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.
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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.
- Try this Pressure Cooked Brown Rice.
- 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
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.
Print Recipe
Servings: 8 people
Ingredients
- ½ onion (medium, diced)
- 3 ribs celery (diced)
- 6 ounces mushrooms (fresh, sliced or diced)
- 5 cloves garlic (minced)
- 1 cup whole grain wild rice
- 1 pound chicken breasts (boneless and skinless)
- 1 teaspoon salt
- ½ teaspoon pepper
- 8 cups chicken broth (homemade recommended*)
- ½ cup heavy cream
- almonds (toasted (optional topping))
Instructions
- 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.
- Chop or shred chicken. 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
- *Overnight Chicken Stock in the Crockpot
- Omit optional almonds to make nut-free.
- We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Chicken and Wild Rice Slow Cooker Soup
Amount Per Serving
Calories 141
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Cholesterol 57mg19%
Sodium 1236mg54%
Potassium 533mg15%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 305IU6%
Vitamin C 19.1mg23%
Calcium 38mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
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Jenny says
Can I freeze this soup??
Let me say I made this and my Kiddos loved It!!
100 Days Admin says
Yes! We'd recommend freezing it in individual portions. Glad to hear the kids love it. - Nicole
Krishell says
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.
100 Days Admin says
Love hearing this. Thanks so much for sharing, and we're so glad you enjoy it. - Nicole