An easy winter soup that’s hearty and packed with veggies.
This crockpot chicken wild rice soup is creamy, comforting and perfect for those cold winter days! Filled with tons of veggies and spices, this meal is not lacking in flavor. Throw everything in the crockpot in under 10 minutes and enjoy a delicious lunch or dinner that everyone will enjoy!
Hello!! Happy big 2-7 to me! 🎈 I’ll be enjoying all my favorite things today with my favorite people 🙂 I love my birthday, but as I get older I get less and less excited to turn one year older. I keep thinking about how old 27 seems and yet so young at the same time.
This year will be a good one! I just know it 🙂 Cheers to rounding out 26 and cherishing every moment of 27. 🥂
But what you’re all really here for. Chicken Wild Rice Soup. Hallelujah!!!
This is a bold statement, but this is my FAVORITE soup recipe on the blog right now. 🤯 (and no I’m not just saying that, so I know you’ll love it too!)
Chicken Wild Rice Ingredients
vegetable broth
wild rice
mushrooms
carrots
celery
sweet potato
old bay seasoning, thyme, sage, rosemary
ghee
gluten-free flour
almond milk
chicken thighs
Made with all real ingredients for a healthy option any meal of the day!
And you can easily make this vegan by removing the chicken thighs, which means this recipe is dairy-free! Perfect for all your allergen sensitive friends and family!
One last thing, make sure you use real wild rice, not a wild rice blend. It matters.
How to Make Crockpot Chicken Wild Rice Soup
If it’s on afitcado, you know it’s easy, but this takes it to a whole new level. Three steps. That’s it!
- Prep the veggies – chop and dice and add everything but the cream sauce and chicken thighs to the crockpot. (Note: you can add the chicken thighs to the crockpot to cook, but the chicken shreds really easily, so if you’d rather have chunks of chicken, follow the next steps below.)
- Cook the chicken – if you don’t cook the chicken thighs in the crockpot, then about an hour before the soup is done, place a package of thighs in a pan and cook for 30 – 40 minutes on 350 degrees until done (no pink in the middle). Once cooked, chop into pieces and set aside or add to the soup.
- Make the cream sauce – once the soup is done cooking (6 hours on low, 4 hours on high), make the cream sauce on the stove by heating ghee in a large skillet and whisking in gluten-free flour and almond milk. Keep whisking as cream sauce comes to a simmer and thickens.
- Add everything together – add the cream sauce and the chicken to the soup, stir everything together and serve!
This recipe is ideal for meal prep because it makes 8 servings. Have some for dinner and save the rest for lunches throughout the week!
Serve with gluten-free crackers, green onion and a little hot sauce and you’ll love every single bite!
- • 8 cups vegetable broth
- • 1 cup uncooked wild rice
- • 8 ounces baby bella mushrooms, sliced
- • 2 medium carrots, diced
- • 2 ribs celery, diced
- • 1 large sweet potato, peeled and diced
- • 1 tablespoon old bay seasoning
- • 1 teaspoon thyme
- • ½ teaspoon sage
- • ½ teaspoon dried rosemary
- • 1 teaspoon salt
- • 1 teaspoon pepper
- • 2 lbs chicken thighs
- Cream Sauce
- • 3 tablespoons ghee
- • ¼ cup all-purpose gluten-free flour
- • 1½ cups almond milk
- Dice 2 medium carrots and 2 ribs of celery. Peel 1 sweet potato and dice. Slice package of mushrooms.
- Add ingredients to crockpot – 8 cups vegetable broth, 1 cup uncooked wild rice, 1 package sliced mushrooms, 2 diced carrots, 2 diced celery ribs, 1 diced sweet potato, 1 tablespoon old bay, 1 teaspoon thyme, ½ teaspoon sage, ½ teaspoon dried rosemary, 1 teaspoon salt and 1 teaspoon pepper. (Note: you can add the chicken thighs to the crockpot to cook, but the chicken shreds really easily, so if you’d rather have chunks of chicken, follow the next steps below.)
- Set crockpot on high to cook for 4 hours or low for 6 hours.
- About an hour before the soup is done, place a package of thighs in a pan and cook for 30 - 40 minutes on 350 degrees until done (no pink in the middle).
- Once cooked, chop into pieces and set aside or add to the soup.
- Once the soup is done cooking, make the cream sauce on the stove by heating 3 tablespoons ghee in a large skillet. Slowly whisk in ¼ cup gluten-free flour and 1½ cups almond milk. Keep whisking as cream sauce comes to a simmer and thickens.
- Add cream sauce and chicken to soup, stir and enjoy!
Other soups you’ll love:
- Homemade Chicken Noodle Soup
- Crockpot Chicken Tortilla Soup
- Crockpot White Chicken Chili
- Turkey Sweet Potato Chili
