Creamy Chicken Wild Rice Soup {Slow Cooker}
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A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It’s the perfect slow cooker meal for a chilly winter night! The best part is, you’ve probably got most of these ingredients at home already!
Hello Monday. You’ve managed to sneak up on me once again.
I think I need a redo on my weekend. Don’t you hate it when it’s Friday and you’re all like hip-hip hooray and before you know it, it’s Sunday evening and you’re asking yourself ‘where did the weekend go’?
Whose with me for scraping it all and doing it over?
I see a lot of virtual hands.
Even though this weekend went by lightening fast, I did accomplish a few main goals:
The hubby and I spent most of Saturday scrubbing our entire apartment from top to bottom. It’s not that it was super messy or anything. I get on these crazy cleaning streaks where I.must.clean. And I must not clean by myself. And because I get cranky doing it all by myself, the husband gets wrangled into cleaning with me. I love how that worked out. 🙂 This weekend just happened to be one of those crazy cleaning weekends. After what seemed like 8 hours of cleaning (but it was probably more like 2), we invited our neighbors over for a little dessert and a movie night. It’s always fun with those two. We partied hard till 3am. HA. <— If playing cards in your pajamas counts as partying!
I spent all of Sunday being sick. And I mean really sick. Like theres-so-much-congestion-between-my-brain-and eyes-that-it’s-making-my-face-hurt, sick. You know the kind of sick where you go from laying in bed to laying in front of the TV to drinking soup for every meal of the day and still not being able to tell the taste difference between soup and oatmeal. And the kind where you run through a few boxes of Kleenex per hour.
Luckily for me, I had a big slow cooker full of this creamy chicken wild rice soup to slurp up all Sunday. My poor throat thanks me times a million. But there went a whole day from my weekend, stolen right from under my nose!
Like most of my slow cooker soup recipes, this one is a breeze to whip up.
We start by tossing a pound of boneless, skinless chicken into the crockpot with some carrots, onions, and celery. I chopped up my own veggies but if you’re in a pinch you can always just substitute store bought mirepoix mix. You’re also going to need a couple of bay leaves, some garlic, and of course one must use wild rice in chicken and wild rice soup. Make sure to use regular wild rice, you don’t want to use the parboiled wild rice as they will get really mushy.
Also, my recipe calls for a seasoning blend. Make sure to use one that’s salt-free. We’re using a whole 2 tablespoons (yes, you read that right) so we want our seasoning to be free of salt. I used the 21 seasoning salute from Trader Joe’s for my chicken and wild rice soup. Any kind of herb you can think of is in this baby and it makes this soup taste fantastic!
In goes the chicken broth and a couple cups of water and this chicken wild rice soup will cook itself. I know I’ve said this before, but meals that cook themselves are always my favorite kind of meals. You can cook this soup in the crockpot on the low or the high setting. I’ve done it both ways and both work just fine.
30 minutes before the cooking time is up, pull out the chicken breast and allow it to cool before shredding with 2 forks. In a small saucepan, heat the olive oil and butter. Add the flour and allow the flour to cook for 1 minute. Whisk in the milk and allow it to get all nice and thick. This is the ‘creamy’ part of the creamy chicken wild rice soup. Add this along with the chicken back into the slow cooker. Give it a good stir until it thickens.
That’s it!
This cozy, creamy, stick-to-your-ribs chicken wild rice soup will keep you nice and warm on a chilly winter night. I love the fact that it makes my sore throat feel all better too. Plus the fact that I didn’t have to do much to make the soup 😉
A big bowl of soup, with lots of crusty bread to dip is all you need. Did I mention all the time you’ll save not having to cook dinner?
Love how my slow cooker friend is there to get me through my sore throats and sniffles. What a good friend.
if you like this recipe, you might also like:
instant pot chicken wild rice soup
Creamy Chicken Wild Rice Soup (Slow Cooker)
A warm and cozy chicken wild rice soup made right in the slow cooker. This soup is loaded with carrots, celery, boneless chicken and of course, wild rice! It's the perfect slow cooker meal for a chilly winter night! The best part is, you've probably got most of these ingredients at home already!
Ingredients
- 1 cup uncooked wild rice blend (NOT parboiled)
- 1 pound boneless, skinless chicken breast
- 1 cup onions, chopped
- 3/4 cup celery, chopped
- 3/4 cup carrots, chopped
- 4-5 cloves garlic, minced
- 2 bay leaves
- 6 cups low sodium chicken broth
- 2 cups water (or additional chicken broth)
- 2 tablespoons salt-free seasoning blend (such as Trader Joe's 21 Seasoning Salute OR Mrs. Dash's Original Blend)
- 3 tablespoons butter
- 2 tablespoons olive oil (or substitute more butter)
- 1/2 cup all purpose flour
- 2 cups milk
- salt and pepper to taste
Instructions
- Rinse the rice under running water. Place the uncooked rice, chicken breast, onions, celery, carrots, garlic, bay leaves, chicken broth, water, and the seasoning blend in a slow cooker. Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8. In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks.
