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Creamy Chicken Wild Rice Soup (Slow Cooker)

January 22, 2019   18 Comments

You can make this creamy chicken wild rice soup recipe in your slow cooker and your family will love you for it.

Creamy Chicken Wild Rice Soup (Slow Cooker)

It is COLD out there and every time I make a form of chicken soup, everyone eats it up. I have made my mexican chicken soup recipe and my low carb chicken vegetable soup already this year and I’m not done.

Is there anything more comforting than chicken and rice? When I was in Boston last week, I saw a food venue called “The Chicken and Rice Guys”. How could you go wrong? I bet there is a line around the block.

This take on chicken soup includes rice and a little bit of light cream (which you do not add until the end). I like this recipe because the vegetables and rice make the soup thick and creamy without the light cream. When you add a little cream it feels very luxurious.

I will make this and store it in my fridge all week to eat as needed. It improves with some fridge time as many soups and stews do. The flavors meld when they hang out a bit making the soup even more delicious.

My food processor comes in handy with recipes like this one. I chop the garlic, celery, and carrots in a flash with the machine. Also, I buy pre-sliced mushrooms to add near the end.

You don’t have to add the cream if you don’t want to. My husband liked it without the cream but my son liked it with it. I need some variety in my chicken soup so I add it.

Serve this with some chopped parsley or chowder crackers at the end of a long cold day. I love using my slow cooker for healthy comfort food like this. All day I look forward to my meal of creamy chicken wild rice soup!

Creamy Chicken Wild Rice Soup Recipe

1.6 from 24 reviews

Makes 10 cups

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Ingredients

3 boneless, skinless chicken breasts (6-8 ounces each)
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
1 medium onion, chopped
3 carrots, peeled and chopped
3 stalks celery, chopped
1 teaspoon dried thyme
½ teaspoon rosemary
2 bay leaves
1 pound bella or white sliced mushrooms
½ cup light cream or whole milk
salt and pepper to taste

Instructions

Season chicken with salt and pepper and put in a 6-qt slow cooker. Add chicken stock, rice, garlic, carrots, celery, thyme, rosemary, and bay leaves. Cook for low for 6-8 hours. 30 minutes before you are ready to serve the soup, add the mushrooms. Remove the cooked chicken from the pot and dice. Add the chicken back and ½ cup light cream. Serve immediately.

This soup is best not frozen (unless you wait until you thaw it to add the cream).

Nutrition Facts

For one cup = 178 calories, 3.4 g fat, 1.6 g saturated fat, 16.4 g carbohydrates, 2.6 g sugar, 20.8 g protein, 2.1 g fiber, 300 mg sodium, 2 Freestyle SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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This Mexican chicken soup recipe will chase away the winter blues.....

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18 Comments:

Looks delish! I usually add coconut milk instead of cream. Has a very faint coconut taste but still makes it creamy.

So excited to wake up to this recipe suggestion! Was just trying to decide what I'm going to make for dinner and I have all ingredients on hand! Thanks for the inspiration snack girl :) Marie, I love the coconut milk suggestion! I have a can of light coconut milk that I will def be using!

Great time of year for soup. Looks good.

Did you include the salt in your calculations? If so, how much was your "to taste?" We are going very low sodium in my house and your 300 mg looks awesome!

When soups call for cream, I often substitute canned, evaporated milk. Lisa, do you think this work also work?

@Mindle - this is without the extra salt to taste. I would change the recipe to have low sodium chicken broth and then flavor it if I was worried about sodium. Great question!

@Marlene - yes! I think using canned, evaporated milk is a great idea.

Soup sounds wonderful. I can't wait to try it. I do have a slight problem though--I have several family members that totally dislike mushrooms--they call them "fungi." Is there something else you could suggest, or can I just leave them out. A pound of them seems like a lot to leave out without substituting something in their place.

Delicious...I made it today. Thank you for another great recipe.

Going to make today. How do you think it will fare with almond creamer?

I make this soup all the time and LOVE it. It is so easy and delicious and a meal in itself with a salad or good roll.

Do you know the smart points without the rice?

Looks great! Looks like more of a stew than a soup. It is very thick. BTW, you can buy fat free 1/2 and 1/2 at your grocer. It is just as delicious as full fat.

Do you know if this can be done in an Instant Pot at a faster rate than is shown here?

Also curious about Instant Pot directions. Thanks!

I used sour cream, it was delish!

I have made this for the past 8 months or so, since I first saw your recipe. It is fabulous - and easy! Everyone who has had it asks for the recipe. It's THAT good and has become a mainstay in my meal rotation, with handy ingredients, too. My daughter is gluten intolerant, and the fact that there isn't a floury rouge required for thickening is a big bonus, too. And now that I'm on purple, it's only 1 point?? Wow!

Hi there
I love all your recipes
Thank you

I wanted to share that I made the creamy chicken and rice I had some left over so I used a pie crust made a chicken pie it came out Delicious !!!!!

Thank you for this recipe which I have made and enjoyed twice. Today I noticed an onion in your ingredients picture but there’s no onion in the recipe. Would you recommend including one? I also wanted to ask if you would consider including the weight of ingredients such as chicken breasts in your recipes please? Here in Europe chicken breasts would usually weigh between 4 and 6 ounces however I suspect they might be a little larger in the USA!

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