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slow cooker chicken and wild rice soup with no cream in a blue bowl

Healthy Chicken and Wild Rice Soup (No Cream Crock Pot)

This creamy slow cooker chicken and wild rice soup is the ultimate cozy comfort meal. Tender chicken, hearty wild rice, and a silky homemade roux make this the perfect fall and winter Crock Pot dinner. Made with no whipping cream yet still rich and creamy!

Course Soup
Cuisine American
Keyword easy, healthy, no cream
Prep Time 15 minutes
Cook Time 7 hours
Servings 8

Ingredients

  • 1 cup uncooked wild rice not pre-cooked or par boiled
  • 1 pound boneless skinless chicken thighs, fat trimmed
  • 1 cup onions chopped
  • ¾ cup celery chopped
  • ¾ cup carrots chopped
  • 4-5 cloves garlic minced
  • 2 bay leaves
  • 8 cups chicken broth - or chicken bone broth for a protein boost
  • ½ teaspoon ground black pepper
  • 2 tablespoons salt-free seasoning blend Mrs Dash, Trader Joes
  • 5 tablespoons butter or do half with extra virgin olive oil
  • ½ cup all purpose flour
  • 2 cup whole milk or oat milk or mix in half n half for a richer/creamier soup
  • 1 teaspoon fresh thyme
  • salt and pepper to taste

Instructions

  1. Rinse the rice. Add rice, chicken thighs, onions, celery, carrots, garlic, bay leaves, broth, and seasoning to the slow cooker. Cover and cook: High: 3–4 hours, Low: 7–8 hours
  2. About 30 minutes before it’s done, remove the chicken, let it cool slightly, then shred it with two forks. When the rice is finished, return the shredded chicken to the slow cooker. Discard bay leaves.
  3. In a saucepan, melt the butter and/or oil. Stir in the flour and cook 1 minute. Slowly whisk in the milk until smooth and creamy. Stir this creamy mixture into the slow cooker. Add the fresh thyme. Adjust thickness with more cream or milk if needed. Season with salt and pepper to taste.