Slow Cooker Chicken Wild Rice Soup
This cozy fall soup brings together tender chicken, earthy wild rice, and vibrant vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breast
- 1 cup wild rice blend
- 1 medium onion, chopped
- 3 pieces carrots, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream Can be substituted with coconut milk for a lighter option.
- Salt and pepper to taste
- for garnish Fresh parsley
Instructions
Preparation
- Place the boneless, skinless chicken breast at the bottom of the slow cooker.
- Layer in the chopped onion, diced carrots, celery, and minced garlic.
- Rinse the wild rice and add it to the pot.
- Add the chicken broth, ensuring that all ingredients are submerged.
Cooking
- Cover and cook on low for 6-7 hours, or on high for 3-4 hours until the chicken and rice are tender.
- About 30 minutes before serving, remove the chicken breast, shred it with two forks, and return it to the slow cooker.
- Stir in the heavy cream and season with salt and pepper to taste. Let it simmer for another 30 minutes on low.
Serving
- Ladle the soup into bowls, garnishing with fresh parsley for a touch of color.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Adjust seasoning according to taste and add herbs like thyme or rosemary for added flavor. For a heartier soup, consider adding potatoes or mushrooms.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 2g
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