This soup is a weekday workhorse: set it, forget it, and come back to a bowl that feels like a warm embrace. It’s built around pantry-friendly staples and a hearty wild rice and quinoa mix that holds up to long, slow cooking without turning to mush. The cream of mushroom soup gives it a rounded, slightly savory body, while chicken and vegetables keep it grounded and satisfying.

I favor recipes that respect time and flavor equally. You don’t need drama here—clean prep, the right liquids, and low-and-slow heat do the heavy lifting. The result is a bowl that stretches across dinners, and lunch leftovers that reheat better than most soups.

Below you’ll find practical notes on the ingredients, step-by-step directions (exactly as tested), equipment suggestions, troubleshooting tips, and storage advice. Read through once, prep what you can in the morning, and let your crockpot do the rest.

Ingredient Notes

Everything in this recipe has a clear role: aromatics for flavor, grains for texture and bulk, chicken for protein, and the cream of mushroom soup for body. Take a moment to prep things uniformly—consistent dice on the onion, carrot, and celery gives an even cook and a more pleasant mouthfeel.

Grains and texture

The recipe calls for a wild rice and quinoa mix. Wild rice provides chew and nutty flavor while quinoa adds lightness and protein. Together they create a pleasing bite that won’t completely break down during the long cook, provided you stir at the start to break up any clumps.

Broth and seasoning

Using low-sodium chicken broth gives you control over final salt. The cream of mushroom contributes savory body and a touch of umami; the chicken bouillon granules intensify the chicken flavor without additional liquid. Salt and pepper are left “to taste” because brands and personal preferences vary.

Ingredients

1 large onion (chopped) — builds the savory base; chop fairly small so it softens evenly.
1 large carrot (chopped) — adds sweetness and color; dice to match the onion size.
2 stalks celery (chopped) — provides aromatics and texture.
2 chicken breasts (boneless and skinless, cut in one inch pieces) — lean protein that cooks through in the crockpot; cut into 1-inch pieces so it cooks evenly.
1 cup wild rice and quinoa mix — the main grain component; gives chew and nutty notes.
10 ounce cream of mushroom soup (1 can) — thickens and flavors the broth with mushroom umami.
½ teaspoon thyme — an herbaceous background note that pairs well with chicken and mushrooms.
4 cups chicken broth (low sodium) — primary savory liquid; low sodium lets you adjust seasoning later.
4 cups water — balances the broth so the grains have room to cook without becoming overly salty.
salt and pepper (to taste) — final seasoning; add gradually and adjust at the end.
1 teaspoon chicken bouillon granules — concentrated chicken flavor; dissolves into the liquid to deepen the soup.

Crockpot Wild Rice, Quinoa and Chicken Soup in Steps

Prepare the ingredients: peel and chop 1 large onion, chop 1 large carrot, chop 2 stalks celery, and cut 2 chicken breasts into 1-inch pieces.
Place the chopped onion, carrot, and celery into the crockpot.
Add the cut chicken pieces to the crockpot.
Add 1 cup wild rice and quinoa mix and the 10 ounce can of cream of mushroom soup.
Sprinkle in 1/2 teaspoon thyme, 1 teaspoon chicken bouillon granules, and salt and pepper to taste.
Pour in 4 cups chicken broth (low sodium) and 4 cups water.
Stir everything in the crockpot until the cream of mushroom soup is evenly distributed and the rice/quinoa is not clumped.
Cover and cook on low for 8 hours or on high for 4 to 6 hours, until the wild rice/quinoa is tender and the chicken is cooked through.
Taste and adjust seasoning with salt and pepper if needed, stir, then serve.

Why It Deserves a Spot

This soup earns a regular place in my rotation because it balances effort and reward beautifully. Prep is simple and quick; the crockpot handles the rest while you go about your day. The wild rice and quinoa mix provides texture and makes the bowl feel substantial—this is a dinner that feeds hungry people and keeps you full for hours.

Flavor-wise, the cream of mushroom soup and bouillon create depth without complicated steps. The thyme is subtle but important; it connects the mushroom and chicken flavors. Finally, the recipe scales well: double it for a crowd or halve it for two people. It reheats and freezes reliably, making it excellent for meal planning.

Budget & Availability Swaps

If you can’t find a specific ingredient or want to cut costs, there are practical swaps that keep the heart of the recipe intact. Using a different grain blend (if wild rice/quinoa isn’t available) can work, but pay attention to cook times—longer-cooking grains may need more liquid and time.

When chicken breasts are pricier, thighs work fine and add extra flavor, though they change the fat content. If cream of mushroom soup isn’t on hand, a condensed cream of chicken or a homemade roux-thickened base could be used—just be aware those adjustments shift flavor balance and may require more seasoning.

Equipment Breakdown

Crockpot/slow cooker: The only appliance you absolutely need. Use one large enough to hold all ingredients comfortably—at least a 6-quart for this amount.

Cutting board and chef’s knife: For consistent dicing of onion, carrot, celery, and chicken. A good, sharp knife saves time and reduces effort.

Measuring cups and spoons: Precise liquid-to-grain ratios matter for texture, so measure the 1 cup grain and the 4 cups liquids accurately.

Wooden spoon or silicone spatula: For stirring the ingredients in the crockpot so the cream soup spreads and the grains don’t stay clumped.

Troubleshooting Tips

Grains still firm at the end of cooking: If the wild rice/quinoa isn’t tender, continue cooking on low for another 30–60 minutes and check again. If the liquid has evaporated, add 1/2 to 1 cup hot water or broth before continuing.

