Crockpot Creamy Chicken and Wild Rice Soup Recipe with Easy Garlic Herb Biscuits

Introduction

The first time I made crockpot creamy chicken and wild rice soup, the aroma drifting through my kitchen was like a cozy hug after a long day. You know that feeling when the weather turns chilly, and you’re craving something warm, creamy, and soul-soothing? This is the recipe that answers that call—and trust me, it’s become a staple in my house during fall and winter (though honestly, we make excuses year-round).

I remember discovering this crockpot creamy chicken and wild rice soup recipe back when my youngest was teething and sleep was a distant dream. I wanted a dinner that practically cooked itself, but still felt special. After some trial and error (and a few memorable “almost there” attempts), this version became my go-to. It’s not just about the soup, either—the easy garlic herb biscuits on the side are like the icing on the cake, only savory and perfect for dunking.

What I love about this combo is how it brings everyone to the table. Whether you’re feeding a crowd or just need a comforting meal after work, it’s hearty, packed with flavor, and surprisingly nutritious. Plus, the crockpot does most of the heavy lifting—so you can go about your day and come back to something incredible. I’ve tested and tweaked this recipe more times than I can count, so you’re getting all my best tricks and tips. If you’re looking for a way to make weeknight dinner easy and delicious, this crockpot creamy chicken and wild rice soup with garlic herb biscuits is it!

Why You’ll Love This Recipe

There’s something magical about recipes that practically make themselves—and this crockpot creamy chicken and wild rice soup with easy garlic herb biscuits delivers every time. I’ve made dozens of creamy soups over the years, but this one always gets requests for seconds (and the biscuits never last more than a day).

• Set It and Forget It: The crockpot does all the work, so you can toss in the ingredients, go about your day, and come back to the most comforting dinner.
• Simple Ingredients: No fancy shopping trips or specialty stores required—everything you need is likely already in your pantry or fridge.
• Perfect for Any Occasion: Whether it’s a cozy Sunday dinner, a meal to impress guests, or just a way to use up leftover chicken, this recipe fits the bill.
• Family Favorite: Both kids and adults rave about the creamy texture and deep flavors (plus, the biscuits are always a hit with picky eaters).
• Totally Satisfying: The combination of tender chicken, earthy wild rice, and fresh herbs makes every bite feel like comfort food at its best.

I’ve tried a lot of “creamy chicken and wild rice soup” recipes, but what sets this one apart is the slow-cooking process. It lets the flavors come together in a way that just can’t be rushed. Plus, blending a portion of the soup at the end gives it that ultra-luxurious texture without needing a ton of heavy cream. The garlic herb biscuits are ridiculously easy—no yeast, no rise time, just mix, drop, and bake. It’s the kind of meal that feels fancy but is secretly the easiest thing ever.

This soup isn’t just food—it’s the kind of recipe that makes you want to sit down, relax, and savor. There’s something so satisfying about dunking a warm, fluffy biscuit into a bowl of creamy soup. Trust me, you’ll want to make this again and again, and it’s perfect for meal prep, cold nights, or anytime you need a little comfort on your plate.

What Ingredients You Will Need

This crockpot creamy chicken and wild rice soup recipe with garlic herb biscuits depends on wholesome, straightforward ingredients that come together for maximum flavor. I’ve grouped everything so you can check your pantry and fridge at a glance. Don’t worry—substitutions and tips are included!

