This Crock Pot Creamy Chicken Soup with Wild Rice is rich, hearty and satisfying. A base of celery, carrots and onion, along with pancetta makes this classically irresistible. Rosemary adds an aromatic depth to the flavor. Rich, creamy and amazing.
This creamy chicken wild rice soup recipe was first published January, 2015 and updated January 2021 with new photos.
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About This Recipe, Why It Works
If you’re craving some cozy comfort food right now, this creamy chicken soup with wild rice recipe is for you.
It’s got so much going for it, flavor, texture and using the slow-cooker, a cinch to get to the dinner table.
Full of tender chunks of chicken breast, and hearty with wild rice. It starts with a classic mirepoix, which is a common flavor base of chopped carrots, celery and onions.
Poultry seasoning brings that classic chicken soup flavor that we all love, and rosemary chimes in with it’s aromatic and pungent pine like flavor that pairs so well with chicken.
The surprise ingredient, chopped pancetta brings that beloved bacon essence to the already stellar lineup of ingredients.
The roux is made stove top and added for the last hour of cooking and makes this a luxuriously rich soup.
And one of the big perks, the leftovers have been a continuing treat. Let’s take a look.
Ingredients
- Wild Rice: With a chewy texture, and earthy nutty flavor, It’s a wonderful addition to any soup.
- Aromatics: Onions, celery and carrots. A classic flavor combination for most soups.
- Herbs: Poultry seasoning, a blend of dried herbs such as sage, rosemary, ground black pepper, and marjoram, it’s a wonderful spice to have in your pantry. Rosemary and bay leaves. Be sure to pull the bay leaf out of the soup before serving.
- Roux: To make that beautiful thick creamy roux, you’ll need chicken broth, butter, flour and half and half.
- The protein: Boneless skinless chicken breast, and chopped pancetta.
Other ingredients you can use:
- Dairy: Replace the half and half with whole milk. The butter and flour will still do it’s job to create that thick creamy base.
- Grains: I love the chewy texture and nutty flavor of wild rice, but you can also substitute barley or even farro. Brown rice would also make a nice substitution here.
- Meat: This recipe would make a great “turkey leftover” Thanksgiving soup. Since the turkey is already cooked, just add it at the end and cook just long enough to heat through. This recipe calls for chicken breast, boneless skinless chicken thighs are also a great option. Pancetta is salt cured meat and adds a depth and flavor to any soup recipe. Be careful substituting bacon for pancetta. Bacon will bring a stronger smokier flavor to this otherwise delicate flavored soup.
- Veggies: Got a couple of potatoes that need to be used? They’d make a great addition to this chicken and wild rice soup recipe. Just add them at the same time you add the carrots and celery.
How To: Creamy Chicken Soup With Wild Rice
- Saute the vegetables: Always sautee before adding vegetables to any slow cooker recipe. Doing so will seal in the flavor and also help keep them crisper during a long cook. Add the olive oil to a hot pan, and when it is shimmering, add all of the vegetables and the pancetta. Cook for about 5 minutes. I used a separate fry pan, but if your have a slow cooker with a stove top safe insert, it will make this recipe even easier.
- Cooking the pancetta: Pancetta needs to be chopped and cooked before adding to this soup. Sauteeing it with the chopped vegetables is a perfect time to cook it.
- Add the cooked vegetables, pancetta, chicken broth, wild rice and seasonings to the crockpot. Cover and cook on low for 5 hours.
- Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms.
- Finish the soup: An hour before the soup is done, add the roux to the crockpot, It will thicken the soup.
- To serve the soup: Ladle into bowls and serve with a fresh green side salad, and some rustic crusty bread.
Creamy Chicken Soup FAQ’s
This soup will work beautifully on the stove top. Just use a 5 – 7 quart soup pot or Dutch oven. Follow directions below, however once the vegetables, rice, seasonings and broth are added, the cooking time will decrease to 45 minutes to an hour. Or until the rice is tender. Then follow instructions to prepare and add the creamy roux. Continue to cook the soup for about 15 minutes or until roux has thickened the soup.
Using the sautee feature, add the vegetables and pancetta to the Instant Pot. Saute for about 5 minutes. Add the rice, broth and seasonings. Cook on high pressure for 30 minutes. Release the pressure. In the meantime prepare the roux ingredients stove-top. Once you’re able to open the lid to the Instant Pot, stir in the prepared roux ingredients. Return the setting to sautee and cook, stirring occasionally for another 5 – 10 minutes.
I’m not a fan of freezing creamy soups with rice. It simply compromises the texture. But it can be done.
Leftovers and Storage:
This creamy wild rice soup recipe makes a large batch. About 10 servings. Store in the refrigerator for 3 – 5 days in an air-tight contained. Reheat stove-top or microwave and enjoy.
Creamy Chicken Soup With Wild Rice Recipe
Decadent and delicious. Creamy and chewy. Savory and simple. We loved this soup and the slow cooker works like champ playing a part in the success of this dish. Your family will flip over this recipe.
And if you’re looking for more soup recipes, don’t miss my Soup Category. You’ll find lots of recipe ideas, including the most popular soup recipe on my site for Anthony Bourdain’s New Mexico Style Chili. Check it out.
