I love that this slow cooker chicken wild rice soup turns out rich and creamy while staying gluten-free, dairy-free, and packed with nourishing veggies. One bowl is hearty enough for dinner, yet light enough to feel good about going back for seconds.
I’m obsessed with this Crockpot Chicken Wild Rice Soup because it checks every box I want in a weeknight bowl: creamy, hearty, loaded with texture, and still feels nourishing instead of heavy. The wild rice gives it that chewy, nutty bite I crave, while coconut milk makes the broth silky without dairy.
And I love that it tastes rich but doesn’t knock me out afterward. Big spoon energy.
I keep coming back to it when I want something filling, gluten-free, and ridiculously satisfying with barely any fuss. But honestly, the best part is how good the leftovers taste the next day.
Ingredients
- Chicken makes it hearty, cozy, and actually filling after a long day.
- Wild rice adds that chewy bite I always want in creamy soup.
- Onion brings a mellow sweetness that makes the broth taste homemade.
- Carrots add color, a little sweetness, and that classic soup comfort.
- Celery keeps things fresh and gives the soup a soft little crunch.
- Garlic makes everything smell amazing before you even grab a bowl.
- Low sodium broth keeps it savory without tasting like a salt bomb.
- Coconut milk makes it creamy, but still dairy-free and not too heavy.
- Olive oil adds richness and helps the veggies taste better.
- Thyme gives it that cozy, herby chicken soup vibe.
- Bay leaf is subtle, but it makes the broth feel deeper.
- Basically, salt and pepper wake everything up without getting fancy.
- Plus, parsley adds a fresh pop right at the end.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 1 cup wild rice or wild rice blend, rinsed
- 1 medium yellow onion, diced (about 1 cup)
- 3 medium carrots, peeled and sliced (about 1 cup)
- 3 celery stalks, sliced (about 1 cup)
- 3 cloves garlic, minced
- 6 cups low sodium chicken broth, gluten free
- 1 cup full fat canned coconut milk (for creaminess), shaken
- 2 tablespoons olive oil or avocado oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons arrowroot starch or cornstarch, mixed with 2 tablespoons cold water (optional, for thickening)
- 2 tablespoons chopped fresh parsley for garnish (optional)
How to Make this
1. Heat the oil in a skillet over medium heat and sauté the diced onion, sliced carrots and sliced celery until softened, about 5 minutes; add the minced garlic and cook 30 seconds more.
2. Transfer the sautéed vegetables to the slow cooker.
3. Add the rinsed wild rice, chicken broth, dried thyme, bay leaf, salt and black pepper to the slow cooker; stir to combine.
4. Nestle the boneless skinless chicken breasts or thighs into the liquid and vegetables.
5. Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the rice is tender and the chicken reaches 165 F and shreds easily.
6. Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir.
7. Stir in the full fat canned coconut milk until well combined; taste and adjust seasoning with more salt and pepper if needed.
8. If you prefer a thicker soup, whisk the arrowroot starch or cornstarch with cold water to make a slurry, stir it into the soup, then cook on high for an additional 10 to 15 minutes until slightly thickened.
9. Discard the bay leaf.
10. Ladle into bowls and garnish with chopped fresh parsley if desired.
Equipment Needed
1. 10 to 12 inch skillet
2. Slow cooker or crockpot
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Fine mesh strainer or colander (to rinse the rice)
8. Two forks or tongs (to shred the chicken)
9. Whisk and small bowl (to make the slurry)
10. Ladle for serving
FAQ
Crockpot Chicken Wild Rice Soup Recipe Substitutions and Variations
- Chicken (1 1/2 pounds): shredded rotisserie chicken for convenience, boneless turkey breast or thighs as a direct swap, or firm extra-firm tofu for a vegetarian option (increase cooking time for rice if adding uncooked tofu).
- Wild rice (1 cup): brown rice or long grain white rice for a softer texture, quinoa for a quicker, protein-rich option, or farro/barley for chewy whole-grain character (adjust cooking time and liquid).
- Full fat canned coconut milk (1 cup): heavy cream or half and half for richer, dairy versions, unsweetened soy or cashew milk plus 1 tablespoon butter or oil for creaminess if avoiding coconut, or plain whole-milk Greek yogurt stirred in off-heat for tangy thickness.
