In my latest culinary find I made a Copycat Panera Chicken Wild Rice Soup Crockpot that captured my heart. It brims with savory chicken, crispy bacon and hearty wild rice blending with carrots and celery. I was impressed by the deep flavors of chicken broth and rich heavy cream.

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I recently discovered a recipe that might just change your idea of soup. This Creamy Chicken And Wild Rice Soup is a slow cooker gem that mixes chicken chunks, bacon, carrots, celery, and onion with a savory combination of chicken broth and a bit of water.

I love how the wild rice cooks right into the broth, adding texture and a nice nutty flavor while the garlic and dried thyme bring in a lot of aroma. When the heavy cream is folded in, it makes the soup extra rich.

The slow cooker really does all the heavy lifting, making it almost effortless. I was drawn to this recipe because it reminds me of some popular restaurant versions without all the fuss.

Between the mix of simple ingredients and the easy steps, this dish has become a favorite in my kitchen, and I’m hoping it might be yours too.

Why I Like this Recipe

I really like this recipe for a few reasons. First, it is super easy because you just toss all the ingredients into the crock pot and let it cook. It doesn’t need much work from me, which is a lifesaver after a long day. I also love how the heavy cream makes the soup so rich and creamy and the wild rice gives it a hearty touch. Plus, the bacon adds a smoky flavor that mixes really well with the chicken and veggies. Lastly, the slow cooker makes all the flavors blend together really nicely so every bite is enjoyable.

Ingredients

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Chicken breasts: They supply lean, high quality protein for tasty, filling meals.
Wild Rice: A whole grain rich in fiber, aiding digestion while add nutty flavor.
Bacon: Smokey flavor boosts the soup even though its fatty and salty sometimes.
Heavy Cream: Makes the dish real creamy and indulgent, balancing savory flavors well.
Carrots: Naturally sweet and crunchy, offer vitamins and enhance the overall taste.
Celery: Adds a crisp texture and light aromatic flavor that brightens the soup.
Onion and Garlic: Provide a savory base, enriching broth with subtle, delightful spice notes.
Thyme: Adds herby aroma, enhancing overall flavour with its earthiness.

Ingredient Quantities

2 lbs boneless, skinless chicken breasts, roughly cut into chunks

6 cups chicken broth

1 cup water

1 cup uncooked wild rice

6 slices bacon, chopped

3 medium carrots, peeled and diced

2 celery stalks, diced

1 medium onion, chopped

2 garlic cloves, minced

1 tsp dried thyme

½ tsp salt (adjust to taste)

¼ tsp black pepper

1 cup heavy cream

1 tbsp cornstarch (optional for thickening)

2 tbsp chopped fresh parsley (for garnish, optional)

How to Make this

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1. Start by placing the chicken, bacon, carrots, celery, onion, garlic, and wild rice in your crock pot, then add the thyme, salt, and pepper.

2. Pour in the chicken broth and water, making sure everything’s well covered.

3. Stir everything together and cover the slow cooker.

4. Let it cook on low for about 6 hours, or on high for 3-4 hours, until the chicken is cooked through and the wild rice is tender.

5. When the chicken is done, take it out and roughly shred it with two forks.

6. Return the shredded chicken back into the crock pot.

7. Stir in the heavy cream. If you want the soup a bit thicker, mix the cornstarch with a tablespoon of water first and add it to the pot while stirring.

8. Let the soup cook for another 10-15 minutes on low so it can thicken up nicely.

9. Taste and adjust the salt and pepper if needed.

10. Serve hot and garnish with fresh parsley if you like. Enjoy!

Equipment Needed

1. Crock pot – for cooking the entire dish slowly
2. Chef’s knife – to cut the chicken, bacon, carrots, celery, onion, and garlic
3. Cutting board – for prepping all your ingredients
4. Forks – at least two should work great to roughly shred the cooked chicken
5. Measuring cups and spoons – for the chicken broth, water, salt, pepper, thyme, and heavy cream
6. Mixing bowl – to mix the cornstarch with water if you choose to thicken the soup
7. Stirring utensil – like a wooden spoon to combine everything in the crock pot

FAQ

Q: Can i use chicken thighs instead of chicken breasts?