• For the Soup
  • Chicken breasts or thighs, boneless and skinless (about 1.5 lbs / 680g; thighs add more flavor, but breasts work great too)
  • Wild rice blend (3/4 cup / 120g; look for a mix with brown rice for heartiness)
  • Carrots, diced (2 medium; adds sweetness and color)
  • Celery stalks, sliced (2; classic for depth of flavor)
  • Yellow onion, chopped (1 medium; I use sweet onion if I have it)
  • Garlic cloves, minced (3; don’t skimp—this is the base of the flavor!)
  • Low-sodium chicken broth (6 cups / 1.4L; homemade or store-bought—use your favorite)
  • Dried thyme (1 tsp / 2g; fresh works too, just double the amount)
  • Dried rosemary (1/2 tsp / 1g; for that cozy, piney aroma)
  • Bay leaf (1; adds subtle depth—just remember to fish it out later)
  • Kosher salt and black pepper (to taste; adjust at the end since broths vary in saltiness)
  • Butter (3 tbsp / 42g; for the creamy roux)
  • All-purpose flour (1/3 cup / 40g; thickens the soup)
  • Whole milk or half-and-half (1.5 cups / 360ml; for a rich, creamy base—use evaporated milk for extra silkiness)
  • Fresh parsley, chopped (for garnish; optional but lovely)
• For the Garlic Herb Biscuits
  • All-purpose flour (2 cups / 250g)
  • Baking powder (1 tbsp / 14g)
  • Kosher salt (1/2 tsp / 3g)
  • Garlic powder (1 tsp / 3g)
  • Dried Italian herbs (1 tsp / 2g; or use a blend of dried parsley, basil, and oregano)
  • Unsalted butter, cold and cubed (1/2 cup / 113g; I use Kerrygold for extra richness)
  • Whole milk (3/4 cup / 180ml; buttermilk works too for a tangier flavor)
  • Shredded cheddar cheese (1/2 cup / 50g; optional, but it makes them extra decadent)
  • Fresh parsley or chives, chopped (for sprinkling on top)

Substitution tips: Swap the wild rice blend for all brown rice if that’s what you have. For dairy-free, use olive oil and unsweetened almond milk. You can sub chicken thighs with leftover rotisserie chicken—just add it in the last hour so it doesn’t dry out. Gluten-free? Use a 1:1 gluten-free flour blend for both soup and biscuits. I’ve made it every which way, and it always turns out delicious!

Equipment Needed

• Crockpot/Slow Cooker (5-6 quart minimum; programmable models make life even easier—mine is an old hand-me-down, but it works like a charm!)
• Sharp knife and cutting board (for prepping veggies and chicken; a large wooden board helps keep things tidy)
• Measuring cups and spoons (accuracy matters with the roux and biscuits!)
• Medium saucepan (for making the creamy roux; nonstick is helpful for easy cleanup)
• Ceramic or glass mixing bowl (for biscuit dough; stainless steel is fine too)
• Biscuit cutter or large spoon (I just use a spoon and drop them by the scoop—no fuss!)
• Baking sheet (lined with parchment for easy cleanup)
• Ladle (for serving the soup—makes you feel like a pro in your own kitchen)
• Hand mixer or immersion blender (optional; for blending the soup, but a potato masher works in a pinch)

If you don’t have a crockpot, you can use a heavy Dutch oven on low heat. I’ve even made the biscuits in a toaster oven when my oven was acting up. Pro tip: Keep your biscuit tools cold for flakier results, and wash your crockpot insert right away to save yourself scrubbing later. No need to break the bank—most of these tools are basics you’ll use again and again.

