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Thai chicken and rice soup in slow cooker

Slow Cooker Thai Chicken and Wild Rice Soup

Julia Frey of Vikalinka
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
4.60 from 5 votes
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main
Cuisine American Thai fusion
Servings 6 -8
Calories 241 kcal


  • 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)


  • 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.


Calories: 241kcalCarbohydrates: 29gProtein: 23gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 48mgSodium: 592mgPotassium: 803mgFiber: 3gSugar: 7gVitamin A: 3037IUVitamin C: 30mgCalcium: 66mgIron: 2mg
Keyword Thai chicken and rice soup, Thai chicken soup
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