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5 from 1 vote

Slow Cooker Creamy Chicken and Wild Rice Soup

Prep Time25 mins
Cook Time6 hrs
Course: Main Course, Soup
Cuisine: American
Servings: 8
Calories: 279kcal
Author: Lorie Yarro


  • 1 1/2 lb chicken breasts
  • 3 carrots
  • 2-3 celery stalks
  • 1 parsnip add another carrot in place if desired
  • 1 onion
  • 6 c chicken broth
  • 1 c wild rice or wild rice mix, uncooked
  • 3-4 garlic cloves
  • 1 bay leaf
  • 1 T Italian Seasoning
  • 1/2 tsp thyme
  • 1 tsp parsley
  • 1/4 c flour gluten free will work as well
  • 1/2 c half and half
  • 1/2 c whole milk
  • 2 T butter
  • Sea salt and pepper to taste


  • Dice onion, chop carrots, celery and parsnips and mince garlic.
  • Lay chicken at the bottom of the slow cooker and then top with garlic, Italian seasoning, thyme, parsley and sea salt and pepper.
  • Add onion, carrots, celery and parsnip on top.
  • Add broth, uncooked rice and bay leaf and cover.
  • Cook on high for 4-6 hours and low for 6-8
  • Once chicken is cooked through, remove and shred and then add back into the soup.
  • About 30 minutes before serving, melt butter in a sauce pan and add flour and whisk together. Slowly add in milk and cream and whisk until it thickens. Remove from heat and then add about a cup or two of soup to the sauce pan and whisk to combine.
  • Pour mixture back into slow cooker and stir. If soup is too thick for your liking, add more broth.
  • Serve with your favorite soup toppings. We loved fresh parsley chopped on top!


Calories: 279kcal | Carbohydrates: 28g | Protein: 24g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 69mg | Sodium: 803mg | Potassium: 759mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4025IU | Vitamin C: 20mg | Calcium: 82mg | Iron: 2mg