Recipe: Chicken and Wild Rice Slow Cooker Soup

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Oh, how I love hearty real food slow cooker recipes that don’t require any advance cooking! So here’s another one to add to your repertoire. And my kids especially loved it when I packed this chicken and wild rice soup in their school lunch, so be sure to freeze the leftovers in individual portions, making it easy for you to do the same.

Also, this recipe is one of those that is rather flexible, so here are some variations to meet your needs:

  • Don’t like celery? Substitute carrots.
  • Don’t like mushrooms? Omit them from the recipe.
  • On a tight budget? Use boneless, skinless chicken thighs instead of breasts.
  • Short on time? Buy pre-sliced mushrooms.
  • Like being thrifty? Make and use homemade stock.
  • Too busy to cook during the week? Make this over the weekend and you can count on leftovers.


Chicken and Wild Rice Slow Cooker Soup from 100 Days of #RealFood


4.3 from 8 reviews
Chicken and Wild Rice Slow Cooker Soup
Serves: 8 - 10
  • ½ medium onion, diced
  • 3 celery ribs, diced
  • 6 to 8 ounces fresh mushrooms, sliced or diced
  • 5 cloves garlic, minced
  • 1 cup whole grain wild rice
  • 1 pound raw boneless, skinless chicken breasts, cut into 1 inch chunks
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 cups chicken broth (or stock, homemade recommended)
  • ½ cup heavy cream
  • Optional topping: Toasted almonds
  1. In a slow cooker, place the onion, celery, mushrooms, garlic, rice, raw chicken, salt, and pepper. Pour the broth over top. Cook on low for 4 to 5 hours.
  2. Stir in the heavy cream, ladle into soup bowls and top with toasted almonds (if using). Put the leftovers in the fridge or freezer (in individual portions).
We recommend organic ingredients when feasible.


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86 comments to Recipe: Chicken and Wild Rice Slow Cooker Soup

  • Courtney

    Made this today and my husband and I really enjoyed it! (My picky toddler had a few bites, and as with all new recipes I will serve it to him several more times to try and get him used to it!) I used chicken thighs instead of breasts, substituted julienned carrots for the celery, and cooked on low for 6.5 hours. I did find it to be a tiny bit bland, so next time I will plan to use homemade chicken stock instead of cheap grocery store broth. Looking forward to enjoying leftovers tomorrow and to adding this recipe to my regular rotation as the weather gets cooler in the coming months!

  • Angela

    Loved this soup! So delicious!!

  • Jennifer

    Can I substitute bone in chicken pieces in this recipe?

  • Judy

    Has anyone made this and not added the cream at the end? Or added lactose free milk instead? I want to try this but my husband is lactose intolerant.

  • Kelly

    Second time making my whole family loves it :)

  • Karen

    This was supper tonight. I used chicken and broth that I had made in the crockpot yesterday and added some carrots. The taste was just what I wanted it to be

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