How to make slow cooker creamy chicken and rice soup (video)

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If you are looking for a warm meal to fill you up on cooler nights, this slow cooker recipe for creamy chicken wild rice soup may just do the trick. This recipe requires a little extra work, but the tasty results are worth it. With fresh vegetables and a simple roux, you may want to stock away some leftovers for a late night snack. 
Cooktop Cove
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CHICKEN AND WILD RICE SOUP
6-8
5 minutes
7 hours, 30 minutes
7 hours, 35 minutes
1lb (450g) boneless skinless chicken breasts, diced
1/2 cup (115g) wild rice
1 white onion, roughly chopped
1 cup (225g) frozen corn
1 cup (225g) frozen peas
1/2 cup (115g) chopped carrots
2 10.75oz (304ml each) cans cream of mushroom soup
3 cups (675ml) chicken broth
1 cup (225ml) heavy cream
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
Pour the rice, chicken and vegetables into the bottom of a slow cooker. Pour over the cream of mushroom soup, chicken broth, thyme, salt and pepper. Stir everything together well. Cover and cook on low for 7 hours.
After 7 hours, pour in the cream and stir well. Leave to cook for a further 30-45 minutes. Serve with warm crusty bread.
Let stand a few minutes before serving     
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