Easy Slow Cooker Chicken Wild Rice Soup (Gluten-Free)

Born and raised in Minnesota, I have always had a soft spot in my heart for wild rice, one of my state’s most prized commodities. And this slow cooker chicken wild rice soup is such a delicious way to enjoy wild rice. I’d even go as far to say that it just might just be my favorite soup ever.

With no sautéing needed, this recipe is one of my go-to options for busy days. All I have to do is combine the ingredients in the morning and come back to a warm dinner that’s ready to eat in the evening. Hearty, creamy, and filling, it’s the definition of comfort food!

Health Benefits

Not only is this recipe delicious, but it’s also an excellent source of nutrients, too. For instance, I always make sure to read poultry labels and choose hormone-free, antibiotic-free chicken for a high-quality source of protein.

Then, I use bone broth as the base of the broth for a rich flavor and to give the soup a boost of collagen and amino acids, which help build muscle. Paired with wild rice and plenty of veggies, this creamy chicken wild rice soup is a well-balanced meal featuring carbs, fats, protein, fiber, and, of course, plenty of flavor. It truly has it all!

Ingredients Needed

Here’s what you need to get this slow cooker soup going:

• Boneless skinless chicken breasts – Boneless, skinless chicken thighs can be used either in combination with – or in place of – the chicken breasts. I’ve also used leftover shredded chicken or rotisserie chicken stirred in at the end, if I happen to have it on hand and need to use it up
• Chicken broth – Packaged chicken broth or chicken stock is convenient and easy to use. However, for a richer, more complex broth, try our homemade chicken broth, which is a healthy, economical version I love to keep on hand
• Wild rice blend – I don’t recommend using other types of rice in this recipe, so stick with wild rice. With the long and slow cooking time in the slow cooker, other types of rice will become too soft and mushy, making this soup more like casserole-style thick, like our cheesy chicken and rice casserole instead of a soup
• Mushrooms – Fresh white button, cremini, or baby bella mushrooms all work well in this creamy crockpot chicken soup with wild rice
• Garlic
• Onion
• Carrots
• Celery
• Dried herbs – Dried rosemary, dried thyme, dried sage or poultry seasoning, dried bay leaves
• Half and half
• Cornstarch – This ingredient is optional and used for thickening if you prepare this soup in the Instant Pot (see recipe card for full directions)
• Fresh parsley – optional, for garnish

Ingredients list with exact measurements can be found in the recipe card below.

Make It Dairy-Free

I tested this recipe with dairy-free options, and it worked great. Simply substitute the half and half with an equal amount of plain, unsweetened, non-dairy creamer. Or, use canned full-fat coconut milk. I find that coconut milk creates a creamier consistency than the non-dairy creamer, but it does give the soup a light coconut flavor. It’s still tasty, but just something to be aware of if you make that swap.

video: how to make chicken wild rice soup

For the complete directions, ingredient amounts, and nutrition analysis that lists calories, protein, carbohydrates, fiber, sugar, sodium per serving, scroll down to the recipe card below.

How To Serve

I find that this slow cooker chicken wild rice soup is filling enough to serve as a complete meal on its own. However, if I’m feeding a lot of people, I’d pair it with our light green goddess salad and some crusty bread or crackers for dipping.

How To Store

Store leftovers in a covered airtight container in the refrigerator for 3-4 days. Or, freeze them for up to 6 months. When freezing, I let my soup cool completely. Then, I transfer it to a large reusable zip-top bag or a large glass container with a tight-fitting lid.

When ready to serve, I thaw the soup in the fridge overnight and reheat individual portions in the microwave. Or, if warming a larger portion, I transfer the soup back to a pot and warm it over medium heat on the stovetop.Alternatively, if I forget to thaw frozen soup, I simply place the frozen block of soup in my Instant Pot, set the divide to high pressure for 5 minutes, and release the pressure using the quick-release option.

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The photos in this blog post were taken by Rachel Cook of Half Acre House.

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