Easy Slow Cooker Creamy Chicken and Wild Rice Soup is the perfect “Fall” soup! Loaded with the seasonings and flavors of autumn.
I’m particular about my soups. I prefer rich, creamy chowders over thin broth-based bowls. This creamy chicken and wild rice soup hits that comfort-food sweet spot — warm, hearty, and full of autumn flavors. I love hearty, simple recipes, so this version is made to be easy: mostly dump-and-leave-it in the slow cooker.
How To Make Creamy Chicken and Wild Rice Soup
Start with the wild rice: I use a 3/4 cup wild rice blend (Lundberg or a similar nutty blend works well). Rinse and drain the rice, then add it to the crock pot and set the heat to low.
TIP: Rinsing rice removes excess starch from the surface of the grains, which helps keep the rice fluffy and less sticky.
Into the crock pot add: one 14.5 oz can of chicken broth, two cans of cream of chicken soup, three cups of water, and 1/2 cup white cooking wine. Then add the vegetables: 2 large carrots (peeled and sliced), 3 stalks of celery (washed and sliced), and 1/2 cup diced white onion (or 1/8 cup dried onion flakes). For seasoning, add 1/8 tsp ground sage, 1/8 tsp thyme, 1/4 tsp rosemary, 1/4 tsp cracked black pepper, and 2 cloves diced garlic. Stir everything together, cover, and cook on low for 4 hours, stirring occasionally. After those 4 hours, stir in 2 cups shredded rotisserie or roasted chicken and continue cooking for an additional 2 hours.
Finishing the Soup
After the final two hours of cooking the soup is ready to serve. I like to sprinkle a little chopped parsley on top for color, but it’s optional. The finished soup is rich, thick, and creamy, with a flavorful base from the vegetables and seasonings. The wild rice adds a pleasant nutty chew and the shredded roasted chicken brings meaty depth and moisture. I didn’t need to add salt; the soup was well seasoned as written, but taste and adjust to your preference.
Recipe Wrap-up
This creamy chicken and wild rice soup is my new go-to for fall and winter. It’s comforting, easy to make, and feels like a slow-simmered soup even though the crock pot does most of the work. Serve it with a green salad and crusty bread for a complete, cozy meal.
This recipe is perfect for busy weekends with football or chilly evenings when you want the house to smell like comfort. Let the slow cooker do the work and enjoy a big, warm bowl.
Here are some of my other favorite soup recipes
- Hamburger Vegetable Pasta Soup
- Cream of Broccoli Soup
- Creamy Chicken and Herb Dumplings
- Slow Cooker Beef Stew
- Bacon, Shrimp, and Corn Chowder
- Creamy Mexican Corn Chowder
I include a printable recipe card below for convenience. If you have questions or want to leave feedback, feel free to comment where the recipe is posted. Happy cooking!
Printable Recipe Card
Creamy Chicken and Wild Rice Soup
Ingredients
- 1 (14.5 oz) can chicken broth
- 3/4 cup wild rice blend
- 2 cans cream of chicken soup
- 3 cups water
- 1/2 cup white cooking wine
- 2 large carrots, peeled and sliced
- 3 stalks celery, washed and sliced
- 1/2 cup diced onion (or 1/8 cup dried onion flakes)
- 1/8 tsp ground sage
- 1/8 tsp thyme
- 1/4 tsp ground rosemary
- 1/4 tsp cracked black pepper
- 2 cloves garlic, diced
- 2 cups shredded roasted chicken breast
Instructions
- Rinse and drain the wild rice. Place the rice and all ingredients except the chicken into the crock pot. Cook on low for 4 hours, stirring occasionally.
- Stir in 2 cups shredded chicken and cook an additional 2 hours. Serve hot with chopped parsley if desired.