Slow Cooker Chicken Wild Rice Soup
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Published Jan 18, 2023, Updated Jan 02, 2025
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This slow cooker chicken wild rice soup is creamy and comforting, but still nourishing with lots of veggies, shredded chicken and wild rice. Added bonus: it’s so easy to whip up, gluten-free + dairy-free.
Spring will be here before we know it, but I’m still craving comfort food and easy slow cooker meals. This chicken wild rice soup fits the bill and it’s so delicious.
Plus, lately the weather here in Richmond has been so sporadic. One day it’s warm and sunny and the next it’s cold and rainy. Luckily this soup is the perfect rainy-day dinner!
A few weeks ago, one of the EBF team members, Emily came to town. She typically manages social media, but came to help me out in the kitchen for a week of recipe testing and creating! It was so great to meet her in person and crank out a bunch of recipes together. This recipe is inspired by her and her love for wild rice soup. Thanks, Emily!
Table of Contents
Why You’ll Love This Recipe
- Two cooking options – Whether you prefer using a slow cooker or the stovetop, this recipe has you covered!
- Cozy and hearty – Packed with tender chicken, chewy wild rice, and a creamy broth, this soup is pure comfort in a bowl.
- Dairy-free friendly – Use plant-based butter and milk to make this soup completely dairy-free without losing any creaminess.
- Perfect for meal prep – This soup stores well and tastes even better the next day, making it ideal for easy lunches or dinners throughout the week.
Ingredients Needed
- dry (uncooked) wild rice blend – I really like the Lundberg wild rice blend.
- chicken breast – you’ll cook the chicken right in the slow cooker with the rest of the ingredients!
- vegetables – yellow onion, celery, carrots and garlic.
- seasonings and spices – dried thyme, rosemary, bay leaves, sea salt and pepper.
- chicken broth – I prefer to buy the low sodium version so I can control the amount of salt.
- olive oil – for making the roux. Butter, ghee or vegan butter will all work.
- flour – we’re whisking this with the oil and milk to create a creamy roux that helps to thicken the soup! Gluten-free all-purpose flour, regular all-purpose flour or oat flour will all work.
- milk – to help make the roux extra creamy! I like using unsweetened almond milk or oat milk.
- fresh thyme – for serving. This is optional, but I love adding fresh herbs to my dishes to really elevate the flavors!
Substitutions and Variations
- Make it vegan: This is a little trickier, but to make this soup vegan simply use vegetable broth in place of chicken broth, use vegan butter and omit the chicken breast. You may want to add more vegetables or even chickpeas or white beans to make this a heartier soup with more protein!
- Make it dairy-free: Use dairy-free milk and vegan butter to keep this soup dairy-free. If you’re a dairy lover, feel free to use traditional cow’s milk and butter.
- Make it gluten-free: Use all-purpose gluten-free flour to make this soup gluten-free. Again, if you can tolerate gluten, traditional all-purpose flour works fine as a substitute. You could also use oat flour.
How to Make
A lot of people think that all slow cooker recipes are simple, but that’s not true! I’ve made plenty of slow cooker recipes that take a ton of prep before the ingredients go into the pot. Not this one!
Step 1: Rinse the rice and place it in the slow cooker along with chicken, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth, and water.
Step 2: Cover and cook on high for 3-4 hours or on low for 7-8 hours.
Step 3: In the last 30 minutes of cooking, remove the chicken, shred it with two forks, and set it aside.
Step 4: Once the rice is done, remove the bay leaves and add the shredded chicken back into the slow cooker.
Step 5: In a saucepan, melt butter (or heat oil), whisk in flour, and cook for 1 minute. Slowly whisk in the milk and cook until the mixture thickens.
Step 6: Stir the creamy mixture into the slow cooker, adjust the consistency with extra milk or water if needed, and season with salt and pepper to taste. Garnish with fresh thyme and serve.
If you’d rather make this soup on the stovetop, the complete instructions are included in the recipe card below.
Brittany’s Tips
- Rinse the rice: Always rinse the wild rice before cooking to remove excess starch. This keeps the soup from getting too thick or gummy.
- Adjust the thickness: Wild rice can soak up a lot of liquid, especially after storing leftovers. Add extra broth or milk when reheating to bring the soup back to your preferred consistency.
How to Serve
This meal is truly a complete meal on its own – protein, veggies, healthy fats… it’s balanced! If you’re like me though, you want to serve it with a little something on the side! I love it with hearty, seedy bread and a side salad. Here are some ideas:
- Serve with a slice of crusty bread like homemade sourdough or honey whole wheat bread. Crackers would also be delicious with this soup. You can make my almond flour crackers or use your favorite store-bought cracker. I’ve been hooked on the Simple Mills almond flour crackers because they have minimal, clean ingredients and taste delicious!
- Some salads that would go well with this soup: roasted sweet potato salad or garlicky kale salad.
How to Store Leftovers
This soup is perfect for meal prep! I love making a batch on the weekend so I have lunch or dinner ready to go for the week.
For storing, allow the soup to cool completely and then carefully transfer to an airtight container. Store in the refrigerator for up to 5 days. You could also freeze for up to 3 months in a freezer-safe container.
For reheating, heat the soup over medium low heat in a saucepan, stirring occasionally to prevent sticking/burning. As the soup sits it’ll thicken so you might need to add a splash of water or broth when reheating to prevent sticking to the bottom of the pan. Alternatively, you can reheat the soup in the microwave.
Frequently Asked Questions
Yes, shredded rotisserie chicken or pre-cooked chicken breast works perfectly. Just add it toward the end of cooking to warm it through.
Of course! Diced potatoes, parsnips, or even mushrooms would be delicious additions to this soup.
Totally! Swap the chicken for extra vegetables or a can of chickpeas, and use vegetable broth instead of chicken broth.
