours.
Chicken : Take the chicken breasts out and shred with two forks. Add back into the soup.
Roux : Melt the butter, in a saucepan, over medium-high heat. Once melted, add the flour, salt, & pepper. Stir for 1 minute with a whisk. Slowly add the half & half milk, while whisking constantly. Once mixed well and smooth, it will be thick, pour into the slow cooker and stir.
Tips For Success
Here are a few of my tips to help this recipe be a success in your kitchen.
- Use Fat-Free Half & Half : Half and half milk is half cream and half milk. You want the fat-free version of this in this soup. I have tried using the regular, full-fat milk and it is really thick. I prefer the fat-free half & half milk when I make this. You can also use whole milk or 2% if that’s what you have in your fridge.
- Don’t Pre-Cook The Wild Rice : Do not cook the rice before adding it into the slow cooker! It will cook to perfection in the cook time. Promise.
- Seasoning Packet : I know some don’t like using the seasoning packets but there really is no substitute for it. I guess you could find out what is in those seasoning packets and then replicate it, but I don’t have any tips on that. The seasoning packet adds all the flavor you need. It really is yummy.
- Carrots : To make it easy use baby carrots in this recipe. No need to peel them and they are already small in size so all you have to do is slice them.
- Chicken Broth : I think it’s best to use full salt chicken broth, rather than the reduced-sodium broth, in this recipe. You want that extra salt because of the longer cook time. The slow cooker tends to mute flavors because it cooks for several hours. Reduced-sodium broth can be used if that’s what you prefer.
Creamy Chicken Wild Rice Soup FAQ’s
- Serving Suggestions
- I love to make my one hour rolls for this recipe, if you want something really easy then try my easy parmesan garlic knots, or this easy breadsticks recipe.
- You can also buy some French bread or other crusty roll in the deli of the grocery store, or even some frozen rolls that you heat up in the oven.
- This soup is also really good served in a bread bowl. Use the extra bread to dip into the creamy soup!
- How Long Will Leftovers Last?
- Leftovers of the soup will keep well in an air-tight container, like Tupperware with a lid, for 3-4 days. Once chicken is cooked it should only be in the fridge for 3-4 days. Heat up leftovers in the microwave or in a soup pot on the stove top.
- Can Creamy Based Soups Be Frozen?
- Soups that contain milk or cream, like creamy soups and chowders, don’t hold up well in the freezer. The dairy will take on a grainy texture and separate when defrosted or rewarmed. If you want to freeze this creamy chicken wild rice soup then don’t add the creamy base. Cook the soup in the slow cooker according to directions. Shred the chicken and add it back in. Let soup cool and then freeze in a freezer-safe Ziploc bag or container. Freeze for up to 3 months. When ready to eat, let the soup thaw in the fridge, and then make the roux (the creamy milk base) and add it in before serving.
More Family Favorite Soup Recipes
Minestrone Soup : Full of all the good stuff like spinach, pasta, beans, and veggies. You won’t even miss the meat in this one!
Hamburger Soup : One of the most popular soup recipes on my site. Hearty, comforting, and simple to make with frozen veggies and ground beef.
Pasta Fagioli Soup : Just like Olive Garden but way better! A jar of spaghetti sauce really adds lots of richness and flavor.
Creamy Tomato Basil Soup : Made in the slow cooker with canned tomatoes and fresh parmesan cheese.
Cheesy Vegetable Chowder : One of my favorites! Cheesy and creamy, and a surprise ingredient thanks to the gravy mix packet. Trust me, it’s good.
Creamy Chicken Wild Rice Soup
- 1 carton (32 oz) chicken broth
- 2 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice
- 2 boneless, skinless chicken breasts
- 1/2 cup butter
- 1/2 cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups fat-free half & half
- Add chicken broth, water, carrots, celery, wild rice, seasoning packet (included in box) into the insert of the slow cooker. Stir together and put chicken breasts inside.
- Cover with lid and cook on LOW for 6-7 hours.
- When done cooking take out chicken breasts and shred with two forks. Return back to the slow cooker.
- In small bowl combine the flour, salt, and pepper.
- In a medium saucepan over medium high heat, melt the butter. Add in the flour mixture and stir with a whisk. Cook for 30 seconds, stirring constantly.
- Slowly add in the half & half milk, while whisking constantly, until smooth and incorporated. Cook and stir for a few minutes until slightly thickened. This won't take long.
- Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes before serving.