Go Back
+ servings

Slow Cooker Creamy Chicken & Wild Rice Soup

This creamy chicken & wild rice soup cooks up in the slow cooker using a whole chicken for a flavor-packed hearty soup.
Servings 8 servings
Calories 478kcal
Author Kelli Shallal MPH RD


  • Slow Cooker
  • Large Sauce Pan



  • Add whole chicken to slow cooker with onion, celery, garlic, poultry seasoning, carrots, wild rice, and chicken broth. Cook on high for 4-6 hours or low for 6-8 hours, until the chicken is fully cooked and easily falls off the bone.
  • Remove chicken from the slow cooker and debone the chicken. Separate the meat from the bones and add the meat back into the slow cooker. I chose to discard the "really dark meat" and use everything else.
  • Make the roux (non-dairy option included): In a large saucepan, add 1/2 cup butter or vegan butter (I used miyokos) and melt. Whisk in the flour with the butter. Once it's fully mixed, add a little bit of milk (1/3 to 1/2 cup) at a time whisking to fully incorporate before you add more. Continue this process until your milk is fully incorporated with no lumps. It should be a smooth consistency throughout.
  • Now add your roux to the slow cooker and stir to incorporate.
  • Garnish soup with parsley.


Freezer Instructions:  Freeze whole chicken with all ingredients.  Defrost and dump in the slow cooker.  Follow instructions as written.  
Instant Pot:  I have not tried this yet, but will report back when I do!


Calories: 478kcal | Carbohydrates: 28g | Protein: 26g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 112mg | Sodium: 944mg | Potassium: 660mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8488IU | Vitamin C: 23mg | Calcium: 136mg | Iron: 2mg