One of the many things I love about this community is your input! I appreciate all of your messages letting me know exactly what would be helpful for you guys and what you are craving to see. One of those things you all told me was that you’d love to see some crockpot recipes for this fall and winter season. Therefore, I bring to you one of my new favorite soups: Easy Creamy Crockpot Chicken Wild Rice Soup. Now, I know that a lot of times we make crockpot dinners and there are a lot of steps still– same with Instant Pot recipes. However, this one is a very much throw in the crockpot and walk away! Packed with all the fresh herbs, cozy flavors and super creamy! This recipe is gluten free and dairy free– however, you are more than welcome to use gluten and dairy substitutes!
Time to make one of the most perfect soups for when the weather is starting to get colder. You are going to be obsessed with this healthy, easy and delicious dinner.
What delicious ingredients are in this Easy Creamy Crock Pot Wild Rice Soup
- Chicken Breast
- Carrots
- Celery
- Onion
- Garlic
- Wild Rice
- Thyme
- Rosemary
- Parsley
- Salt
- Pepper
- Cayenne Pepper
- Turmeric
- Chicken Broth
- Butter (vegan butter or regular butter works well)
- Brown Rice Flour (all purpose flour works as well!)
- Oat Milk ( which ever milk you’d prefer!)
How do you make this Easy Creamy Crockpot Chicken Wild Rice Soup creamy without dairy or gluten?
I am obsessing over brown rice flour lately. Ever since I did a few recipe developments and re shoots for Enjoy Life Foods, I am loving it! It is not a gluten free flour that can be used 1 to 1 with all purpose flour– but it is a wonderful alternative in this recipe to all purpose flour and provides a great choice for gluten free in the Easy Creamy Crockpot Soup.
Brown rice flour is more absorbent than other flours, so with this recipe you will use twice as much milk as you would if you were using all purpose flour.
Once the soup has cooked in the crockpot on high for 4 hours, you will take the chicken breast out of the crockpot and shred. Then put the chicken back into the crockpot. At that point, in frying pan you will add 1/4 butter to the pan, on medium heat you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let cook for 1 minute. Then start slowly adding the 2 cups milk of choice, whisking until no clumps. It will start to absorb the liquid pretty quickly. The consistency will end up being thick and smooth, you will slowly add it into the crock pot and stir it in gradually. It will seem very thick, that is a good thing. Then once it is fully mixed in, you will let the soup sit on warm for 1 more hour to thicken.
What other HGHF soups should you check out?
The Best Tomato Basil Soup
Easy Instant Pot Chicken Noodle Soup
Nutritious and Easy Vegetable Lentil Soup
Easy and Cozy Italian Wedding Soup
You Can Make this Creamy Crockpot Chicken Wild Rice Soup in an Instant Pot As Well
I love this soup so much, it truly is my favorite chicken wild rice soup! Not tooting my own horn, but…. toot toot! 🙂 That is why I had to make sure that I provided other methods to making this soup besides just Crock Pot or just Instant pot… because everyone needs to be enjoying it! Here are the directions for both Crock Pot & Instant Pot you can tell they are very similar. I will be working on stove to directions next, don’t you worry!
Crock Pot Directions for Creamy Crockpot Chicken Wild Rice Soup:
- In crock pot add in chicken broth, celery, carrots, onion, garlic, rosemary, parsley, salt, turmeric, cayenne pepper and stir well. Then pour in the wild rice and stir again.
- Then add in the chicken breasts in crockpot. Place the thyme sprigs on top and then place your crock pot on high for 4 hours.
- Once it has been on high for 4 hours take the chicken breasts out and shred with fork. Add the shredded chicken back into the crock pot. Take the thyme spring out an discard.
- In frying pan you will add 1/4 cup butter to the pan, on medium heat you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let cook for 1 minute.
- Then start slowly adding the 2 cups milk of choice, whisking until no clumps. It will start to absorb the liquid pretty quickly. The consistency will end up being thick and smooth, you will slowly add it into the crock pot and stir it in gradually. It will seem very thick, that is a good thing. Then once it is fully mixed in, you will let the soup sit on low for 2 more hours, letting it thicken. Stir occasionally.
