Slow Cooker Chicken Wild Rice Soup Recipe

wild rice soup in a white bowl garnished with slivered almonds from above

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4.50 from 2 votes

Slow Cooker Chicken Wild Rice Soup Recipe

A simply delicious lower fat wild rice soup made in the slow cooker.

Prep Time20

Cook Time4

Total Time4 20

Course: Soup

Cuisine: American

Keyword: chicken wild rice soup, crock pot chicken wild rice soup, wild rice soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 tablespoon butter
1/2 cup dry wild rice
6 cups fat-free, low-sodium chicken stock
1/2 cup minced onions
1/2 cup minced celery
1/2 pound winter squash, peeled, seeded and cut into 1/2-inch cubes
1 teaspoon dried thyme
2 cups chopped cooked chicken breast
1 cup frozen peas, defrosted
Salt and pepper to taste
1/2 cup toasted, slivered almonds

Instructions

Ideal slow cooker size 4-Quart.
Melt the butter in a small skillet set low heat. (I used my Ninja 3-in-1 cooker.)
Add the rice and cook, stirring often. Transfer to slow cooker. Add the chicken stock, onions, celery, squash and thyme.
Cover and cook on LOW for 3 to 4 hours, or until the vegetables are cooked to your liking.
One hour before serving, stir in the chicken and peas.
Season to taste with salt and pepper.
Ladle into bowls and sprinkle with slivered almonds, just before serving.

Notes

Serving size: 1 generous cup

WW Points: 3

Check the WW Points for this recipe and track it in the WW app
(Must be logged into WW on a smartphone or tablet.)

3 SmartPoints (Green plan)

3 SmartPoints (Blue plan)

2 SmartPoints (Purple plan)

7 PointsPlus (Old plan)

The rice expands the longer it sits, so you may need to add more chicken broth or water to thin it out a bit, especially when reheating any that is leftover.

I used already peeled and cubed frozen butternut squash.

Nutrition