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Slow Cooker Chicken and Wild Rice Soup

chicken and wild rice soup

Warm and satisfying, this chicken and wild rice soup is the perfect make-ahead dish that you can serve for a quick dinner with a side of crusty bread or a simple salad, or pack it for easy lunches loaded with nutrition. 

Makes 8 Servings


  • 20 oz Chicken Breast (raw)
  • 8 cups Water or Low-Sodium Chicken Broth
  • 1 small Yellow or White Onion, diced (about 1 cup diced)
  • 1 Clove Garlic, minced or pressed (about 1 tsp minced)
  • 2 Medium Carrots, diced (about 1.5 cups)
  • 2 Stalks Celery, diced (about 1.5 cups)
  • 8 oz Baby Bella Mushrooms, diced (optional)
  • 1 1/4 cups Wild Rice (rinsed)
  • 2 Bay Leaf (optional)
  • 1 tsp dried rosemary or 1TB fresh, chopped
  • 1 cup Kale Leaves stems removed, finely chopped
  • Sea Salt and Cracked Black Pepper to taste 

chicken and wild rice soup





  1. Add all ingredients except kale, salt and pepper into the slow cooker.
  2. Cook on high for at least 4 hours or on low for approximately 6 hours.
  3. Once finished cooking, remove bay leaves.
  4. Remove chicken and shred with forks, or carefully shred inside the slow cooker. 
  5. Stir in the kale just before serving and adjust seasoning with sea salt and cracked black pepper as needed. 

Serving size is approximately 1.5-2 cups. 

Enjoy the simplicity of this one pot, one dish meal or serve with an easy side salad, or a slice of crusty bread (no longer gluten free)


Optional steps/additions:

For more flavor: saute onion, celery, carrot and rosemary in 2TB olive oil in the bottom of the slow cooker until onion and celery are slightly tender. Then add all other ingredients except kale and follow instructions starting with step 2.

To make it vegan, use chickpeas or white beans instead of chicken, and vegetable broth instead of chicken broth.


Make ahead:

Prepare as directed and store in an airtight container for up to 3 days in the refrigerator, reheat to 140 degrees Fahrenheit on an instant read thermometer.

To freeze: Freeze up to 3 months in 1.5-2 cup portions and defrost in the refrigerator before reheating to 140 degrees Fahrenheit on an instant read thermometer.

To reheat in microwave, I recommend: in a covered, microwave safe dish reheat at 50% power for 2 minutes, give it a good stir, and then cook at full power for 1 additional minute. Check temperature, and warm at 30 second intervals thereafter to avoid overcooking and scalding. Carefully remove from microwave using pot holders.


Time Savers:

Use pre-diced celery, carrots and onions, often available in the produce or prepared foods section of your grocery store. Be sure to check measurements to have enough. 

Use minced garlic in a jar. 


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