This comforting Slow Cooker Chicken and Wild Rice Soup couldn’t be any easier. Staples from your pantry and fridge are combined in just 15 minutes and are slow cooked to perfection. Consider dinner, done! Perfect when served with a side of crusty bread.
Still sick. Still packing boxes. Could soup week come at a more perfect time? I think not! In fact, this Slow Cooker Chicken and Wild Rice Soup not only makes me feel a bit better, but becuase it’s made in the slow cooker, it also allows me to focus my energies elsewhere instead of how I’m getting dinner on the table. I don’t know about you, but getting dinner prepped during breakfast makes me feel like a rock star. Well, for a few minutes anyway…
I’ll be honest in that this soup breaks my hard and fast slow cooker recipe rule. You know, the one I made up that I won’t make any slow cooker recipe that starts by dirtying a different pan? I broke it. Well, sort of. Instead of dirtying a saucepan to give my veggies a jump start on the cooking process, I used the saute function on my slow cooker. A win/win as there’s no extra dishes to dirty yet my veggies are still going to be cooked to perfection.
This is one of my favorite soups as I typically have all of the ingredients on hand in my fridge and pantry. And the hardest part? Chopping the three vegetables, which, is obviously not hard at all! Want an even quicker shortcut to get this soup started? You’ve seen those convenient pouches of microwavable rice on the grocery store shelf? This is a great use for them! I like to grab a couple of them and cook them while I’m chopping veggies so that everything comes together quickly.
This comforting Slow Cooker Chicken and Wild Rice Soup couldn’t be any easier. Staples from your pantry and fridge are combined in just 15 minutes and are slow cooked to perfection. Consider dinner, done! Perfect when served with a side of crusty bread.
Melanie Bauer
Yields 8
15 minPrep Time
6 hrCook Time
6 hr, 15 Total Time
Save RecipeIngredients
- 1 onion, chopped
- 5 carrots, sliced
- 3 ribs of celery, sliced
- 1/4 cup butter
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 8 cups chicken broth
- 3 cups cooked wild rice
- 1.5 pounds chicken breasts
- 12 ounces evaporated milk
- fresh parsley, for garnish (optional)
Instructions
- In a large saucepan, saute onion, carrots and celery in butter until beginning to soften, approximately 3-5 minutes.
- Stir in flour and cook until fully combined.
- Add vegetable mixture to six quart slow cooker.
- Add chicken broth, wild rice, chicken and evaporated milk.
- Cook on LOW for 6 hours or HIGH for 4 hours.
- Remove chicken and cut into cubes or shred and return to slow cooker. Stir to combine.
- Garnish with parsley, if desired.
Slow Cooker Chicken and Wild Rice Soup. The perfect ending to Soup Week with two of my favorite food blogging friends, Emily from Jelly Toast and Courtney from Neighborfood. No doubt about it, I think we’ll have to do it again next year!
Looking for more soup recipes?
Looking for even more soup recipes?
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