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.
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.
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!
- Poultry Seasoning
- Black Pepper
- Chicken Breast
- Wild Rice
- Chicken Broth
- Heavy Cream
- Fresh Parsley
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.
Slow Cooker Chicken and Wild Rice Soup
- 6 Carrots peeled and diced
- 3 Celery Stalks diced
- 1 Onion diced
- 1 tsp Poultry Seasoning
- ⅛ tsp 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 tbsp Cornstarch
- 2 tbsp Fresh Parsley minced
- 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.