Slow Cooker Chicken And Wild Rice Soup
This comforting Slow Cooker Chicken and Wild Rice Soup is a hearty meal that's packed with flavor. Perfect for a cozy night in or meal prep for the week, this dish brings together tender chicken, wild rice, and fresh vegetables, all simmered to perfection in your slow cooker.
Equipment
- 1 slow cooker (6-quart or larger)
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 stirring spoon
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice Rinse under cold water before adding to the slow cooker.
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- to taste salt and pepper
- 1 cup whole milk or heavy cream Optional for creaminess.
- 2 tablespoons fresh parsley, chopped For garnish.
Instructions
- Start by preparing the vegetables. Dice the onion, carrots, and celery into small pieces, and mince the garlic.
- Place the boneless chicken breasts at the bottom of the slow cooker.
- Add the diced onion, carrots, celery, and minced garlic on top of the chicken.
- Rinse the wild rice under cold water, then add it to the slow cooker.
- Pour in the low-sodium chicken broth, and add the dried thyme, dried rosemary, salt, and pepper. Stir gently to combine.
- Cover the slow cooker with the lid. Set it to cook on low for 6 hours or on high for 3 hours, until the chicken is cooked through and the wild rice is tender.
- Once cooking is complete, remove the chicken breasts, shred them with two forks, and return the shredded chicken to the soup.
- If desired, stir in whole milk or heavy cream to create a creamier texture. Adjust seasonings if needed.
- Serve hot, garnished with fresh parsley.
Notes
You can add spinach or kale towards the end of the cooking process for extra nutrition.
This soup freezes well. Allow it to cool completely before transferring it to airtight containers for easy meal prep.