Creamy, Slow Cooker Chicken & Wild Rice Soup made in your crockpot with 2 minutes prep. Easy, tasty comfort food perfection!
So we’re now on day 3 of the school semester and I already want to sleep for 17 hours and burn every textbook in the house. I’ve taken 3 quizzes, read more pages than I care to say from the most incredibly dull political science book known to mankind, and written a painfully boring persuasive paper.
I won’t bore you with details but I’ll just say that it revolved around the ObamaCare controversy – let’s not open that can of worms!
Honestly this here blog is my sanctuary at the moment. When I was adding citations to my poli-sci paper I wished the entire time I could forget about all things APA and MLA for two minutes and instead discuss super-mega-creamy chicken and wild rice soup things with you instead.
Oh what I wouldn’t give to never go through the agony of in-text citations again for as long as I live. Fairly certain I’d give a toe people. A real toe.
It’s okay, I’ve got 9 spares.
Now let’s indulge in some creamy perfection. Do you see that^^^^?? That’s what a creamy soup should look like. I’ve gotten into this habit lately of adding cream cheese to, well, basically everything.
Side bar: the other day I told my husband I put cream cheese in our chicken enchilada soup and he gave me the nastiest look in the world. Turns out when I said “cream cheese” it registered as “cottage cheese” in his mind.
Yeahhh not so much hon.
But cream cheese? Yes PUH-LEASE.
Slow Cooker Chicken & Wild Rice Soup
- 2-3 boneless skinless chicken breasts
- 3 cups chicken broth
- 3 cups milk - see notee
- 8 ounces cream cheese
- 1 cup uncooked wild rice
- ½ onion - diced
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 1 celery stalk - chopped
- Add all ingredients to slow cooker. Cover and cook on high 3-4 hours or on low 5-6 hours.
- Uncover the slow cooker, use two forks to shred chicken, then stir until cream cheese is combined with the liquid and soup is thickened. Taste and add salt and pepper if needed, then garnish with fresh parsley if desired and serve. Enjoy!
I’m making this today. Looks great! – Do you add the cream cheese in the beginning or when just before serving?
You add it in the begging, then a few minutes before serving be sure to stir the soup so the cream cheese is incorporated. 🙂
Love the recipe, but afraid of calories (you know, those little things who live in your closet and saw your clothes every night to make it tighter:). I really would like to know how many calories in a serving and how big the serving is? Thank you!
Hi Lora! Oh those dreaded calories! I don’t have the nutrition facts but when I do want to get them for a recipe I use http://www.myfitnesspal.com – it’s easy to use and I feel like it’s pretty accurate. 🙂
Can you add mixed frozen veggies to the soup? If so, how many cups would you recommend and how much longer should I cook this?
Hey Megan! I’m sure you could, but I’ve never tried that with this recipe so it would be trial and error as to how much and altering the cook time. Wish I had better input, sorry. Let me know how it turns out for you- it sounds yummy!
Super easy and so yummY and cOmforting on a cold day