Creamy Chicken Wild Rice Soup
Easy, Crockpot, and Gluten-Free

Bowl of Creamy Chicken Wild Rice Soup #SoupSoFineCreamy Chicken Wild Rice Soup

Our creamy chicken wild rice soup for the crockpot/slow cooker is easy, gluten-free, and loaded with yummy goodness. It's filled with bites of tender chicken, rice, and carrots cradled in a creamy broth. And we added crispy pieces of smoky bacon for a delightful garnish.

After 10 minutes of easy prep, there are only a few steps that follow the main cooking: shredding the chicken, adding the cream/cornstarch, and cooking for 30 minutes. Plus, if you are a fan of bacon, you can cook a few slices in the microwave while you wait for the soup to finish. Simply break the cooled bacon into small pieces and sprinkle over each serving.

Crockpot view of Creamy Chicken Wild Rice Soup #SoupSoFineCreamy Chicken Wild Rice Soup

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Prep Time: 10 minutes     Cook Time: 6-8 hours LOW or 4-5 hours HIGH    Total Time:  6 hours 40 min      Serves: 6

Ingredients for Creamy Chicken Wild Rice Soup

2 pounds boneless, skinless chicken breasts, excess fat removed

1 medium onion, peeled and diced

3 medium carrots, peeled and sliced

3 cloves garlic, peeled and minced

1 cup uncooked wild rice blend

1 tablespoon dried parsley flakes

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground thyme

1/2 teaspoon ground sage

6 cups chicken broth

1 cup water

1 cup heavy cream

2 tablespoons cornstarch

6 slices bacon for optional garnish

Fresh parsley, rinsed and chopped for optional garnish

Creamy Chicken Wild Rice Soup pics

Directions for Creamy Chicken Wild Rice Soup

1. Add chicken: Place the chicken breasts in the bottom of a 6-quart crockpot (slow cooker). 

2. Add vegetables: Add the diced onion, sliced carrots, and minced garlic.

3. Add rice: Add the uncooked wild rice blend to the crockpot. 

4. Add seasonings: Add the dried parsley flakes, black pepper, dried thyme, and ground sage.

5. Add broth: Add the chicken broth and water; stir to combine. The chicken breasts should remain on the bottom.

6. Cook: With the lid on, cook for 6-8 hours LOW or 4-5 hours HIGH. 

7. Shred chicken: When the chicken is tender and tears apart easily with a fork, place on a large plate. Once cool enough to touch, shred the chicken into bite-sized pieces using two forks; return to the crockpot. If the chicken is really tender and tricky to lift out, it is sometimes easier to shred it in the crockpot instead of on a plate. 

8. Dissolve cornstarch: Measure the cream and add the cornstarch. Stir with a fork or whisk until the cornstarch has dissolved.

9. Cook 30 minutes: Add the cornstarch mixture to the crockpot and stir to combine. With the lid on, cook for 30 additional minutes on HIGH. 

10. Cook bacon: Place 6 slices of bacon on a plate lined with 3-4 sheets of paper towel. Cook in the microwave until crispy. (Cooking times will vary with power of microwave.) When the bacon is cool and breaks easily, crumble and use for a crispy, smoky garnish.

11. Stir soup and season to taste with salt and pepper. Ladle into bowls and top with bacon and/or fresh parsley.

Bowl of Creamy Chicken Wild Rice Soup #SoupSoFineCreamy Chicken Wild Rice Soup
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