Crockpot Chicken Wild Rice Soup
This creamy, flavorful soup is filled with tender chicken, earthy wild rice, and a variety of delicious vegetables. Plus, with the help of a Crockpot, it’s a hands-off meal that practically cooks itself.
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup wild rice rinsed
- 4 cups chicken broth
- 1 medium onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream or half-and-half for a lighter version
- 2 tablespoons flour optional for thickening
- 1 tablespoon fresh parsley chopped (optional for garnish)
Instructions
- Prepare Ingredients: Dice the onion, carrots, and celery. Mince the garlic and rinse the wild rice.
- Layer in Crockpot: Place chicken breasts at the bottom of the Crockpot. Add vegetables, garlic, and wild rice.
- Add Liquids and Seasonings: Pour in chicken broth and add thyme, rosemary, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and rice is fully cooked.
- Shred Chicken: Remove the chicken, shred it with two forks, and return it to the Crockpot.
- Add Cream: Stir in heavy cream (or half-and-half) and cook for an additional 10-15 minutes. If thicker soup is desired, add a flour-water slurry.
- Serve: Ladle soup into bowls, garnish with parsley, and enjoy!
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