More Slow Cooker Recipes to Try
- Chicken Fajita Soup
- Chicken Enchilada Soup
- Cheesy Mexican Quinoa Casserole
- Sausage Kale Soup
- Minestrone Soup
- Slow Cooker Buffalo Chicken
- Slow Cooker Shredded BBQ Chicken
More Delicious Soup Recipes
- Sweet Potato Soup
- Butternut Squash Soup
- Sausage Kale Soup
- Mexican Sweet Potato Chicken Soup
- Lemon Chicken Orzo Soup
- Turkey Soup
Be sure to check out the full collection of soup recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Chicken Wild Rice Soup
Ingredients
- 1 cup wild rice blend, uncooked
- 1 lb boneless skinless chicken breast
- 5 cloves garlic, minced
- 1 cup yellow onion, chopped
- ¾ cup celery, chopped
- ¾ cup carrots, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons sea salt, plus more to taste
- 2 bay leaves
- 6 cups low sodium chicken broth
- 2 cups water, or additional chicken broth
- ¼ cup olive oil, butter, ghee or vegan butter
- ½ cup gluten-free all-purpose flour, or regular all-purpose flour
- 1 cup unsweetened almond milk, or oat milk
- pepper, to taste
- fresh thyme, for garnish (optional)
Instructions
- Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker.
- Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.
- When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker.
- Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
Stovetop
- Cook rice according to instructions on package.
- While rice is cooking, heat 2 Tablespoons of oil, butter or ghee in a Dutch oven or large pot. Once hot add onion, carrots and celery and saute for 5-6 minutes, stirring occasionally. Add garlic and saute for 1 minute longer.
- Add thyme, rosemary, salt and bay leaves and mix until veggies are coated.
- Add chicken broth, water and chicken into the pot. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.
- Add shredded chicken and cooked rice into pot.
- In a separate saucepan melt ¼ cup oil, butter or ghee. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add the creamy mixture into the pot. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.
Video
Notes
- Storage: Let the soup cool completely before storing it in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if it’s too thick, or warm it in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this page so much! This recipe is a staple in my house! So easy to put together. I make it in my instapot. I also use canned coconut milk to make it a little thicker. I tried rotisserie chicken for the first time. I was also out of rosemary so I used Italian seasoning. It was still delicious!!
This is the number one most important staple recipe in our house! We almost always have a bunch of servings stashed in the freezer and pull them out frequently. This is such a hearty, satisfying, delicious meal, and I love that on busy nights, all we have to do is pull this out of the freezer, take out a some rolls, and steam some veg in the microwave and dinner is on the table in 10 minutes. I’ve only ever made it with a combo of oat flour and olive oil for the roux and I was shocked to find how much I love that combination – previous to this recipe I would always use white flour and butter to make a roux; I didn’t even know you could make a roux with oat flour! Thanks so much for this recipe, I don’t honestly know what we’d do without it!
Ahh, this makes me SO happy to hear, Amy!! I’m so glad this recipe has become a staple in your household. Thanks for coming back to leave a review. I so appreciate it!
Another amazing recipe that my husband loves! He loved it even the leftovers and asked for it to be added to our cookbook of favorite recipes! Thank you for sharing your talent! You are my favorite website for finding nourishing meals with whole food ingredients!
Yay! This makes me so happy to hear. So glad this soup was a hit. Thank you for making it and for coming back to leave a review. I so appreciate it!!
Hello, I have made this before and it was delicious, but I can’t remember if I used wild rice blend or just wild rice. I don’t have any blend. Is it ok to just use straight wild rice with nothing else blended with it?
Hi Christine! Yes, that shouldn’t be a problem, enjoy!
Would it be possible to use Jasmine Rice instead of wild or would it be mushy?
Hi Kaitlin – I have not tested this recipe with any other types of rice. I am not sure how regular rice would work since this recipe is specifically made for wild rice, it might get a little soggy. You could try pre cooking the rice and adding it right before serving. If you do give it a try with regular rice, I’d love to know how it works out for you. Enjoy!
If making on the stovetop with cooked wild rice, assume we use less liquid than for the slow cooker? Thoughts on how much broth + water to add? Thanks!
I found this recipe while breastfeeding my baby who is allergic to dairy and soy – I’ve made it so many times (even though I’m not breastfeeding anymore) because it’s so delicious and easy!
WOO! I am so glad you are loving this recipe, Caitlin. It is such a staple for us too! Thank you for coming back and sharing your review + star rating, it means so much to me!
Every time I make this, it’s good but the rice is so mushy. I make it just like the recipe says.
Hi Emily! What brand of wild rice are you using?
I just made the Detox soup and it is absolutely amazing!! It will be a regular on my meal plans. My husband really liked it he was a bit skeptical when I told him it had coconut milk in it but he loved it!!
Thank you keep the healthy delicious recipes coming.
Mary Jo
WOO! I am SO glad you and your husband are loving this soup and it turned out amazing for you. Thank you so much for sharing your review + star rating, I truly appreciate it!
This recipe was a big hit! I didn’t have dried rosemary so substituted with oregano. I made the roux with ghee which gave it a nice earthy flavor. Next time I may add less of the roux to the soup. I did have some trouble with it clumping in the soup. Overall this was so easy and tasty; a recipe we’ll definitely come back to.
Amazing! I am so glad you gave this recipe a try and are loving it, Kristen. thanks so much for sharing your review + star rating, I really appreciate it!
This was a delicious recipe. My family really enjoyed it. Easy comfort food that everybody liked. Made the recipe as directed in the slow cooker. I used olive oil with the flour to thicken it and almond milk. Very good!
Perfect! I am so excited to hear this recipe turned out great for you and that your family is loving it, Greta. Thank you for sharing your review + star rating, I appreciate it!
I only have in Instant Pot and now less than 3 hours until dinner. Do you have recommendations for Instant Pot cook time and pressure level for this recipe?
Hi Marcy – I have not tested this recipe in the instant pot and honestly I am not sure how long it would take, you definitely want to make sure the chicken is cooked through though. Let me know if you make it in the instant pot and how it turns out for you!