- When the rice is done cooking, add the shredded chicken back into the slow cooker. Melt the butter and oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.
- Add this creamy mixture to the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Season with salt and pepper to taste.
Notes
- To make the soup richer and creamier, replace some or all of the milk with half and half.
Keep in mind the soup will thicken as it sits. Leftovers should be placed in a Tupperware container and refrigerated. Additional milk or water may be added to adjust the consistency of the soup when reheating.
- Some readers have stated they find the soup to be on the bland side while others have said it was perfect. Based on personal preference, if you would like the soup to have tons of additional flavor, you can add additional garlic, chopped onions, or some more seasonings. My intention for this soup was to be a lightly flavored, creamy, warm and comforting soup.**
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184 Comments on “Creamy Chicken Wild Rice Soup {Slow Cooker}”
Just wanted to let you know that I made this last night for a big family dinner and it was awesome. Even my notoriously picky 12 year old daughter LOVED it. I used the Organic 21 Salt Free Seasoning Blend from Costco and finished it with a sprinkle of Poultry Magic (which does have a salt) and there isn’t a a bowl leftover! I totally forgot to take a picture but it was every bit as lovely as your photos but I won’t forget next time. 🙂
Glad you enjoyed it, Debbie! I appreciate you taking the time to come back and comment! 🙂
How many servings does it make?
The recipe states 8-10.
Any Idea if this could be done with almond flour or coconut flour? Thats all i have on hand 🙂 I’m going to give it a try tomorrow! (probably with less flour to start since a little usually goes a long way with almond or coconut)
No unfortunately haven’t tried with almond/coconut flour. I’d love to hear how it went though, Megan!
Almond/coconut flour didn’t work. It apparently lacks thickening agents. I was able to dig in my cupboard and find regular flour and then the recipe was great!!
If you want to replace the flour with a non-gluten substitute, you can use corn starch. I tried it and it worked: http://celiacdisease.about.com/od/glutenfreecookingtips/qt/Corn-Starch-Tips.htm
did you use the Trader Joe 21 Seasoning Salute in place of the poultry seasoning? if you used both how much of the Trader Joe did you use with the poultry seasoning?
Yes, i’ve stated in the notes section that I used the 21 seasoning salute for my poultry seasoning. You can use either one, just don’t use both. 🙂
FYI…the ingredients list is missing the two bay leaves. I was also wondering if you did anything additional to get the creamy texture? I followed the recipe exactly and it tastes yummy but it didn’t turn out creamy.
Hi Shala,
Thanks for catching that! I’ve added it in. Nope, I’ve posted the recipe exactly how I make it. I did add a note at the bottom where you can replace some of the milk with half and half to make it creamier. Perhaps start with 1/2 cup half and half and 1 1/2 cups of milk next time? You can always replace more of the milk with half and half too.
I thought this said it was gluten free, but it has all purpose flour???
I am unsure as to why you thought this soup was gluten-free. I do not mention it being gluten-free anywhere here on the post. Perhaps you’ve visited here by clicking on a link from a different website that promotes gluten-free living? If that is the case, the website you were on unfortunately didn’t check to make sure whether this recipe fits the criteria.
Do you think this would freeze well???
Not too sure about freezing as the rice may become too mushy. Please use your best judgement.
I didn’t have poultry seasoning so I substituted Cajun seasoning on a whim. I had no idea what to expect but I love how it turned out! Creamy and slightly spicy. Will definitely make again
How do you think adding mushrooms would work? I love chicken wild rice mushroom soup but I’ve never made it.
I think mushrooms would be delicious along with all the other goodness in this soup 🙂
What size slow cooker is this recipe made for? 🙂
I typically use a 7-8 quart slow cooker.
Thank you!
I use 2% milk. didn’t come out creamy. I guess 2% milk may be the reason why. Type wasn’t specified though. Still good.
Glad you liked the soup, Courtney. For next time, you could replace some (or all) of the milk with half and half as suggested in the notes to make it creamier. 🙂
Marzia,
Where can I find the amounts of the ingredients? I really want to make this soup soon…sounds so delicious!
[email protected]
Pat, the recipe ingredients and quantities are listed above the comments section.
This was SO good! I made it according to the recipe and it was perfect! I’m not really a recipe saver, but I will be saving this one to make again! I used a whole container of chopped celery, onion and carrot from Trader Joe’s so this soup was a cinch to make! Thanks! 🙂
I just finished making it to the exact recipe. I found it bland but it tasted ok. I feel like it is missing something from making it taste amazing. Idk if that would be a cheese or some other seasoning. Anyone have an idea what to add?
Try boneless skinless chicken thighs for more chicken flavor
I just made this recipe last night too! I thought it was easy enough to put together, but I also thought it was a little bland. I was hoping for it to taste more like Panera’s Chicken Wild Rice soup. Both my husband and I ended up adding our own spices to our individual bowls to kick up the flavor a bit….but I’d like to figure out how to make the whole dish a bit zippier!
