Oh, how I love hearty real food slow cooker recipes, especially when it requires no advanced cooking! My kids especially loved when I packed this chicken and wild rice soup in their school lunch. This Chicken and Wild Rice Slow Cooker Soup is packed with vegetables, perfect for the colder months.
So here’s another one to add to your repertoire. Be sure to freeze the leftovers in individual portions, making it easy for you to pull out for lunches.
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.
132 thoughts on “Chicken and Wild Rice Slow Cooker Soup”
Can I freeze this soup??
Let me say I made this and my Kiddos loved It!!
Yes! We’d recommend freezing it in individual portions. Glad to hear the kids love it. – Nicole
I have been making this for so many years I can’t even remember how long it’s been! I have taken it to many events and shared with friends and family. There is never any left! People can’t get over how good it is! I like to take the chicken out at the end and shred it. I also use a mini chopper to basically mince the mushrooms. We get all the flavor and anyone that doesn’t like mushroom texture doesn’t even know they’re there! I also cook on low for about 8 hours – either while I’m at work or sometimes overnight. I can’t thank you enough for this staple that has carried my family and friends for years and many years to come.
Love hearing this. Thanks so much for sharing, and we’re so glad you enjoy it. – Nicole