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Recipes Soups

Slow Cooker Chicken and Wild Rice Soup

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Author:

Erin

Published:

December 27, 2018

Updated:

August 23, 2023

This post may contain affiliate links. Please read my disclosure policy for details.

Hey PBF’ers! Welcome back from all the Christmas festivities! I hope you all enjoyed some time with family and friends and enjoyed some delicious food. If you’re anything like me, you probably overindulged and are feeling a bit fluffy right now. That’s okay…no need to hop on a juice cleanse fad diet, I promise. Let’s just get back to eating food to fuel our bodies, like this Slow Cooker Chicken and Wild Rice Soup.

  • Slow Cooker Chicken and Wild Rice Soup
    • Ingredients
    • Instructions
    • Nutrition Information
    • Did You Make This?

I love a soup that’s packed with protein and veggies so it fills me up and leaves me feeling satisfied. It seems like so many soups are just a lot of broth (like many chicken noodles) or a lot of fat (like many bisques and creamy soups), and they leave you wanting something more. Instead, I’d rather make my soup a full meal, especially in this cold weather!

Enjoy warming up and getting back on track with this easy slow cooker classic.

4 from 2 votes

Slow Cooker Chicken and Wild Rice Soup

Prep: 30 minutes mins
Cook: 6 hours hrs 30 minutes mins
Total: 7 hours hrs
Servings: 6 servings
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Servings: 6 servings

Ingredients

  • 1 1/4 lb raw chicken breast
  • 2/3 cup Lundberg Organic Wild Rice Blend, (270 grams)
  • 10 oz baby bella mushrooms, sliced
  • 10 oz frozen, chopped spinach, thawed and excess water squeezed out with a paper towel
  • 1 cup yellow onion, chopped, (150 grams)
  • 1 cup celery, sliced, (180 grams)
  • 1 cup carrot, sliced, (165 grams)
  • 32 oz no salt added chicken stock
  • 11 oz HEB Organics Cream of Chicken Condensed Soup
  • 4 oz dry white wine, (I used Sauvignon Blanc)
  • 4 cloves garlic, minced
  • 1/2 tbsp butter
  • 2 tsp Flavor God Garlic Lover’s Seasoning
  • 1 tsp Flavor God Everything Seasoning
  • 1/2 tsp thyme
  • 1/2 tsp ground mustard
  • 1/4 tsp Oh My Spice! Lemon Pepper Seasoning
  • 2 bay leaves
  • Salt and pepper to taste

Instructions

  • Add chicken to the bottom of a slow cooker and season with Flavor God seasonings, thyme, ground mustard, salt, and pepper.  Add bay leaves.
  • Top chicken with minced garlic, onion, celery, and carrots.  Pour chicken stock and condensed soup over vegetables.
  • Cook on low for 5 1/2 hours.  Remove chicken and shred with 2 forks, then return to slow cooker.  
  • Add wild rice to slow cooker and turn heat to high for 1 hr or until rice is cooked al dente.
  • During the final 5-10 minutes of cooking, add spinach.  Then, heat a skillet over medium high heat and add butter.  Add mushrooms, season with Lemon Pepper seasoning and sauté for 1-2 minutes.  Add white wine and continue to sauté for 3-4 more minutes until mushrooms are softened.  Add to slow cooker.
  • Serve soup with fresh parsley and lemon juice, if desired.

Nutrition Information

Calories: 336kcal (17%), Carbohydrates: 30g (10%), Protein: 39g (78%), Fat: 4g (6%), Cholesterol: 65mg (22%), Sodium: 711mg (31%), Potassium: 618mg (18%), Fiber: 5g (21%), Sugar: 4g (4%)

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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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