Any suggestions?
I added 2T of lemon juice and some zest…yum!
I am not sure what kind of wild rice to use. Are you talking about a box and leaving out the seasoning packet with it? I could not find wild rice on its own like packages of brown and white. Not sure if it is my store or you are thinking something different??
Hi Lisa! No, it’s not the kind of wild rice you’d find with a seasoning packet. It’s a ‘wild rice blend’ that usually contains Texmati white, brown, wild, and red rice. Usually sold in bags (like regular rice) or in plastic jars. I know that Lundberg makes one called a ‘Wild Blend’. Other brands may label it as a ‘Royal Blend’. Here is a link if you’d like to purchase off of Amazon. Hope that helps!
Glad to clear this up. The picture looked like a blend, but the ingredients called for wild rice. Using the blend will cut down on the cost considerably.
I am making this with long grain brown rice instead and it’s been on high 4 hours and the rice is nowhere near done. Did I mess up? Or should I just keep letting it cool away? Ugh, I never seem to get rice right. ????
I’d allow it to cook a little longer, Kathleen. Checking every 20 minutes or so until it’s done.
I don’t live anywhere near a Trader Joe’s or Costco to purchase these specified seasoning. Is there an alternative. I do have the really finely ground poultry seasoning in my cupboard if that’s what you meant in the recipe?
Sandy, you definitely don’t need to use the TJs or Costco seasonings exclusively. Just any poultry seasoning that contains onions, celery seed, and herbs such as marjoram, parsley, thyme etc. It’s best if you choose one that’s salt-free or low sodium.
Yum! This is a beautifully simple, hearty meal.
I must avoid gluten, so I did a bit of research, then went with my gut and used Trader Joe’s Gluten-Free All-Purpose flour. Perfect! I think the key is that this flour blend does not include xanthan or gums of any kind. I stock up on the stuff when we visit the big city…and beg others to shop for me when I can’t get out of town.
Next time, I’ll pick up some of TJ’s 21 spice mix, but today I used 50% ground poultry seasoning from the spice rack and 50% Mrs. Dash original. Love that you recommend salt and pepper at the end. It’s the best way to keep sodium under control.
Hubby said the soup reminded him of a hearty chicken and dumplings. I agree!
Totally saving this recipe for a cold, busy day…if I can wait that long.
That’s perfect DeAnne! Great tip on using the poultry seasoning + Mrs. Dash mix. I find the poultry seasoning to be a little too fine ground for me so the Mrs. Dash is a great way to balance it out. It does kind of remind me of chicken and dumplings too! Thanks! 🙂
Hi Linda, I purchased mine from a bulk bin type of store and the brand wasn’t specified unfortunately, but Lundberg (brand) sells a ‘Wild Blend’ that would be perfect for this. And sometimes they call it ‘royal blend. I’ll pop a link for it below if you’d like to purchase off of Amazon!
Royal Blend
can you use the wild rice my husband harvested last fall
Have you tried using coconut milk instead of regular milk? I’m curious to know how that might work out.
Unfortunately, I’ve only tried it with regular cows milk.
I’m wondering if anyone skipped the milk and flour and just made it as a brothy soup? I’m anxious to make this.
I had some of mine before adding the milk/flour mixture and it was ok but I wouldn’t put as much of the trader joe seasoning in it. I also prefer a broth based soup.
Nancy, if you’re making this into a broth based soup that is definitely going to be too much seasoning. Since the soup will lack creaminess, it will make the seasonings too prominent. But the recipe is a cream based soup and requires milk and flour therefore that amount of seasoning is required for the flavor to carry through.
We loved this recipe. Made it yesterday with canned coconut milk and LOVE IT.
Has anyone made it with dairy-free milk? Wondering if it would work. I can’t eat dairy. Thanks
I think one of the commenters said they replaced the regular milk with almond milk. Olive oil can be used in place of butter, but keep in mind these changes will make the final produce a little less creamy.
We used canned coconut milk and it turned out PERFECT! Really happy with the results! Thanks for the awesome recipe.
I have used almond milk twice with good results
I don’t have a crockpot. How can I go about making this on the stove top, or even in the oven?
Unfortunately, without further recipe testing, I can’t say if the same quantities for broth, etc will be used when making it on the stove or the oven. Please use your best judgement 🙂
Come now, how was soup slow cooked before there were crock pots.
Simmer very slowly on top of the stove in a covered large pot with lid. . Same proportions. Guess what……if it gets too thick, just add a bit of water……..
Marzia – Plan on trying your soup this weekend. Does it freeze well?
I haven’t tried freezing it before, but I do believe it should freeze just fine. You may need additional water/broth/milk to help thin it out once defrosted.
Yes, freezes well. But, I know it’s in there and ate the leftovers fast!
