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Katie's Cucina » Recipes » Katie Original

Slow Cooker Cream of Chicken and Wild Rice Soup

Published: Jan 29, 2016 · Modified: Jun 8, 2020 by Katie · This post may contain affiliate links

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Cuddle up to a big bowl of my Slow Cooker Cream of Chicken and Wild Rice Soup. A few basic ingredients creates the most comforting soup recipe around.

Slow Cooker Cream of Chicken Soup

Fire up the slow cooker and make a big hearty bowl of slow cooker cream of chicken and wild rice soup. This soup has a nice balance of vegetables, rice, and chicken and don’t forget the cream! Lots of heavy cream! Even better this soup is gluten free. This slow cooker soup makes a lot, so it’s perfect for a big dinner and a few bowls to get you through lunchtime during the week.

Slow Cooker Cream of Chicken Soup top view of the bowl.

This soup is very similar to the cream of chicken and wild rice served at First Watch. It’s the perfect copycat recipe. I love all the food they serve. They have the best cream of chicken and wild rice soup, and my son always goes crazy for it when they have it on the menu. I knew he would love eating this soup at home. And boy was I right. He devoured it. Made for a few easy lunches.

Mom tip: If you are feeding to a baby or toddler you will want to drain the broth for them. This way it’s a little less messy since we are still learning how to use utensils!

Slow Cooker Cream of Chicken Soup 4

Ingredients

  • Carrots
  • Celery
  • Onion
  • Poultry Seasoning
  • Black Pepper
  • Chicken Breast
  • Wild Rice
  • Chicken Broth
  • Heavy Cream
  • Cornstarch
  • Fresh Parsley
Slow Cooker Cream of Chicken Soup 4

Directions

I love making soup in my slow cooker. The slow cooker cream of chicken and wild rice soup is so easy to put together. You can prep the veggies the night before or right before your ready to let it start cooking. You will cook this soup like a traditional chicken and wild rice soup. Then once the soup is done cooking. Remove the chicken breast, shred them or cut them into small bite-size pieces. Then place the chicken back into the slow cooker. Next up, you’ll mix the cream with a little cornstarch to make a slurry and then mix it into the slow cooker.

Top the soup with a little fresh parsley and your soup is ready!

How do you freeze soup

Since this slow cooker soup makes a lot of soup you can freeze some of the leftovers. ALWAYS make sure you let the soup come to room temperature before packaging and placing in the refrigerator. The day that I make the soup I’ll package into plastic or glass containers (or even freezer bags). I’ll let the soup get chilled over night. Then the next day I’ll place in the freezer.

Don’t forget to write the title of what is in the package. For this soup you would write “Slow Cooker Cream of Chicken and Wild Rice Soup” and the date. Then you can freeze the soup for up to 3 months!

To defrost the soup you simply want to take the container/package out of the freezer the day before you want to serve. Or defrost in the microwave for a few minutes. Then while still frozen place in a pot and reheat until piping hot.

Serve this slow cooker cream of chicken and wild rice soup with a thick slice of whole grain bread and a salad to make it a complete meal.

Top view Slow Cooker Cream of Chicken Soup 4

Slow Cooker Chicken and Wild Rice Soup

Cuddle up to a big bowl of my Slow Cooker Cream of Chicken and Wild Rice Soup. A few basic ingredients creates the most comforting soup recipe around.
5 from 2 votes
Print Pin Rate
Course: Main Course, Slow Cooker, Soup
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 10
Calories: 261kcal
Author: Katie

Equipment

  • Slow Cooker

Ingredients

  • 6 Carrots peeled and diced
  • 3 Celery Stalks diced
  • 1 Onion diced
  • 1 teaspoon Poultry Seasoning
  • ⅛ teaspoon Black Pepper
  • 2 Boneless Skinless Chicken Breast
  • 1-½ cups Wild Rice
  • 2 – 32 oz. Boxes of Low-Sodium Chicken Broth
  • 2 cups Heavy Cream
  • 2 tablespoon Cornstarch
  • 2 tablespoon Fresh Parsley minced

Instructions

  • In a slow cooker combine the carrots, celery, onions, poultry seasoning and black pepper. Mix well, then pour in the wild rice and chicken breast.
  • Pour the chicken broth on top, give it a mix, and cook on high for four hours.
  • Once the soup is done, remove the chicken and chop or shred. Place the chicken back in the slow cooker and mix.
  • In a measuring cup, mix together the heavy cream and cornstarch. Mix the cream slurry into the slow cooker, sprinkle in the fresh parsley. Enjoy immediately.

Notes

Note: If you like mushrooms and have them available chop 1 cup of fresh mushrooms and add in step 1.

Nutrition

Serving: 1c | Calories: 261kcal | Carbohydrates: 15g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 101mg | Potassium: 374mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6899IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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