Crockpot Chicken and Wild Rice Soup
A warm, hearty soup combining chicken, wild rice, and vegetables, effortlessly cooked in a slow cooker for a comforting meal.
Ingredients
Main Ingredients
- 1 lb chicken breasts
- 1 cup wild rice
- 1 cup onion, chopped
- 2 pieces carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth ensure gluten-free if needed
- 1 cup heavy cream or coconut milk for a dairy-free option use coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- to taste Salt and pepper
Instructions
Preparation
- Gather all ingredients for a smooth cooking process.
- Place the chicken breasts at the bottom of the slow cooker.
- Add wild rice to the slow cooker.
- Chop the onion, carrots, and celery, then add them to the slow cooker.
- Pour in the chicken broth.
- Sprinkle in garlic powder, dried thyme, salt, and pepper.
Cooking
- Cover the slow cooker and set to cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, shred the chicken directly in the slow cooker.
- Stir in heavy cream or coconut milk and let warm through.
Serving
- Ladle soup into bowls and optionally garnish with freshly chopped parsley.
- Serve with crusty bread or simple side salad.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For gluten-free, ensure chicken broth is labeled gluten-free. Leftover chicken can be added toward the end of cooking. Adjust cooking times based on your slow cooker, and consider adding a bay leaf or fresh herbs for extra flavor.