Slow Cooker Creamy Chicken Wild Rice Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings (~2 cups each)
  • 1 cup uncooked wild rice blend (not parboiled)
  • 1 lb boneless, skinless chicken breasts
  • 1 cup onion, diced
  • ¾ cup celery, diced
  • ¾ cup carrots, diced
  • 4-5 cloves garlic, minced
  • 2 bay leaves
  • 8 cups low-sodium chicken broth
  • 1 Tbsp Trader Joe's 21 Seasoning Salute
  • 1½ tsp salt
  • 1 tsp black pepper
  • 3 Tbsp butter
  • 2 Tbsp olive oil
  • ½ cup all-purpose flour
  • 2 cups whole milk
  1. Rinse the rice under running water. Place the uncooked rice, chicken breasts, onions, celery, carrots, garlic, bay leaves, chicken broth, 21 Seasoning Salute, salt, and pepper in a slow cooker. Cover and cook on the high for 3-4 hours or on the low for 7-8 hours.
  2. With ½ hour of slow cooking remaining, remove the chicken from the slow cooker. Allow to cool slightly before shredding using two forks; set aside.
  3. Heat the butter and oil in a saucepan. Once the butter is melted, add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Cook mixture 5-6 minutes or until thick and creamy.
  4. Add this creamy mixture to the slow cooker; stir. Return shredded chicken to the crock pot, cover, and cook an additional 5-10 minutes. Serve hot.
Recipe slightly adapted from Little Spice Jar

You can aim to reduce the sodium but I can all but promise that you'll end up adding it. Sadly, this soup *needs* the salt for flavor. If you're thinking, "meh, bland"...add some more. I bet it'll liven the flavors right up!
Nutrition Information
Serving size: ~2 cups Calories: 298 Fat: 12.1 Carbohydrates: 32.0 Sugar: 6.0 Sodium: 1,076 Fiber: 3.0 Protein: 19.3 Cholesterol: 93
Recipe by Prevention RD at