Slow cooker chicken wild rice soup is easy to make, and so comforting! Loaded with veggies, this dairy free soup recipe is so warming on a cold winter’s night. Serve this with corn muffins and a green salad for a complete meal.
When the weather cools down, it’s the perfect time to bring out the slow cooker. A simple, hearty soup made in the slow cooker can make dinner on busy nights easier.
This chicken wild rice soup is made with simple ingredients, and it’s so warm and filling. This flavorful dairy free soup is great for kids and adults, and it makes a good amount, so you’ll have some leftovers.
I love a good slow cooker recipe because it only takes a few minutes of hands-on work. Chop the veggies, then add them plus the other ingredients to the slow cooker, turn it on, and walk away. It couldn’t be easier, and in a few hours, you’ll have dinner on the table.
I know how hard it is to figure out what to serve for dinner, and if you have food allergies, it can be even more challenging. This recipe is gluten free, dairy free, and top 8 allergen free. Pair it with some gluten free crackers or a simple salad to make a filling meal.
- Chicken Broth – I like to use low sodium chicken broth so that I can control the amount of salt that goes into the recipe. Feel free to use any brand that works for your dietary needs.
- Rice – I used a wild rice blend. You could use different rice if you like – white rice, brown rice, or any combination you like.
- Chicken – Boneless, skinless chicken breasts work well in this recipe. If you wanted to add some dark meat to this soup, you could add some boneless, skinless chicken thighs if you like.
- Vegetables – Onions, celery, carrots, and mushrooms add lots of flavor to this recipe.
- You could leave the chicken out and substitute turkey or beef if you like. If you want to make a vegan version of this recipe, try using vegetable broth and some garbanzo beans for protein. White beans or pinto beans would also be a nice addition to this recipe.
- If you don’t have rice, you can add quinoa instead. Just substitute an equal amount of quinoa instead of rice.
- You can use different veggies if you like! Try adding potatoes, sweet potatoes, peas, shallots, or green beans. You really can’t go wrong with this recipe.
Store leftover soup in an airtight container in the fridge. It should stay fresh for 3-4 days.
You can freeze leftover chicken rice soup. Place in single serving size, freezer safe containers, and store in the freezer for up to three months.
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Slow Cooker Chicken Wild Rice Soup.
- ½ Tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 3 carrots peeled and sliced into coins
- 1 sweet onion chopped
- 3 stalks celery chopped
- 1 cup white button mushrooms sliced
- 56 ounces low sodium chicken broth
- 1 cup wild rice blend
- 2 teaspoons garlic powder
- 1 teaspoon salt
- ⅓ teaspoon pepper
- 2 Tablespoons vegan buttery spread
- 2 Tablespoons corn starch
- ⅓ cup non-dairy milk
- Turn a 4 quart or larger slow cooker on high. Add the olive oil, sliced carrots, celery, onions, and mushrooms.
- Add the chicken, rice, broth, and seasonings. Make sure the rice is covered with broth.
- Cook on high for 4 hours. or on low for 6 hours.
- Open the slow cooker and shred the chicken with a fork, it should fall apart easily. Add the vegan buttery spread.
- Combine the corn starch and non-dairy milk in a small jar with a lid, Shake well. Pour into the soup and stir, then let the soup continue to cook for about 10 minutes to thicken.
- Season with more salt and pepper before serving if desired.
This post was originally published in October 2013, as part of my series, 31 Days of Comfort Food.