Preparation Method

1. Prep your veggies and chicken (10 minutes): Dice carrots, slice celery, chop onion, and mince garlic. Cut chicken into large chunks if you want faster cooking, or leave whole for shredding later. (You can do this the night before—makes the morning easier!)
2. Layer ingredients in the crockpot (5 minutes): Add chicken, wild rice blend, carrots, celery, onion, garlic, thyme, rosemary, bay leaf, and a good pinch of salt and pepper to the slow cooker. Pour in the chicken broth, covering everything. Give it a gentle stir.
3. Cook on low for 6-7 hours, or high for 3-4 hours: The soup is done when the chicken is tender and the rice is cooked through. You’ll know it’s ready when the kitchen smells like pure comfort. (If your wild rice is extra chewy, let it go another 30 minutes.)
4. Shred the chicken (2 minutes): Remove the chicken to a plate and use two forks to shred it. Return the chicken to the crockpot and stir. (If you used precooked chicken, just add now and warm through.)
5. Make the creamy roux (10 minutes): In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden (don’t let it burn!). Slowly whisk in milk or half-and-half, stirring constantly until thickened and smooth.
6. Add the roux to the soup: Pour the creamy mixture into the crockpot and stir well. Let cook another 10-15 minutes so it thickens up and the flavors blend.
7. Taste and adjust: Add more salt and pepper if needed. For extra creaminess, blend a cup of soup (without chicken) and stir it back in. (Optional, but so worth it!)
8. While the soup finishes, make the biscuits (15 minutes): Preheat oven to 425°F (220°C). In a mixing bowl, whisk flour, baking powder, salt, garlic powder, and herbs. Cut in cold butter with your fingers or a pastry blender until pea-sized crumbs form. Stir in milk and cheese just until combined—don’t overmix.
9. Shape and bake the biscuits (12-15 minutes): Drop dough by large spoonfuls onto a lined baking sheet. Sprinkle with fresh parsley or chives. Bake 12-15 minutes, until golden and fluffy. (The kitchen will smell amazing—don’t be surprised if people wander in.)
10. Serve and enjoy: Ladle creamy chicken and wild rice soup into bowls, garnish with more fresh parsley, and serve piping hot with garlic herb biscuits on the side for dunking.

Prep notes: If your soup is too thick, add a splash more broth. Too thin? Let it cook uncovered for the last 20-30 minutes. Watch the biscuits carefully—every oven is a little different. And don’t forget to remove the bay leaf before serving!

Cooking Tips & Techniques

After making this crockpot creamy chicken and wild rice soup recipe about a million times, I’ve picked up a few tricks:

• Don’t rush the rice: Wild rice can take its sweet time to soften—give it the full 6-7 hours on low for best results. If you’re short on time, use a quick-cooking blend, but watch closely to avoid mushiness.
• For the creamiest texture: Whisk the roux until it’s completely smooth before slowly adding milk. If you add the milk too fast, you’ll get lumps (been there!).
• Shred, don’t chop: Shredded chicken blends better into the soup and soaks up more flavor. I use two forks, but a hand mixer works in a pinch for super-fast shredding.
• Keep biscuits light and fluffy: Handle the dough as little as possible. Overmixing can lead to tough biscuits, and nobody wants that. Cold butter is the secret—sometimes I even freeze my butter and grate it in.
• Timing tricks: Start the soup in the morning and make the biscuits about 30 minutes before you’re ready to eat. That way, everything’s hot and fresh at the same time.
• Personal lesson learned: Once, I added too much salt early on (rookie mistake). Now, I season lightly at the start and adjust at the end after tasting. Broth brands vary a lot, so always taste before adding extra salt.

The main thing is not to stress. If your soup thickens too much in the crockpot, just stir in extra broth. Biscuits not rising? Double-check your baking powder’s freshness. And if you forget the biscuits in the oven (guilty!), just scrape off the dark bottoms—they’ll still taste amazing dunked in the soup!

Variations & Adaptations

One of the best things about this crockpot creamy chicken and wild rice soup recipe is how easy it is to customize. Here are a few ways to make it your own:

• Gluten-Free: Use a gluten-free flour blend for both the soup’s roux and the biscuits. I’ve made this swap for friends, and no one’s ever noticed the difference.
• Dairy-Free: Substitute olive oil or vegan butter in the roux and use unsweetened almond or oat milk. For the biscuits, use a plant-based milk and skip the cheese or use dairy-free shreds.
• Vegetarian: Swap chicken for a can of drained chickpeas and use veggie broth. The earthy flavors still shine, and it’s super hearty.
• Flavor Twists: Add a squeeze of lemon at the end for brightness, toss in baby spinach for greens, or stir in a spoonful of pesto for a herby kick.
• Different Cooking Methods: No crockpot? Simmer everything in a Dutch oven on low heat for 1-2 hours, stirring occasionally. You can also use an Instant Pot—cook on high pressure for 30 minutes and do a quick release.
• Personal favorite variation: In the summer, I swap carrots for sweet corn and add fresh basil to the biscuits. It’s like a warm-weather twist that still feels cozy!

