There’s nothing quite like a warm, comforting bowl of soup on a chilly day, and Slow Cooker Chicken and Wild Rice Soup is the perfect recipe to satisfy that craving. This flavorful dish is not only delicious but also incredibly easy to make, thanks to the convenience of your slow cooker.
To begin, gather the following ingredients: 1-pound boneless, skinless chicken breasts or thighs, 1 cup uncooked wild rice, 1 cup uncooked white rice, 1 onion (diced), 2 cloves garlic (minced), 4 cups chicken broth, 1 cup water, 2 stalks of celery sliced, sliced carrots, bay leaf, 1 cup heavy cream, 2 tablespoons butter, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 1 teaspoon dried parsley, salt, and black pepper to taste.
Place the chicken, wild rice, white rice, onion, garlic, chicken broth, water, thyme, celery, rosemary, parsley salt, and pepper in your slow cooker. Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the chicken is cooked through and the rice is tender.
About 30 minutes before serving, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and stir in the heavy cream and butter. Let the soup cook on low heat for 30 minutes, allowing the flavors to meld together and the soup to thicken slightly.
When ready to serve, ladle the Slow Cooker Chicken and Wild Rice Soup into bowls and enjoy this delicious dish’s comforting, hearty flavors. This soup is perfect for feeding a crowd or meal-prepping for the week ahead. It will become a family favorite and a go-to recipe for any occasion.
Comfort in a Bowl: Slow Cooker Chicken and Wild Rice Soup Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 cup uncooked wild rice
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups chicken broth
- 2 cups water
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1 bay leaf
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- In a slow cooker, combine the chicken, wild rice, onion, garlic, carrots, celery, chicken broth, water, thyme, parsley, and bay leaf. Stir well to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the rice is tender and the chicken is cooked through.
- Remove the bay leaf and discard. Stir in the heavy cream, and season with salt and pepper to taste.
- Serve hot, garnished with additional parsley if desired.
