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White bowl filled with cream of chicken soup on a blue and white striped cloth.
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Slow Cooker Chicken and Wild Rice Soup

Cuddle up with a bowl of Slow Cooker Chicken and Wild Rice Soup that’s ready in just 4 hours. With tender chicken breast, fresh vegetables, wild rice, and heavy cream to finish off the soup. It’s comfort food inspired by your favorite Panera Bread soup, but made better at home.
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

  • Cutting Board
  • Knife
  • Slow Cooker
  • Measuring Spoons
  • Measuring Cups
  • Silicone Spatula
  • Ladle

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
  • 64 ounces Low-Sodium Chicken Broth
  • 2 cups Heavy Cream
  • 2 tablespoons Cornstarch
  • 2 tablespoons Fresh Parsley minced

Instructions

  • Peel and dice the carrots, celery, and onion.
  • 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

  • Customize Your Vegetables - Add mushrooms, spinach, or diced potatoes for extra variety.
  • Wild Rice Substitutes - If you can’t find wild rice, a wild rice blend or brown rice works well.
    Thicker Soup - Add an extra tablespoon of cornstarch if you prefer a thicker consistency.
  • Boost the Creaminess: -For an even richer texture, substitute half the heavy cream with cream cheese or sour cream.
  • Prep Ahead - You can prep the veggies the night before or right before your ready to let it start cooking.

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