Mad this tonight, it was phenomenal!! Family loved it! I used Mrs. Dash extra spicy blend, it actually had quite a kick, which we like but may not be for everyone. Also, I added 1 can of mushroom slices, adds texture and bulk to make it healthy and more filling. Love that I’m stuffing my 12 yr old with veggies and he doesn’t even realize it!!! Could probably use more chicken. I’ll probably cut up some rotisserie chicken and throw it into the leftovers for dinner tomorrow! Thanks for this great recipe!!
I made your wild rice soup tonight. I did not have any trader joe’s seasoning or poultry seasoning so I substituted some thyme, parsley, salt and pepper. I used 1% milk which is what I had in the fridge. It turned out a little bland. I think next time I’ll try to find that seasoning and also maybe try some half n half to make it a bit creamier. Otherwise I really like this recipe and it’s pretty easy to make. Thanks so much!
Mrs. Dash makes a blend (salt free) that’s much easier to find in stores, perhaps thats another option if you can’t make it to TJ’s!
Can you use jasmine rice in place of the wild rice?
Unfortunately, I haven’t.
Has anyone tried using basmati rice instead of wild? I don’t have any ???? and a trip to the store won’t work right now
Do you have to rinse the wild rice even if it is in a blend like Lundberg?
Just give it all a good rinse before adding into the crockpot.
I thought it needed a little something too so I added curry powder. It was perfect.
I plan to freeze the leftovers. I heard somewhere that one shouldn’t freeze a cream soup- the milk or cream part doesn’t do well when thawed. So it’s better to freeze it before the add milk or cream step. Does anyone know if this is true? I thought I’d freeze the soup without the butter, oil, milk and flour addition, then just whip that up when I thaw and heat up a batch. Any thoughts?
It was so easy and delicious! Buying mirepoix at Trader Joe’s makes it super fast to put together. Thanks!
I used the Royal Blend rice you suggested. It’s only been cooking on low for 4 hours and the rice is mush. Did I do something wrong?
The rice is suppose to breakdown quite a bit and be slightly mushy (see pictures for accuracy of mushy). As long as you didn’t use parboiled rice, I think you did it just fine! 🙂
Just have to say this soup is absolutely amazing! I used some fresh herbs to season it-a poultry herb blend, consisting of rosemary, sage, and thyme. It turned out fabulously. I served it to guest and everyone loved it! Then I had to make it for us again over the weekend because it was so good! Even the kiddos love it. So now I’ve made it a total of 3 times, and am going to try out the butternut soup with grany smith slow cooker recipe this week so as not to make this delicious soup out wear it’s welcome!
I felt that the poultry seasoning was really overpowering, quite disappointed with that, I think it’d be a good soup had it had less of that ingredient. Bummed because I wasted a day making this????????.
Jenny, I didn’t have any poultry seasoning on hand, so I just added a bit of thyme and pepper, and it was delicious. Thought I’d let you know, in case you’d like to try it again! My family loved it.
This looks so yummy!! I am making this for a Halloween Potluck party. Would you please tell me if the bay leaf should be dry or fresh? If it is fresh should it be cut up? Sorry if this is a silly question, but I am not much of a cook. Thank you.
I used dry bay leaves, but either would do! Just toss them in whole, no need to cut them up 🙂
Hello, I do not have wild rice and neither did Walmart. Can I use regular brown rice?
Yes, regular brown rice will work.
THANK YOU for this recipe! I made it today, and it is seriously the best soup I have ever made. A forgiving recipe too, as I had no poultry seasoning or garlic on hand, so I substituted some thyme and pepper and garlic powder. Also, we are dairy free, so I substituted rice milk (which I was a little worried about, but it was great.)
This soup is so wonderful! Thank you so much.
Instead of using plain wild rice, use the rice a roni wild rice and dump in the seasoning packs. Also use rotisserie chicken. This helps the bland problem. Doing it again tonight and adding chunky mushrooms for texture.
YUMMY!! I am making it again today. The first time I accidentally used regular wild rice. Still good but I think the blend will make it creamier. I didn’t have a problem with this being bland. I buy really strong garlic from the farmers market and I used 21 seasoning salute from Trader Joes.
Any idea how many calories this meal is?
Hey Max! It’s 305 calories per serving.
I thought it was great. If it people think it is bland they probably just need to put salt and pepper in it at the end. This is very important. I followed your recipe except I used chicken thigh meat. I am definitely going to try some of your other recipes! I liked that it didn’t taste overly rich. The milk and butter/ flour combo was perfect!
Its a cold rainy day here so I decided to try this recipe. I followed it exactly except I used 1 tsp of poultry seasoning and 1 Tbsp Mrs. Dash. After adding some salt and pepper the flavors were perfect! Great recipe. I also added 1 cup chopped fresh mushrooms. I will definitely make it again. Thanks
I really wanted to like this soup but the 2 tablespoons poultry seasoning was just too much for me. It looked good though and was easy to throw together. Next time, I think i’ll try the 21 Seasoning Blend a lot reviewers suggested.
