This Slow Cooker Wild Rice Soup is Cozy and Delicious
Hip2Save may earn a small commission at no extra cost to you via trusted partners and affiliate links in this post. Prices and availability are accurate as of time posted. Read our full disclosure policy here.
The perfect comfort food!
There’s nothing better than curling up with this slow cooker wild rice soup to warm the soul. This wild rice soup with chicken and veggies is delicious, hearty, and also happens to be pretty simple to make right in your slow cooker!
Love easy slow cooker meals? Try this!
There’s a little upfront prep work to chop and saute the veggies first, but I promise that little bit of effort makes for a yummy, flavorful soup. Once the sauteed veggies are in the slow cooker, the raw chicken breasts get added, along with the broth. I actually used Better Than Bullion chicken base and water with this soup, and it worked out great.
Things to consider when making Slow Cooker Wild Rice Soup:
- The wild rice blend gets added about halfway through the cooking process and turns out tender and delicious by the end of cook time.
- I also made this soup creamy by adding plain Greek yogurt at the end of cook time (it’s a little lighter than adding heavy cream), and it worked out yummy.
- You can definitely season this soup as desired. I chose to use Herbes de Provence, as it’s my favorite poultry type seasoning blend. It usually includes a beautiful blend of savory, thyme, rosemary, basil, tarragon, and lavender flowers.
Slow Cooker Chicken and Wild Rice Soup
yield: 10 SERVINGS
Comforting creamy chicken and rice soup, made in the slow cooker!
- 2 tablespoons butter
- 1 large carrot, diced
- 2 celery stalks, diced
- 4 oz. sliced fresh baby bella mushrooms
- 1/2 a white onion, diced
- 2 teaspoons diced garlic (from the jar)
- 1 1/2 pounds chicken breast, raw
- 2 teaspoons Chicken Better than Bullion + 6 cups water (or can use 6 cups broth instead)
- 2 teaspoons Herbes de Provence
- 1/2 teaspoon salt (or to taste)
- 1 cup wild rice blend
- 1 1/2 cups plain Greek style yogurt
- 1/3 cup fresh parsley, chopped
Heat up butter in a large pan on the stove to medium and saute onion, carrots, celery, mushrooms, and garlic until slightly tender, about 3 minutes.
Transfer the veggie mixture to the slow cooker. Add chicken breasts. (I cut mine in half because they were super thick.) Add water and bullion. Add Herbes de Provence, salt, and pepper.
Secure lid on slow cooker and cook on HIGH for 3-4 hours or LOW for 6 hours.
Halfway through cook time: Rinse wild rice blend, and add to slow cooker.
At the end of cook time: Turn off heat. Remove chicken breast, shred them, and place back in slow cooker. Stir in plain Greek yogurt. Taste and add more salt and pepper if desired.
We’re WILD over this chicken & rice soup!
Serve with a crusty baguette for soup perfection! I adore slow cooker soups, and this one’s a delicious and easy soup to add to the rotation. A good bowl of leftover soup is my favorite for lunches, so I can’t wait to have even more tomorrow! If you have the sniffles or feeling under the weather, this soup would be super comforting!
Eating low carb or keto? Check out our Slow Cooker Keto Taco Soup on Hip2Keto.com.
Sounds delicious! Thank you, I will try it out for sure.
Th is so much! Enjoy 😉
This sounds amazing. You always hook us up with the best easy recipes. Thank you so much!
Oh good! Thanks so much 🙂
It sounds really good. Have you tried this in the Instant Pot yet? If so, how do you adjust the time?
I have not, but If I do, will update ya!
I cooked this in the Instant Pot tonight and it turned out great! I put it on the Manual/Pressure Cook setting for 30 minutes and then did a quick release and it turned out great!
Oh my gosh -thanks for sharing your instant pot directions!
Another winner from Miss Lina! The temperature is supposed to be 30 degrees colder on Thursday than it is today, so this will be a perfect dinner then!
Mmm Mmm good!
