Crockpot Creamy Chicken & Wild Rice Soup

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Panera’s Chicken & Wild Rice Soup has forever been one of my favorite comfort meals (bonus points if it is served in a bread bowl), which is what inspired this easy, weeknight dinner recipe! I love a meal that you can throw into the crockpot in the morning, let cook all day and is ready by the time you come home from work – this recipe is just that! Make sure to serve it with some extra cracked pepper, slivered almonds and a side of warm sourdough for the perfect, cozy dinner.

Tips & Substitutions

There are a few modifications that you can make to this recipe depending on your preference and ingredients you may have on hand:

  • If you would like to remove the creaminess & make this recipe gluten & dairy-free, feel free to remove the roux (flour, milk, butter). You could sub in a can of unsweetened coconut milk to add creaminess if you would like!
  • Feel free to use leftover cooked chicken/turkey or a rotisserie chicken instead of chicken breasts.

I love to add toppings to all of my soups, and for this one I love adding black pepper, parsley, slivered almonds (trust me - so good & adds some texture!) and of course serving it with some warm bread.

The crockpot that I use & love is linked here!

Crockpot Creamy Chicken & Wild Rice Soup

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Ingredients

– 1 lb chicken breasts

– 4 cloves garlic, minced

– 1 yellow onion, diced

– 1 cup celery, diced

– 1 cup carrots, diced

– 1 tbsp dried oregano

– 1 tsp garlic powder

– 1 tsp onion powder

– 1 tsp dried rosemary

– 1 cup uncooked wild rice

– 6 cups chicken broth

– 1/2 cup butter

– 2/3 cup flour

– 2 cups milk

– Toppings: Slivered almonds, fresh parsley + served with fresh bread!

Directions

  1. Add chicken, garlic, onion, celery, carrots, dried oregano, garlic powder, onion powder, dried rosemary, uncooked wild rice and chicken broth to a crockpot. Mix to combine the veggies, seasonings & broth (leaving chicken at the bottom) and cook on low for 6 hours or high for 4 hours
  2. When you are about 15 minutes out from the end of the cook time, prepare the roux. Add butter to a saucepan and once it has melted, add flour and whisk until evenly combined. Gradually add in your milk and continue whisking until evenly combined and the roux is smooth
  3. Remove the chicken from the crockpot and shred with 2 forks
  4. Add the chicken back into the crockpot along with the roux & mix until well combined. Cook for another 20-30 mins
  5. Top with slivered almonds & fresh parsley, serve with warm, fresh bread & ENJOY! 
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Hey There! I'm Brooke Welcome to my Kitchen

Hi there! My name is Brooke Nickelatti and I am a recipe developer, food photographer, and lover of nutrition science. I am a firm believer that a healthy lifestyle begins in the kitchen and it is my mission to help others learn how to prepare meals that are both delicious and nutritious in a simple, time, and cost-efficient manner.

Things Used in Recipe

Magnetic Measuring Spoons

All Clad Crockpot