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.

Enjoy!

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

 

4.2 from 6 reviews
Chicken and Wild Rice Slow Cooker Soup
Serves: 8 - 10
 
Ingredients
  • 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
Instructions
  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).
Notes
We recommend organic ingredients when feasible.

 

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

  • Emily

    I have this in the crock pot right now, however I am doing it more like chicken breast over rice by only adding 2 cups of broth. For those having trouble with it not being done,I would suggest cooking 6-8 hours on low or 4-5 hours on high. 4 hours on low will not cut it! Easy weeknight meal!

  • Kelly

    My 18 month old daughter just gobbled down two bowls of this soup! Mushrooms & all! Thanks for a great recipe.

  • mp

    I haven’t tried this recipe yet, the flavor combinations do sound good, but the comments from people cooking it for 4 hours and it not being done… I’ve been wondering why some things don’t seem to cook as quickly, and one thing I’ve found says to not uncover the slow cooker unnecessarily. Doing so can lower the temperature 10-15 degrees and in turn increase the cooking time by as much as 30 minutes.

    I usually prefer to toast rice and cook it on the side for soup (like pilaf) which makes it cook quicker. I think most recipes I’ve seen are either a rice dish mainly in which case the rice is added raw, or if a stew or soup with meat and rice, the rice is added already cooked.

    Also, instead of the cream, I was thinking I’ll try coconut milk instead, and maybe a squeeze of lime.

  • Rachel

    Would omitting the raw chicken be an option? I made the whole chicken (crock pot version) and have left over cooked chicken from that dinner. Could I cook the recipe as is without the raw chicken and throw in my chopped cooked chicken at the end?

  • Toni

    Made this yesterday in the crock pot. I put the chicken breasts in whole and shredded them when cooked. I was out of heavy cream, so I served mine with a dollop of sour cream. It was delicious. Thanks for the recipe, it was nice to have a crock pot recipe with all fresh ingredients!

  • Monica

    We had this for dinner tonight–everyone at the table loved it! I used your slow cooker homemade stock recipe for the soup. This was so easy and so flavorful. I used 1.5 lbs. of chicken thighs. I added two carrots. I used half a cup of basmati rice and half a cup of wild rice. I topped the soup with some fresh parsley. We will be having this again in our home. And thank you to those who recommended different temperatures and cooking times; I cooked this on HIGH for 4 hours, and it was perfectly cooked.

  • Love the recipe! My husband desires a creamier version or thicker version. What could I add next time to make the soup a little thcker? Thanks

  • Jean

    Used boneless skinless chicken thighs and full fat plain yogurt instead of the cream and it turned out delicious. Will definitely make again. Thanks for the recipe!

  • Ann

    Just wondering what I can substitute the mushrooms with. Thanks!!

  • Merri

    I’ve made this several times and it’s so delicious! I want to make some for a friend who can’t have dairy – any suggestions for a cream substitute (dairy free of course) that will taste as good and give it that same creamy texture? Or has anyone tried it without the cream and found it to be as tasty? Thanks! :)

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