creamy wild rice soup

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes
Servings: 8


  • 1 cup uncooked wild rice* *Rather than using a “wild rice blend” I have the best success using “plain wild rice.*
  • 1 pound 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 ounces fresh mushrooms thinly sliced
  • ½ cup unsalted butter one stick
  • ¾ cup flour
  • 2 cups whole milk
  • kosher salt
  • cracked black pepper
  • up to 2 cups additional milk, broth or water


  • Rinse 1 cup wild rice. Transfer the uncooked wild rice, 1 lb. raw chicken breasts, 4 diced carrots, 3 diced celery stalks, 1 diced onion, 6 cups chicken broth, and 1 teaspoon poultry seasoning to a slow cooker.
  • 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 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.


  • Protein: Swap 1 lbs. chicken breasts for chicken thighs.


  • 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