If I didn’t want the “creamy” part, do I just leave out the flour and milk ? ?
You could do that Sandra, but I can’t speak for how different the soup will actually come out.
I generally try to make a recipe the way it’s supposed to be made the first time and then tweak it to fit my liking. However, this soup was so perfect, I’ll be making it exactly to the recipe every time. I hate super brothy soups and it really is creamy and smooth and has the best flavor!! So easy to make and seriously delish! I don’t ever review anything either, but this was so good I just had to comment! I will be trying your other recipes, because this was phenomenal!
For anyone wanting to simplify this recipe (which was easy enough on its own!) – I used Rice A Roni wild rice blend, and I poured both the rice and the seasoning packet in. Therefore, I didn’t use much else for seasoning, maybe a tsp of poultry seasoning, some celery salt, and some herbs d’province.
I also skipped the last step with the milk/olive oil. My family tasted it and they said, leave it out! And it was hearty and delicious just like that! 🙂
Love this! I tweaked it a bit- subtracted celery which I dislike, and added mushrooms and a bit of red bell pepper! So delish! I also used brown rice cause thats what I had on hand but next time I’m definitely trying the wild rice. Thank you for this incredibly easy recipe.
I love your recipe for chicken wild rice soup and the other ones you listed look amazing! I hope to hear from you again…..thank you!
Just made this tonight and the soup had a little purplish tint to it…why would that be? Should I rinse the rice first? Thanks
Hi Kristi,
Yup! The recipe states the rice needs to be rinsed prior to placing in the slow cooker. 🙂
It didn’t turn out as creamy as I was hoping. Is there anything I can do to make it creamier?
Sara for next time, you can replace all or some of the milk with half and half or heavy cream. Either option will make it creamier!
Though I usually like the recipes here, this was truly awful. It tasted like straight-up water I followed the recipe, but since no one else seems to have had such terrible luck, so I’m not sure what I did wrong. I ended up adding a TON (tablespoons and tablespoons) of salt & pepper, then some thyme, rosemary, garlic salt, chicken bouillon — anything I could find to give it some flavor — that barely made it edible/flavorful. Now it tastes like lightly-seasoned water. If I ever attempted this again, I would start by cutting out the 2 cups of water.
Hi Marisa, i’m not sure what happened here. Tablespoons of salt and pepper are a lot to add especially when using chicken broth. The 2 tablespoons of seasoning blend (which contains onions, celery seeds, basil, oregano, thyme, cayenne, orange peel, lemon zest, cumin, etc.) should be sufficient to flavor the ingredients. Actually, i’ve had a few people message to make sure I meant 2 whole tablespoons! As it does seem like a lot. The soup definitely shouldn’t have a watery consistency as the milk/flour mixture adds thickness/richness. With your feedback, i’ve added notes to the recipe for additional garlic, onions, and seasonings to give the soup more flavor. Glad to hear you’ve enjoyed some of the other recipes on the blog! 🙂
I made this soup for a family New Year’s get together this weekend. Based on some previous comments, I switched it up just a little bit. I added fresh sage and used a rotisserie chicken to add a bit more flavor. I also couldn’t find wild rice at my store, so I used two boxes of the “New East” blend and one of the flavor packets. I cooked it on high for four hours and used heavy cream instead of milk because hey it was New Year’s. It turned out amazing. I loved it, my family loved it. I made 14 servings for six people and only had two left…it was that good. Super easy and I would make it again and again. Thank you for such an awesome recipe!
I couldn’t find non-parboiled rice. All my local grocery store carried was minute multi-grain medley rice. It is fully cooked in 10 minutes. Is there a way I can add this shortly before serving or will it completely ruin the soup? I’m hoping someone has a good suggestion because I really want to try this soup!
Came out really badass! I tweaked a few things (added more vegetable quantities and a potato). My question, could I replace the two cups of water with two cans of beer? I think that hint of beer flavor would add another layer to a pretty kick ass recipe!
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Followed the recipe pretty much to a T, and my finished soup was extremely tasty and wonderful. That on top of being very simple and straight forward. I don’t have a clue how anyone could mess this up. It was neither tasteless or watery as someone earlier claimed. In fact it ended up looking exactly like the photos. I did not have boneless skinless chicken breasts on hand, but I did have a fresh rotisserie chicken, which is what I used instead. I simply pulled the meat off, diced it and added it closer to the end of the cooking time. Turned out fabulous, and I will be making it again.
I am so happy I found this! 🙂 Thank you so much! xox
Sincerely,
Krissy
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Hi there! I recently came across your blog while searching for a crock pit chicken and rice recipe. Love the blog. I came across this recipe, CREAMY CHICKEN WILD RICE SOUP {SLOW COOKER}. I’m wondering if you know the nutrition on it at all?
Thanks!
