Autumn Chicken Wild Rice Soup Recipe

Creamy Wild Rice Soup Mix slow cooked with chicken, squash and kale.
  • Ready in: 6 hours, 15 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 6 hours
  • By:
  • Servings: 6 servings

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  • 1 package Creamy Wild Rice Soup Mix
  • 5 cups hot water
  • 1 pound boneless skinless chicken breasts, cubed
  • 1 (8 ounce) package sliced fresh baby bella mushrooms, optional
  • 3 cups cubed butternut squash (about 2 pounds)
  • 3 cups chopped kale
  • ½ cup half & half

cooking methods

  • Slow Cooker


  1. In a 5-quart or larger slow cooker, whisk together Creamy Wild Rice Soup Mix and water. Stir in remaining ingredients except half & half.
  2. Cook on LOW 5-6 hours (cooking longer may cause soup to separate).
  3. Stir in half & half. Serve.

Makes 6 servings.

Serve with a green salad and Garlic Knots recipe.

Make Ahead & Freeze: In a gallon freezer bag combine chicken, mushrooms, squash, kale and Garlic Garlic Seasoning. Place bag and Creamy Wild Rice Soup Mix package in gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.

Wine Pairing: Unoaked Chardonnay

Nutrition per Serving: Calories: 300 Total Fat: 9g Sat. Fat: 2.5g Cholest: 80mg Sodium: 840mg Carbs: 29g Fiber: 3g Sugar: 6g Protein: 25g

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Rated 5 out of 5 by from Delicious Soup I forgot the chicken during my freezer meal prep which is totally ok. This soup is full of flavor! I truly enjoyed it. I ended up cooking on the stove for time, 45 mins med low/low. Yum yum yum! Will definitely make again!
Date published: 2019-11-19
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