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Everything Creamy Chicken & Wild Rice Soup (Slow-Cooker)

Posted by Lindsay Kluge on Monday, February 1, 2021

Slow-cooker and crock pot recipes in the winter months are incredible. I’m always craving a one-pot warming soup on snowy days, and the slow-cooker option on my InstaPot lets me dump a hodgepodge of ingredients in there in the morning, smell it cooking all day long, and leaves me with several servings of delicious, nourishing stew for the week (or a few extra servings in my freezer). This recipe for everything creamy chicken & wild rice soup is slow-cooker friendly, and amenable to any veggies you have at the end of the week.

Veggie options: Onions, squash, carrots, celery, potatoes, turnips, broccoli, cauliflower, peas, lentils, parsnips. You can also add chopped greens during the last 30 minutes such as kale, collard greens, chard or spinach.

Spice options: sea salt, black pepper, garlic granules, turmeric, ginger, fennel, basil, oregano.

Top with: Shredded parmesan cheese, fresh parsley, hemp seeds, nutritional yeast, extra fennel seeds.

Taste More: Veggie Stuffed Portobello’s with Herbal Chimichurri

All of the goods go into the pot first thing (except the cream of mushroom condensed soup, which is optional but highly recommended) and left to cook for several hours. The cream of mushroom condensed soup gives it the last minute creaminess and an extra rich, nourishing flavor. Enjoy the intoxicating smell on a lovely snow day while you sip some of your favorite herbal tea and curl up with a good Sunday book.

Creamy Chicken & Wild Rice Soup (Slow Cooker)

  • 1lb boneless chicken breast
  • 4 large carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 1 cup wild rice, rinsed
  • 5 cloves garlic, chopped
  • 1 sweet onion, chopped
  • 1/4 cup fresh parsely
  • 2 tbsp ghee
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Dash of sea salt
  • Black pepper to taste
  • 2 bay leaves
  • 6 cups chicken broth
  • 1 cup filtered water
  • 1 can Cream of Mushroom Condensed Soup (I like Pacific Foods)
Add all ingredients (except the cream of mushroom soup) into the slow cooker. Set on high and let cook for 6 hours, or on low for 7-8 hours. Once the timer goes off, remove the chicken and shred into little pieces. Add back into the slow cooker along with the can of cream of mushroom condensed soup (about 10 ounces) and give it a good stir. Let cook for another 30 minutes. At this point you can add any other spices you'd like for flavor, such as turmeric, ginger or fennel Turn off the slow cooker, and serve warm with crusty fresh bread and butter, or rustic cornbread.