Heather
I’ve added them in Heather 🙂
Made it dairy free this time and loved it! I made this soup about a year ago with the recipe as-is and it was fantastic. I am now dairy free and substituted a can of unsweetened coconut milk for regular milk (Thai Kitchen Organic) and it turned out beautifully. I don’t think anyone would know it’s coconut- can’t taste it at ALL! I also added chopped fresh mushrooms at the beginning of the recipe and that added a really nice flavor (If you like mushrooms!).
Can you replace the half and half with heavy cream.
absolutely!
I absolutely love this soup recipe! I’ve made it a few times and have used a whole meijer rotisserie chicken ? and uncle Bens long grain and wild rice with seasoning packet regular cook one. I add seasoning packet and another tablespoon on Mts dash. Comes out fantastic. Thanks for this great recipe. Brenda
Mixing in a splash of red wine vinegar to my bowl of soup really bumped up the flavor!
I’m working from home today and first thing in the morning, I prepped this for lunch so that I’d have something delicious and ready to go. I could smell it cooking throughout the house and it smelled so good! When I came down to shred the chicken and make the roux, I tasted a bite without and it was still really good. But the creaminess of the roux put it over the top! I love this recipe and will definitely be making it again – thank you!
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This is my favorite go-to soup recipe!! The first time I made it I goofed and threw EVERYTHING in the crockpot. Turned out great anyway. I’ve since made it the right way ;). It’s in my crockpot right now, as a matter of fact…planning on making buttermilk biscuits to go with it. Yummy! I can’t wait!!
We just love this recipe! Making it again as I write. 🙂 I don’t have the seasonings that you suggest, but just add a bunch of my own–thyme, sage, rosemary, etc … It is such a hearty and cozy recipe!
I usually don’t comment on blogs but came back here especially to do so this time. I had been paying $10 per container for a frozen version of this soup from Schwan’s Home Delivery. It yielded about 3 bowls of soup and I kept thinking “there has to be a way for me to make this myself”. So I did a Google search for a crockpot version, something I could make and still have plenty to freeze. I found your recipe and I have since made two different batches and we love it! Seriously, it looks just like and taste just like the soup I was buying, except mine has more chicken in it. I used Mrs. Dash (Trader Joe’s 21 Seasoning Salute is actually a cheaper version of Mrs. Dash Original) and I used Swanson’s Chicken Broth, NOT low-sodium because it was the only salt I put in (didn’t add any extra salt/pepper). I will say that the one difference I made was that in making the roux to add to the soup at the end, I added one can of Campbell’s Cream of Mushroom soup. We devoured two bowls each right away, along with some crusty bread and put the rest in the fridge to cool overnight at which time I filled freezer bags with the rest. It’s snowing this weekend here where I live and we pulled out a bag containing four heaping cups of the soup from our freezer and it tasted like we’d just made it. Soooo good!! Thanks so much for this recipe!!
I love the idea of cream of mushroom soup instead of the roux! I use my crock pot when I’m not going to be home for dinner so my family can eat, but could not figure out how to deal with trying to explain the final steps to them. Now I won’t have to!
I’m so glad I found this comment! I’m a college student looking to utilize her crock pot in the dorm room while I’m studying, and couldn’t figure out how to make this work with those final steps (the kitchen is 3 floors below me)! I’ll have to give the cream of mushroom soup a try when I make this in the fall!
Hello! I came across this recipe about a year ago and love it! I’ve made it countless times just as is (I use TJ 21 Seasoning Salute and TJ wild rice) and everyone in my family loves it. My question is, I recently got an instant pot and was wondering if you or anyone else has tried this in a pressure cooker and how long does it take to cook? The only way to improve on perfection is to take less time to make it! Thanks for any advice!
I just made this in the IP tonight. I used frozen chicken breasts and cooked it on manual for 30min w/ 7 min NR.i also added a little extra liquid.
Turned out really good but the rice was a little soft. Next time I will try 20 (which was my first thought, darn it!).
I also used Smart Balance, Arrow Root (1/4c instead of 1/2) and soy milk so it’s dairy/gluten free, too.
I want to make this soup but every time its great the first time and the left over soup is mushy…the rice that is. I use wild rice but have had the same problem. What can I do? Thank You.
Hi Kim! The rice gets ‘mushy’ from sitting in the soup as it cools. You could try boiling the rice separately and adding it to each bowl if you’d like, but this would significantly change the texture of the soup. You could also try cooking the soup for slightly less time (in the ballpark of 30 minutes or so) and this may help but its difficult for me to say for sure without further recipe testing.
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Has anyone tried using instant brown rice? That’s all I have. Thanks.
I would never use instant rice. Regular brown rice is delicious but wild rice is more pleasing to the eye and chewy JD
I’m so excited to try this! I’ve been super sick and my stomach still rebels against most solid food. This has everything I love in it and I can’t wait to taste it. If it tastes as good as it’s making my kitchen smell then it’ll be an instant favorite
I made this for dinner and at 3pm I realized I forgot to plug the crockpot in!!! DAH! So I put the contents in a pot on the stove and boiled it for 15 minutes and proceeded like normal. It was delicious!
