Creamy Chicken and Wild Rice Soup <-- Made in the Crockpot!!

Originally Published November 7, 2017 by Fifty Shades of Mommy

It’s that time of year again. When it starts to get cold enough where everyone loves soup, unless you’re weird like me since I can eat soup any day of the year, warm or cold! I have made this recipe a handful of times now and I think I have finally perfected it! So here you go!

Creamy Chicken and Wild Rice Soup

Difficulty: Beginner Prep Time 20 mins Cook Time 4 hrs Total Time 4 hrs 20 mins



  1. Peel and cut carrots into 1/4″ – 1/2″ pieces
  2. Cut celery into to 1/2″ pieces
  3. Dice onion
  4. If using canned chicken: drain the can of chicken and put in the bottom of the crockpot. Use a fork to separate pieces. Or use a fork to shred the cooked chicken breast.
  5. Add chicken, onions, carrots and celery to your crock pot.
  6. Pour both boxes of rice, along with the seasoning on top. Add to that about 1/2 teaspoon of salt and pepper
  7. Pour chicken broth on top of everything and give it a quick stir
  8. Turn the crockpot to high for about 3-4 hours
  9. Before serving, stir in the heavy whipping cream


This is the easiest soup to make and everyone loves it. When I had family in town, I cut up all the veggies and stored in a container in the fridge and used part of a rotisserie chicken. When I woke up in the morning, I threw everything in the crockpot and it was ready for lunch. My mom has since made this for herself and my dad (and gave me the idea of using the canned chicken when I didn’t have a rotisserie chicken on hand). Everyone will ask for seconds and you won’t have any leftover!

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