creamy wild rice soup

4 from 3 votes
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8


  • 1 cup uncooked plain wild rice, rinsed
  • 1 lb. boneless skinless chicken breasts
  • 1 onion, finely diced
  • 4 medium carrots, finely diced
  • 3 stalks celery, finely diced
  • 6 cups  low-sodium chicken broth
  • 1 teaspoon poultry seasoning
  • 8 oz. fresh mushrooms, thinly sliced
  • ½ cup unsalted butter (1 stick)
  • ¾ cup all-purpose flour
  • 2 cups whole milk
  • kosher salt and cracked black pepper
  • up to 2 cups additional milk, broth or water
  • lemon juice, for serving
  • chopped Italian parsley, for serving


  • Add to the slow cooked 1 cup wild rice, 1 lb. chicken breasts, 4 diced carrots, 3 diced celery stalks, 1 diced onion, 6 cups broth, and 1 teaspoon poultry seasoning.
  • Cover and cook on LOW for 8 hours. The chicken should be cooked through and the rice should be soft. Don’t drain the excess liquid.
  • Using tongs, remove the chicken breasts from the slow cooker and allow to cool slightly before shredding the chicken. Return the shredded chicken to the slow cooker along with 8 oz. sliced mushrooms (optional).
  • In a saucepan or skillet, melt ½ cup butter over medium-high heat. Add ¾ cup flour and let the mixture bubble for 1 minute before slowly whisking in 2 cups whole milk until a thick, creamy mixture forms. Season to taste with a big pinch of salt and pepper.
  • Transfer the creamy mixture to the slow cooker and stir to combine with the chicken and rice.
  • Add up to 2 cups extra milk, broth or water to adjust the consistency to your liking. Season to taste with additional salt and pepper. If desired, finish with a squeeze of fresh lemon juice and chopped Italian parsley.


  • Serve with a squeeze of lemon, a crisp green salad, and crusty bread to complete this meal.


  • Protein: Swap 1 lbs. chicken breasts for chicken thighs.
  • Vegetarian: Replace chicken with 1 can chickpeas or white bean, drained and rinsed. Replace chicken broth with vegetable broth.
  • Grains: Swap 1 cup wild rice for another grain such as white rice, farro or quinoa.
  • Gluten-Free: Swap out flour for a gluten-free all-purpose flour such as Cup 4 Cup or cornstarch or potato starch.


  • Transfer all of the ingredients to a labeled freezer bag (with the exception of butter, flour, and milk). Freeze flat for up to 3 months. To cook: thaw overnight in the fridge and cook as directed above. After cooking, melt butter in a separate saucepan. Whisk in flour until paste forms and bubbles then whisk in milk until creamy and thick. Add to the soup. Add extra water to thin to desired consistency.


Calories: 371kcal | Carbohydrates: 34g | Protein: 23g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 74mg | Sodium: 170mg | Potassium: 768mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5583IU | Vitamin C: 4mg | Calcium: 111mg | Iron: 2mg