Recipe: Chicken and Wild Rice Slow Cooker Soup

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


4.0 from 10 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).
*Omit optional almonds to make nut-free.
We recommend organic ingredients when feasible.


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  1. Donna |

    My veggies & rice were still hard after 5 hours. Very disappointing! I’m wondering if this should have been cooked on high instead?

    • Amy Taylor (comment moderator) |

      Hi Donna. It does sound like your slow cooked might not get hot enough on the low setting.

  2. Andrea |

    I made this soup last night and I think it’s delicious, and so easy! However, the heavy cream base was thinner than I would like. (I typically enjoy thicker soups.) Is there any way to thicken the soup slightly? Thank you for the new recipe.

  3. Kim |

    I had the same problem others apparently had…5 hours on low heat meant I just tried to serve uncooked soup to my family. I’m sure it’ll be great when the vegetables and rice aren’t hard, but a low setting for this soup does NOT work. Very disappointing.

  4. Nia |

    Hi! I made this soup last night. I looked at all the comments and decided to cook it on high for 4 hours. It was perfect!
    Wild rice always seems to have a tiny crunch because of the husk, so everything was cooked all the way through. I would definitely marinade the chicken in spices next time to give it more flavor, but still 5 stars. Thank you!

  5. deziree |

    Can this be made without dairy?

    • Amy Taylor (comment moderator) |

      Hi. Yes, you can leave it out or use an alternative.

  6. Amy |

    This turned out so much better than I imagined. Very good and super easy! I cooked on high hoping to shorten the cooking time, but wild rice takes a long time to cook, so it still took 4 hours. But it was worth the wait!

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