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Creamy Chicken Soup with Wild Rice
Ingredients
- 1 cup wild rice uncooked, rinsed
- 1 1/2 pounds chicken breast boneless, skinless, cut into bite size pieces
- 1 cup pancetta rough chopped
- 2 tablespoons olive oil
- 2 carrots cleaned and thick sliced
- 2 stalks celery cleaned and thick sliced
- 1/2 onion chopped
- 1 teaspoon dried rosemary or 1 sprig fresh
- 1 bay leaf
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- ½ cup butter
- 1/2 cup flour
- 3 cups half and half or milk
Instructions
- In a fry pan heat oil over medium heat, add carrots, celery, onion and pancetta and sautee until vegetables are tender and pancetta is mostly cooked.
- Place the uncooked wild rice, sauteed vegetables, chicken pieces, chicken broth, poultry seasoning, rosemary, and bay leaf in crockpot. Cover and cook on low for 5 hours. The chicken should be cooked through and the rice should be soft.
- Melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the half and half until a thick, creamy mixture forms.
- An hour before the soup is to be done, add the roux to the rice and chicken in the crockpot and stir to combine. Stir, remove bay leaf and stem of rosemary and serve.
- Add extra milk or chicken stock if necessary to adjust the consistency.
Notes
Nutrition
Creamy Chicken Soup With Wild Rice … It’s what’s for Dinner.
More Must Try Soups
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.
You certainly have lots of good flavors going on in that delicious sounding soup.
I’m glad you reposted this because I am a sucker for a wild rice soup. In fact, I’m making one with mushrooms and tofu tomorrow night. Yours looks fabulous with the pancetta and chicken! The rosemary is an interesting seasoning that I would never have considered for this soup. Now I have to try it.
Cheddar, jalapeno, and mashed potato? Heck yeah! Can I lick the spoon just for the filling?
We do a turkey and wild rice soup a few times a year but yours sounds better to be honest.
You can lick that spoon anytime Chris. This soup was pretty good Chris. It went directly to my permanent recipe database.
You are so lucky to have a friend who lives nearby who loves to cook as much as you! Your chicken and rice soup sounds delicious and I love the addition of the pancetta.
Thanks Susan, yup. Heather lives about a mile away.
Thanks Ansh, Happy New Year to you.
This is actually the healthy soup,looks delicious
Thanks so much.
I’m curious: When you use the slow cooker’s insert on the stove top, are you limited to how high the temperature can be? Years ago, the Crock Pot people had one that they claimed you could cook things on the stove top with first, but you had to do it over such a low heat that it didn’t make using that way worth it. If you can cook at medium or medium-high with the All Clad, then if would absolutely be worth the extra bucks! Oh, and the soup looks delicious!
Linda, there were no limitations in the instructions. I’ve used it twice that way and didn’t worry about it at all. It’s a metal type material, not ceramic.
My crockpot is getting on in years – much like me. I will admit to a bit of envy when I saw yours. I can take my pan out but I’m sure I can’t put it on the stove and saute with it. How cool is that feature!
Your soup looks SO creamy and delicious. I must make it.
I think it’s a great feature Maureen. I’m very pleased with the crock pot. Plus, along with the high, low, it has a “warm” feature. I’ve already used that twice.
I’m glad I stopped by here today because I’m looking at buying a new Crock Pot!
The recipe is lovely and homemade pierogies are hands down, my very favorite food in the world…
I’m really glad Santa brought me that All-clad. Nice crockpot
I soup sounds delicious LA and I’m sure about 3/4 of the country could go for a bowl or two of it. You guys look like serious pierogi makers – wish I’d been there as I don’t recall ever eating them.
I had them at a restaurant one time and I thought they were awful. Too much dough and too greasy fried in oil.
That is one gorgeous, bright, shiny new slow cooker. I am jealous! I am also jealous that you got to enjoy this delicious looking soup. I’ll have to give it a try soon.
I was pleased with that soup, being a recipe follower, I was proud that I threw it together on my own. It was wonderful.
Thanks for the shout out! It was so fun to make them with you! This soup looks delicious. I love creamy soups! Especially on a cold day… yum..
You’re welcome Heather .. thanks for the “event”. 🙂
I love that Heather brought the stuff to make pierogi – what a fun time! I’m smitten with that crockpot, too. Shiny is my favorite color. 🙂
ok, that’s going to be my new response for the rest of my life. When someone asks me what my favorite color is, it’s officially “shiny”. Works on so many levels. 🙂
A perfect opening – call my house during December. Dana answers the phone, “Buddy the Elf, what’s your favorite color.” 😀
ok, that’s hilarious.
I never thought I’d think of a crock pot as sexy but that is one sexy crock pot, it’s pretty enough to leave on the counter. I’ll check out your friends pierogi recipe, how fun to cook together! And the wine. I must say I am quite jealous right now, i am 5 months pregnant and wine is not something I can not have too often. The first weeks of learning I was preggers were hard- I like my cocktails!!!
Great looking recipe and photos as usual Le Ann, thanks for the inspiration!
I saw one at a pot luck back in September and knew I had to have that sexy machine in my kitchen! And CONGRATULATIONS, didn’t know you were expecting.
It is definitely soup weather time and I really like your slow-cooker and the fact that the insert comes out for easy searing. I don’t believe I’ve ever eaten a pierogi. They look delicious.
Sam
I had never had a pierogi until a pizza place boasted they made the best. I thought they were kind of gross. I have to admit, ours were better.
While the soup sounds wonderful, I’ve got to get some of those hibiscus flowers!
They were pretty cool Pam and they tasted good. Fun stuff.