Slow Cooker Chicken and Wild Rice Soup
A comforting dish combining tender chicken, nutty wild rice, fresh vegetables, and a creamy broth, perfect for chilly evenings.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh parsley for garnish
Instructions
- Prepare the slow cooker: Start by placing the chicken breasts at the bottom of your slow cooker.
- Add ingredients: Layer in the wild rice, chopped onion, sliced carrots, chopped celery, minced garlic, and dried herbs.
- Pour broth: Carefully pour in the chicken broth. Season with salt and pepper according to your taste.
- Set cooking time: Cover the slow cooker. Cook on low for 6-8 hours or on high for 4 hours.
- Shred chicken: When the cooking time is up, shred the chicken with two forks and return it to the soup.
- Stir in cream: Mix in the heavy cream, adjusting seasoning as necessary.
- Serve hot: Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
Rinse the wild rice to remove excess starch for the right texture. Taste and adjust seasonings before serving.