A: Yeah you really can swap them out. Chicken thighs add more flavor and stay tender so its a great alternative if you prefer a richer taste.

Q: How do i know when the wild rice is done?

A: The wild rice should be soft but with a bit of chew. Usually after 4-5 hours in the slow cooker its just right, but if it still feels too firm you can leave it a bit longer.

Q: Can i make this soup ahead and reheat it?

A: Sure do it! The soup actually tastes even better the next day. Just be sure to reheat it gently on the stove and stir well so the cream doesn’t separate too much.

Q: What if i want a thicker soup?

A: If you prefer it thicker you can mix the cornstarch with a bit of cold water and stir it in an hour before serving. This should help thicken the soup to your liking.

Q: Can i substitute turkey bacon for regular bacon?

A: Yup, turkey bacon works just fine if thats what you have. It might give slightly less smokey flavor but it still adds a nice crunch and taste to the recipe.

Creamy Chicken And Wild Rice Soup (crock Pot + Slow Cooker Recipe) Substitutions and Variations

Bacon: You can swap it with turkey bacon if you feel like a lighter twist, or just skip it if you’re not into it.
Chicken broth: Try using low-sodium broth or veggie broth if you want a slightly different flavor.
Wild rice: Brown rice works pretty well as a substitute, but keep in mind it might need a bit more cooking time.
Heavy cream: If you want a non-dairy version, coconut cream is a good option, or even a mix of milk and a little butter.
Chicken breasts: Some people prefer chicken thighs instead since they can be more flavorful and tender in slow cooker recipes.

Pro Tips

• If you like your bacon a bit crispy, try frying it up in a pan first instead of throwing it in raw. It adds more texture and flavor to the soup.

• Rinse your wild rice before using it and consider toasting it lightly in a pan for a few minutes. This little step brings out a nuttier flavor that makes a real difference.

• When it comes to thickening the soup with cornstarch, mix the cornstarch with a bit of water just before adding it in to avoid a gloopy mess. Keep an eye on it so it doesnt over-thicken.

• Instead of taking the chicken out right away, you can let it cool a bit in the crock pot and then shred it there, so it stays juicy and full of flavor.

Creamy Chicken And Wild Rice Soup (crock Pot + Slow Cooker Recipe)

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

510

kcal

Equipment: 1. Crock pot – for cooking the entire dish slowly
2. Chef’s knife – to cut the chicken, bacon, carrots, celery, onion, and garlic
3. Cutting board – for prepping all your ingredients
4. Forks – at least two should work great to roughly shred the cooked chicken
5. Measuring cups and spoons – for the chicken broth, water, salt, pepper, thyme, and heavy cream
6. Mixing bowl – to mix the cornstarch with water if you choose to thicken the soup
7. Stirring utensil – like a wooden spoon to combine everything in the crock pot

Ingredients

2 lbs boneless, skinless chicken breasts, roughly cut into chunks
6 cups chicken broth
1 cup water
1 cup uncooked wild rice
6 slices bacon, chopped
3 medium carrots, peeled and diced
2 celery stalks, diced
1 medium onion, chopped
2 garlic cloves, minced
1 tsp dried thyme
½ tsp salt (adjust to taste)
¼ tsp black pepper
1 cup heavy cream
1 tbsp cornstarch (optional for thickening)
2 tbsp chopped fresh parsley (for garnish, optional)

Directions

Start by placing the chicken, bacon, carrots, celery, onion, garlic, and wild rice in your crock pot, then add the thyme, salt, and pepper.
Pour in the chicken broth and water, making sure everything's well covered.
Stir everything together and cover the slow cooker.
Let it cook on low for about 6 hours, or on high for 3-4 hours, until the chicken is cooked through and the wild rice is tender.
When the chicken is done, take it out and roughly shred it with two forks.
Return the shredded chicken back into the crock pot.
Stir in the heavy cream. If you want the soup a bit thicker, mix the cornstarch with a tablespoon of water first and add it to the pot while stirring.
Let the soup cook for another 10-15 minutes on low so it can thicken up nicely.
Taste and adjust the salt and pepper if needed.
Serve hot and garnish with fresh parsley if you like. Enjoy!

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.