Go Back
+ servings
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.
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


  • Slow Cooker


  • 6 Carrots peeled and diced
  • 3 Celery Stalks diced
  • 1 Onion diced
  • 1 teaspoon Poultry Seasoning
  • 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


  • 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.


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


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