Soup too thin: Let it cook uncovered on high for 15–20 minutes to reduce, or remove a cup of the liquid, mash some of the grains or a few vegetable pieces, and stir them back in to thicken naturally.

Soup too thick: Add warm chicken broth or water, 1/2 cup at a time, until you reach the desired consistency. Reheat gently and adjust seasoning after thinning.

Chicken dry or stringy: That happens when pieces are left too large or cooked at too high a temperature. Cut chicken into 1-inch pieces as instructed and prefer the low 8-hour setting for more forgiving results. If using dark meat, it tolerates longer cooking better.

Flavor flat: Taste at the end and add salt in small increments. The chicken bouillon intensifies flavor, but different brands vary—adjust to your palate. A squeeze of lemon or a splash of vinegar can brighten a flat-tasting batch if you’re comfortable adding that tweak.

How to Make It Lighter

To reduce calories and fat, consider these straightforward adjustments: use low-sodium broth (already called for), substitute a low-fat or reduced-fat cream of mushroom soup, or use a half-can if you want a thinner texture. Skipping the cream of mushroom entirely and finishing with a small slurry of cornstarch and water creates body with fewer calories.

Another option is to increase the vegetable-to-grain ratio—add more chopped carrots and celery and reduce the cup of wild rice/quinoa slightly. That lowers the calorie density while keeping portions satisfying.

Pro Tips & Notes

1) Break up the grain mix before adding it. If your wild rice and quinoa come slightly clumped, run them through your fingers or shake them in the measuring cup so they disperse in the pot. The recipe’s step to stir everything until the cream of mushroom is distributed is important—don’t skip that.

2) Browning optional: If you want extra depth, briefly sauté the chicken pieces and/or onions in a hot skillet before adding to the crockpot. It takes 5–7 minutes extra work but gives a deeper flavor profile.

3) Timing: If you’re home and the texture isn’t where you want it after the scheduled time, you can switch to the warm setting once the chicken is cooked and grains tender; they’ll hold for a while. But prolonged time on warm will eventually soften the grains more.

4) Salt late: Because the broth and bouillon vary widely in saltiness, add final salt at the end after the full cook so you don’t oversalt early.

5) Serving ideas: This soup is complete on its own, but a sprinkle of fresh parsley, a grind of pepper, or a few croutons make it feel more finished. Keep garnishes minimal so the base flavor shines.

How to Store & Reheat

Fridge: Cool the soup to near room temperature, transfer to airtight containers, and refrigerate for up to 4 days. The grains will continue to absorb liquid in the fridge, so you may need to loosen it with broth when reheating.

Freezer: This soup freezes well. Portion into freezer-safe containers or bags, leaving some headspace. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally and adding 1/4 to 1 cup of warm broth or water as needed to restore the original consistency. Microwave works too—use medium power, stir every minute to heat evenly and check texture.

FAQ

Can I use different grains? Yes, but they change cooking times. Shorter-cook grains may break down; longer-cook grains may need more liquid and time. If you swap, monitor grain tenderness near the end of cooking.

Can I use leftover rotisserie chicken? Absolutely. Add shredded rotisserie chicken in the last 30–60 minutes of cooking to heat through so it doesn’t dry out.

Is this safe to leave on while I’m at work? Most modern slow cookers are designed for unattended use; follow the manufacturer’s instructions and place the crockpot on a heat-safe surface. For an 8-hour low cook, many people run it while out for the day, but use common-sense precautions about power and placement.

Will the cream of mushroom separate? It blends into the broth during the long cook. Stir well at the start to distribute it evenly. If texture separates slightly after reheating, a quick stir or simmer will reintegrate it.

Final Bite

This Crockpot Wild Rice, Quinoa and Chicken Soup is an honest, reliable recipe that rewards minimal effort with satisfying results. It’s great for busy nights, meal prep, and weeks when you want something nourishing without fuss. Prep in the morning, let it cook slowly, and enjoy a bowl of comfort that holds up to reheating and sharing. If you try a swap or a tweak, take note and adjust next time—this recipe is flexible enough to make your own while still delivering consistent flavor.

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Crockpot Wild Rice, Quinoa and Chicken Soup

A simple crockpot chicken soup with wild rice and quinoa, flavored with cream of mushroom soup and thyme for an easy, comforting meal.

Prep Time10

Cook Time8

Total Time8 10

Course: Soup

Servings: 8 servings

Ingredients

1 largeonion chopped
1 largecarrot chopped
2 stalkscelery chopped
2 chicken breasts boneless and skinless, cut in one inch pieces
1 cupwild rice and quinoa mix
10 ouncecream of mushroom soup (1 can)
1/2 teaspoonthyme
4 cupschicken broth low sodium
4 cupswater
salt and pepper to taste
1 teaspoonchicken bouillon granules

Instructions

Prepare the ingredients: peel and chop 1 large onion, chop 1 large carrot, chop 2 stalks celery, and cut 2 chicken breasts into 1-inch pieces.
Place the chopped onion, carrot, and celery into the crockpot.
Add the cut chicken pieces to the crockpot.
Add 1 cup wild rice and quinoa mix and the 10 ounce can of cream of mushroom soup.
Sprinkle in 1/2 teaspoon thyme, 1 teaspoon chicken bouillon granules, and salt and pepper to taste.
Pour in 4 cups chicken broth (low sodium) and 4 cups water.
Stir everything in the crockpot until the cream of mushroom soup is evenly distributed and the rice/quinoa is not clumped.
Cover and cook on low for 8 hours or on high for 4 to 6 hours, until the wild rice/quinoa is tender and the chicken is cooked through.
Taste and adjust seasoning with salt and pepper if needed, stir, then serve.