Soooo good! Give it a try, you won’t be disappointed! Everyone in my family loved this soup! I also love all the information/choices she gives to her recipes. You can tell she puts a lot of thought & time into her work! Thank you!
Excellent! I am so glad this recipe was a hit for you and your family. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
Made this twice in the past month, it’s that good & easy. Seriously, soooo delicious. The Trader Joe’s pre-cut Mirepoix makes it even easier 😉
YUM! I am excited to hear that you are enjoying this recipe, Anna. Thank you so much for your review + star rating, I so appreciate it!
This is BY FAR my new favorite slow cooker recipe! It couldn’t be any easier to make and is incredibly delicious. My fiancé and I enjoyed it over 4 days. I should’ve re-made the roux (came out thick) but got lazy, and it worked anyway. I added mushrooms (cooked in a saucepan separately), lemon, and a spoonful of crème fraiche. LOVE!
WOO! This sounds absolutely delicious, Marianna. The addition of mushrooms is a great idea. I am glad to hear that you are loving this recipe. Thank you for sharing your review + star rating, I really appreciate it!
Pretty easy to pull together and everybody loved it.
YUM! I am so glad this recipe is a hit, Katie. Thank you so much for coming back and sharing your review + star rating, it means so much to me!
This was amazing! I cooked this using the stove top method in my Dutch oven and used rotisserie chicken. A favorite!
YUM! Sounds delicious, Beth. I am so glad that this recipe is a hit! Thank you for sharing your review + star rating, I appreciate it!
My family enjoyed- it reminded me of a chicken pot pie filling but much healthier and not as thick. Looking forward to left overs this week!
Yay! I am excited to hear that you and your family are enjoying this recipe, Gina. Thanks so much for coming back and sharing your review + star rating, I really appreciate it!
I’ve made several of your other soups and look forward to trying this one!! If I wanted to add more vegetables like mushrooms, would you recommend adding them at the beginning with everything else or throwing them in later?? Thanks so much!!
Hi Heather – You can add them with everything else in the slow cooker or if you are cooking on the stovetop, you can sauté with other veggies. Enjoy!
This soup is so yummy!! I need to double the recipe because I’ve eaten half of it. Love the healthier comfort foods. So good!
WOO! I am pumped to hear that you are loving this recipe, Amy. The best healthier comfort food. Thanks for sharing your review + star rating, I really appreciate it!
This soup has become one of my favorites!! I did the slow cooker version on high and it came out really good. It has the same concept of being heavy and filling as other soups, but without the overfilling ingredients to do that, like heavy cream, which makes it even better. I would add more carrots, but it’s a personal preference.
Thank you so much for a simple recipe for an amateur cook like me to understand and enjoy such good food!
It is my pleasure, I am so excited to hear that you are loving this recipe, Lidia! Thank you so much for your review & star rating, it truly means so much to me!
H, do you think i could use regular rice? just thinking about what I currently have on hand.
Hi Jennie – I have not tested this recipe with any other types of rice. I am not sure how regular rice would work since this recipe is specifically made for wild rice, it might get a little soggy. If you do give it a try with regular rice, I’d love to know how it works out for you. Enjoy!
WOW!!! This was AMAZING!!!!! I doubled the recipe and made it on the stove top; cooked the rice separately on the IP. I didn’t add onions or garlic. Everyone loved it, got seconds and wanted more. Thank you for an amazing recipe!!
Yum! I am so glad that you are loving this recipe, Edie! Thank you for your review + star rating, I really appreciate it.
Very good tasting however 7 hours on low is far too long! After 6 hours all of the liquid had been absorbed and I had to add about 2 more cup of liquid.
Hi Erin – Did you add the 8 cups of liquid (6 cups chicken broth + 2 cups water)?
Such a delicious chicken and wild rice soup!! We repurposed leftovers of this using a little cornstarch to thicken and adding peas and turned it into a delicious chicken pot pie with a biscuit topping. Thank you for this recipe! It is our go to for one of my favorite soups!
Ah I love this, Laurel. I am so glad this recipe is a hit. Thank you so much for coming back and sharing your review & star rating, it means so much to me!
Do you think I Could use basmati rice instead? Thanks
Hi Christina – I have not tested this recipe with any other types of rice. I am not sure how basmati would work since this recipe is specifically made for wild rice. If you do gibe it a try with another rice, I’d love to know how it works out for you!
i used basmati rice and turned out great.Also my soup was creamy already so did not need to add last ingredients.
Yay! I am so glad that the basmati rice worked out well for you, Kim. Thank you for coming back and sharing your review + star rating, I really appreciate it!
I made this for dinner last night and oh man it was fabulous!! it tastes like a high quality restaurant soup!!
I made it in my Presto digital pressure cooker instead of the show cooker. I dumped I 32oz box of Bone Broth in with almost 2lbs chicken tenderloins. I did the seasonings and ingredients as the recipe called for except I doubled the salt and chicken and lots of black pepper. Also I had some purple fingerling potatoes (about 4 cups) so I added those, cut up bite size. cooked on high pressure for 13 minutes and everything was perfect texture! when I removed the chicken to shred it was falling apart.
when I made the roux it turned into a thick paste so I added the second box of chicken bone broth to it and whisked. that made it perfect and creamy. dumped into the pressure cooker and set it to low slow cook until we were ready to eat. It DOES NOT TASTE DAIRY FREE!!
Thank you so much for this recipe. I need to check out what other gems you have to share!!
Wow! I am so happy that you are loving this recipe, Kathy. Your additions sound like the perfect touch! Thank you so much for your review + star rating, it means so much to me!
This turned out delicious & as pictured! Love the ease of putting it all together. I’m always on the hunt for recipes I can make while taking care of my 8mo old, this is a tasty dish to meal prep for the week too.
