Slow Cooker Chicken and Wild Rice Soup

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The cool mornings, warm days and chilly nights of Autumn have descended upon the Chicago area, which means I am switching into soup mode.  There’s nothing better than coming home to a warm pot of soup on a beautifully crispy Autumn evening.  This creamy and rich soup is perfect for such a night.  It’s loaded with juicy chicken, tender rice and is unbelievably decadent.  It probably belongs served in a bread bowl, but I opted to keep my toasty, crusty bread on the side.  The best part about this soup is you’re basically dumping everything into the crock pot and walking away.  After a few hours, all you have to do is whip up a simple roux, add to the soup, stir, season and you’re done.  It’s simple, fast and oh-so tasty.  Definitely add this to your soup repertoire for fall and winter!

Creamy Chicken and Wild Rice Soup

Crockpot Creamy Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup

Slow Cooker Chicken and Wild Rice Soup

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4 – 6
  • Difficulty: easy
  • Recipe type: Appetizer, Entree, Side


  • 1 cup wild rice
  • 1 pound boneless, skinless chicken thighs, chopped into 1-inch pieces
  • 3 stalks celery, chopped
  • 3 carrots, peeled and chopped
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp. dried sage
  • 1 tsp. dried thyme
  • 1 tsp. dried parsley
  • 1/2 tsp. rosemary
  • 1 tsp. Kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. white pepper
  • 6 cups chicken stock
  • 1 stick butter
  • 3/4 cup flour
  • 3 cups milk
  • 1/4 cup sour cream


  1. Place rice, chicken, celery, carrots, onion, garlic, sage, thyme, parsley, rosemary, salt and pepper into the crock-pot.
  2. Add stock and stir.
  3. Cover and cook on low for 4 – 6 hours until rice is tender and chicken is cooked throughout.
  4. When chicken and rice are done cooking, melt butter in a large pan over medium heat. When butter is melted, whisk in flour to make a roux.
  5. Cook for 3 – 4 minutes, stirring often.
  6. Slowly whisk in the milk and sour cream until a thick mixture forms.
  7. Carefully whisk this mixture into the crock-pot. Stir well until everything is evenly incorporated.
  8. Thin with additional milk, if desired.
  9. Taste and adjust seasonings as necessary.

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Comments: 2

  1. Stephanie November 30, 2014 at 4:42 pm Reply

    Tried this today…it’s so good! We are looking forward to trying some of your other recipes.

    Des Moines, IA

  2. dave December 3, 2014 at 3:54 pm Reply

    Thanks, Stephanie! Let me know if you there’s a recipe you’d like me to make and feature on the blog!

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