Slow Cooker Wild Chicken & Wild Rice Soup Recipe -
Slow Cooker Wild Chicken & Wild Rice Soup Recipe
  • READY IN 4+ hrs

Slow Cooker Wild Chicken & Wild Rice Soup

Recipe by  

"Warm your kitchen with the scent of this savory chicken and wild rice dish. The creamy broth is luxuriously flavored and sure to satisfy."

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Original recipe makes 6 to 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    4 hrs 5 mins

    4 hrs 20 mins


  1. In large (6-quart) slow cooker, combine all ingredients with the exception of the heavy cream and flour. Cover and cook on the LOW heat setting for 4 hours or until the chicken is cooked through and the rice is tender. Just before serving, combine the heavy cream and the flour. Slowly stir the cream mixture into the soup. Cook and stir constantly for 5 minutes or until mixture is slightly thickened. Ladle into bowls and garnish with slivered almonds.
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Reviews More Reviews

Most Helpful Positive Review
Oct 14, 2005

This is a fabulous recipe! Perfect for a cold winter evening. I modified it a bit, I sauteed 2 carrots and half an onion in Extra Virgin Olive Oil and rosemary before adding them to the soup as well as using milk instead of heavy thikens just perfectly if you let it simmer on Low for 1/2 to 1 hour. I served it in bread bowls and everyone loved it!

Most Helpful Critical Review
Apr 27, 2005

My family gave this recipe a "3". I don't eat meat, but they indicated that the chicken was dry (maybe from needing to cook the rice so long). I would suggest cooking the rice for awhile before adding in the other ingredients.


16 Ratings

Apr 11, 2004

This recipe really only produces a 3 star soup unless you make some modifications. The following changes produce a really good soup, though still not 5 stars... I wanted to be sure the rice cooked, so I turned the crock pot on low overnight rather than the 4 hours suggested. (The other reviewers said the rice didn't cook well enough in that amount of time. Mine cooked about 8 hours, I think it would have been done an hour or two before I woke, but it still turned out fine letting it go so I could get a full 8 hours of sleep.) I couldn't bring myself to add the flour to the cream the way the author suggested, so I used some butter and made a roux. I added the cream and a little sherry to the roux, and then added that mixture back in the crock pot. This recipe is not very flavorful and it tasted a lot better when I added garlic powder, cayenne pepper (just enough to make it warm, not enough to bite), and quite a bit of sage. Then I had a soup worth making again.

Feb 07, 2004

This recipe is so yummy. My family really enjoyed this. The soup tasted so good without the whipping cream, so if you don't want to add the cream you don't have to. I didn't have wild rice so I used basmati rice, but you have to cook the rice first...i found that out the hard way. Thank you for sharing this recipe!

Nov 28, 2005

I used milk in place of cream, thickening it with cornstarch, but I wasn't happy with the results. It was too watery. Next time I will try it using cream. It had a great flavor and was very easy.

Nov 07, 2005

I followed the recipe and it turned out great. My whole family loved it. I would back off on the onion slightly and add a bit more wild rice next time.

Feb 21, 2006

A wonderful soup for wild rice lovers, very satisfying.

Feb 07, 2004

I love soup and this one was great. Made as recipe said and it was wonderful. Served at family night!


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  • Calories
  • 225 kcal
  • 11%
  • Carbohydrates
  • 13.8 g
  • 4%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 14 g
  • 28%
  • Sodium
  • 92 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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