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Chicken & Vegetable Wild Rice Soup

This go-to weeknight recipe is one I tweaked over and over till it was just right. It has morphed from a labor-intensive wintry bowl to a steamy, comforting, slow-cooked favorite for our family. —Courtney Riggin, Hatchechubbee, Alabama
  • Total Time
    Prep: 20 min. Cook: 6-1/2 hours
  • Makes
    8 servings (3 quarts)


  • 1 pound boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2 cups frozen corn (about 10 ounces), thawed
  • 1 package (6 ounces) long grain and wild rice mix
  • 1 medium sweet red pepper, finely chopped
  • 2 medium carrots, finely chopped
  • 1 medium leek (white portion only), finely chopped
  • 1 celery rib, finely chopped
  • 3 bacon strips, cooked and crumbled
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 cups reduced-sodium chicken broth
  • 1/3 cup dry sherry or additional broth
  • 1 cup sour cream
  • 1 tablespoon all-purpose flour
  • 1 cup cut fresh asparagus (1-inch pieces)
  • Chopped green onions, optional


  • Place first 12 ingredients in a 5- or 6-qt. slow cooker; stir to combine. Cook, covered, on low until chicken and vegetables are tender, 6-8 hours.
  • Mix sour cream and flour until smooth; stir into soup. Stir in asparagus. Cook, covered, on high until soup is thickened and asparagus is tender, 20-25 minutes. If desired, serve with green onions.
Nutrition Facts
1-1/2 cups: 310 calories, 12g fat (5g saturated fat), 48mg cholesterol, 1060mg sodium, 32g carbohydrate (5g sugars, 3g fiber), 19g protein.

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  • Samantha
    Nov 15, 2020

    The recipe does not include enough seasonings. In order to make this dish more flavorful you need to add your own seasonings. I added onion powder garlic powder paprika more salt and pepper extra time and a little bit of cumin. I also added an onion and broccoli and garlic. After adding my own additions it was much better and I would make it again.

  • farmlawrence
    Oct 26, 2019

    We really enjoyed this soup! To be fair, I made some substitutions to accommodate what I had on hand. I used poultry seasoning instead of thyme and green onions instead of leeks. I also added some garlic. Otherwise, I made it as described. We thought it was flavorful and filling -- just what you want on a cold day.

  • mollie
    Oct 21, 2019

    I won't be trying this recipe again. Very bland.