Slow-Cooker Wild Rice Soup

Ashchi Heart & Vascular Center PhotoThis soul warming, low-fat chicken soup is so easy to make. And what better meal to come home to on a chilly evening than a bowl of this comforting, heart soup? Make it in your slow cooker then serve for dinner with crackers or rolls.

Recipe courtesy of Better Homes and Gardens


Total Time: Prep 30 min, 6 hours low or 3 hours high

Yield: 6 servings

Level: Easy



  • 2 medium carrots, peeled and chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 3/4cup uncooked wild rice, rinsed and drained
  • 1 medium onion, chopped(1/2 cup)
  • 1 small sprig fresh rosemary
  • 2 bay leaves
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon ground black pepper
  • 3 chicken breast halves with bone (about 2 1/4 pounds total)
  • 3 14-ounce can reduced-sodium chicken broth
  • 1/2 cup snipped fresh parsley
  • Ground black pepper



In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.

Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours. Remove chicken and cool slightly. Discard rosemary sprig and bay leaves.

Cut chicken from bone; discard bones. Chop chicken and return to soup along with parsley. Season to taste with additional pepper.

Nutritional Information

Serving size: 1 1/2 cups;

Per serving: 220 calories; 3 g fat (1 g sat fat); 3 g fiber; 20 g carbohydrates; 28 g protein; 58 mg cholesterol; 3 g sugars; 536 mg sodium

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