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Slow Cooker Thai Chicken and Wild Rice Soup

Slow Cooker Thai Chicken and Wild Rice Soup

4.75 from 4 votes
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Course: Main
Keyword: chicken and wild rice soup
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6 -8
Author: Julia Frey of Vikalinka


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


  • 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.