Crockpot Chicken and Wild Rice Soup
A comforting and easy-to-make soup with chicken, wild rice, and vegetables simmered in a creamy broth, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 lb chicken breasts Fresh or frozen
- 1 cup wild rice Consider using a blend for variety
- 4 cups chicken broth Ensure gluten-free if needed
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced Infuses the soup with flavor
- 1 cup heavy cream Can substitute with coconut milk
- 1 teaspoon thyme Fresh or dried
- 1 teaspoon rosemary Fresh or dried
Instructions
Preparation
- Place the raw chicken breasts at the bottom of your crockpot.
- Sprinkle in 1 cup of wild rice.
- Pour in 4 cups of chicken broth.
- Add 1 cup of chopped carrots, 1 cup of chopped celery, and 1 diced onion.
- Add 2 cloves of minced garlic, 1 teaspoon of thyme, 1 teaspoon of rosemary, and season with salt and pepper.
- Stir all ingredients together in the crockpot.
Cooking
- Cover your crockpot and cook on low for 6-8 hours or on high for about 4 hours.
- 30 minutes before serving, shred the chicken using two forks.
- Stir in 1 cup of heavy cream.
- Allow the soup to heat through for the last 30 minutes.
Serving
- Ladle the soup into bowls, ensuring everyone gets chicken, rice, and vegetables.
- Serve with crusty bread or buttery rolls for dipping.
- Garnish with fresh herbs like parsley or thyme.
Notes
To make the soup thicker, use less broth or blend a portion. For additional nutrition and flavor, consider adding greens like kale or spinach.