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


3.8 from 12 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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  • Comments

    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!

    7. Michelle |

      What containers do you use to freeze individual portions? And do you use any general guidelines to freeze whole make-ahead meals?

    8. Barbara |

      This soup was delicious, but I was surprised to have the same difficulty with cooking time that others have had. Other recipes from 100 Days have worked just fine in my slow cooker, so I thought this one would as well. To avoid the issue, I used High for the first hour, then Low for 4 1/2 hours. Rice and celery were still pretty crunchy. I then alternated between high/low for another 1 1/2 hours, and the end result was great. Would there be a down side to cooking this on High instead? This time I made it exactly as written, next time I think I would add some grated carrot. I made the whole chicken in the slow cooker recipe, then made the broth overnight and this soup the next day!

      • Amy Taylor (comment moderator) |

        Hi Barbara. Cooking it on high should be fine but you may need to shorten the cooking time.

    9. Laura Boehner |

      I don’t have wild rice. Can I use brown rice as a substitute? Or a wild and white rice mix? Other ideas?

      • Amy Taylor (comment moderator) |

        Hi Laura. Yes, both of those would work just fine.

    10. jennifer |

      I used high quality organic ingredients and followed the recipe to a T and the result is somewhere between bland and downright unappetizing. Not thin enough to be a broth based soup, not thick enough to be a cream-based soup and the dominant flavors are onion and garlic. And not in a good way. (Doesn’t help that the onions are still crunchy — I saw earlier reviews that it needs to be cooked longer, but everything else is fine. Just the onions are an issue). Definitely won’t make again and sorry to say I will probably throw out the giant batch of soup it made :*(

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