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Creamy Chicken Wild Rice Soup

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Course: Dinner
Prep Time: 20 minutes
Cook Time: 4 hours
Servings: 8


  • Slow Cooker


  • 1 cup uncooked wild rice blend
  • 1 lb. chicken breasts, boneless and skinless
  • 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
  • 5 Tbsp. olive oil
  • 1/2 cup all-purpose flour
  • 2 cups low fat milk
  • Salt and pepper to taste


  • Rinse the rice under running water. Place the uncooked rice, chicken breast, onions celery, carrots, garlic, bay leaves, chicken broth, water and seasonings in a slow cooker. Cover and cook on high for 3-4 hours or on low 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 oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding 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 more water or milk until you reach desired consistency and add salt and pepper to taste.
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