Chicken and Wild Rice Soup in the crock pot

Prep Time: 15 mins
Cook Time: 7 hrs
Total Time: 7 hrs 15 mins
Servings: 6
Chicken and Wild Rice Soup in the crock pot

This tasty and simple Crockpot Chicken and Wild Rice Soup is a great meal for chilly winter weather. You only need ingredients that can be found at your local grocery store.


  • 1 pound chicken breast boneless and skinless
  • 7 cups chicken broth
  • 1 cup wild rice or wild rice blend
  • 8 ounces baby Bella mushrooms sliced
  • 1 medium onion chopped
  • 3 celery stalks sliced
  • 3 carrots sliced
  • 4 garlic cloves chopped
  • 2 springs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • 3 tablespoons butter
  • ⅓ cup all-purpose flour
  • 2 cups whole milk
  • ½ cup Parmesan cheese grated


Recipe instructions Chicken and Wild Rice Soup in the crock pot

  1. Step 1

    Put the chicken, broth, rice, mushrooms, onion, celery, carrots, garlic, thyme, rosemary, and bay leaf in the slow cooker.

  2. Step 2

    Choose either high or low heat and cook for either three to four hours or seven to eight hours, accordingly.

  3. Step 3

    About 30 minutes before the soup is ready, melt the butter in a small saucepan. Slowly whisk in the flour and cook for 2-3 minutes to remove the raw flour taste until it reaches a nutty fragrance. Whisk the milk and Parmesan into the flour mixture.

  4. Step 4

    Add the flour mixture to the soup and let it cook for the last half hour.

  5. Step 5

    Take out the chicken breast from the pot and shred it into small pieces using two forks. Stir the chicken back into the soup and savor it.

This soup has a low salt content. You can add a pinch of salt to taste towards the end of the cooking process. You can replace the all-purpose flour with an equal proportion of gluten-free flour.

Nutrition Facts

Calories: 397
Fat: 15 g
Carbs: 32 g
Protein: 34 g