Slow Cooker Chicken and Wild Rice Soup
A warm and comforting soup made with tender chicken, hearty wild rice, and a medley of vegetables, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup wild rice blend
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced (optional)
- 6 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 bay leaf
- 1 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions
- Prepare the ingredients: Start by chopping the onion, carrots, celery, and garlic. Slice the mushrooms if using.
- Layer ingredients in the slow cooker: Place the chicken breasts at the bottom. Add the wild rice, diced onion, carrots, celery, garlic, and mushrooms.
- Add broth and seasonings: Pour in the chicken broth, and add thyme, parsley, black pepper, and bay leaf. Stir well to combine.
- Cook on low or high: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and wild rice is tender.
- Shred the chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
- Stir in cream: If desired, add the heavy cream for a richer flavor and creamier texture. Mix well and let it heat through for an additional 10 minutes.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy!
Notes
Don’t overcrowd the slow cooker and adjust seasoning at the end.