AH YAY! I am happy to hear that this recipe is a hit, Holly. Thank you for your review & star rating, I really appreciate it!
Hi- I followed the directions and got a very thick roux but when I added it to the soup it did not thicken… 😞 How can I fix this?
Hi Tara – Did you change anything about the recipe? What type of flour & milk did you use? Did you let the mixture thicken in the saucepan before adding it to the soup?
By far one of the more flavorful and textually satisfying slow cooker soups! Husband and kids all ate it, which is a huge win 🙂 I used regular flour and 2% milk because that’s what I had on hand, and it turned out great!
So glad this soup was a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it!
Could I substitute arrowroot flour or tapioca flour for the flour listed in the recipe?
That should work just fine!
This soup is so amazing!! Such good flavors and easy to make! I did the stove version and it came together nicely! Even my kids loved it! This will be on the rotation!
Ahh yay! I’m so glad the whole family loved this soup. Thanks for making it and for coming back to leave a review. I so appreciate it!
Can I freeze this?
Hi, Stacie. I haven’t tried it yet, but freezing creamier soups tends to change the texture. I don’t recommend it.
Do you have to put the roux mixture in or can you leave it out. Will it taste good without it?
Hi, Kaylyn. I haven’t tried it without the roux and I do imagine it would change the taste and creamy texture. If you try it without the roux let me know how it turns out!
I absolutely loved this recipe the first time I made it! I am planning to make it again and wondered if you think I could substitute white beans or chickpeas for the chicken to make it vegetarian? What do you think?
I’m so glad you loved this recipe, Diana! You can absolutely use white beans or chickpeas. I would use two cans – rinse and drain them before adding to the slow cooker.
This soup recipe is amazing! and so easy! My husband had seconds ☺️ From reading the previous comments saying the thyme was overpowering, I did end up using half a tsp of thyme and it seemed perfect! Thank you for the great recipes! I would add a picture of I could!
Yay! I’m so glad to hear you loved this recipe, Becky! Thank you for coming back to leave a review and star rating, it means the world to me!
Can I use regular flour and milk? Any adjustments needed?
Thanks!
Hi, Lessley! Regular flour and cow’s milk should work just fine! Let me know how it turns out!
LOVED this soup! Used 1/2 t of thyme and thickened with some cornstarch and water because my roux was lumpy. It’s delicious and I can’t stop eating it! Thank you!!
Yay! So glad you loved this recipe, Anne! Thanks for coming back to leave a review and star rating. It means the world to me!
I made some minor changes but it was really good my husband enjoyed it to
Happy to hear, Dorothy! Thanks for the review. I really appreciate it!
I really wanted to love this soup. For one thing, I found the thyme to be somewhat overpowering. I wish I’d started with less and then added more if needed. But my biggest issue is that it really didn’t thicken up the way I expected it to-or as pictured on the website. I made the roux and it was smooth and very thick when I added it to the soup but it made very little difference once added. I don’t get it. Sigh…
Oh no! I’m sorry it didn’t turn out the way you had hoped. The amount thyme is an easy fix for next time, but for the thickening… did you change anything about the recipe?
The soup turned out awesome! I love that you offered vegan and gluten free options for making it too. My family loves it! I can’t wait to make it again once we eat it all! Thank you for the recipe!
Amazing! I’m so thrilled to hear that your whole family enjoyed this recipe, Kelly! And thank you so much for coming back to leave a comment and star rating. I so appreciate it.
Can you freeze it?
Hey Becca – This soup should freeze just fine in an airtight container for up to 3 months. 🙂
Hi,
Just made this and the rice is mushy. I may have used the wrong kind. What brand do you use? Thank you
Oh no! Sorry to hear that, Kristi. I used Lundberg Farm, what brand did you use? And did you get wild rice?
My family loves this recipe! It’s so easy to make. This soup is delicious and hearty! I love all of your recipes, especially your salads. Thank you for creating all of these delicious recipes. 💕Merry Christmas to you and your family.
This soup is delicious! I have been looking for a healthy crockpot soup that is creamy and this did not disappoint. I was a little intimidated about the flour and milk step but it turned out great and was so worth it to make this creamy soup!
Yay!! Happy to hear this soup was a success, Katie. Thanks so much for trying it out and coming back to leave a review. I really appreciate it!
CanI use an instant pot. What setting and for how long?
Hi! How could we make this in the instant pot?
Yum! THis will be great for ice fishing days.
Love love this recipe! Been making it non stop since I found it. Great for a freezer meal as well!
Yay!! So happy to hear this recipe has been a success, Kassie. Thanks for trying it out and coming back to leave a review. It means so much to me!
How are you doing it as a freezer meal? Prep and freeze ingredients or freezing the already cooked soup?
Easy, delicious, and affordable…only issue I had was that the rice turned to mush but it still tastes great!
Oh no! How long did you end up cooking it for?
This was one of the best soups I’ve ever had!! I followed another poster’s timing for the Instant Pot and it turned out perfectly. Huge rave from me and my husband!
Yay!! So happy to hear this soup was a hit, Jennifer! Thanks so much for trying it out and coming back to leave a review. I really appreciate it!
Is the chicken breast raw or cooked?
It goes into the soup raw!
I made this recipe in the pressure cooker (just tossed everything in and set for 20 minutes and let natural release). It was amazing! I used boneless skinless thighs. For the roux I used King Arthur gf all purpose flour and almond milk, and vegan butter. (I am gluten free and dairy free). The only thing I would do next time is add some cremini mushrooms.
Yay!! So happy to hear you enjoyed this recipe, Angela. Thanks so much for trying it out and coming back to leave a review. I really appreciate it!
Was skeptical for some reason about adding the oat milk but it was really delicious. Family loved it and I’m making again today!
Woo!! Happy to hear this wild rice soup was a hit, Amy! Thanks so much for coming back to leave a review. I really appreciate it :).
