Creamy Chicken and Wild Rice Soup – Hiland Dairy

Creamy Chicken and Wild Rice Soup


  • 2 cups carrots, diced
  • 1 cup celery, diced
  • 1 cup russet potato, diced
  • 1/2 cup yellow onion, diced
  • 2 teaspoons poultry seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked wild rice
  • 1 1/2 pounds chicken breast (or slow cooker-shredded chicken)
  • 5 cups low-sodium chicken stock
  • 2 tablespoons Hiland Dairy Unsalted Butter
  • 1/3 cup all-purpose flour
  • 3 cups Hiland Dairy 2% milk


  • Lightly coat a slow cooker with nonstick cooking spray or butter.
  • Put the carrots, celery, potato and onion in the bottom of the slow cooker.
  • Stir in the poultry seasoning, salt and pepper. Toss until evenly coated.
  • Rinse the wild rice and add to the slow cooker on top of the vegetables.
  • Arrange the chicken over the rice, then pour in 5 cups of the chicken stock.
  • Cover and cook on low for 6 hours, or until the rice is tender and the chicken is cooked through. Tip: If you are using precooked slow-cooker shredded chicken, omit the raw chicken breasts and only cook the vegetables and rice at this point.
  • Remove the chicken and shred. Return the chicken to the slow cooker. Tip: This is when I added my precooked slow-cooker shredded chicken.
  • Melt the butter in a medium saucepan over medium heat.
  • Sprinkle in the flour and whisk until the flour mixture is golden brown, about 1 minute.
  • Gradually pour in the milk, constantly whisking to remove any lumps.
  • Bring to a gentle boil, then reduce heat to simmer.
  • Stir often until the mixture thickens, about 4 minutes.
  • Pour the milk mixture into the slow cooker and stir to combine.
  • Add salt and pepper to taste.

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