Slow Cooker Chicken and Wild Rice Soup

Brrrr! It’s Cold Outside! This Polar Vortex has us all bundled up and huddled around the fireplace. When it’s this cold outside I need serious Comfort Food. I had been buying Panera’s Creamy Chicken soup almost everyday for a week at lunch at work. Then I thought to myself why I am paying them for something that I can make myself.

So that is what I did. I just made probably the best tasting soup that I have ever created. I think that you will all love how rich and filling this soup is. Even more satisfying is how easy this is to make. We all love our Crock Pots and Slow Cookers. These guys make our busy lives a bit more productive.

More recipes @

This soup is thick and rich and creamy and full of flavor. Once you make this you will never be satisfied with any restaurant soup again. This will warm you through and through and it will stick to your ribs fill you up!

So get out that Crock Pot and make your family a bowl full of love and mouthful of joy!


  • 2 large boneless skinless chicken breast cut into 1/2″ cubes
  • 2 large carrots peeled and sliced
  • 3 ribs celery
  • 1/2 small onion diced
  • 1 cup wild rice
  • 2 cans cream of soup {I used celery but you can use chicken or mushroom if you like}
  • 1 cup water
  • 1 1lb box of chicken stock
  • salt pepper to taste
  • 1 tsp garlic powder
  • 1 tbs marjoram


  • salt and pepper the chicken
  • in a saute pan brown the chicken {it doesn’t have to be cooked all the way through}
  • remove the chicken and set aside
  • give the celery onions and carrots a few min in the saute pan over medium heat to help bring the sweetness of them out
  • put the chicken and the veg in the crock pot
  • add the rice
  • add the 2 cream of soups
  • add the chicken stock
  • stir to combine
  • add salt and pepper to taste
  • add the garlic powder and the marjoram
  • cover and cook on low for 6-7 hours
  • Enjoy!
2 ratings