Hi Lina, looks delicious. Was wondering when do you add the mushrooms? And did you mean to list baby bella mushrooms?
yes! will fix – with the onion, celery, and carrots. Thanks!!
Whenever I try to use greek yogurt to make soup creamy it comes out looking yucky. For example, tried subbing Greek yogurt for sour cream in beef goulash. What am I doing wrong? Soup too hot?
Ya I would cool it first a little more. Or use heavy cream if preferred.
Yogurt (esp. low-fat) has a tendency to curdle when heated. Even if you cool the dish before adding it in, every time that you reheat it, the yogurt will be prone to curdling. In a dish like goulash, sour cream is what I would use instead since it is traditionally added in anyway. HTH!
Thanks so much!!
We were just talking about wild rice soup last night. Your recipe looks even better than the one I remember.
Oh thanks so much! Enjoy 😉
Can I sub the wild rice blend with brown rice. Can’t find them in our grocery store
Yes I believe that’d work too. 👍
I wish the recipes were posted earlier in the day. My most frustrating struggle is figuring out what to feed these people every dang day! Yesterday’s post is today’s menu. Thank you!
Thanks for the feedback and enjoy the soup! 😀
The recipe sounds delicious! When do you add the parsley?
At the very end 👍
Made the soup today. Hubby bought the instant wild rice blend and the low fat yougurt (they don’t seem to be able to get the right ingredients lol). Any way I used brown rice and a cup of heavy cream. Hubby loves it. He will have the leftover for lunch tomorrow. Thank you Lina for the recipe
Yay! That’s so great 😀- thanks so much for sharing Winnie! Yum!
It was delicious and I didn’t even add any spices/Herbes de Provence 👍🏻😋
Good I’m so glad it worked out! Yay!
I made this tonight with some cheddar biscuits and it was delicious! We subbed heavy whipping cream for the yogurt and finished it with additional salt and pepper. 4 out of 5 stars…but we don’t count the 5th…he likes nothing! Perfection on this yucky 20 degree day!!
Oh yay! So glad it was successful and thanks for the review!! 👏
I just made this and it is great!!! Thank you again. Quick question… do you think I could freeze this? I really appreciate all of these good recipes!!!!
Yay! Thanks so much for your feedback! Yes I believe you can. If the cream or yogurt separates, I think you can whisk to combine again.
I’m looking for a recipe that was posted near the beginning of this year- a version of Philadelphia cheesesteak sliders? I can’t seem to find it! Anyone have a link?
Here you go! https://hip2save.com/recipes/philly-cheesesteak-sliders/
You’re so welcome!
I made it with chicken legs and brown rice, which were all I had, and substituted sour cream and it still turned out delicious! Thank you.
Yay! That’s so fantastic 😋
Can you clarify exactly what the “wild rice blend” is? The only one I’ve ever seen is the box mix with seasoning packet.
I’m not a soup person at all so I didn’t make this for me. I made this specifically for my 8 year old who is down with the flu. He’s eating some now and says it’s really good. It smells yummy!
Aw good! And hope he gets well soon ❤️
Delicious! Will definitely make again!
Oh good I’m so glad!
Absolutely delicious! My 5 year old is impressed! Thank you
Oh yay! Thanks for sharing!
I’m putting this on next week’s menu! Looks amazing!
Yay! Enjoy it! Thanks Heather!
Wild rice soup originated in Minnesota. The BEST recipe is available through Lunds & Byerlys. https://lundsandbyerlys.com/wild-rice-soup/
If you want it Dairy free: just add coconut milk at the end!
I am making this now but instead of the yogurt and celery (I didnt have either) I am adding a can of cream of celery. I am in New Mexico and we were hit with 12 inches of snow last night so warm comfort food sounds perfect.
Oh good thinking and burr stay warm Julie!
I live in MN where wild rice and wild rice soup are BIG. Our local grocery store (Lunds/Byerlys) adds ham to their WR soup and it’s a very good addition.
Oh yum! Thanks for sharing!
Do you think I could substitute cashew milk for the dairy? We are dairy free
Yes I would think so – good idea!
I love it. Now it’s my to go soup😀