Description
Hearty and comforting Slow Cooker Chicken and Wild Rice Soup featuring tender chicken breasts, aromatic vegetables, and nutty wild rice simmered together in a flavorful broth. Perfect for an easy, hands-off meal that warms you up from the inside out.
Ingredients
Scale
Soup Base
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, finely chopped
- 1 cup uncooked wild rice, rinsed and drained
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 10 cups low-sodium chicken broth
Protein
- 4 boneless skinless chicken breasts (about 2 pounds)
Finishing Touch
- 1/4 cup chopped fresh parsley
Instructions
- Combine Ingredients in Slow Cooker: In a 6-quart slow cooker, add chopped onion, carrots, celery, garlic, wild rice, bay leaves, dried thyme, salt, and black pepper. Place the chicken breasts on top and pour in the chicken broth, ensuring everything is submerged.
- Cook the Soup: Cover with the lid and cook on the low heat setting for 6 to 6 1/2 hours, or on the high heat setting for about 3 1/2 hours until the chicken is cooked through and the wild rice is tender.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker using tongs or a slotted spoon. Use two forks to shred the chicken into bite-sized pieces.
- Combine and Season: Return the shredded chicken back to the slow cooker, stir well to combine, and remove the bay leaves. Stir in the chopped fresh parsley and adjust seasoning with additional salt and black pepper to taste.
- Serve: Ladle the soup into bowls and serve warm. This soup pairs well with crusty bread or a light salad for a complete meal.
Notes
- This slow cooker soup is a convenient, hands-off recipe perfect for busy days.
- The wild rice adds a nutty flavor and chewy texture that complements the tender chicken.
- Feel free to substitute fresh thyme for dried if available, using about 1 1/2 teaspoons fresh.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- To make it creamier, stir in 1/2 cup of cream or coconut milk at the end of cooking.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 380mg
- Fat: 3.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 65mg
