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Creamy Ham and Wild Rice Soup - Slow Cooker

Creamy Ham and Wild Rice Soup - Slow Cooker
The nutritional breakdown does not include the toast shown in picture.

Calories 268 (21% from fat)
Fat 6 gram
Saturated Fat 1.3 gram
Trans Fat 0 gram
Cholesterol 37 mg.
Sodium 1359 mg.
Carb. 32 gram
Fiber 3 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 20 gram


buttery cooking spray

1 cup onion, chopped

2 cups (16 ounces) ham, diced and cooked
(We used Hormel Cure 81 Diced Boneless Ham 8 ounce packages.)

1 cup julienne (matchstick-cut) carrots

3/4 cup long grain wild rice, uncooked

1 3/4 cups reduced sodium chicken broth

1 can (10 1/2 oz) 98% fat free condensed cream of celery soup
(We used Campbell's 98% Fat Free Cream of Celery Condensed Soup.)

1/4 tsp. pepper

3 cups water

1 cup fat free half-and-half

1/4 cup sliced almonds

1 Tbsp. dry sherry

1/4 cup fresh parsley, chopped

This recipe is higher in sodium. If you're on a low-sodium diet, you should consider another option.

This is a tasty twist on wild rice soup. Brown the onions in advance so they have a richer flavor and cook everything together on low. The ham and cream combine to make soup magic.

1. Heat a non-stick pan over medium-high heat. Once the pan is hot, lightly coat with buttery spray. Then add the onions and sauté them for approximately 5 minutes, until they lightly brown.

2. Lightly coat a 3 or 4 quart slow cooker with buttery spray. Then mix together the onions and all the other ingredients, EXCEPT the last four. (Do not add the half-and-half, almonds, sherry and parsley.)

3. Cover and cook on low for 7-8 hours, until rice is thoroughly cooked.

4. Add the remaining ingredients, half-and-half, almonds, sherry and parsley. Stir them into the slow cooker, cover and increase setting to high. Let cook for 10 to 15 minutes more, until hot.

5. Divide into 6 servings, approximately 1 1/3 cups each. We recommend serving with a slice of toasted whole-grain bread.

Yield: 6 Servings, about 1 1/3 cups each

Creamy Ham and Wild Rice Soup - Slow Cooker 

This is a Freezer Friendly Recipe!

You can freeze individual portions to serve later.

Microwave the soup for approximately 3 to 4 minutes, keeping the container open a little to allow steam to escape.

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