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Cozy Crockpot Chicken and Wild Rice Soup: Easy One-Pot Meal

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A hearty, creamy slow cooker soup with tender chicken, nutty wild rice, and savory vegetables. This set-it-and-forget-it meal is perfect for cold-weather comfort and busy weeknights.

Ingredients

Scale
  • 1 ½ pounds boneless, skinless chicken breasts (about 2–3 breasts)
  • 1 cup uncooked wild rice
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 2 bay leaves
  • 1 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • Fresh parsley, chopped (for garnish, optional)
  • Crusty bread or crackers (for serving, optional)

Instructions

  1. Prep the veggies: Dice the onion, carrots, and celery into small, even pieces. Mince the garlic.
  2. Layer everything in the crockpot: Place the chicken breasts in the bottom of the slow cooker. Add the diced onion, carrots, celery, and minced garlic on top. Sprinkle in the dried thyme, rosemary, black pepper, and salt. Tuck the bay leaves in there. Pour in the wild rice, then add the chicken broth and water. Give it a gentle stir to combine.
  3. Cook on low for 6-7 hours or high for 3-4 hours, until the rice is tender and the chicken shreds easily with a fork.
  4. Shred the chicken: Carefully remove the chicken breasts from the slow cooker and place them on a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard the bay leaves.
  5. Make the creamy finish: In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the soup. Then, pour in the heavy cream and stir gently to combine.
  6. Cook for an additional 15-20 minutes on high, until the soup has thickened to your liking. Stir occasionally to prevent sticking.
  7. Taste and adjust: Add more salt or pepper if needed. Stir the shredded chicken back into the pot.
  8. Serve and enjoy: Ladle the soup into bowls. Garnish with fresh parsley if desired. Serve with crusty bread or crackers.

Notes

For best results, use 100% wild rice, not a blend. Add the cream at the end to prevent curdling. The soup thickens as it sits; add extra broth when reheating. Can be made dairy-free by substituting coconut milk for heavy cream. For a vegetarian version, omit chicken and use vegetable broth with chickpeas or white beans.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, slow cooker soup, creamy chicken soup, comfort food, one-pot meal, fall soup, winter soup

Find it online: https://eliplate.com/cozy-crockpot-chicken-and-wild-rice-soup-easy-one-pot-meal/