Description
Easy Slow Cooker Chicken Wild Rice Soup is a creamy, comforting soup made with tender chicken, hearty wild rice, and flavorful vegetables — a perfect set-and-forget meal for busy days.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 3/4 cup long-grain wild rice or wild rice blend (uncooked)
- 3 carrots, sliced
- 2 celery stalks, chopped
- 1 onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried thyme or poultry seasoning
- Salt and pepper to taste
- 1 cup milk or cream
- 2 tbsp butter or olive oil
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Place chicken breasts or thighs into the slow cooker.
- Add wild rice, carrots, celery, onion, garlic, chicken broth, bay leaf, thyme or poultry seasoning, salt, and pepper. Stir lightly to combine.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours, until chicken and rice are tender.
- Remove the chicken, shred it with two forks, then return it to the slow cooker.
- Stir in milk or cream and butter until combined and creamy. Adjust seasoning if needed.
- Remove the bay leaf before serving. Garnish with fresh parsley if desired and serve warm.
Notes
Use a wild rice blend for quicker cooking or 100% wild rice for a deeper flavor.Add cooked chicken in the last hour if using leftovers.For dairy-free, use coconut milk or non-dairy cream.To avoid mushy rice, avoid overcooking and use the Low setting.Try adding mushrooms, peas, or spinach for extra veggies.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 340
- Sugar: 5g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 80mg