I’ve made many of your recipes but this has been my absolutely favorite. I LOVE that this is gf/df since it’s one of my favorite comfort foods. Seriously so good, we gobbled it up! I’m going to double it next time!
Woo! This makes me so happy to hear, Sarah. Thanks for the review. I really appreciate it!
This is SO GOOD! I even tricked my husband who prefers full fat/cream!
Ah yay! So happy to hear this soup was a success. Thanks for the review, Megan!
I made this the other night with my roommate and it’s super good! We were in a bit of a time crunch so we decided to pressure cook it in the Instapot. I made these small changes and it turned out perfectly:
-cooked for 24 minutes on high with the pressure cook setting
-didn’t bother taking the chicken out early, just shredded it after the soup was cooked
Woo!! So pumped to hear this wild rice soup was a hit even with your slight adjustment, Claire. Thanks for the review and star rating. It means so much to me!
Thanks for sharing the InstaPot time. I came to the comments hoping someone else already tried it for me!
I have made this twice in the last three weeks in my instapot. It is so good!!!
Yay! Happy to hear this recipe has been a hit, Chelsy! Thanks for the review :).
Awesome recipe!! I used a can of chickpeas and extra vegetables instead of chicken and it was delicious, definitely making this regularly!!
Ah yay! So pumped this wild rice soup was a hit, Lexie! Thanks for the review and star rating. It means so much to me!
I made this for myself and my 2 yr old was really lovely comfort food on a cold day! I was pleasantly surprised how the roux really finished it off often slow cooker recipes I find can be watery and require steps before you put actually put them in slow cooker which I hate! Not this one🤗will be making again def as we head into colder months!
So glad you loved this recipe, Lisa!! Thanks for making it and for the review. I so appreciate it. 🙂
Made this recipe today, turned out so good. Wondering if I can freeze this recipe ?
Yes! It should be fine to freeze in an airtight container 🙂
Made this soup this evening. Turned out quite nice. I used a combo of wild rice and forbidden rice as I only had just over 1/2 cup of wild rice. The only difference really is the soup is rather dark in color due to the forbidden rice. I did cook on high for 3 hours. I think 21/2 would have be sufficient. Will make this recipe again. Thanks!
So happy to hear this soup was a success even with the substitution. Thanks for the review, Anne! I really appreciate it!
I used canned unsweetened coconut milk for the roux and it was DIVINE! The whole family loved it, baby too! my mother in law wants this on repeat! Every one of your recipes is always a hit in my family, and I atleast make one of your recipes a week!
Woo!! So pumped this wild rice soup has been such a hit, Alyssa! Happy to hear you’re loving the recipes. Thanks so much for the review + star rating. I so appreciate it!
I love trying recipes that I find on Pinterest, and not all of them turn out how I’m expecting them to… but y’all, THIS one was perfect, and it’s already been added to my recipe book so I can make it all the time! It tasted great, and it makes enough so that my husband and I can have lots of leftovers. I’m looking forward to trying more of your recipes! ❤️
Yay!! So happy to hear this soup was a hit! Thanks so much for trying it out, Morgan. And I really appreciate the review :).
Could this be done in an Insta pot or ninja foodie?
I haven’t tried it, but I would think it’d be totally fine to make in an Instant Pot! Let me know if you try it. 🙂
Could you freeze this?
I haven’t tried freezing it, but I would imagine it’d freeze just fine in an airtight freezer-safe container.
Yum! I am always looking for a great soup recipe.
Thanks, Kiera!
Hi can you tell me which brand of wild rice you use?
I love the Lundberg wild rice blend!
Love this recipe! I have made it a few times now. I do have one question… I have to track my calorie intake and I see it says 297 calories per serving which is 1/6 of the recipe. But I follow the recipe exactly and it seems like it makes so much more than 6 servings. Do you know the exact amount (like how many cups or ounces) would be 1 serving?
Hi Sabrina. Unforunately I don’t know off the top of my head, but next time we make it I will try to measure!
I prepped this soup this morning and it’s only been cooking for 4 hours on low and when I came home for lunch the rice is over cooked and mushy 🙁 I guess we will at least have chicken for dinner. I’m not sure what went wrong.
Oh no! Did you change anything about the recipe? The rice definitely shouldn’t have been overcooked only after 4 hours on low.
Can you cook this in a pressure cooker? What would be the cook time for that? I’m a newbie lol
Hey Trina, I haven’t tried this in my pressure cooker, but someone else has and these were her notes: Put all the ingredients (except for flour and milk) in the pot and stir lightly. Manual pressure for 25 min and let Natural Release for 10 minutes. Release pressure manually the rest of the way. Shred chicken, removed bay leaves. Add roux.
I’ve literally made this soup a dozen times. We absolutely love it. We follow the recipe and it turns out great every time! I have a batch of it in my crockpot right now!
Woo!! This makes me so happy to hear, Maddie!! I’m so glad this soup has been such a hit! Thanks for the review. I so appreciate it!
I found the soup was very bland in taste for some reason, I thought it was because of the gluten free flour (I need gluten free) the mixture got very very thick and I had to add more milk. Now I’m just having trouble on how to spice it up better! Any suggestions??
Sorry to hear that, Deidre! Did you make a roux before or did you add the flour directly to the soup? I think adding a bit more salt, pepper thyme and rosemary to taste should help make it more flavorful!
This is one of my family’s favorite recipes! I don’t add the 2 cups of water because I like it thicker like a chowder! We love it with some homemade biscuits
Yay! So glad this soup has been a hit amongst your family, Adrienne! Thanks for making it and coming back to leave a review. I really appreciate it!
I can’t have any dairy or the alternative milks, can I just not put that ingredient in the recipe?
Hey Brandy – I’m sure that’d be fine. The soup might just not turn out as creamy. Let me know how it turns out for you if you try it!
Haven’t tried recipe yet but looking forward to it! This is for Brandy, if you can’t make it creamy with alternative milks can you do beans? Blend up 1 can of great northern white beans and add that to make it nice and creamy! It works wonders!
