Crockpot Creamy Chicken Soup

Gluten-Free Creamy Crockpot Chicken Soup

This chicken noodles soup made with wild rice is so pleasing to the taste buds and so satisfying. Your whole family will love this and it’s great to serve when having a gathering or a dinner party. I’ve had this recipe for years and it’s been a big hit. This recipe makes a lot of soup so freeze some for a rainy day or a cold winter night, you’ll never tire of the great taste!


INGREDIENTS: (Serves 12)
7 ounces Zatarains wild rice
1 cup chopped celery
1 cup chopped carrots
2 (4oz) cans mushrooms, stems and pieces, drained (Great Value Wal-Mart brand)
1 large onion
½ tsp. wet garlic or 1 clove garlic (Spice World)
½ cup slivered almonds
2 (14.5 oz.) cans beef broth (Kroger Clear)
2 1/2 tsp. Seasoned Salt
2 lbs. boneless, skinless, chicken breast or thighs cut into 1 inch cubes
2 can cream of chicken soup (Pacific Natural Foods Organic Cream of Chicken Condensed Soup)


NOTE: You can also use 3 beef bouillon cubes, along with 3 cups of water, if you have a gluten free version of them.)


(If you’re not in the mood for chicken, use round steak. Brown it first in 2 Tbsp. of oil before placing it in the crockpot for a deeper flavor.)


1. In the crockpot, place the ingredients in the listed order. Only use one can of cream of mushroom soup.
2. Cover and cook on low for 4 to 6 hours or until rice is tender.
3. Add the last can of cream of mushroom soup and stir before serving.



3 thoughts on “Crockpot Creamy Chicken Soup

      1. I have a “low EVERYTHING” diet, which includes low taste! I will love anything like this one, particularly when it looks full of all the stuff I shouldn’t be eating!

        Have a super day, Kerri.

Why hello, friend! Thanks for sharing your comments. Should you have a question, please feel free to ask it here and I'll do my best to reply promptly. Thanks for stopping by! xo Kerri