This slow cooker wild rice soup is hearty and delicious! Add everything to the slow cooker and press start. It’s that simple!

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My husband is from Minnesota, and I remember the first time I had Minnesota wild rice soup. I immediately fell in love with this chewy, hearty rice. The texture of wild rice is much different than regular rice, and it really holds up well in soup. I often make it on the stovetop or in my Instant Pot, but I wanted to come up with a slow cooker version for those days when I want to set it and forget it. I made a few tweaks to the original recipe and it turned out so well!

True Wild Rice vs. a Wild Rice Blend

You’ll see a lot of “wild rice blend” in the grocery store, and it’s usually a mix of wild rice with brown or white rice. It’s cheaper, and it works in a pinch, but the regular rice in the blend cooks faster and gets mushy over a long cook time in the slow cooker. True wild rice holds its shape. If a blend is all you can find, check the package and expect a softer, starchier soup.

Real wild rice can be a bit more expensive and harder to find, but you can always order it on Amazon if you can’t find it in a store near you. If you have leftover wild rice, be sure to try these Wild Rice Burgers!

Soup Ingredients

  • Wild rice– Wild rice is hearty, chewy rice that maintains its texture when cooked.
  • Butter– A little butter adds richness to the broth.
  • Celery– Chopped celery adds flavor to the base of the soup.
  • Onion– Chopped onion adds additional flavor to the soup.
  • Carrots– I love the sweetness and texture of the carrots in this recipe.
  • Garlic– A little garlic enhances the flavor of the broth.
  • Vegetable broth– I like to use a chicken-style broth, like the “not chicken” broth from Edward & Sons. It’s vegetarian, but it adds more flavor than typical vegetable broth. I also really like the Better Than Bouillon vegetable base.
  • Thyme– Dried thyme adds a savory flavor to the soup.
  • Heavy Cream– This adds a rich flavor to the broth, but if you want something lighter, you can swap in evaporated milk. Looking for a vegan version? Try my cashew cream!
  • Salt– Be sure to add salt to taste as needed.

How to Make Crockpot Wild Rice Soup

Simply add all the ingredients except the cream to the slow cooker. Stir and cook!
Once the rice is tender, stir in the cream and enjoy!

Tips & Tricks

  • Every slow cooker can be a bit different. I used a 6qt Crockpot and mine was ready in about 3 hours on high, but yours may need a bit longer. Once the rice has begun to split, you know it’s done cooking. Be sure to turn it off once the rice is done cooking so it doesn’t get soggy!
  • You can add a bay leaf in for a little extra flavor, if you have one. Just remove it before serving.
  • You can use frozen, pre-chopped veggies if you have them in your freezer!

Storing Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. The rice keeps soaking up broth, so it’ll be thicker the next day. Reheat it on low heat on the stove and add a splash of broth or water until it’s the consistency you want. If you want to freeze it, freeze it before adding the cream, since dairy can separate when it thaws.

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Slow Cooker Wild Rice Soup

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 cups 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegetarian
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Description

This slow cooker wild rice soup is hearty and delicious! Add everything to the slow cooker and press start. It’s that simple!

Ingredients

Units Scale
  • 1 cup uncooked wild rice, rinsed
  • 2 tablespoons butter
  • 1 medium yellow onion, diced
  • 2 stalks celery, chopped
  • 2 large carrots, chopped
  • 4 cloves garlic, minced
  • 3/4 teaspoon dried thyme
  • 4 cups vegetable broth
  • 1/2 cup heavy cream or 1 cup evaporated milk
  • Salt and black pepper to taste

Instructions

  1. Add the wild rice, butter, onion, celery, carrots, garlic, and thyme to the slow cooker. Pour the broth over the top and stir.
  2. Cover and cook on high for 3 to 3½ hours, until the rice is tender and most of the grains have split open.
  3. Turn the slow cooker off completely. Don’t leave it on warm, or the rice will get soggy.
  4. Stir in the cream or evaporated milk.
  5. Taste, then add salt and pepper, if needed.
  6. If the soup thickens as it sits, stir in ½ cup of water at a time until it reaches the consistency you want.