Crock Pot Chicken and Wild Rice Soup – Easy and Healthy Recipe


  • 1 pound boneless, skinless chicken breasts (or thighs for extra richness)
  • 1 cup wild rice
  • 1 medium onion, chopped
  • 2-3 carrots, chopped
  • 2-3 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt (or more to taste)
  • 6 cups low-sodium chicken broth
  • 1/2 cup heavy cream or half and half (optional, for creaminess)
  • 1/4 cup fresh parsley, chopped (optional)


  • Prep the crockpot: Lightly grease the inside of your slow cooker if desired, for easier cleanup.
  • Combine ingredients: Add all ingredients except the cream (if using) and parsley to the slow cooker. Stir gently to combine.
  • Cook: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is cooked through and shreds easily, and the rice is tender.
  • Shred the chicken: Remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot.
  • Add cream (optional): If you’d like a creamier soup, stir in the heavy cream or half and half.
  • Final touches: Taste and adjust seasonings with salt and pepper if needed. Stir in the chopped parsley, if using.
  • Serve: Ladle the hot soup into bowls and enjoy!


  • Rice Variety: Use a wild rice blend for faster cooking. For traditional wild rice, soak it overnight to reduce cooking time.
  • Add-ins: Consider adding sliced mushrooms, a squeeze of lemon juice, or other vegetables for extra flavor and nutrition.
  • Thicker soup: For a thicker texture, make a slurry with 2 tablespoons of cornstarch and a little cold water. Stir this into the soup during the last 30 minutes of cooking.
  • Stovetop adaptation: For a stovetop version, saute the vegetables, add broth, chicken, rice, and seasonings, and simmer until the chicken and rice are cooked.


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