Crockpot Chicken and Wild Rice Soup

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New Years Resolution: Blog more! Clearly I’m already falling behind on that.

Last year was pretty slow around here. I either was in no mood to cook or no mood to write. So, this year I’m starting to get back in the kitchen more – even if my meals are super simple. And I need to be writing more to keep this brain of mine intact. Most of the human interaction I now get is from a 4.5 month old and I can’t say that is very stimulating for my brain. Sometimes I feel like I’m slowly losing all my smarts.

Finding time to get in the kitchen and prepare meals is challenging. Thanks to babywearing I can get some basic kitchen tasks accomplished – so for the next few months we will be keeping it simple around here. Easy, healthy meals for your family and mine.

But you can find that around here starting tomorrow. While this Crockpot Chicken and Wild Rice Soup is easy, I’m not so sure I would call it healthy.

Crockpot Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is a favorite of mine, it’s filling, comforting and even has a few veggies in there (again not healthy!). But I can never bring myself to order soup out – have you ever noticed how expensive soup is? $5 or $6 a bowl? Um, no thank you I can make a pot for 6 at that price. So unless it is a special soup that I know I will never make for myself I pass right over the soup section of the menu.

I had never made Chicken and Wild Rice Soup at home, until I stumbled upon this recipe. It looked easy enough. I think I can make that with a baby strapped on front. Really the hardest part is shredding the chicken. If you are low on time this recipe is for you.

Crockpot Chicken and Wild Rice Soup - Supper for a Steal

Crockpot Chicken and Wild Rice Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 1 cup uncooked wild rice
  • 1 lb chicken breasts
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 6 cups chicken stock
  • 1 teaspoon poultry seasoning
  • ½ cup butter
  • ¾ cup flour
  • 1½ cups skim milk
  • ½ cup heavy cream
  • additional water, as needed
  1. Rinse rice and place in slow cooker along with chicken, onion, carrots, celery, chicken stock, and poultry seasoning. Cover and cook on low for 7-8 hours.
  2. Remove the chicken from the crockpot and shredded with two forks. Return chicken to the crockpot.
  3. Melt butter in a saucepan, add flour and let cook, whisking frequently for 1-2 minutes. Slowly whisk in milk and cream and cook, whisking often, until thick and creamy.
  4. Add milk mixture to crockpot and stir to combine. If necessary add extra water to thin, season to taste with salt and pepper.


Approx cost per serving: $1.35

Adapted from Pinch of Yum

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  1. Meg says

    I’m not trying to be critical, but the new design (the light gray text on the white background) is extremely hard to read… at least, for me.

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