Slow Cooker Chicken and Rice Soup

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

• Ridiculously easy. You literally just toss everything into the slow cooker and walk away. No browning chicken, no sautéing vegetables, no babysitting the stove.
• Actually filling. This isn’t one of those soups where you’re hungry an hour later. Between the chicken thighs, wild rice, and all the vegetables, one bowl is a complete meal.
• Dairy-free but creamy. The rice releases enough starch as it cooks that you get that satisfying, almost creamy texture without any cream or milk. I used to think I needed dairy for good soup, but this completely changed my mind.

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

• Adjust the broth to your preference. Start with 6 cups if you like 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, but you can’t take it away.
• Season at the end. Slow cooking intensifies flavors, so taste your soup before serving and adjust the salt and pepper. I usually add a little extra at the end, plus the fresh parsley makes a big difference.

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

• 

  Gluten-Free Chicken Noodle Soup

• 

  Gluten-Free Beef Chili

• 

  Slow Cooker Turkey Chili

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.