I thought it was SUPURB before I even added the roux.. but then the roux really put a damper on the flavors and it needed quite a bit more salt. I think because the roux doesn’t have any seasoning at all. In the end, it was still delicious! Next time I will be sure to plug my crockpot in 😉
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I made this soup today in my slow cooker and it was so easy to prepare. I cooked it all day on low and it made the whole house smell amazing. My family and I just finished eating it for dinner and it was so creamy and delicious! I followed your directions exactly and was so pleased to see that my soup looked exactly like the photos of yours. This is a wonderful recipe that my whole family loved. I will definitely be making it again and again, just like I do your Secret Ingredient Tomato Soup. Thanks for the great recipe!
This soup is magnificent & is made often. I make this on the stove using rotisserie chicken. I use a box of rice a roni long grain & wild rice w/ the seasoning packet in addition to the 2 tblspn of seasoning listed in the recipe (usually whatever I have on hand). I add more veggies than the recipe calls for, too. Can’t tell you how much we enjoy this soup w/ some fresh butter biscuits or rolls! Perfect comfort food! Love love love it!
This. Is. Magnificent. I’m eating leftovers right now. Next day soup is my favorite. So good!
This soup is exactly as advertised… warm and comforting. Based on other comments, I did increase the seasoning to avoid the possibility of “bland” . Perfect on a cold day. Definitely will make again!
LOVE this recipe AS IS!! However, any recommendations on how to modify for the gluten free folks in my life? Just replace flour with corn starch? How much??
Thanks!
Glad to hear you enjoyed it! To be honest, I’m not sure if cornstarch would be a good substitute for the flour in this particular recipe. If you decide to use it, I’d love to know how it went for you! 🙂
Hi Jayne, I actually happened to make this soup for a gluten free friend last Christmas – I just used Bobs Red Mill all purpose gluten free flour blend in the roux in place of regular flour and it worked great!! Everyone thoroughly enjoyed it and couldn’t tell the difference at all 🙂
I’ve made it the same, but with gluten free cup to cup flour.
Delicious! I made this in the spring for the vendors at an art sale and everyone loved it so much that I have to make it again for them! However, I remember increasing the quantities to fit my 6 quart crockpot but of course, I didn’t keep notes! What size crockpot is being used in the recipe?
Thanks!
I always make this soup it’s so yummy, hearty and warming. Thank you for it!
This soup is so delicious! I followed it exactly but added a little bit of poultry seasoning in addition to the 2 TBSP of Mrs. Dash. Will definitely be making again! 🙂
Hi! I have boneless skinless thighs that I need to use. Do you think they would hold up and could take the place of the chicken breasts in this recipe? I’ve made this before when I was sick, and it was amazing. The husband and I are both sick right now, and I’m making it again!
Absolutely!
Do you add the seasoning packet from the rice as well as the 2 tbs of mrs dash?
This is one of my fave recipes. The only thing I do differently is I add an entire package of wild rice, I don’t rinse it so I’ve never had to make a roux at the end. The rice thickens it perfectly. All I have to do is shred the chicken then it’s ready to eat. Love!
This was a fantastic recipe! i’ve been looking for more healthy recipes that I could put in the crockpot before I leave for work, and this fit the bill. I did add 12 ounces of chopped mushrooms, which added a really delicious savory flavor. I did add salt and pepper to the seasoning blend, and I seasoned my roux with salt and pepper before I added it to avoid the possibility that anything would turn bland. The only thing I didn’t love was that my rice was slightly mushy by the time 8 hours was over, but that’s a really minor issue and i think I can fix it if I set it to cook for 6 hours instead of 8. Makes a ton of soup and I’m excited to try freezing some for future lunches. Thanks for sharing this with us!
Quick q…how did the freezing go? Does it reheat ok? Would love to try this as a freezer meal…thanks
I love this recipe! I added some white pepper to give it a little spice.
I am so happy I tried this. I thought it looked too easy but I tried it anyway and now it’s one of my new favorites!
I;VE MADE THIS SEVERAL TIMES USING CAVENDER’S GREEK SEASONING. JUST MY PREFERENCE. ALSO, INSTEAD OF THE ROUX, I ADD A PACKAGE OF INSTANT GARLIC POTATOES.
Perfect! Hisband is on a low sodium diet, and this hit the spot on a cold winter day! For those who find this soup too “bland”, you may simply be suffering from the low sodium palate. Try adding a bit of salt to the bowl just before eating. Or replace low sodium broth with a regular broth and substitute poultry seasoning and salt instead of Mrs. Dash.
Can I use Almond milk or oatmilk instead of regular milk?
Made this recipe and was disappointed. The roux turned out nice and creamy on the stove but thinned out dramatically once I poured into the crock pot. Would have been a nice recipe if creamy.
