Crockpot Chicken and Wild Rice Soup
This cozy crockpot soup combines juicy diced chicken, savory mushrooms, and nutty wild rice in a creamy bowl that feels like a warm hug, perfect for busy weeknights or casual dinners.
Ingredients
Main ingredients
- 1 lb boneless, skinless chicken breast, diced can substitute thighs for extra flavor
- 1 cup mushrooms, sliced button or cremini
- 1 cup wild rice rinse if dusty; a wild-rice blend is fine
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth use low-sodium if you plan to season later
- 1 cup cream or milk half-and-half for richness; milk for lighter finish
- to taste Salt and freshly ground black pepper
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Place the diced chicken, sliced mushrooms, rinsed wild rice, chopped onion, and minced garlic into the crockpot. Spread the ingredients evenly so nothing floats on top.
- Pour in 4 cups of chicken broth and stir gently so the rice is submerged and evenly distributed. Season lightly now if using regular broth; you can always adjust at the end.
Cooking
- Cover and cook: set on low for 6–8 hours or on high for 3–4 hours. The soup is ready when the chicken reaches 165°F (74°C) and the wild rice is tender but not mushy.
- About 10 minutes before serving, stir in 1 cup of cream or milk. Heat through but do not boil hard once dairy is in—this prevents separation or curdling.
Serving
- Ladle into bowls and garnish with chopped fresh parsley.
Notes
For a dairy-free version, replace cream with full-fat coconut milk (added near the end). Store in airtight container for 3–4 days or freeze without cream for up to 3 months. Reheat gently on the stovetop.