Feel free to experiment—this recipe is forgiving, and every family has their own spin. Whether you need to avoid certain allergens or just want to play with flavors, this soup and biscuit combo is ready for your creativity!

Serving & Storage Suggestions

This crockpot creamy chicken and wild rice soup with garlic herb biscuits is best served piping hot, straight from the slow cooker. I love to ladle the soup into big bowls and top with a little extra fresh parsley. Place the biscuits in a basket lined with a clean dish towel to keep them warm and fluffy—nothing beats dunking a biscuit into that creamy broth!

Pair the meal with a crisp green salad or a side of roasted vegetables for extra color and crunch. For drinks, try a glass of white wine or sparkling water with lemon. If you have leftovers (a rare event at my house!), store the soup in an airtight container in the fridge for up to 4 days. The flavors get even better overnight. The biscuits will keep at room temperature for 2 days, or freeze them for up to 2 months—just reheat in the oven at 350°F (175°C) for a few minutes to refresh.

Soup can be frozen for up to 3 months, though the texture will be a bit thicker after thawing. Let it cool completely before transferring to freezer-safe containers. Reheat gently on the stovetop, adding a splash of broth or milk if needed. I love how the herbs and aromatics deepen with time—honestly, it’s even better the next day!

Nutritional Information & Benefits

This crockpot creamy chicken and wild rice soup recipe is packed with protein from the chicken, fiber from the wild rice, and vitamins from all those veggies. Each serving of soup (about 1.5 cups) has roughly 320 calories, 25g protein, 8g fat, and 35g carbs. The garlic herb biscuits come in at about 170 calories each, with 4g protein and 22g carbs (they’re totally worth it for the comfort factor!).

Wild rice is a great source of antioxidants and B vitamins, while carrots and celery bring in vitamin A and potassium. If you use low-sodium broth and skip the cheese in the biscuits, it’s easy to make this meal lower in sodium or dairy-free. Allergens to note include wheat, dairy, and eggs (if you use them in the biscuits—though this recipe doesn’t require eggs). From a wellness perspective, I love that it’s filling but not heavy, and you can load it up with extra veggies for even more nutrition. It’s a comfort food that doesn’t leave you feeling weighed down!

Conclusion

If you’re searching for a meal that’s easy, comforting, and guaranteed to bring people together, this crockpot creamy chicken and wild rice soup with garlic herb biscuits is the answer. It’s the kind of recipe that turns an ordinary day into something special, but without any fuss. Whether you make it just for yourself or share it with family and friends, you’re in for a treat (and probably a few recipe requests!).

Don’t be afraid to tweak the recipe to suit your tastes—add your favorite veggies, switch up the herbs, or go all-in with extra garlic. I love this soup because every bowl feels like a warm memory, and the biscuits are just pure comfort. If you make this recipe, let me know how it goes! Leave a comment, share a photo, or tell me about your own twists. Here’s to cozy kitchens, good food, and meals that make you smile!

Frequently Asked Questions

Can I use pre-cooked or rotisserie chicken in this crockpot creamy chicken and wild rice soup?

Yes! Just add the cooked chicken in the last hour of cooking so it warms through but doesn’t dry out. It’s a great shortcut for busy nights.

What can I substitute for wild rice if I don’t have any?

You can use a brown rice blend, long-grain white rice, or even quinoa. Just keep an eye on cooking times—white rice cooks faster and might get mushy.

How do I make the garlic herb biscuits gluten-free?

Replace the all-purpose flour with your favorite 1:1 gluten-free blend. I’ve had great results with King Arthur and Bob’s Red Mill brands.

Can I make the soup on the stovetop instead of a crockpot?

Absolutely! Simmer everything in a large Dutch oven or soup pot over low heat for about 1-2 hours. Stir occasionally and check the rice for doneness.

What’s the best way to freeze and reheat leftovers?

Let the soup cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove, stirring in extra broth or milk as needed. Biscuits freeze well too—just reheat in the oven to crisp them up!

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