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Slow-Cooker Wild Rice Soup

  • Course: Soups & Salads

Reynolds Kitchen Tips

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.


  • Reynolds® Slow Cooker Liner
  • 2 medium carrots, peeled and chopped (1 cup)
  • 2 stalks celery, chopped (1 cup)
  • 3/4 cup uncooked wild rice, rinsed and drained
  • 1 medium onion, chopped (1/2 cup)
  • 1 small sprig fresh rosemary
  • 2 bay leaves
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon ground black pepper
  • 3 chicken breast halves with bone (about 2 1/4 pounds total)
  • 3 14-ounce cans reduced-sodium chicken broth
  • 1/2 cup snipped fresh parsley Ground black pepper


Step 1

In a 4- to 4 1/2-quart slow cooker, combine carrots, celery, wild rice, onion, rosemary, bay leaves, lemon peel, and the 1/4 teaspoon pepper. Top with chicken breast halves. Pour chicken broth over all.

Step 2

Cover; cook on low heat setting for 6 to 6 1/2 hours or on high-heat setting for 3 hours.

Step 3

Remove chicken and cool slightly.Discard rosemary sprig and bay leaves. Cut chicken from bone; discard bones.

Step 4

Chop chicken and return to soup along with parsley.

Step 5

Season to taste with additional pepper.

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