This crockpot chicken and rice soup is everything you want on a cold day. It’s packed with tender chicken, wild rice, carrots, celery, and plenty of comforting broth. The best part is how easy it is: just add everything to the slow cooker in the morning and come home to a hot meal that’s ready to eat.
I love that this recipe is naturally dairy-free and gluten-free without sacrificing any of the creamy, satisfying texture you expect from chicken and rice soup. The wild rice gives it a heartier bite than regular white rice, and honestly, the fresh parsley at the end is what really makes it. It brightens up all the flavors and makes the whole thing feel fresh instead of heavy. Plus it makes a huge batch, so you’ll have soup for days (which I’m always happy about).
Why You’ll Love this Recipe
Ingredient Notes
- Chicken thighs: I use boneless, skinless thighs because they stay tender in the slow cooker and don’t dry out like chicken breasts can. You can use breasts if that’s what you have, but I’d recommend checking them earlier (around 3 hours) so they don’t get tough.
- Wild rice: This is my favorite rice to use in this soup because it has more texture and flavor than white or brown rice. It also holds up better to the long cooking time without getting mushy. If you can’t find wild rice, brown rice works well too, but check it at 3 hours since it cooks faster.
- Fresh parsley: Don’t skip this. I know it seems like just a garnish, but the fresh parsley you stir in at the end really brightens everything up and keeps the soup from tasting flat. If you only have dried parsley, use 1 teaspoon instead of 1/4 cup fresh.
- Chicken broth: Use good quality broth here since it’s the base of the soup. I like using low-sodium so I can control the salt level myself. You can add 6-8 cups depending on how brothy you like your soup (I usually do 6 cups for a thicker soup).
- Carrots and celery: I dice mine into small pieces so they cook evenly and are easy to eat. You can also do carrot coins if you prefer, which looks nice and cooks just as well.
Tip
Don’t overcook the rice. Check your soup at 3 hours if using brown rice, or 4 hours if using wild rice. The rice should be tender but still have a little bite to it. If you let it go too long, it turns into mush and the soup gets gummy. Once the chicken is cooked through and the rice is done, turn off the slow cooker or switch to warm. This soup doesn’t get better the longer it cooks.
Expert Tips
Storage Instructions
Refrigerator: Store in an airtight container for up to 5 days. The rice will continue to absorb liquid, so you may need to add a splash of broth when reheating.
Reheating: Warm on the stovetop over medium heat, adding extra broth if needed. Or microwave individual portions for 2-3 minutes, stirring halfway through.
Make Ahead: This soup actually tastes better the next day after the flavors have had time to meld. Make it a day ahead and store it in the refrigerator until ready to serve.
Serving Suggestions
Serve this soup with Gluten-Free Focaccia for dipping into the broth, or Gluten-Free Crescent Rolls if you want something buttery and a little more special. Gluten-Free Cheddar Rosemary Drop Biscuits are also perfect for soaking up every last bit of soup.
More gluten-free soups to try
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Slow Cooker Chicken and Rice Soup
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 1 ½ cups uncooked wild rice
- 1 cup yellow onion - chopped (from 1/2 large onion)
- 1 ½ cups carrots - diced or coins (3-4 carrots)
- 1 cup celery - diced (3-4 ribs)
- 2 cloves garlic - minced
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper
- 6 cups chicken broth - up to 8 if desired
- ¼ cup fresh parsley - chopped
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Add ingredients to slow cooker. Add 1 ½ lbs boneless skinless chicken thighs, 1 ½ cups uncooked wild rice, 1 cup yellow onion, 1 ½ cups carrots, 1 cup celery, 2 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon salt, ½ teaspoon pepper, and 6 cups chicken broth to the slow cooker. Stir to combine. (Add up to 8 cups of broth if you prefer a soupier consistency.)
- Cook on high. Cover and cook on high for 3-4 hours. Start checking at 3 hours for brown rice or 4 hours for wild rice. The chicken should be cooked through (165°F internal temperature) and the rice should be tender with a slight bite to it.
- Shred the chicken. Use two forks to shred the chicken directly in the slow cooker. Stir to distribute the shredded chicken throughout the soup.
- Add fresh parsley and serve. Stir in ¼ cup fresh parsley. Taste and adjust seasoning with additional salt and pepper if needed. Turn the slow cooker to warm or off to prevent overcooking the rice.
Notes
- Rice options: Wild rice gives the best texture and flavor, but you can use brown rice (check at 3 hours) or white rice (add in the last hour of cooking).
- Broth amount: Start with 6 cups for a thicker, stew-like soup. Add up to 8 cups if you prefer more broth. You can always add more liquid at the end if needed.
- Chicken: Thighs stay moist and tender. If using breasts, check at 3 hours and remove to shred, then return to the soup.
- Fresh parsley: Don’t skip this step. The fresh parsley brightens all the flavors. If using dried parsley, substitute 1 tsp for the 1/4 cup fresh.
Finally it came up but real slow; so much on the page. Thanks I want to make it this week.
Thanks for stopping by Marti! I’m glad the recipe showed up for you. I will look into the issue. I hope you like the soup – it’s one of my favorites! 🙂