Slow Cooker Creamy Chicken & Wild Rice Soup



Can you tell I’m ready for fall? It may still be in the 80’s here, but I’ve got the pumpkin scented air fresheners plugged in & a craving for warm comforting soup!
This did not disappoint! It reminded me of Panera’s chicken & wild rice soup. It was creamy, flavorful, & very filling!

Original recipe from

Recipe makes 6 servings
1 serving = 2 cups = 7 weight watchers points+ = 6 weight watchers smart points

Ingredients –
1 lb raw skinless boneless chicken breasts
1 cup uncooked wild rice (I used Rice Select Royal Blend)
1 cup diced onion
1 cup chopped celery
1 cup chopped carrots
4 cloves garlic minced
2 bay leaves
2 tbsp poultry seasoning  (I used Mrs Dash Grilled Chicken Blend)
6 cups fat free chicken broth
2 cups water
5 tbsp light butter (I used Land O’ Lakes)
1/2 cup all purpose flour
2 cups 1% milk
Salt & pepper to taste


Place your whole chicken breasts, uncooked rice, diced onion, chopped celery, chopped carrots, minced garlic, bay leaves, & poultry seasoning in a large crock pot that has been sprayed with non stick cooking spray.


Pour your chicken broth & water over the top. Cover & cook in your slow cooker on low for 7-8 hours.


After the proper cook time remove the bay leaves & chicken breasts. Throw bay leaves away. Using 2 forks shred your chicken. It should shred pretty easily. Return shredded chicken to the soup. Set crock pot to warm setting.


In a saucepan over medium heat melt the 5 tbsp of butter. Once melted stir flour into it. It will be pretty thick. Slowly whisk in the 2 cups milk until there are no more clumps of flour. Continue whisking & cook over medium heat until sauce gets thick & creamy.


Stir the sauce into the soup. Add salt & pepper to taste.


I served mine with salad & bread.

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