Lately we’ve been having some off days weather wise. Of course it is New England so I should expect anything. It’s also still spring, which is typically rainy. I get that rain is good but I’m ready for sunny days to stick around for a while. We seem to get bursts of nice weather and then the temps drop 20 or 30 degrees. These wet, colder than norm days have given me the opportunity to try out another slow cooker recipe. Because really, who wants to eat a hot soup dish on a warm sunny day unless you’re sick? I’ll take advantage of these days as much as I can, if at least to prepare for dreary days and the cold winter days that will eventually rear it’s ugly head once again. Okay, plenty of time before that happens but still… it’s good to plan. At least I think so.

One of these days I have every intention of making a full blown almost from scratch chicken noodle soup. I imagine a lot more will go into a soup like that. Much prep work and far more ingredients. This on the otherhand is remarkably easy and requires very few ingredients. Simple is good especially when the final product is tasty. This particular soup has a thicker than usual consistency. The thickness comes from the amount of rice which you can add more or less of. Spice it up more or leave it be. It’s so simple and delicious you really can’t go wrong with this quick fix… and walk away, dish.

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Chicken and Wild Rice Soup

Prep Time: 5 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 35 minutes


  • 3 C water
  • 1 3/4 C chicken broth
  • 10 oz can condensed cream of chicken soup
  • 3/4 C wild rice, uncooked
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 3 C chicken, cooked
  • 2 C baby spinach


  • In a slow cooker, combine water, chicken broth, soup, uncooked wild rice, thyme and pepper. Stir with a large slotted spoon or whisk. Cover and cook on high for 4 hours or low for 8. 
  • Prior to the 4 or 8 hours, cook and cube chicken into bite size pieces. When you have 30 minutes remaining, carefully transfer chicken to slow cooker using a slotted spoon. Stir soup well. Cover and cook for the remaining 30 minutes.
  • Meanwhile, shred 2 cups of baby spinach. Just before serving, sprinkle spinach over soup and stir to combine. Serve warm.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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Course: Soup