Can I use chicken thighs instead of breasts for Creamy Crockpot Chicken Wild Rice Soup?

Absolutely. I often use thighs for Creamy Crockpot Chicken Wild Rice Soup's moisture and flavor. They stay juicy in the long cook time.

Is this soup gluten-free as written, and how can I ensure it stays that way?

Yes, Creamy Crockpot Chicken Wild Rice Soup is gluten-free as written. Use gluten-free broth to be safe. Check labels for cross-contamination risk. If you’re unsure about gluten, test a small batch first. Better safe than soggy soup.

How do I thicken Creamy Crockpot Chicken Wild Rice Soup without dairy?

To adapt Creamy Crockpot Chicken Wild Rice Soup dairy-free, use almond milk. Whisk in a cornstarch slurry for body. Simmer gently until thickened. Alternatively, blend a cup of the soup, then stir it back in for creaminess. That gives body without dairy. To avoid curdling dairy-free milk, whisk in hot broth slowly. Then add to the pot.

How long will leftovers keep, and how should I store them for best texture?

Leftovers keep 3–4 days in the fridge. Store in airtight containers. Let them cool slightly before chilling.

Creamy Crockpot Chicken Wild Rice Soup: 5-Min Easy Comfort.

Description

Creamy Crockpot Chicken Wild Rice Soup is a rich, cozy slow cooker classic that turns tender chicken, wild rice, and veggies into a creamy, comforting bowl with minimal hands-on time.

Ingredients

Scale

1 1/2 lbs boneless skinless chicken breasts or thighs
1 cup uncooked wild rice, rinsed
1 medium onion, chopped
3 carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
6 cups chicken broth
1 tsp dried thyme
1 tsp dried parsley
1/2 tsp black pepper
1 tsp salt (adjust to taste)
1 cup heavy cream (or half-and-half)
2 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
2 tbsp butter
Fresh parsley, for garnish

Instructions

Add chicken, wild rice, onion, carrots, celery, garlic, broth, thyme, parsley, salt, and pepper into the crockpot.
Cover and cook on low for 6–7 hours or high for 3–4 hours, until chicken and rice are tender.
Remove chicken, shred with two forks, and return to the pot.
Stir in butter, cream, and cornstarch slurry (if using) to thicken the soup. Cook an additional 15 minutes.
Taste and adjust seasoning as needed.
Serve hot, garnished with fresh parsley.

Notes

Leftovers refrigerate well for 3–4 days. Reheat gently on the stove or in the microwave.
For a lighter version, substitute half-and-half or 1% milk for the cream and reduce butter by half.
For gluten-free meals, ensure the broth is gluten-free and thicken with cornstarch as needed.
If the soup thickens too much after chilling, thin with a splash of broth or milk.

Prep Time: 15 minutes
Cook Time: 6–7 hours (low) or 3–4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1 cup)
Calories: Approximately 350 kcal
Sugar: Approximately 6 g
Sodium: Approximately 900 mg
Fat: Approximately 15 g
Saturated Fat: Approximately 9 g
Unsaturated Fat: Approximately 4 g
Trans Fat: 0 g
Carbohydrates: Approximately 40 g
Fiber: Approximately 3 g
Protein: Approximately 27 g
Cholesterol: Approximately 90 mg

Keywords: Creamy Crockpot Chicken Wild Rice Soup, slow cooker soup, creamy chicken soup, wild rice soup, comforting soup, easy dinner, family-friendly meal