Crockpot Chicken Wild Rice Soup Recipe

The Soup That Hugs You Back

Hello, my dear. Come sit a spell. I want to tell you about my favorite soup. It’s the one I make when the sky turns gray and the wind gets chilly. This soup feels like a warm hug from the inside.

It’s a chicken and wild rice soup. But we make it special in the crockpot. All the good flavors get to know each other all day long. Doesn’t that smell amazing? It makes the whole house happy. What’s your favorite smell from your kitchen?

A Little Story From My Kitchen

I first made this soup years ago for my grandson. He had a bad cold. He took one bite and his whole face lit up. He said, “Grandma, this fixes my throat!” I still laugh at that. Food can’t cure a cold, but it sure can cheer you up.

That’s why this matters. A simple pot of soup does more than fill bellies. It shows someone you care. It says, “I thought of you today.” That’s a powerful thing to share.

Let’s Talk About the Magic

The real secret is the wild rice. It cooks right in the broth. It soaks up all that chicken flavor. *Fun fact: wild rice isn’t really rice at all! It’s a grass seed from lakes.* It has a nice, chewy feel that makes the soup fun to eat.

Then, near the end, we make a creamy mushroom sauce. You cook the mushrooms in butter first. This step matters because it gives the soup a deep, earthy taste. It turns a good soup into a great one. Do you like mushrooms in your food, or do you pick them out?

How to Make It Your Own

Recipes are just friendly suggestions. You are the boss of your soup! No celery? Use a extra carrot. Have some spinach? Toss it in at the end. Cooking should be fun, not scary.

I sometimes use a little less salt. I let people add their own at the table. The thyme and rosemary are like best friends. They always go in together. What’s one herb you really love the smell of?

Cozying Up With a Bowl

When it’s done, ladle it into a big bowl. The steam will warm your face. You’ll see all the colors – the orange carrots, the green herbs, the dark rice. It’s a beautiful sight.

This soup is perfect for sharing. It makes a big pot for a reason. Invite a neighbor. Save some for lunch tomorrow. Food tastes better when it’s not eaten alone. That’s a lesson I learned a long time ago.

Ingredients:

Ingredient	Amount	Notes
Carrots	2	diced
Celery stalks	2	diced
Onion	1	diced
Chicken thighs	2 lbs	skinless, boneless
Wild rice	1 cup (8 oz)
Chicken broth	64 oz (8 cups)
Salt	1 teaspoon
Thyme	½ teaspoon
Rosemary	½ teaspoon
Minced garlic	1 teaspoon
Butter	4 tablespoons
Mushrooms	8 ounces	sliced
Flour	¼ cup
Milk	2 cups

My Cozy Crockpot Chicken & Wild Rice Soup

Hello, dear. Come sit a spell. I want to tell you about my favorite soup. It makes the whole house smell like a warm hug. I learned it from my friend Marie years ago. We would make it after long walks in the fall. Doesn’t that smell amazing?

This soup is so simple. Your crockpot does most of the work. Just chop a few things and let it bubble away. I still laugh at that time I forgot the wild rice. The soup was very… brothy. Let’s not do that. Here is how we make it right.

Step 1: Grab your slow cooker. Dice your carrots, celery, and onion. No need for perfect pieces. Toss them right in the pot. Add your chicken thighs, wild rice, broth, and all those herbs. Give it a gentle stir. Now put the lid on. Set it to low for 6 hours. Walk away. Go read a book.

Step 2: About 15 minutes before eating, melt butter in a pan. Add your sliced mushrooms. Sauté them until they get soft and golden. They smell so earthy and good. Now sprinkle the flour over them. Stir until they’re coated. This makes our soup nice and creamy later.

Step 3: Here is the fun part. Slowly whisk in the milk, a little at a time. Keep whisking. You will see it get thick and lovely. (Hard-learned tip: Add the milk slowly. If you pour it all at once, you might get lumps. We don’t want that). When it’s a smooth, thick sauce, turn off the heat.

Step 4: Back to the crockpot. Carefully take the chicken out. Use two forks to shred it into bite-sized pieces. It should just fall apart. Now, stir your creamy mushroom mixture into the soup. Add the chicken back in. Give everything one big, happy stir. It’s ready. What is your favorite cozy soup? Share below!

Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 8 servings
Category: Dinner, Soup

Three Fun Twists to Try

This soup is like a favorite sweater. You can dress it up different ways. Here are three ideas I love. They make it feel new again.

Forest Walk: Swap the chicken for sliced sausage. Use a smoky flavor. It tastes like a campfire meal.

Garden Patch: Skip the chicken. Use a big can of white beans instead. You get a hearty, vegetarian dinner.

Sunshine Bowl: Stir in a big handful of fresh spinach at the end. Also add a squeeze of lemon. It makes the soup bright and fresh.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Ladle this soup into a big, deep bowl. You need room for all that goodness. I love to top it with a little black pepper. A sprinkle of fresh parsley is pretty, too. For sides, crusty bread is a must. You need it for dipping. A simple green salad on the side is perfect.

What to drink? For the grown-ups, a glass of Chardonnay pairs nicely. It’s smooth and buttery. For everyone, try sparkling apple cider. Its sweet fizz is a happy match for the savory soup. Which would you choose tonight?

Keeping Your Soup Cozy for Later

Let’s talk about storing this wonderful soup. It keeps well in the fridge for about four days. Just let it cool first. For the freezer, use airtight containers. Leave an inch of space at the top. This soup freezes beautifully for up to three months.

I love making a double batch. It saves so much time later. On a busy night, dinner is already done. I remember my first time freezing it. I was so happy to find a ready-made meal later. It felt like a gift from my past self.

Reheating is simple. Thaw it overnight in the fridge. Warm it gently on the stove. Add a splash of broth or milk if it’s too thick. This planning matters. It turns cooking from a chore into a kindness for your future busy day.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Soup Troubles

Sometimes soup needs a little help. Is your soup too thin? Mix a tablespoon of flour with some broth. Whisk it back into the pot. Is it too thick? Just stir in a bit more broth or milk until it’s just right.

I once added the rice too early. It soaked up all the broth! Now I follow the timing. If your chicken seems dry, you cooked it too long. Six hours on low is perfect. Getting this right builds your cooking confidence.

Not enough flavor? Let it simmer a bit longer. Taste it and add a pinch more salt. This matters because good flavor makes everyone smile at the table. Fun fact: Wild rice is actually a grass seed, not a grain!

Which of these problems have you run into before?

Your Soup Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free flour blend instead of regular flour.

Q: Can I make it ahead?
A: Absolutely. Prep everything the night before. Store it in containers in the fridge.

Q: I don’t have mushrooms.
A: That’s okay. You can skip them. The soup will still be delicious and creamy.

Q: Can I double the recipe?
A: You can, if your crockpot is big enough. Just keep the cooking time the same.

Q: Any optional tips?
A: A sprinkle of fresh parsley on top adds a lovely, fresh color.

Which tip will you try first?

From My Kitchen to Yours

I hope this soup fills your home with wonderful smells. It is a hug in a bowl. I love knowing you are cooking in your own kitchen. Please tell me all about it.

Share a picture of your finished dish. I would love to see it. You can tag my blog on Pinterest. Let’s build a little community of cozy cooks.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Anna Whitmore.