Excellent recipe!!!
Great soup! My recommendation for making it on stove top requires less pots/dishes is as follows-chop veggies and add to pot with olive oil or butter, sauté till tender, add flour and wild rice cook for a couple minutes then add the broth bring to a simmer, add chx. Cook stirring occasionally until chx is cooked and rice is cooked. Take chx out to shred, add back in. Then add almond milk.-much easier and less clean up then your suggestion of cooking rice separately!
So glad this soup turned out for you on the stove top!! Thanks for coming back to share what you did and for leaving a review. It’s super helpful for other readers, so I appreciate it!
So easy and so delicious! I can’t believe how creamy this got using almond milk! Perfect served with some toasted cranberry sourdough- I’ll definitely be making this again <3
Yay!! So glad this soup was a hit, Rachel. Thanks for making it and for coming back to leave a review. I so appreciate it!
I made this recipe for my family last night and everyone loved it! My husband is gluten free and he said this was the best gluten free soup he’s had! I used coconut milk and that tasted great! I’m planning on making it again in a few days with almond milk to compare. Thanks!
Woo!! That makes me so happy to hear, Alana. I’m glad it was a hit! Thanks for coming back to leave a review. I so appreciate it!
This soup is divine!!! I made it last night, in an Instant Pot; had it on high pressure for 15 minutes. What a treat! Thank you so much! I am very much enjoying your website!
Woo!! So glad it turned out for you in the Instant Pot. Thanks for coming back to share and for leaving a review. I so appreciate it!
Just throw everything in and then 15 minutes in the Instapot?
Loved this soup so much! We added some warm crusty bread to go with it, and it hit the spot! Will be making again for sure!
Ahh yay!! So glad it was a hit. Thanks for the review, Stacy. I really appreciate it!
Is there a good way to make this GF but still creamy? Maybe some canned whole fat coconut milk? Can I make a roux with any other starch other than flour? … tapioca or arrowroot?
Hey Chantel – You could use GF all-purpose flour or arrowroot powder instead.
I had great luck making a roux with oat flour, oat milk, and then oil of your choice! It took a few min longer to thicken than my traditional roux, but it worked perfectly!
Oh good to know. Thanks for sharing, Lauren!
This recipe is so yummy and really hit the spot on a cold and wet day. My husband and daughter loved it too; and it will definitely be added to our rotation of soups.
I’m so glad this soup was a hit! Thanks for the review. I so appreciate it!
Made this as food prep modifying the broth – used 32oz of Veg broth and added 1/2 cup of water. Also did not add any chicken so added extra carrots, celery, chopped 3 green onions and half a zucchini. I sauteed in my instant pot in some garlic EVOO, then toasted the wild rice then added the liquids. Additionally, I added 3 small Yukon potatoes chopped and used the slow cooker function and cooked for 4 hours. Then I took the lid off, gave a good stir, added 3/4 cup of Protein Oat Milk and 2TBS of Nutritional Yeast. Totally can’t wait to eat this all week, thanks Brittany!!
So glad you enjoyed this soup, Vicki!! Thanks for making it and for coming back to share the subs you made. It’s super helpful for other readers. 🙂
Made this tonight in the crockpot. High for 4 hours but my rice still wasn’t cooked. Everything else was great, just hard rice. Pretty sure I followed the recipe exactly as it’s written. I’ll give it another try in a few weeks.
Hey Thomas – Slow Cookers can all vary in how hot they get, yours might have just needed a bit more time to cook on high.
JUST WOW!!! I love finding easy delicious recipes throughout the week. This had excellent flavor and texture. Super filling soup! I can’t wait to add this to my regular rotation. I didn’t have celery on hand so I threw some peas in there and it was great! Thank you for this wonderful recipe.
Ahh yay, I’m so glad you loved this recipe!! Thanks so much for the review, Natalie. I appreciate it!!
Made this tonight instant pot style and it was great! Put all the ingredients (except for flour and milk) in the pot and stir lightly. Manual pressure for 25 min and let Natural Resease for 10 minutes. Release pressure manually the rest of the way. Shred chicken, removed bay leaves. We didn’t add the milk or flour and it was great (not creamy but still yummy!)
Oh this is awesome!! I’m so glad it turned out for you in he instant pot. Thanks for coming back to leave a review and share what you did – it’s super helpful for other readers who might be wanting to make this in the Instant pot.
I recently made the switch to gluten and dairy free. My husband is not either and eats whatever, so I try to find recipes we’ll both like. I made this for the first time last Saturday. I just made it again for the second time today (Thursday). This soup is now one of our absolute favorites! Great recipe and thanks for making this journey a little bit easier.
Ahh yay!! That makes me so happy to hear, Kayla!! I’m glad this soup was a hit. Thanks for making it and for coming back to leave a review. It means the world to me.
This was delicious! Perfect meal when feeling a bit under the weather or to enjoy on any chilly night! Thank you!!
So glad you loved this soup, Monica. Thanks for the review. I appreciate it!
Brittany, This recipe is AMAZING! The flavors and consistency was perfect dinner for a New England winter night. I used 1.5lbs of chicken breast and didn’t adjust any of the other measurements. Cooked on high for 3.5 hours and then kept it on warm.
This was sooo good! It reminded me of the insides of chicken pot pie. I used a wild rice blend and cooked on slow for 7 hours. It was really thick and so I didn’t add the roux and don’t feel that I missed out on anything. I would probably use a little less rosemary and thyme next time, and there definitely will be a next time. Brittany, I’ve never liked any food blogger’s recipes as much as I do yours!
Awww that makes me so happy to hear!! I’m so glad you loved this soup and are loving the recipe. Thanks for the review, Kelly. I so appreciate it. 🙂
Hi! Just curious if you could provide instant pot directions? Thanks!
