Creamy chicken wild rice soup is a family favorite for chilly days. Creamy, flavorful broth loaded with shredded chicken, carrots, celery and wild rice. This cooks all day in the slow cooker and uses a package of rice-a-roni for convenience. This stuff is incredible!
It’s July! July is my birthday month. Ever since turning 30 last year, I don’t really pay attention to my birthdays. I’ve been having a hard time coming to terms with getting older. But now that my kids are at that age where they get super excited about birthdays, I’m sort of forced to be excited about mine and want to celebrate it.
One way I do love celebrating birthdays is with food! The birthday person always gets to pick out their favorite dinner and that’s what I make that night. Soup of any kind is my very favorite food. So it was no wonder that I picked this slow cooker creamy chicken wild rice soup. I LOVE this stuff served with a side of crusty bread. So good!
I feel weird posting a soup recipe as I write about July and summertime. I totally realize it’s not soup season, but it has been really cloudy and rainy here and whenever that happens I always crave soup. This creamy chicken wild rice soup to be exact.
If you ask me, I think soup season is year-round. I make it at least once a month, even of it’s 100 degrees outside or 20 degrees 🙂
How to make Creamy Chicken Wild Rice Soup in the slow cooker
First you will want to cut your vegetables. Sliced carrots & sliced celery are all you need.
Combine the chicken broth, water, contents of the wild rice package (including the seasoning packet), and the chicken. Cover with lid and cook on low heat for 6-8 hours depending on how hot your slow cooker is. Mine cooks pretty fast so it’s always done around 6 or 7 hours.
When the cook time is up take out the chicken and shred with two forks. Return to the slow cooker. Prepare a simple roux of butter, flour, salt, pepper, and half-n-half milk. Pour into the slow cooker and stir everything together. Cover and let cook an additional 30 minutes.
Serve with some crusty rolls!
Try these other soup recipes
- 2 boneless, skinless chicken breasts
- 1 carton (32 oz) chicken broth (or 4 cups water + bouillon)
- 2 cups water
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup butter
- 2 cups half-n-half milk (you can use fat-free)
Combine chicken broth, water, carrots, celery, the package of dry rice and seasoning packet (included in box) into a slow cooker. Stir together and put chicken breasts inside.
Cover with lid and cook on low for 6-8 hours.
When done cooking take out chicken breasts and shred with two forks. Return back to the slow cooker.
In small bowl combine the flour, salt, and pepper.
In a medium saucepan over medium high heat, melt the butter. Add in the flour mixture and stir with a whisk. Cook for 30 seconds, stirring constantly.
Slowly add in the half-n-half milk while whisking until smooth and incorporated. Cook and stir for a few minutes until slightly thickened. This won't take long.
Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes. Serve!
If your chicken breasts are small then use 3 of them. It should be at least 1 lb of chicken. Slightly more won't hurt.
You can use full fat half & half milk or fat free
DO NOT prepare the rice mix before adding it into the slow cooker. Be sure and not throw out the seasoning packet included in the rice box. You will add that into the slow cooker with the other ingredients.
Watch carefully what rice box you buy at the store. It should be the regular rice-a-roni NOT the instant or quick stuff. This is the wild rice you want.