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 servings

Calories 478kcal

Author Kelli Shallal MPH RD

4 lb whole chicken
1 onion sliced
1 stalk celery chopped
2 cloves garlic minced
1 tsp poultry seasoning
6 carrots chopped
1 cup wild rice
6 cups chicken broth
½ cup butter or ghee or vegan butter
½ cup whole wheat pastry flour or gluten-free 1:1 flour
2 cups milk I used original almond milk, any kind of plant-based or cow's milk will work
½ cup chopped parsley optional garnish

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 ½ 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 (⅓ to ½ 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!