Instant Pot Directions for Creamy Crockpot Chicken Wild Rice Soup:
- In 6qt Instant Pot add 3 tbsp olive oil and turn on sauté. As it warms up, salt & pepper each side of the boneless skinless chicken breasts. Add to the heated oil and sear each side for 4 minutes
- Then transfer the chicken breast to a clean plate. Pour 1/3 cup of white wine into the instant pot to deglaze it. Take spoon at scrape the bottom while deglazing to make sure nothing is sticking on the bottom. Then add in chopped yellow onion & minced garlic. Sauté for 2 minutes.
- After add in the chopped celery & carrots. Then season with the rosemary, parsley, salt, turmeric and cayenne pepper for 5 minutes.
- Take spoon and make sure nothing is stuck to the bottom, then add chicken breasts back into the Instant Pot on top. Then pour in your chicken broth and wild rice. Stir & then place the thyme springs on top. Close Instant Pot lid & seal.
- High pressure cook for 25 minutes, then naturally release. Take lid off once steam release valve has dropped and take thyme sprigs and discard. Take chicken breasts out to rest for 10 minutes. While the chicken rests you will get the gluten free roux ready
- In frying pan you will add 1/4 cup butter to the pan, on medium heat you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let cook for 1 minute.
- Then start slowly adding the 2 cups milk of choice, whisking until no clumps. It will start to absorb the liquid pretty quickly. The consistency will end up being thick and smooth, you will slowly add it into the crock pot and whisk it in gradually. Then whisk until full incorporated. It will seem very thick at first, then it will thin out as you whisk.
- Shred the chicken by 2 forks or in the kitchen aid stand mixer. Then add it into the soup, whisk until fully incorporated again, then once it is fully mixed in, you sauté soup on low for 10 minutes.
- Then dig in!
Most Common Questions When Making Easy Creamy Crockpot Chicken Wild Rice Soup
Can I use all purpose flour instead of brown rice flour?
Yes! You can use all purpose flour, with the recipe you will do 1/2 cup all purpose flour to 1 cup milk of choice. The brown rice flour absorbs liquid a lot more than all purpose so you will just need to do half as much milk.
Is it okay to use dairy milk instead of dairy free milk?
You may use dairy milk instead of dairy free milk. I love the oat milk in this recipe. Oat milk is extra creamy and is not as sweet as regular milk, which is perfect in this recipe!
Are there other vegetables I can add into this soup?
By all means! I love mushrooms, so will add baby Bella mushrooms in this recipe from time to time. However, I wanted to make this one without mushrooms, because of your input 🙂
How should I store this Easy Creamy Crockpot Chicken Wild Rice Soup?
Store this soup in an air tight container for 3-5 days. Freeze in a freezer safe container for up to 1 month.
Easy Creamy Crockpot Chicken Wild Rice Soup
Equipment
- 6-8 qt crockpot
Ingredients
- 3 large chicken breasts
- 8 cups chicken broth
- 2 cups milk of choice
- 1 1/4 cups diced celery ( about 5 stalks)
- 1 1/4 cups diced carrots ( about 3-4 )
- 1/2 cup brown rice flour
- 1/4 cup butter or vegan butter
- 1/2 yellow onion
- 5 cloves garlic minced
- 2 sprigs thyme
- 1 tbsp fresh rosemary chopped finely
- 1 tsp dried parsley
- 3 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 tsp turmeric
- 1/4 tsp pepper
- 1 cup wild rice
Instructions
Crock Pot Directions
- In crock pot add in chicken broth, celery, carrots, onion, garlic, rosemary, parsley, salt, turmeric, cayenne pepper and stir well. Then pour in the wild rice and stir again.
- Then add in the chicken breasts in crockpot. Place the thyme sprigs on top and then place your crock pot on high for 4 hours.
