Creamy Chicken Wild Rice Soup (Slow Cooker)

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,124.3
  • Total Fat: 66.5 g
  • Cholesterol: 300.0 mg
  • Sodium: 6,545.7 mg
  • Total Carbs: 251.5 g
  • Dietary Fiber: 25.9 g
  • Protein: 148.8 g

View full nutritional breakdown of Creamy Chicken Wild Rice Soup (Slow Cooker) calories by ingredient


A warm and cozy chicken wild rice soup made right in the slow cooker. A warm and cozy chicken wild rice soup made right in the slow cooker.
Number of Servings: 1


    4 serving Lundberg Wild Blend Brown Rice-1/2 cup cooked(1/4 dry)
    16 oz Tyson boneless, skinless chicken breast
    1 cup, chopped Onions, raw
    .75 cup, diced Celery, raw
    .75 cup, chopped Carrots, raw
    12 gram(s) Fresh Garlic (1 clove = 3g) (by AMBUDMAN)
    2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
    6 cup Swanson Chicken Broth 99% Fat Free
    2 cup (8 fl oz) Water, tap
    2 tbsp Poultry seasoning
    3 serving I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp
    2 tbsp Extra Virgin Olive Oil
    .5 cup Flour - Gold medal all purpose flour
    2 cup Milk, nonfat (skim milk)


1. Rinse wild rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water and poultry seasoning in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding with 2 forks.
2. When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
3. Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preferences if the consistency is too thick. Season with Salt & Pepper to taste.

Serving Size: 8-10

Number of Servings: 1

Recipe submitted by SparkPeople user NRTHWDSCRAPPER.