Slow Cooker Wild Rice Soup
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.

The Story Behind the Recipe
15 min
04 hrs 15 min


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 Land O Lakes® Heavy Whipping Cream

1/2 cup sliced almonds, toasted, if desired

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    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.

  4. STEP 4

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


13Fat (mg)
75Cholesterol (mg)
780Sodium (mg)
18Carbohydrates (g)
1Dietary Fiber
17Protein (g)


Explore reviews from
our online community

  October 03, 2016

I always add garlic, salt, and pepper, but I LOVE this recipe!

— says Lisa
  December 31, 2014

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.

— says Dan
  February 19, 2014

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.

— says Betty
  November 23, 2013

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.

— says Kate
  September 15, 2013

this is my go-to chicken and wild rice soup recipe.

— says lisa
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