Creamy Chicken Wild Rice Soup Recipe

(no reviews yet)

Makes 10 cups

Print  Pin


3 boneless, skinless chicken breasts
6 cups chicken stock
1 cup wild rice
3 cloves garlic, minced
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


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

Return to Creamy Chicken Wild Rice Soup (Slow Cooker)

© 2020