Description
A deliciously creamy chicken wild rice soup made effortlessly in a slow cooker, perfect for a comforting meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the wild rice, onion, carrots, celery, and garlic on top of the chicken.
- Pour in the chicken broth and add the thyme, rosemary, and bay leaf. Season with salt and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and the rice is tender.
- Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and let it cook for an additional 15-20 minutes on low to heat through.
- Remove the bay leaf before serving. Garnish with fresh parsley and enjoy!
Notes
- You can substitute chicken thighs for chicken breasts if desired.
- This soup can be frozen for up to 3 months.
- Adjust seasoning according to taste.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg