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The Best Cozy Crockpot Fall Harvest Chicken & Wild Rice Soup

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A hearty and delicate slow-cooker chicken and wild rice soup with tender chicken, vegetables, and a creamy broth. Perfect for fall comfort without the guilt.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 cup wild rice blend
  • 1 large yellow onion, diced
  • 3 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 4 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 2 bay leaves
  • ½ cup half-and-half
  • 2 tablespoons butter
  • Salt and black pepper to taste
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Par-cook the wild rice: In a medium saucepan, bring 2 cups of water to a boil. Add the wild rice blend, reduce heat to low, cover, and simmer for 10 minutes. Drain any excess water and set aside.
  2. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 5-7 minutes until softened and onions are translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Layer the ingredients in the slow cooker: Place the sautéed vegetables in the bottom of the crockpot. Nestle the chicken breasts on top. Sprinkle the par-cooked wild rice over the chicken. Pour the chicken broth over everything, ensuring the rice is submerged. Add the dried thyme, dried rosemary, bay leaves, and a generous pinch of salt and black pepper.
  4. Slow cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and shreds easily, and the rice is tender but still has a slight chew.
  5. Shred the chicken: Using tongs, remove the chicken breasts from the slow cooker and transfer to a cutting board. Let rest for a few minutes, then shred with two forks. Discard the bay leaves.
  6. Finish the soup: Return the shredded chicken to the crockpot. Stir in the half-and-half until fully incorporated. Taste and adjust seasoning with more salt and pepper if needed. Let the soup sit on warm for 10 minutes to meld flavors.
  7. Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a simple side salad.

Notes

Par-cooking the wild rice prevents it from burning on the bottom of the crockpot and keeps it from absorbing too much broth. Sautéing the vegetables in butter before adding them to the slow cooker deepens the flavor. Use low-sodium broth to control salt levels. Add the half-and-half at the end to prevent curdling. The soup thickens as it sits; add a splash of broth when reheating.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, fall harvest soup, slow cooker soup, chicken and rice soup, cozy soup, comfort food

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