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Slow Cooker Chicken Wild Rice Soup

Pureed beans give this soup a thick, creamy texture without the use of heavy cream.
Bowl of chicken wild rice soup
  • Yield 8 servings
  • Prep Time 15 minutes
  • Cook Time 8 hours


  • 1 cup dry wild rice
  • 1 1/2 lbs. boneless, skinless chicken breasts
  • 6 cups organic, lower-sodium chicken broth or stock
  • 1 cup chopped carrots
  • 1/2 medium yellow onion, chopped (about 1/2 cup)
  • 3 stalks celery, chopped (about 1 cup)
  • 1 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1 can (15 ounces) cannellini beans
  • 1/2 cup half-and-half
  • 2 tbs. butter


Rinse the rice, if directed on package. Place the chicken breasts, chicken broth or stock, rice, carrots, onion, celery, thyme, and rosemary in a large slow cooker. Cover and cook on low for about 7 hours, or until the chicken is cooked through.
Remove the chicken from the slow cooker and transfer to a bowl. Use two forks to shred the chicken. Return the chicken to the slow cooker.
In a blender or food processor, blend together the beans (undrained) and half-and-half until very smooth. Pour the mixture into the slow cooker along with the butter. Cook for 30 minutes to heat through. Spoon into bowls to serve.


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