Wild rice soup is one of my favorite fall meals. It’s the quintessential Minnesota soup—wild rice is very abundant in Minnesota—and I would even go so far as to name it the Minnesota State Soup.
Don’t you love it?
It’s so creamy, hearty, and fragrant. I make a decent wild rice soup from scratch when I have the time, but I haven’t had a lot of free time lately. I’m back to working full-time out of the home and I live by my slow cooker for easy meals. I finally devised a pretty good wild rice chicken soup for the slow cooker. It was easy and very flavorful. We devoured it. I hope you like it too!
Slow Cooker Wild Rice Chicken Soup
- 1/2 cup dry wild rice
- 1 cup chopped onion
- 1 cup sliced or chopped carrots
- 1/2 tsp black pepper
- 4 cups chicken broth
- 1 cup whole milk
- 1 12.5 oz can of chopped chicken (Kirkland brand from Costco is pretty good)
- 1/4 cup flour
- 1 cup frozen peas
- In a large slow cooker, add the wild rice, onion, carrots, pepper, and chicken broth. Stir and cook on LOW for 9 hours.
- After 9 hours, stir in the milk, chicken, flour, and frozen peas. Turn the heat to HIGH and cook for another 10-20 minutes. It’s ready to serve and enjoy!
A couple notes:
- I used baby carrots and canned chopped chicken to save time, but you could easily use fresh carrots and leftover roasted chicken.
- I’m not sure the peas were necessary. I think I will omit them next time.
- Next time I plan to garnish with slivered almonds, or maybe popcorn, just to live on the edge.
If you make it, let me know how it turns out for you and if you add any of your twists to improve it.