Crockpot Chicken and Rice Soup Recipe
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Nothing tastes better in the fall like a warm bowl of soup. This crockpot Chicken and Rice Soup recipe will be one that the whole family will love!
Crockpot Chicken and Rice Soup Recipe
Let’s face it. Between gardening, taking care of the kids, and other activities, there are only a few hours left in a day to prepare a nutritious and delicious meal for my family. Thanks to my good ol’ crockpot, I can toss something together in 10 minutes, leave it, and go about my day without worrying about what we’re having for dinner.
From hearty stews to yummy desserts (like this Crockpot Molten Lava Cake), you can make almost anything with a crockpot. Here’s a simple Crockpot Chicken and Wild Rice Soup recipe to help you get through those busy nights.
Keep reading for the recipe!
Ingredients in Crockpot Chicken and Rice Soup
- Chicken Breasts. This recipe uses fresh, raw chicken breasts, however other cuts will work if you have them. You could use boneless chicken thighs instead if you still want something raw. Or use rotisserie chicken if you wanted it to cook in less time.
- Baby Carrots. You can use baby carrots or clean regular carrots. Whatever you have on hand.
- Celery Stalks. Use large, fresh stalks chopped into small pieces.
- Yellow Onion. Another type of onion will work if that’s all you have but I recommend a yellow onion for best flavor.
- Garlic Cloves. Fresh will give the best taste but you can use jarred if that’s what you have.
- Wild Rice. This can be pure wild rice or wild rice mixed with brown rice which is more commonly found at the store. There is no best rice to use in this recipe, just use what your family will eat.
- Black Pepper and Salt. These are your seasonings in this recipe. You could always add other things if you feel it needs a little more depth of flavor. Some good additions are thyme, bay leaf, parsley, or other dried or fresh herbs.
- Chicken Broth. I use Homemade Chicken Broth but you can use store-bought if that’s what you have.
- Milk. This creates the creaminess in the soup. You can also add coconut milk if you cannot have regular cow’s milk.
- Starch mixed with Water. This is to create a slurry to thicken up your soup. You can use whatever starch you have on hand. (I like tapioca starch.)
Instructions for Making Chicken and Rice Soup
Add chicken, carrots, celery, onion, garlic, rice, seasonings, and chicken broth to a medium-sized crockpot. Cook on low for 6-8 hours.
Once the chicken is cooked, remove it from the pot and shred it. While the chicken is out of the pot, add the milk and cornstarch mixture and mix well. Put the chicken back in the pot and allow the soup to thicken (about 30 minutes).
TIP: To thicken the soup even more, you can use Half and Half or Heavy Whipping Cream instead of milk.
This recipe serves six and is best served hot. Top with a garnish of fresh parsley. Place leftovers in an airtight container and store them in the refrigerator.
If you do not want to cook this soup in the crock pot, you can also cook it on the stovetop. Follow the same instructions but place all of the ingredients in a large Dutch oven or large soup pot over a medium heat. Bring the soup to a rolling boil and then simmer the soup for at least an hour, stirring occasionally, until the chicken is cooked through.
Need to print this recipe for your Recipe Binder? Grab it below!
Crockpot Chicken and Wild Rice Soup Recipe
This simple soup is the perfect comfort food that you can toss in your crockpot on a cool day.
Ingredients
- 2 chicken breasts
- ½ lb baby carrots chopped
- 3 celery stalks chopped
- ½ yellow onion chopped
- 4 fresh garlic cloves minced
- 1 cup wild rice
- ¼ teaspoon black pepper
- dash salt
- 4 cups chicken broth
- 1 cup milk
- 1 heaping tablespoon of cornstarch mixed with water
Instructions
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Add chicken, carrots, celery, onion, garlic, rice, seasonings, and chicken broth to a medium-sized crockpot.
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Cook on low for 6-8 hours.
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Once the chicken is cooked, remove it from the pot and shred it.
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While the chicken is out of the pot, add the milk and cornstarch mixture and mix well.
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Put the chicken back in the pot and allow the soup to thicken (about 30 minutes).
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Serve hot!
Tip: If you’re looking for something that has fewer ingredients, try this one: The Best 4-Ingredient Slow Cooker Chicken Recipe.
How to Store Leftover Chicken Soup
The best way to store leftover chicken and rice soup is to let it cool down to room temperature and then refrigerate it. When stored properly in an airtight container, leftover chicken and rice soup can last up to 4 days. This soup can also be frozen.
You can reheat the chicken and rice soup on the stovetop or in the microwave.
More Easy Soup Recipes
- Homemade Vegetable Soup
- Roasted Vegetable Soup
- Homemade Cream of Soup Mix
- Cream of Potato Soup
- Bean with Bacon Soup
- Apple Cheddar Soup
- The Best 4-Ingredient Potato Soup
- Best French Onion Soup
- Homemade Cream of Mushroom Soup
- Easy Old Fashioned Vegetable Soup with Ground Beef
- The Best 4 Ingredient Crockpot Chicken Recipe
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What are your favorite soups to make in the fall? Leave a comment below.
Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This blog post for the Crockpot Chicken and Rice Soup Recipe was originally posted on Little House Living in August 2023.
Wow, does this ever look good. Fall is right around the corner and I plan to make this!