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 478 kcal
Author Kelli Shallal MPH RD



  1. 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.

  2. 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.

  3. 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.

  4. Now add your roux to the slow cooker and stir to incorporate.

  5. Garnish soup with parsley.

Recipe Notes

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!

Nutrition Facts
Slow Cooker Creamy Chicken & Wild Rice Soup
Amount Per Serving
Calories 478 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 12g75%
Cholesterol 112mg37%
Sodium 944mg41%
Potassium 660mg19%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 3g3%
Protein 26g52%
Vitamin A 8488IU170%
Vitamin C 23mg28%
Calcium 136mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.