Description
This comforting slow cooker soup is overflowing with tender chicken, savory wild rice, and a luscious, creamy broth. Perfect for an effortless weeknight meal that tastes like it simmered all day.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup wild rice blend, rinsed
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary (optional)
- 1 bay leaf (optional)
- Salt and freshly ground black pepper to taste
- 1/2 cup heavy cream (or dairy-free alternative)
- Fresh parsley or chives, chopped (for garnish)
Instructions
- 1. Prep Ingredients: Dice onion, carrots, and celery. Mince garlic. Rinse wild rice blend.
- 2. Combine in Crockpot: Place chicken in the bottom of your slow cooker. Add diced onion, carrots, celery, garlic, rinsed wild rice blend, chicken broth, dried thyme, optional rosemary, optional bay leaf, and season generously with salt and pepper. Stir gently to combine.
- 3. Cook: Cover and cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until chicken is cooked through and rice is tender.
- 4. Shred Chicken: Carefully remove cooked chicken, shred with two forks, then return to the slow cooker. Remove bay leaf if used.
- 5. Add Cream & Season: Stir in the heavy cream. Taste the soup and adjust seasonings (salt, pepper, herbs) as needed.
- 6. Serve: Ladle into bowls and garnish with fresh chopped parsley or chives. Enjoy!
- Prep Time: 15 mins
- Cook Time: 6-8 hours (low) / 3-4 hours (high)