- Arrowroot starch or cornstarch (2 tbsp): tapioca starch as a 1:1 substitute, all-purpose flour (use 2 tablespoons flour mixed with 2 tablespoons cold water then simmer longer to cook out raw taste), or omit and simmer longer to naturally reduce and thicken slightly.
Pro Tips
– Brown the chicken quickly in the skillet before adding the vegetables when you have a little extra time. A 2 to 3 minute sear per side adds color and depth of flavor, and it helps the shredded meat hold together better.
– Rinse the wild rice well and check the package cook time. Some wild rice blends need more liquid or longer cooking. If the rice looks underdone near the end, keep the cooker on low and give it 30 to 60 more minutes rather than overcooking the chicken.
– Stir the canned coconut milk into a small bowl first and whisk it smooth, then temper it with a ladle of hot broth before adding to the pot. This prevents curdling and gives a silkier finish.
– If you want a richer mouthfeel without making the soup heavy, add the starch slurry gradually and let it sit for 10 minutes before deciding to add more. Arrowroot gives a glossier finish and holds up better if you plan to refrigerate leftovers.
– Brighten the final bowl with a squeeze of lemon or a splash of apple cider vinegar and a sprinkle of fresh parsley just before serving. Acid lifts the flavors and makes the coconut milk feel lighter.
Crockpot Chicken Wild Rice Soup Recipe
I love that this slow cooker chicken wild rice soup turns out rich and creamy while staying gluten-free, dairy-free, and packed with nourishing veggies. One bowl is hearty enough for dinner, yet light enough to feel good about going back for seconds.
6
servings
455
kcal
Equipment: 1. 10 to 12 inch skillet
2. Slow cooker or crockpot
3. Chef knife
4. Cutting board
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Fine mesh strainer or colander (to rinse the rice)
8. Two forks or tongs (to shred the chicken)
9. Whisk and small bowl (to make the slurry)
10. Ladle for serving
Ingredients
-
1 1/2 pounds boneless skinless chicken breasts or thighs
-
1 cup wild rice or wild rice blend, rinsed
-
1 medium yellow onion, diced (about 1 cup)
-
3 medium carrots, peeled and sliced (about 1 cup)
-
3 celery stalks, sliced (about 1 cup)
-
3 cloves garlic, minced
-
6 cups low sodium chicken broth, gluten free
-
1 cup full fat canned coconut milk (for creaminess), shaken
-
2 tablespoons olive oil or avocado oil
-
1 teaspoon dried thyme
-
1 bay leaf
-
1 teaspoon salt, plus more to taste
-
1/2 teaspoon freshly ground black pepper
-
2 tablespoons arrowroot starch or cornstarch, mixed with 2 tablespoons cold water (optional, for thickening)
-
2 tablespoons chopped fresh parsley for garnish (optional)
Directions
- Heat the oil in a skillet over medium heat and sauté the diced onion, sliced carrots and sliced celery until softened, about 5 minutes; add the minced garlic and cook 30 seconds more.
- Transfer the sautéed vegetables to the slow cooker.
- Add the rinsed wild rice, chicken broth, dried thyme, bay leaf, salt and black pepper to the slow cooker; stir to combine.
- Nestle the boneless skinless chicken breasts or thighs into the liquid and vegetables.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours, until the rice is tender and the chicken reaches 165 F and shreds easily.
- Remove the chicken to a cutting board, shred with two forks, then return the shredded chicken to the slow cooker and stir.
- Stir in the full fat canned coconut milk until well combined; taste and adjust seasoning with more salt and pepper if needed.
- If you prefer a thicker soup, whisk the arrowroot starch or cornstarch with cold water to make a slurry, stir it into the soup, then cook on high for an additional 10 to 15 minutes until slightly thickened.
- Discard the bay leaf.
- Ladle into bowls and garnish with chopped fresh parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 488g
- Total number of serves: 6
- Calories: 455kcal
- Fat: 16.9g
- Saturated Fat: 7.7g
- Trans Fat: 0g
- Polyunsaturated: 1.25g
- Monounsaturated: 4.7g
- Cholesterol: 96mg
- Sodium: 523mg
- Potassium: 407mg
- Carbohydrates: 28g
- Fiber: 2.7g
- Sugar: 2.8g
- Protein: 39g
- Vitamin A: 1500IU
- Vitamin C: 1.7mg
- Calcium: 26mg
- Iron: 2.9mg