Hey Nancy – I haven’t tested this soup in an Instant Pot, but if I were making it I would place all the ingredients (except for the flour, almond milk and butter) into the Instant Pot and cook for about 45 minutes at manual, high pressure. After 45 minutes release the steam and make the flour roux on the stovetop and add the flour mixture to the soup. Let me know if you end up trying it and how it turns out!
Hi EBF! I just made this tonight and we rated it as a new winter fav! I used brown rice because that’s all I had. It did take 8 hours on high to get the rice done (double the time in your recipe). For the roux I used country crock plant butter and unsweetened coconut milk. It worked perfectly for thickening the soup to a creamy consistency. It has a slight sweetness to it from the coconut milk but I we didn’t mind at all. Thanks for another great recipe!
Oh yay!! So glad this soup was a hit!! I haven’t ever tried this with brown rice, so not sure if that’s the reason it took longer for your rice to cook or not. Thanks for the review, Brooklynne. I so appreciate it!
I don’t normally take the time to leave ratings, but this soup was so full of delicious flavor. I didn’t end up using all of the flour mixture as the soup became really thick. I added more chicken broth and it was perfect! Thanks so much for sharing!
Woo!! That makes me so happy to hear, Angie. I’m so glad this soup was a hit!! Thanks for making it and for coming back to leave a review. I so appreciate it. 🙂
Hi! Just wondering if you can freeze this recipe. Then just reheat it.
I haven’t tried it, but it should freeze just fine! 🙂
What happens if you dump everything in? I couldn’t see the recipe very well bc a giant black video box keeps popping up and won’t go away so I added the butter, milk, and flour to the crockpot. I hope it turns out ok!
Sorry about that Rebecca, you should be able to X out of any ads that pop up. The soup should turn out just fine — keep me posted!!
Loved this!!! This will be a soup staple.
Yay!! That makes me so happy to hear. I’m so glad this soup was a hit!
Made this today – very yummy! I used whole milk and regular all purpose flour.
Should it still freeze well with these substitutions? I have 7 pints leftover 🙌🏾 And hope to freeze these for postpartum 🙂
Hey Lyn – I’m so glad you’re loving this soup! Yes, it should still freeze just fine. 🙂
Can I sub Red Rice for the Wild Rice?
Hey Logan – I haven’t subbed in another rice for the wild rice, so I’m not sure if that will change the consistency of the soup. Let me know if you try it.
Followed recipe to a tee, unfortunately it lacked flavor completely.
Hey Audrey – I’m so sorry to hear that you didn’t enjoy the soup. Did you not include any of the seasonings? Would you say it needed more salt or what type of flavor did you think it lacked?
Hi, I don’t have a slow cooker. Do you have any suggestions on hiw to adapt this recipe?
Thank you!!
To make this soup on the stovetop I would cook the rice as directed on the package and in a separate pot saute the veggies, then add the broth and seasonings. Then add chicken and bring mixture to a boil, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12-15 minutes. One chicken is cooked, remove it from the pot and shred it on a butting board, then add chicken back to the pot along with the flour.
Let me know if you try it and how the soup turns out!!
Could I use almond or coconut flour instead of gluten free flour?
Hey Jeannette – I wouldn’t sub in almond or coconut flour in this soup. You can use regular all-purpose flour if you have that on hand.
Could I use regular white rice? I want to make this right now without going to the store first!
Hey Robyn – I haven’t tried it, but I’m sure that would be just fine. It’ll likely just have a bit of a different taste and the cook time might be different for the rice. Let me know how it turns out for you!!
Soo good! I only had a wild rice & quinoa mix so I used that, no complaints with the result.
A tasty topping idea was Trader Joes chili onion crunch for any TJs-heads out there! 🙂
This was the 3rd recipe I’ve made from this site and I’m hooked. I love that the batch sizes yield leftovers & have such reasonable calorie counts.
Thanks so much!!
Oh yay! So glad this soup turned out for you with the quinoa + wild rice combo. Thanks for making it and for coming back to leave a review. It means the world to me. 🙂
Hi, I’m making this tonight and curious if you’ve tried it using frozen chicken? Or would you recommend thawing first?
Hi Micah. I haven’t tried it with frozen chicken. I think it would be best to thaw it.
About the try is recipe today. Can you use already cooked chicken? Would I just put it in at the end?
Yes! I’d just add it towards the end. It just probably won’t be a shredded.
No clue why but I did everything correct and my recipe didn’t turn out 🙁 my soup was very watery and not thick. Not sure what happened
Hey Gabriella – sorry to hear that! Did you add the flour in at the end? That’s what helps thicken it up.
I made two batches, one in each crockpot. One turned out perfectly, the other is runny. Didn’t do anything differently between the two of them! Baffling!!
Mmmm, that’s so strange! The only thing I could think of would be that one batch got some extra liquid, but I know you said you didn’t change anything about the two recipes. Did you add the flour in at the end?
Can I use regular milk instead of oat/almond?
Yes, definitely!
So easy and cozy and comforting. I can’t believe its healthy! This will be a repeat recipe for sure! Next time with more veggies!
Yay!! So glad this soup was a hit, Lena. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
This is great! I left it on low all day. May have over cooked it but it was amazing. Also added about 3 small potatoes! Made way more then 6 servings with the addition.
Woo!! So glad this soup was a hit, Brianne. Thanks so much for making it and for coming back to leave a review. I so appreciate it!
My husband said it was one of the best things i have made. He loved it. I made it in the instapot. I think it may have been too much liquid and i cut the water in the recipe. I set it in the instapot for 12 on high after i sautéed everything in the instapot. Let it release the pressure on its own if not you will have a mess like I did. I also used boneless skinless chicken thighs 🙂
Ahh that makes me so happy to hear, Clissi! Thanks for coming back to leave a comment and to share how you made this in the instapost. It’s super helpful for anyone else who would like to try that method. 🙂
Easy, delicious and healthy! I served it with a French baguette but it’s extremely filling on its own. Will be making this again and again 🙂
Yay! I’m so glad this soup turned out for you, Hannah. Thanks so much for making it and for coming back to leave a comment + star rating. I so appreciate it!
