• Prep Time: 15 mins
  • Cooking Time: 7 hrs 30 mins
  • Serves: 8

Chicken & Wild Rice Soup

  • Recipe Submitted by on

 Ingredients List

  • 2-3 carrots, small diced (about 3/4 cup)
  • 3 stalks celery, small diced (about 3/4 cup)
  • 5 cups low-sodium chicken broth
  • 1 cup wild rice blend or rice/quinoa blend (see note)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon poultry seasoning (see note for substitutions)
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 1 pound chicken breasts (about 2 medium)
  • 3/4 cup frozen corn kernels
  • 1 cup milk
  • 1/3 cup all-purpose flour


Add the carrots, celery, broth, rice, salt, pepper, and seasonings to a 5- or 6-quart slow cooker. Nestle the chicken into the broth mixture, cover the slow cooker and cook on low for 7-8 hours.
Remove the chicken and chop into small pieces. (If you don't like the texture of chicken cooked too long in the slow cooker, take it out after about 4-5 hours and reserve until later or add it halfway through the cooking time.)
Whisk together the milk and flour until smooth (use a blender if you really want to minimize lumps). Stir it into the slow cooker, whisking well to combine. Add the chicken and frozen corn; cover and cook on high for another 30 minutes to an hour until the soup is thickened and creamy. You can add more broth a little at a time to thin out the soup if needed (the thickness will depend a lot on the type/brand of rice used).
Season the soup with additional salt and pepper to taste and serve. The soup will thicken more as it rests off the heat.

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