After noting the warning that some people thought the soup was too bland; I added some extra spices. A bit of curry, some crushed red pepper and Italian seasoning. Then at the very end, right before I served I squeezed a half a lemon and added the juice to add some brightness. The soup was so flavorful and delicious my boys were raving. The recipe made so much and the roux tightened the soup up so much over night that I used the leftover soup the next day for chicken and wild rice over biscuits. So, I was able to make to delectable meals out of this single recipe. I will definitely be making this on a regular basis. It is really good!
I would say, though, the perhaps the people who said it was bland were using some stock that wasn’t as high quality. I find some stock brands add lots of flavor, while others are glorified water in a can. I think the ingredients “make” this soup. Thank you for this recipe. It is a keeper.
Hi! I bought the ingredients to make this but now I can’t seem to find the actual recipe on the page – I think there may be a glitch because I swear I looked at it before. I knew it would be cloudy out today so I have been looking forward to making this and am so sad I can’t find the recipe Is there a way you can help me out? Thank you in advance!
Hi Martie, you’re right, it was a glitch on the backend. The recipe should be visible above now 🙂
Made this for the first time tonight. It was ok. I am going to add extra seasoning because when you add the milk mixture at the end it milds i out the flavors. Otherwise this was a good dish
LOOOVE this recipe!! So easy and delicious! I made a few minor changes (added extra seasoning, garlic and vegetables like she mentioned at the end, all chicken stock instead of splitting with water, and used cream for the roux) and it has become a staple in our home! Thank you so much! Even my picky kids are asking for seconds!
Hi,
Where are the nutrition facts?
So I made this recipe and it was a hit! I added a dash of everything bagel seasoning And Italian seasoning in lieu of the Mrs. Dash recommended.
I also added a pepper to the carrot/ onion/celery mix. I did a cup of half and half and a cup of milk to the roux mixture. Came out fantastic! Perfect thickness.
Does anyone know if the soup will freeze well?
I loved this recipe! We thought it tasted delicious, although we prefer a realllly thick and rich soup so last minute added two small cans of cream of mushroom! Was a nice touch of flavor and gave it a good consistency.
This is a fantastic soup recipe!! I have been making this since 2015, and it is a much requested recipe. Thank you Little Spice Jar for sharing this recipe.
This is a family favourite. We’ve been making it for years when the weather is cold.
I had a hard time finding this rice so I bought the Rice a Roni brand of wild rice… do you think that will work? If so, would I make any changes?
I would probably throw it in the last 30-45 mins of cooking so it does not get over cooked!
I made this a couple months ago and absolutely loved it. I was craving it again tonight and looking forward to it when it’s finished. I didn’t use the slow cooker function called for by the recipe, but rather, cooked it for 11 minutes on high pressure. From the time I put the ingredients into the pot until the time it was ready to eat was 42 minutes – not bad for such a yummy homemade treat. I used one box of low sodium chicken broth and one box of regular, and 3 large chicken breasts. I only used 2 cups of rice instead of one, as I like a bit more rice. Very tasty treat!
Good soup. I will definitely make it again. I doubled the chicken and will double to rice next time. I did add salt and pepper. My kids weren’t fond of the Mrs. Dash. Very filling.
My family loves this soup. We’ve been making it for several years now. If you don’t have a Trader Joe’s and access to the seasoning in this recipe, a good substitute is Bragg’s 24 seasoning salute. The only thing I change due to a kiddo who cannot have dairy, is using unsweetened almond milk and all olive oil to make the thickening sauce. I usually also increase the veggies just to try and sneak in more for the kids :). Thanks for a great recipe!
I wanted to love this recipe, but unfortunately it was kind of a mess! The veggies weren’t cooked and it was really watery. I followed the recipe perfectly so I am not sure why that happened.
I used Uncle Bens Rice Long Grain & Wild Original Recipe Box which had 23 herbs in it so I ended up not needing to add more of my own. This made it taste very flavorful and yummy. I would make this again!
When did you add the rice I did the same and it was mushy
This is delicious! I did add mushrooms and about a tsp or so of umami! Thanks for posting! Definitely a keeper!
I accidentally bought the wrong rice! It has some precooked already. When would you suggest adding it in? Haven’t made rice in my slow cooker so I’m clueless but very excited to try as it sounds delicious!
I’m an older gent who has a smallish, 6-cup crock. I’d love to find a chicken and wild rice soup recipe like yours. Of course I’m assuming your recipe is for a regular crock.
Re Creamy Chicken Wild Rice Soup, I have made this recipe several times and like it. I am dieting right now though and would appreciate knowing the nutritional info for it. Is that available?
Hoping you can recommend a gluten free flour substitute for this recipe?
This looks great and was going to try it. Do you think adding chopped fresh spinach would be good?
Made this recipe and it was great! I used half and half to thicken. My husband loved it!
Can you use 1/2 and 1/2 rather than milk?