This Slow Cooker Creamy Chicken and Wild Rice Soup is deliciously smooth and yet hearty with lots of chicken, carrots, mushrooms, celery, and of course, wild rice! It’s so good and creamy! Leftovers heat really well too, making a quick and easy lunch the next day.

One of the main ingredients comes in a little red box.

If you have been around this blog long, you know that I love to make recipes as easy as I can without compromising flavor and taste. By using a simple box of “Rice-A-Roni” Long Grain and Wild Rice, you can cut out ingredients and steps. The rice cooks perfectly in the slow cooker, and the seasoning in the box gives the soup just the right flavor!

Dump and go.

The first time I made this soup (when I took the pictures), I did not cook the vegetables. It tasted great, but I found that the vegetables were not as tender as I wanted them, so you will see that in the recipe, I actually suggest that you cook the chopped vegetables in a pan sprayed with cooking spray for a few minutes before adding them to the slow cooker. If you are really pressed for time, you can leave that step out and still have a great soup.

Don’t worry about the chicken.

There is no need to chop the chicken prior to cooking the soup. The chicken cooks in the soup and then is taken out and shredded later. For this reason, it is actually easier to have larger pieces of chicken so they are easy to take out when it comes time to shred them.

What this recipe looks like in the WW recipe builder…

When figuring out the MyWW points for each recipe I always use the WW recipe builder. I realize, though, that sometimes the ingredients used can be entered in slightly different depending on what brand you use of ingredients. This is what this Creamy Chicken and Wild Rice soup looks like in my recipe builder (I am on the green plan):

Okay, ready for some nice, warm Creamy Chicken and Wild Rice Soup? Great!

Here is what you need:

Cooking spray
1 carrot, peeled and chopped
1 celery stalk, sliced or chopped
1 small onion, diced
4 ounces mushrooms, sliced or chopped
4 garlic cloves, minced
6 cups fat-free chicken broth
1 pound boneless, skinless chicken breasts
1 (4.3 ounce) package Rice-A-Roni Long Grain and Wild Rice
3 tablespoons light butter
1/4 cup flour
1-1/2 cups fat-free half-and-half
1/4 cup cooking white wine (optional)

Here is what you do:

In a sauté pan sprayed with cooking spray, sauté the carrots, celery, onion, and mushrooms for 3-4 minutes. Mix in garlic and cook for 30-60 seconds more.

Place the slightly cooked vegetables in the slow cooker. Add the chicken broth, chicken, wild rice blend, and the seasoning packet from the Rice-A-Roni package. Cook on LOW for 7-8 hours or on HIGH for 3-4 hours.

Carefully remove chicken and shred the chicken with two forks.

In a sauce pan, melt the butter. Whisk flour into the butter. While whisking, slowly pour in half-and-half. Cook mixture until it thickens, approximately 5-6 minutes, whisking at it cooks.

Add milk mixture, the shredded chicken, and the cooking wine to the slow cooker. Mix together.

Makes 6 servings.
One serving is 1-3/4 cups.
One serving is 5 green points, 4 blue points and 4 purple points.

Print Recipe

5 from 1 vote

Slow Cooker Creamy Chicken & Wild Rice Soup

5 green points, 4 blue points and 4 purple points per serving.

Makes: 6 servings

Calories: 229

Author: Alisha Hughes

Ingredients

• Cooking spray
• 1 carrot, peeled and chopped
• 1 celery stalk, sliced or chopped
• 1 small onion, diced
• 4 ounces mushrooms, sliced or chopped
• 4 garlic cloves, minced
• 6 cups fat-free chicken broth
• 1 pound boneless, skinless chicken breasts
• 1 (4.3 ounce) package Rice-A-Roni Long Grain and Wild Rice
• 3 tablespoons light butter
• 1/4 cup flour
• 1-1/2 cups fat-free half-and-half
• 1/4 cup cooking white wine, optional

Instructions

• In a sauté pan sprayed with cooking spray, sauté the carrots, celery, onion, and mushrooms for 3-4 minutes. Mix in garlic and cook for 30-60 seconds more.
• Place the slightly cooked vegetables in the slow cooker. Add the chicken broth, chicken, wild rice blend, and the seasoning packet from the Rice-A-Roni package. Cook on LOW for 7-8 hours or on HIGH for 3-4 hours.
• Carefully remove chicken and shred the chicken with two forks.
• In a sauce pan, melt the butter. Whisk flour into the butter. While whisking, slowly pour in half-and-half. Cook mixture until it thickens, approximately 5-6 minutes, whisking at it cooks.
• Add milk mixture, the shredded chicken, and the cooking wine to the slow cooker. Mix together.