I love how easy and cozy this recipe is!! Super delish as always!
So glad this soup was a hit, Erica! Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!
This soup is delicious!! I just made my second batch and it is still amazing! My whole (very picky) family loves it too! Leftovers are gone the next day! Thank you so much for sharing it! Definitely a staple at our house now!😍
Yay!! So glad this soup was a hit with your family, Julie!! That makes me so happy to hear. Thanks for making it and for coming back to leave a comment + star rating. I appreciate it!
DELICIOUS! This soup was so good, had with a slice of your Honey Whole Wheat Brown Bread. I was in a hurry & didn’t make the roux & it was still wonderful. Thanks for another great recipe.
Yay! So glad this soup was a hit, Carol. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂
This is the 2nd recipe I’ve made from you that turned out incredible! (The first was your falafel recipe.) You have a new fan! The soup was so foolproof, the perfect flavor and consistency. Can’t wait to eat it with some crusty bread 🙂
So glad this recipe was a hit, Catie! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
This soup was so delicious and filling! Definitely will be adding it into our rotation. Just wondering how this soup would freeze and if it should be frozen with or without the wild rice?
Hey Marnie – It should freeze just fine after fully cooked with the wild rice. Just make sure it’s completely cooled off before freezing.
Hello, are we supposed to cook the chicken before putting it in a crockpot?
Hi Angelina. Sorry that wasn’t clear in the recipe. You add the chicken to the slow cooker raw.
I was wanting to make this somewhat low-carb not just gluten-free so I was wondering if I could substitute something for the all-purpose gluten-free flour. Not sure what low carb thickener I could use though. Suggestions?
Hey Lara, The only suggestions I have would be arrowroot powder or cornstarch, but I don’t think either of those would be much difference in carbs compared to the flour.
This soup was amazing! Perfect for a cold rainy day in Alberta. It was so easy to whip up, I made it when I woke up this morning for lunch today. My husband also devoured it.
Ahh yay!! I’m so glad you enjoyed this soup, Ally! I so appreciate you trying it and coming back to leave a comment + star rating.
This was my first time making slow cooker soup and it turned out so delicious. The carrots/celery took longer to cook than everything else, but the soup turned out so yummy. My dad compared it to the taste of chicken and dumplings.
Oh yay!! I’m so glad it turned out for you and that it was a hit with your family, Carly!! Thank you so much for trying this recipe and for coming back to leave a comment + star rating. I so appreciate it. <3
I am planning on making this tomorrow, but I have one question. I am new to cooking so this might be silly, but how long is it until the rice is done? thanks!
Hey Carly – In the crockpot the entire soup will take 3-4 hours on the low setting or 7-8 on high. I would just check the rice at 3 hours or 7 hours to see if it’s done or needs a bit more time to cook. 🙂
Loved this recipe, super easy & delicious. I used regular milk and white flour and it worked out great. I also added spinach at the end of the cooking to add some color and extra goodness!
Yay!! So glad this soup turned out for you, Nina!! Thanks for taking the time to leave a comment and star rating, I so appreciate it!
I made this for my family recently on a cold and snowy night and it was perfect in every way. Warm, creamy, hearty and so delicious! This recipe is definitely a keeper! I used the oatmilk as recommended and it made for the perfect amount of creaminess.
Yay!! So glad you enjoyed this recipe, Marcy!! Thanks for trying it and for taking the time to leave a comment and star rating. I so appreciate it!
Is it OK to use brown rice instead of wild rice?
Hey Jackie – I haven’t tried it with brown rice in the slow cooker, but I’m sure it would work! Just keep an eye on the rice to make sure it doesn’t overcook. Let me know if you try it and how it turns out!
Hey! Can’t wait to make this tomorrow morning–set it and forget it while I work from home all day. Looking forward to the delicious aroma of chicken soup cooking as I work 🙂 one question though–I have chicken thighs (bone in, skin on) that I need to use rather than boneless skinless breasts. Do you think I can substitute the breast for the thighs without much trouble? Thanks!!
Hey Erin! I haven’t tried thighs, but I think that would still be just fine! You should be able to shred and remove the bones after cooking for awhile. Let me know how it turns out for you!!
Delicious. Comforting and filling. Great way to use wild rice.
Yay!! I’m so glad you enjoyed this soup, Melissa! Thanks for trying it and for coming back to leave a comment and star rating, I so appreciate it.
What brand of wild rice do you recommend? Anxious to try as it sounds amazing!
Hey Lori – I love Lundberg rice, but you can use any brand of wild rice!
Fabulous recipe!
Delicious! Love that it’s dairy free!
Yay!! So glad you enjoyed this soup, Leslie!! Thanks for trying it and for coming back to leave a comment and star rating, I really appreciate it. <3
delicious recipe
delicious recipe
thanks
Can this be made with frozen chicken breast? Looks delicious!
I haven’t tried it with frozen chicken but I did a quick Google search and it looks like adding frozen chicken to soup works fine and should work for this recipe. Let me know if you try it!
That looks seriously delicious! I love trying out new stuff and this is defietly on the to do list. You are a really great blogger. Keep being awesome
Thanks babe!! <3
Can this be made in instapot? How would you I adjust cooking time? Thank you!!
Lynn
Hi Lynn! I haven’t tried this recipe in the Instant Pot, but I assume it would work to cook the soup base in the Instant Pot (similar to how you’d cook it in the slow cooker), but I’m not sure if you’d need the same amount of liquid or the cooking time because I haven’t tested it. I’d assume you can use the same amount of liquid and about 30 minutes to cook it, but I’m not 100% sure. Let me know if you decide to test it out! 🙂
Hey Lynn – I haven’t tried making this in the instapot, so I’m not exactly sure on the cooking time. Let me know if you end up trying it and how it turns out!!