Creamy Chicken Wild Rice Soup

This smooth chicken wild rice soup is constantly a hit! It’s one of the plans that I previously began making when my most established was conceived. It’s made again and again and we would never become weary of it.

Indeed, even my children love this stuff! Present with some dried up rolls or bread and watch your kiddos eat up this one. Vegetables what not!

Velvety Chicken Wild Rice Soup cooks in the moderate cooker the entire day for a warm and delightful family supper. Chicken bosoms, carrots, celery, and rice-a-roni wild rice cooks in chicken stock for a family most loved soup formula.

Creamy Chicken Wild Rice Soup

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Recipe by togetherasfamilyCourse: SoupsCuisine: AmericanDifficulty: Easy


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This delicious Creamy Chicken Wild Rice soup can be made on the stovetop or in the slow cooker!


  • 2 boneless, skinless chicken breasts

  • 1 carton (32 oz) chicken broth (or 4 cups water + bouillon)

  • 2 cups water

  • 1 cup chopped carrots

  • 1 cup chopped celery

  • 1 box (4.3 oz) Rice-a-Roni Long Grain & Wild Rice

  • 1/2 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

  • 1/2 cup butter

  • 2 cups fat-free half-n-half milk


  • Combine chicken broth, water, carrots, celery, the package of dry rice and seasoning packet (included in box) into a slow cooker. Stir together and put chicken breasts inside.
  • Cover with lid and cook on low for 6-8 hours.
  • When done cooking take out chicken breasts and shred with two forks. Return back to the slow cooker.
  • In small bowl combine the flour, salt, and pepper.
  • In a medium saucepan over medium high heat, melt the butter. Add in the flour mixture and stir with a whisk. Cook for 30 seconds, stirring constantly.
  • Slowly add in the half-n-half milk while whisking until smooth and incorporated. Cook and stir for a few minutes until slightly thickened. This won’t take long.
  • Pour into the slow cooker, stir together to combine, and let cook on low for an additional 30 minutes. Serve!


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