Slow Cooker Wild Rice Soup

Slow Cooker Wild Rice Soup

Wild rice slow cooker soup recipe lets you come home to wonderful aromas and a slow cooker filled with scrumptious chicken soup.

15 min. prep time
8 servings
19519 Ratings


1/2 cup uncooked wild rice, rinsed
1/2 cup shredded carrot
3 (14-ounce) cans chicken broth
1 pound boneless skinless chicken breast halves or turkey tenderloins,
cut into 1-inch pieces
1 rib (1/2 cup) celery, chopped
1 small (1/2 cup) onion, chopped
1 cup sour cream
1/2 cup all-purpose flour
1/2 cup sliced almonds, toasted, if desired


Stir together all ingredients except sour cream, flour, whipping cream and almonds in slow cooker.

Cover; cook on Low heat setting 6-8 hours, or High heat setting 4-6 hours or until chicken and rice are tender.

Combine sour cream and flour in bowl until smooth. Stir 1 cup broth from soup into sour cream mixture.  Slowly add sour cream mixture to soup, stirring until smooth.  Increase heat setting to High, if cooking on Low heat setting. Slowly stir in whipping cream just before serving. Cook, stirring occasionally, 6-10 minutes or until soup is thickened and creamy.

Spoon into individual serving bowls. Garnish with sliced almonds, if desired.

Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 260

Fat: 13g

Cholesterol: 75mg

Sodium: 780mg

Carbohydrates: 18g

Dietary Fiber: 1g

Protein: 17g

Recipe #8818©1996Land O'Lakes, Inc.

Recipe Comments & Reviews

This recipe produced a great soup that was enjoyed by my colleagues at our potluck lunch.

Because I was making it in advance, I pre-made several parts of the soup and combined it the morning of the event:
- Precooked the rice (a friend who is a much more experienced cook suggested this so the rice would maintain more of its flavor)
- Precooked the meat (I used ground chicken and ground turkey, seasoned while cooking)
- Pre-chopped the vegetables

I brought everything to work, combined it all onsite and heated it for about 3.5 hours prior to the meal.

I would definitely make this again.
Since the recipe doesn't specify any seasonings, I added about one teaspoon of Herbes De Provence, seasoning salt and pepper to taste. I melted two tablespoons of butter to mix with the flour to make a roux, added some hot broth from the soup to make it smooth and then added the sour cream. I also added one tablespoon of chicken broth base to intensify the chicken flavor. I think the soup is wonderful and my adult daughter who visited over the weekend agreed and took the recipe home to make for her family.
I agree with others who said it's a bit bland. Definitely needs seasoning, especially if you're using unsalted homemade broth or low-sodium broth. Also, I hated the idea of adding raw flour, so I cooked the flour by stirring it in a pan over medium heat for about 10 minutes. The flour will brown and will both taste better and blend into the sour cream better. I also agree with those who say add some of the hot broth to the blending process. I found that by doing this and using an immersion blender I got good results. It tasted better than its aroma would indicate.
this is my go-to chicken and wild rice soup recipe.
After adding the flour sour cream mixture and tasting it, it was a little bland so I added pepper, a bay leaf, dash of onion salt, and some rosemary. initially would of rated it a 3 as it was ok but it perks right up with the addition of just a little seasoning and worth 5 stars. Family approval by a picky husband and a 2,3,6,and 9 year old...can't top that!
This was so easy to make and more delicious than I had imagined :). I used rotisserie chicken, which cuts the cooking time down. Also adds a woodsy flavor, which blends perfect with the wild rice. I used 2 cans of organic chicken broth and 1 can of vegetable broth. I also only used 1/2 the sour cream. Will definitly be making this again real soon.
Looking forward to it! I have the wild rice, the chicken, the sour cream, the herbs...the everything! Thank you!
When I thicken anything, gravy/stew, I mix the flour in a separate bowl with the liquid from whatever it is that I am cooking. It serves 2 purposes. 1st, by using the hot mixture your meal will not cool down (and flour seems to mix easier with warm liquid) and 2nd, the flavor that you created remains rich-not watered down.
After reading the reviews, I'd offer the suggestion to eliminate any lumpy or curdling issues. Lumps - When you mix the flour & the sour cream, make sure you stir it well - I use a fork to break up any lumps. It also helps to add a little broth from the soup (or milk) to thin the sour cream a bit before you start. (Think of how you make gravy).

Curdling - before you add the sour cream/flour mix to the soup, temper it by adding hot broth to it, still well and then add it to the crock pot. I usually add about an equal amount of broth to the sour cream. This starts to bring the sour cream mix up closer to the temp of the soup and will minimize any chance of curdling.

You'll also be more successful if you start with room temp sour cream. When I first read the recipe (years ago) I was pretty skeptical about the sour cream/flour mix and almost passed this by. Am most certainly glad I gave it a try - it is so good!
Test Kitchen Comment


Thanks for your hints!
Posted January 09, 2013
Took this & Oyster Stew to a the New Year's Eve lunch where the mechanical techs in our business eat all the meat & cheese trays the suppliers send. There was Oyster Stew left but this crock pot was licked clean & the guys had nothing but great things to say about it. Rave reviews from these guys means it is a pretty remarkable recipe!
Even with half the liquid (I couldn`t fit the last 3 cans of broth in our cooker when I tried to double the recipe), and it being a bit overcooked so that the wild rice texture was gone , it tasted great! Thanks Land`O`Lakes!
My family enjoyed this soup. I did change it a little. I added Thyme and Parsley. I also added mushrooms and some garlic. I thinned down the sour cream and flour mixture with some chicken broth. This was so tasty. I will be making this again during the winter.
Very simple, very filling, delicious, warming for a cold winter night, love it!
Tasty, but when I added the flour/cream it was a little lumpy
This is one of my families favorite fall recipes! I love the toasted almond slices as garnish and it freezes well for lunches.
The only change I make is to use cooked chicken or turkey as I feel more comfortable that any chance of unsafe cooking is handled that way. I also go a little heavier on the carrots - for the visual appeal.

Love this recipe, have made it several times using chicken, turkey and even ham. It is great comfort food!
Very good! I added parsley, garlic salt, a little butter and some black pepper to taste. Keeping this recipe!!
I have made this many times. Make sure to rinse the wild rice first! Haven't had anyone that has not liked this soup! I usually add some herbs (fresh chopped parsley; dill weed). Can use a bit extra flavor. Also, another tip is to add some of the broth to the flour mixture before adding into soup, this makes it blend in easier. Definitely try this soup!
This is an excellent soup. Very creamy and a hearty soup.
I have also make this on the stove top by using cooked chicken....Will make this often this winter!
this was a wonderful thick soup that is good to enjoy on a cold day. i had served it with warm rolls and it was delicious

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