Name: Slow-Cooker Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken breasts; 1 cup Wild rice blend; 6 cups Chicken broth; 3 medium Carrots, diced; 3 stalks Celery, diced; 1 medium Yellow onion, diced; 3 cloves Garlic, minced; 1 cup Heavy cream; 1 tsp Dried thyme; 0.5 tsp Dried rosemary

"This soul-warming soup features tender shredded chicken, earthy wild rice, and a medley of fresh aromatics simmered in a rich, savory broth. It's an effortless 'set it and forget it' meal that brings restaurant-quality comfort right to your kitchen table."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken breasts
1 cup 160 g	Wild rice blend
6 cups 1.42 L	Chicken broth
3 medium 150 g	Carrots, diced
3 stalks 120 g	Celery, diced
1 medium 150 g	Yellow onion, diced
3 cloves 9 g	Garlic, minced
1 cup 240 ml	Heavy cream
1 tsp 1 g	Dried thyme
0.5 tsp 0.5 g	Dried rosemary

How to Make Slow-Cooker Chicken and Wild Rice Soup

Add the chicken breasts, wild rice, carrots, celery, onion, garlic, thyme, and rosemary to the slow cooker.

Pour the chicken broth over the ingredients and stir to distribute the seasoning.

Cover and cook on Low for 6-7 hours or on High for 3-4 hours until the rice is tender and chicken is cooked through.

Carefully remove the chicken breasts to a plate and shred them with two forks. Return the shredded chicken to the slow cooker.

Pour in the heavy cream and stir well. Taste and season with salt and pepper as needed.

Cover and cook for an additional 15 minutes to allow the flavors to meld before serving.

·
Use a wild rice blend (which includes brown rice) rather than 100% black wild rice for better texture.
·
To save time, use a store-bought mirepoix (pre-chopped onion, carrot, and celery).
·
If the soup is too thick after adding the rice, simply stir in an extra cup of warm broth.
·
For a dairy-free version, swap the heavy cream for full-fat coconut milk.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work beautifully and stay very moist during the long cooking process.

Do I need to cook the rice before adding it?

No, the rice cooks directly in the broth inside the slow cooker, absorbing all the delicious flavors.

How long does this soup last in the fridge?

It will last for 3-4 days in an airtight container. Note that the rice will continue to absorb liquid, so you may need to add more broth when reheating.

Can I freeze this soup?

You can, but it is best to freeze it before adding the heavy cream. Thaw, reheat, and then stir in the cream for the best texture.

Video Tutorials

Crockpot Chicken and Wild Rice Soup #fallrecipes #recipe #cooking #crockpot

Crockpot Chicken and Wild Rice Soup

Crockpot Wild Rice Soup

Chicken Wild Rice Soup in the Crockpot

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