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Home » Recipes » Lunch » Soup » Slow Cooker Thai Chicken and Rice Soup

January 28, 2021

Slow Cooker Thai Chicken and Rice Soup

Published January 28, 2021 | Julia Frey (Vikalinka)

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Delicious and warming Thai flavours add such a nice hint of spice to this easy slow cooker chicken and rice soup. Fantastic slow cooker recipe for busy people. 

If you love Thai flavours in soups, take a look at our Thai Noodle Soup. 

Thai chicken and rice soup in slow cooker

Thai Chicken Soup 

I believe chicken soup and cold weather come hand in hand for many of us. There is something so comforting and satisfying about slurping delicious and warm liquids on chilly days. 

I am a fan of classic chicken soup recipes like this Chicken and Dumpling Soup I grew up on but once in a while I love to spice things up. By which I mean, I love adding new flavours to the tried and true classics. 

Chicken and rice soup is probably something you remember eating as a child. I know I do but I wanted to breathe a new life into the old favourite. 

top down view of Thai chicken and rice soup topped with sliced line and cilantro in a blue bowl.

Chicken and Wild Rice Soup

In order to reinvent it, I added Thai flavours to the usual ingredients you’d find in a chicken and rice soup like onions, celery, chicken stock, etc. 

The first thing I changed is I replaced white rice with wild rice simply because I love the flavour and texture so much!

I wasn’t sure about the specifics but one thing I knew for certain, my chicken and wild rice soup needed to be made in a slow cooker as wild rice takes ages to cook! 

To infuse this soup with Thai flavours I added a few spoonfuls of Thai red curry paste, fish sauce, lime juice and palm sugar. These ingredients deliver the usual 4 main flavours of the Thai cuisine. Sweet, salty, spicy and sour. 

I don’t love all things that come from a slow cooker but soups and stews are definitely those things that taste better if cooked low and slow.

Also, who is NOT a fan of a “throw everything in, walk away and come hours later to a cooked meal” method?! Easy and convenient. 

Chicken soup recipe process images in a slow cooker

Recipe Tips

Here are my suggestions for making this soup taste extra delicious. 

  • Dice the vegetables in equally sized pieces, so they cook at the same speed. 
  • Feel free to use white rice instead of wild rice and spinach instead of kale if that is your preference. 
  • Add sliced mushrooms and kale one hour before the soup is done. They don’t benefit from hours in the slow cooker.
  • Serve the soup with a slice of lime, sprinkled with chopped peanuts and fresh cilantro for authentic Thai flavours. 

sliced mushrooms and kale in a pot of soup

This soup is a variation on my regular Thai curry recipe minus coconut milk as I wasn’t sure how it would do in a slow cooker. I also wanted to keep this soup quite lean. 

If you prefer a creamy texture, stir in a can of coconut milk at the end and heat until it warmed through. 

More Thai Recipes to Explore:

  • Vegetarian Thai Green Curry
  • Thai Green Papaya Salad (Som Tam)
  • Thai Roasted Squash and Sweet Potato Soup
  • Instant Pot Chicken with Thai Glaze

This recipe was originally published in 02/2017. Updated and republished in 01.2021

Thai chicken and rice soup in slow cooker

Slow Cooker Thai Chicken and Wild Rice Soup

Delicious and warming Thai flavours add such a nice hint of spice to this easy slow cooker chicken and rice soup. Fantastic slow cooker recipe for busy people. 
4.6 from 5 votes
Print Pin Rate
Course: Main
Cuisine: American Thai fusion
Keyword: Thai chicken and rice soup, Thai chicken soup
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 -8
Calories: 241kcal
Author: Julia Frey of Vikalinka

Ingredients

  • 1 onion diced
  • 2 celery ribs diced
  • 3 garlic cloves
  • 2 tbsp fish sauce
  • 2-3 tbsp red curry paste
  • 250ml/1 cup passata or crushed tomatoes
  • 125g/3/4 cup wild rice or white rice
  • 2 chicken breasts
  • 1.5 litre/6 cups low-sodium chicken stock
  • 6 (1 cup) large mushrooms sliced
  • 100g/1 cup black kale/cavolo nero sliced
  • ½ lime juice only
  • 2 tbsp brown or palm sugar
  • 30g/1/4 cup cilantro chopped
  • 2 tbsp peanuts chopped (optional)

Instructions

  • In a slow cooker combine evenly diced onions and celery, minced garlic, Thai red curry paste, fish sauce, crushed tomatoes, wild rice, chicken breasts and low-sodium chicken stock (otherwise the soup might be too salty).
  • Cook for 4 hours on hight or 8 hours on low.
  • The hour before the soup is done, take the chicken breasts out and shred them with two forks, then return back to the slow cooker.
  • Add sliced mushrooms, kale, lime juice, sugar and chopped cilantro (I chopped up cilantro stalks as well as the leaves) and cook for additional hour.
  • Serve sprinkled with some chopped peanuts and more cilantro.

Nutrition

Calories: 241kcal | Carbohydrates: 29g | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 592mg | Potassium: 803mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3037IU | Vitamin C: 30mg | Calcium: 66mg | Iron: 2mg
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About Julia Frey (Vikalinka)

Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
read more..

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Julia Frey is a London based recipe developer and photographer. Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone.
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