Real Food Remake: Creamy Chicken and Wild Rice Soup (Slow Cooker)

Real Food Remake

I love finding a good slow cooker recipe.

The problem is that many of them, in the name of convenience, include cream soups or packaged mixes that have msg or other preservatives. A friend recently made this recipe, and I was excited that it didn’t include cream soups, but there were two things I didn’t like about the recipe. First, it used a rice-a-roni packaged mix that has autolyzed yeast extract (which is essentially msg), and second, it asks you to create a roux-based cream sauce on the stove top, add it to the soup and let it cook longer. I LOVE roux-based sauces, but it’s just an extra step that I don’t want to do on a busy day where I am using a crock pot recipe.

So, I changed a few things. First, I subbed the mix for real ingredients (seriously, it takes maybe an extra minute to measure out some spices than to open and pour a box). To avoid making the cream sauce, I added coconut milk to the soup. I picked coconut milk because it makes the soup dairy-free (shout-out to my allergic and vegan friends!!), plus it adds a nice flavor to the soup, especially with the turmeric. To thicken it, there is still an added step. At the end, you add a cornstarch mixture and let it cook and additional ten minutes. It’s still a lot less work than the cream sauce. If you’re allergic to corn, you can go the roux route, or simply take the lid off for the last 40 minutes of cooking and knock it up to high. It won’t be as thick, but it’ll be close.

When I served this soup, my picky one (who you met during this post) declared it “super-super awesome!” All of the kids loved it…until aforementioned picky kid said that the wild rice looked like beetles, then one of the others refused to eat it. So, use that knowledge to your benefit or harm, depending on the coolness factor of eating bugs in your family.

(Oh, I realized as I was typing this up that I completely forgot to add the carrots to the soup. We actually loved it without, and my kids hate carrots (I know, right?!), so I added it to the recipe, but it’s totally optional depending on your tastes).


4 cups chicken stock
2 cups water
1 tsp salt
1/2 tsp pepper
1/2 tsp turmeric
1 cup onions, chopped
4 cloves garlic, minced
2-14 oz cans unsweetened coconut milk
4 oz package wild rice (about 2/3 cup)
1/2 c uncooked brown rice (not instant brown rice)
2-3 boneless skinless chicken breasts, cubed
1 cup diced carrots (optional)

1/4 cup cornstarch
1/4 cup cold water
salt to taste

In the slow cooker, mix together everything except the cornstarch and cold water. Be sure to shake the coconut milk cans well before opening, and whisk together well. Cook on low for 4 hours. Combine cornstarch and cold water, add to the soup. Keep the lid off and cook and additional 10 minutes on high, stirring occasionally. Add salt if needed.

REAL food alert. Check your chicken stock for preservatives and msg.

ALLERGY alert: see above notes if you are allergic to corn. If you are allergic to coconut, use 2 cans of evaporated milk.

VEGGIE alert: easily make this vegetarian by omitting the chicken. You can add any veggies you would like, like celery, carrots, root veggies. You could also add kale in the last 10 minutes for a green boost.

printable version

34 thoughts on “Real Food Remake: Creamy Chicken and Wild Rice Soup (Slow Cooker)

  1. It looks terrific! I like the remake of it, I can’t wait to try it, and see how it compares to the original one I tried.

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  4. Do you know if it’s okay to cook this way longer? I like crockpot recipes primarily because I can turn them on when I leave for work and back off when I get home, but that’s at least eight hours…

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  6. I was wondering what dairy option you would recommend instead of the coconut milk. My family can’t stand the taste of anything coconut and I prefer to use non-homogenized and batch pasteurized or, at the very least, organic dairy in my cooking. Would you recommend heavy cream or half & half (both of which I can only get organic here), or would whole-milk be thick enough? (I can get the whole milk in non-homogenized, batch pasteurized.) I’m still new to cooking from scratch. Sorry for the noob question. Thank you!

  7. i could cry right now. This looks perfect. Last week we found out that our 3 year old cannot eat dairy, eggs, gluten, soya, spinach and more:( She doesn’t understand and Halloween is going to be tough on her. I am searching around for recipes that she would like, that have leftovers and are manageable for a working mom of two!! Thank you earth angel for this recipe – I am going to make it this weekend!! And she DOES like carrots!

    • That is so hard! We did the elimination diet for a long time, eliminating all if those things and more. It is difficult, and an adjustment. Feel free to message me any questions, I have a lot of tips for allergen cooking. Halloween will be hard. We had a swap system, where I purchased toys from the dollar store and my son would ‘buy’ items using his candy. Another tip is that once she starts school, find a packaged treat that she can have for her teacher to keep in case of other students bringing surprise treats (like for birthdays or holidays) so she doesn’t feel left out. Good luck!!

      • i may just take you up on that. She is a fussy eater so a lot of GF options are not tasty for her. At least she eats a lot of veggies & fruit but I want to keep variety in her diet. That is a great idea about the school treats. She does go to daycare and I can use that one now! Great minds think a like…the switch witch comes to our house after trick or treating. The girls keep a few items and leave the rest out on the door mat. The switch witch takes the candy for kids who didn’t get any and leaves them a present! Good bye candy. Thanks again and have a wonderful week!!!

  8. Can this remain in the slow cooker on the lowest setting for some time after it’s completed, or will that mess up the consistency of it?

  9. I am excited to make your recipe, thank you so much for posting it. I thought I may have seen a mistake in it…I hate to correct people…but you said you can substitute condensed milk for coconut milk. I think you mean you can substitute evaporated milk. Condensed milk is that sweet syrupy stuff that has 1000 calories in one can. So, just thought I would mention that. I can see you really put a lot of effort into your recipes and cooking healthy for your family. An admirable trait! Thank you again!!

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  11. I’m giving it a whirl with my homemade chicken stock, carrots,corn and barley instead of wild rice! Looking forward to this creamy soup for dinner tonight!!!

  12. help! re: the wild rice – cooked or uncooked? i bought an 8oz box of plain, uncooked wild rice blend. wondering if i need to cook half the box before adding it in, or if i add it uncooked like the brown rice? thanks!

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  14. Just finding this recipe via pinterest. Would love to add baby bella mushrooms to this. Would I add the mushrooms at the beginning of the 4 hours?

  15. Loved this but it took me Much longer to cook the rice! I had to let it go 6 hrs. and high at the end. I only did 2 tbsp. cornstarch which made it PLENTY thick (plus a little added broth to boot). Then at the end i stirred in juice from one lime for some acid balance and garnished w/ sliced basil. Yum! Will make again

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