Crockpot Chicken Wild Rice Soup with Vegetables
A creamy and hearty chicken soup loaded with wild rice and garden vegetables, slowly cooked to tender perfection. This american-inspired slow cooker ready in about 440 minutes pairs wild rice blend, large, diced carrots, diced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds boneless skinless chicken breasts
- 1 cup wild rice blend
- 2 large, diced carrots
- 2, diced celery stalks
- 1 medium, diced onion
- 2, minced garlic cloves
- 6 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
Instructions
- Step 1: Place 1.5 pounds boneless skinless chicken breasts, 1 cup wild rice blend, 2 diced large carrots, 2 diced celery stalks, 1 diced medium onion, 2 minced garlic cloves, and 6 cups chicken broth into a slow cooker.
- Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is cooked through and the rice is tender.
- Step 3: Remove the chicken breasts and shred with two forks, then return the shredded chicken to the slow cooker.
- Step 4: In a small saucepan over medium heat, melt 2 tablespoons butter. Whisk in 3 tablespoons all-purpose flour and cook for 1-2 minutes until golden and bubbly.
- Step 5: Gradually whisk in 1 cup heavy cream and cook, stirring constantly, until the mixture thickens and coats the back of a spoon.
- Step 6: Stir the cream mixture into the slow cooker soup. Add 1 teaspoon salt and 1/2 teaspoon black pepper, stirring well to combine.
- Step 7: Sprinkle 2 tablespoons chopped fresh parsley over the soup before serving warm for a comforting, creamy meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crockpot Chicken Wild Rice Soup with Vegetables take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crockpot Chicken Wild Rice Soup with Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wild rice blend from drying out.
Can I substitute ingredients in Crockpot Chicken Wild Rice Soup with Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crockpot Chicken Wild Rice Soup with Vegetables for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crockpot Chicken Wild Rice Soup with Vegetables?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
