Friday, April 17, 2015

Slow Cooker Chicken and Wild Rice Soup

Soup really is one of my favorite things to cook, and a dinner of soup and sandwiches, or soup and a good bread is my idea of a tasty meal. Soup also means there will be leftovers, either enough for another meal, or a couple of lunches during the week.

My daughter Samantha has made this delicious soup many times, so last night I thought I would give it a try and share it with everyone here. This soup is made in the slow cooker, which I love because it makes this recipe so easy. And because it cooks for a few hours, the flavors have a chance to really blend together to be delicious.

Any kind of chicken soup is a favorite for my family, and this hearty soup is one that will appeal to both the kids and the grown-ups. Using a rotisserie chicken saves even more time and adds so much flavor.

Recipe for Slow Cooker Chicken and Wild Rice Soup


  • 3 cups water
  • 1 14-ounce can chicken broth
  • 1 10.75-ounce can of Condensed Cream of Chicken Soup
  • 3/4 cup wild rice, rinsed and drained
  • 1/2 teaspoon dried thyme, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups shredded chicken (from a Rotisserie chicken)

  • Directions:
    1. Combine water, broth, condensed soup, uncooked rice, thyme, and pepper in a slow cooker.
    2. Cover the slow cooker and cook on the low setting for 7.5-8 hours or 3.5-4 hours on the high setting.
    3. Stir in chicken before serving.
    Makes 6-8 servings.


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