- Once it has been on high for 4 hours take the chicken breasts out and shred with fork. Add the shredded chicken back into the crock pot. Take the thyme spring out an discard.
- In frying pan you will add 1/4 cup butter to the pan, on medium heat you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let cook for 1 minute.
- Then start slowly adding the 2 cups milk of choice, whisking until no clumps. It will start to absorb the liquid pretty quickly. The consistency will end up being thick and smooth, you will slowly add it into the crock pot and stir it in gradually. It will seem very thick, that is a good thing. Then once it is fully mixed in, you will let the soup sit on low for 2 more hours, letting it thicken. Stir occasionally.
- Then serve with toasted baguette or salad and Enjoy!
Instant Pot Directions
- In 6 qt Instant Pot add 3 tbsp olive oil and turn on sauté. As it warms up, salt & pepper each side of the boneless skinless chicken breasts. Add to the heated oil and sear each side for 4 minutes.
- Then transfer the chicken breast to a clean plate. Pour 1/3 cup of white wine into the instant pot to deglaze it. Take spoon and scrape the bottom while deglazing to make sure nothing is sticking on the bottom.
- Then add in chopped yellow onion & minced garlic. Sauté for 2 minutes.
- After add in the chopped celery & carrots. Then season with the rosemary, parsley, salt, turmeric and cayenne pepper for 5 minutes. Take spoon and make sure nothing is stuck to the bottom, then add chicken breasts back into the Instant Pot on top.
- Then pour in your chicken broth and wild rice. Stir & then place the thyme springs on top. Close Instant Pot lid & seal. High pressure cook for 25 minutes, then naturally release.
- Take lid off once steam release valve has dropped and take thyme sprigs out to discard. Take chicken breasts out to rest for 10 minutes. While the chicken rests you will get the gluten free roux ready.
- In frying pan you will add 1/4 cup butter to the pan, on medium heat you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let cook for 1 minute.
- Then start slowly adding the 2 cups milk of choice, whisking until no clumps. It will start to absorb the liquid pretty quickly. The consistency will end up being thick and smooth. After you will slowly add the roux into the Instant Pot and whisk it in gradually.
- The roux will seem thick in the soup at first, but keep whisking then it will thin out and be fully incorporated. Shred the chicken by 2 forks or in the kitchen aid stand mixer.
- After the chicken back into the soup, whisk until fully incorporated again, then once it is fully mixed in, sauté soup on low for 10 minutes. Then dig in!
I made this soup shortly after you posted it. It was delish!! Since it is just Henry and myself, I froze a good portion of it. I got it out today and warmed it up and it did NOT disappoint. It was so good…nothing short of amazing on a chilly Montana Sunday night. So now you know, this freezes well and tastes just a good when you heat it up! Great job on the recipe, Alaina!!
Molly, thank you so much!! This is so great to note & I am so glad you all are enjoying it in Montana!! Have a wonderful cozy Sunday night!
My in-laws who aren’t from America, had never heard of this recipe. When my fiancé saw it on Alaina’s Instagram he knew he had to try. It was a HIT. We loved this and the perfect meal for fall and winter too. Such great comfort food, absolutely delish and very filling!
Aw you make me so happy!!! I cannot explain to you how blessed I feel knowing you are sharing these recipes with your family and your in laws in Africa 🙂 Thank you for letting me apart of your dinners together!
Chicken and wild rice soup is one of my favorite so I had to try this crock pot recipe and it did not disappoint! The whole family LOVED it. Adding this to the regular rotation. Thank you!!
ah yay Ashley!! This makes me so happy to her this passed the test 🙂 Thanks so much for sharing!!
So easy & delicious. I love when a crockpot soup keeps its texture and isn’t just mushy. This is a repeater in our house.
ah yay!! I am so glad, that is such a good point 🙂 Thank you for sharing & reviewing!!
I made this and it was amazing. Even my husband, who is a picky eater, loved it. Will definitely be making it again!
Yay Lacey!! I am so glad to hear 🙂 Always a winner if the husband is on board! Thank you for taking the time to leave a review!