Slow-Cooker Chicken and Wild Rice Soup - Kraft Recipes Top
Comida Kraft
Recipe Box

Slow-Cooker Chicken and Wild Rice Soup

Prep Time
15
min.
Total Time
6
hr.
45
min.
Servings

9 servings, 1 cup each

Take it low and slow to enjoy the flavors of our Slow-Cooker Chicken and Wild Rice Soup recipe that takes just 15 minutes to get ready for the slow cooker.

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What You Need

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Make It

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  • Place chicken in slow cooker lined with Reynolds Kitchens™ Slow Cooker Liner; top with rice and vegetables. Add broth; cover with lid.
  • Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours).
  • Whisk flour, cream and soy sauce in medium bowl until blended. Ladle 1 cup liquid from slow cooker into flour mixture; mix well. Return to slow cooker; mix well. Stir in nuts. Cook, covered, on HIGH 20 min.
  • Add cream cheese; stir. Cook, covered, 10 min.; stir before serving.

Special Equipment Needed

REYNOLDS is registered trademark of Reynolds Consumer Products Company

Serving Suggestion

Serve with fresh fruit and a side salad to round out the meal.

Special Extra

For added flavor and color, sprinkle with chopped fresh parsley before serving.

Servings

  • 9 servings, 1 cup each

Nutritional Information

Serving Size 9 servings, 1 cup each
AMOUNT PER SERVING
Calories 280
Total fat 16g
Saturated fat 6g
Cholesterol 65mg
Sodium 450mg
Carbohydrate 16g
Dietary fiber 3g
Sugars 3g
Protein 17g
% Daily Value
Vitamin A 110 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from Excellent I have made this twice on the stove top and not in the slow cooker-used rotisserie chicken and threw flower over the sautéed veggies in the beginning. It is amazing and very easy. Added zucchini last time because I had some extra-good fit for the soup. Takes the rice about 20 minutes to cook in the broth. Yum!
Date published: 2018-01-14
Rated 5 out of 5 by from best soup ever. even better then the some of the this recipe is easy to fix and the taste is out of this world. I have served this several times and always get rave reviews
Date published: 2018-03-14
Rated 4 out of 5 by from Nice soup for a cold day Made it Saturday. Steps were easy. Turned out good
Date published: 2018-01-08
Rated 5 out of 5 by from Made this for hubby to try. He said it was a keeper. Then for our church "Souper Bowl Party and Chili Cook Off, he made this and won 1st place in the soup category. It IS a great tasting and easy recipe.
Date published: 2018-02-06
Rated 1 out of 5 by from Sticky, glopy mess I do not know what went wrong but I did everything it said and when I got the the part after it cooks for 6 hours and you put in the flour mixture, I opened the lip and it was glopy, messy and did not look appetizing so I never finished the steps as I did not want to eat it. The picture looks great and I so much wanted to eat it, but I just ended up wasting time and money
Date published: 2018-01-06
Rated 4 out of 5 by from family really liked it I followed steps except used 1% milk over cream and corn starch over flour for gluten free. This soup is actually good as a broth soup if you omit cream,cream cheese and flour. Needed salt and pepper and cream cheese hard to dissolve in soup. Maybe omit or heat on stove or microwave with some milk to dissolve
Date published: 2018-01-13
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