Description
This hearty Slow Cooker Chicken and Wild Rice Soup combines tender chicken breasts, nutritious wild rice, and fresh vegetables simmered slowly in a flavorful chicken broth. An easy and comforting meal perfect for chilly days, this soup is made effortlessly in a slow cooker, delivering rich flavors and a satisfying texture.
Ingredients
Scale
Vegetables
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, finely chopped
Other Ingredients
- 1 cup uncooked wild rice, rinsed and drained
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 4 boneless skinless chicken breasts (about 2 pounds)
- 10 cups low-sodium chicken broth
- 1/4 cup chopped fresh parsley
Instructions
- Combine Ingredients: In a 6-quart slow cooker, add the chopped onion, carrots, celery, finely chopped garlic, rinsed wild rice, bay leaves, dried thyme, salt, and black pepper. Place the chicken breasts on top of the vegetables and rice, then pour in the chicken broth.
- Cook the Soup: Cover with the slow cooker lid and cook on low heat for 6 to 6 1/2 hours, or on high heat for about 3 1/2 hours, allowing the flavors to meld and the chicken to cook through.
- Shred the Chicken: Carefully remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker and stir thoroughly to combine.
- Finish and Season: Remove the bay leaves from the soup. Stir in the chopped fresh parsley and adjust the seasoning by adding additional salt and pepper to taste. Serve hot and enjoy your comforting slow cooker chicken and wild rice soup.
Notes
- This soup is incredibly easy and hands-off, perfect for busy days when you want a warm homemade meal.
- Using low-sodium chicken broth helps control the saltiness, allowing you to season to your preference at the end.
- If you prefer a creamier texture, you can stir in a half cup of cream or milk just before serving.
- Wild rice can be substituted with brown rice or white rice, but cooking times may vary.
- This recipe freezes well; store leftovers in airtight containers for up to 3 months.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
