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My new Slow Cooker Chicken & Wild Rice Soup has no cream, milk, no dairy at all! My new Slow Cooker Chicken & Wild Rice Soup was a nice change of pace from the usual cream of chicken and wild rice soup. Sometimes, believe it or not, you don’t want a heavy cream based soup. This is definitely a lighter version that has no dairy whatsoever, not even butter to fry up the vegetables. You simply toss it all together in the crock pot and away you go!
You can also make this in the Instant Pot of course, since I try to include instructions for both the slow cooker and the instant pot in my soups and stews now.
A nice little trick here is to throw in a russet potato or two that adds thickness to the soup without having to add cream. Russet potatoes will break down slightly and add starch to the soup, which makes them the potato of choice for soups. Red potatoes won’t break down, so if you prefer a clearer broth, then go with red potatoes instead.
It’s definitely another soup that we will use for leftover chicken AND turkey this winter! Slow cooker chicken & wild rice soup can also be turkey and wild rice soup with absolutely no changes other than adding cooked turkey!
It seems that the only thing I ever use wild rice for is soups. I have a hard time using it in other dishes as let’s face it, wild rice is a finicky bugger to cook sometimes. It can take twice as long to cook or ends up crunchy somehow.
In soup?
Easy as pie.
I never have a problem with wild rice cooking properly in soup! So that means of course, that I throw wild rice in soups all the time.
Don’t miss out my other delicious new crockpot recipes that I put up recently :
Shipwreck Casserole in the Crockpot
Cream of Chicken & Wild Rice Soup (Panera Copycat)
Happy cooking!
Love,
Karlynn
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Instant Pot/ Slow Cooker Chicken & Wild Rice Soup - No Cream/Milk
- Prep Time
- 20 minutes
- Cook Time
- 6 hours
- Course
- Soup
- Cuisine
- American
- Servings
- 8
- Calories
- 921
- Equipment
- Instant Pot, Slow Cooker / Crockpot
- Author
- Karlynn Johnston
Ingredients
- 2 boneless skinless chicken breasts
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves of garlic minced
- 1 white onion diced
- 3 carrots peeled and diced
- 3 stalks celery diced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
- 2 russet potatoes diced small
Instructions
Slow Cooker Instructions:
- Place chicken in the bottom of your slow cooker.
- Stir in the remaining ingredients. Cover and cook on low heat for 6-8 hours.
- When ready, remove the chicken breasts onto a plate and shred them. Mix back into the soup.
- Serve and enjoy.
Instant Pot Directions
- To slow cook, use the directions above and the slow cook setting.
- For pressure cooking, combine all of the ingredients above in the instant pot.
- Press the Soup button and cook for 45 minutes. ( should be the default time that appears when you push the soup button.
- When ready, remove the chicken breasts onto a plate and shred them. Mix back into the soup.
- Serve and enjoy!
Recipe Video
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
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Please rate this recipe in the comments below to help out your fellow cooks!
R L says
In the instant pot – yum! Added more of the recommended seasoning (probably 4X more) but no other changes – family liked it a lot
Steve says
Is the cup of rice, use a measuring cup or the rice cup? Most recipes that say cup of rice use the rice cup (which isn’t a measuring cup equivalent).
Cheri Ocander says
Thanks for the recipe! Can this be made in a Dutch oven
Debby says
Do you use raw wild rice or pre cooked? I use raw wild rice grown locally.
This looks delicious, can’t wait to try SOON!
Thanks!
Mark says
No soup button .. what would be the manual settings… temp and time?
Beth says
Can I use frozen chicken or should it be thawed?
Caroline says
I tried to hard to like it but it lacked a lot of taste!
I cooked it for 7 hours on low in the slow cooker and the rice is still not cooked. I worry about overcooking the chicken.
Perhaps next time I should soak the rice before!
Catherine says
Does this freeze well?
barbara Jahnke says
The difference in the cooking time for wild rice depends on if it is natural wild rice, grown in lakes and hand harvested. It cooks in about 1/2 hour. Delicious in cassroles and also cooked wild rice is great in eggs and salads. Wild Rice grown in paddies, is cultured and takes up to an hour to cook. Taste is similar. Real wild rice is “nuttier” and you can actually pop it like pop corn.
Melinda says
I have made this 3 weeks in a row! I follow a non dairy meal plan so was so excited to find your recipe…I follow everything exactly as written with just 1 russet potato – gets plenty thick. This is my favorite lunch by far! Thank you!
Julia says
Hi! This recipe looks great, can’t wait to make it!
However, the calories per serving seems off – is that the calorie count for the full recipe instead of a serving?
Jackie says
Hi. How does the pressure button/release work on this recipe? I’m new to I start pots. Thanks!
Elizabeth says
To make in pressure cooker, do you put in uncooked or cooked chicken ?
Karlynn Johnston says
Uncooked or the chicken will be gummy textured.
Carol Masek says
I just made this today. Can’t wait to get home from work and try it!!!
April says
This was amazing! Thanks for the recipe!
Mimi says
Thank you for the non dairy recipe! And the hint about the russet potato.
Karlynn Johnston says
No problem! Hope that you love it!