Slow Cooker Chicken and Wild Rice Soup
A hearty, comforting soup with tender shredded chicken, nutty wild rice, and vegetables simmered low and slow in a savory broth.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 2/3 cup wild rice blend (uncooked), rinsed
- 4 medium carrots, diced
- 4 stalks celery stalks, sliced
- 1 medium yellow onion, diced
- 4 cloves garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 2 bay leaves
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
Instructions
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1
Add 1.5 lbs boneless, skinless chicken thighs, 4 medium diced carrots, 4 stalks sliced celery stalks, 1 medium diced yellow onion, and 4 cloves minced garlic cloves to the slow cooker.
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2
Pour in 6 cups low-sodium chicken broth and add 1 tsp dried thyme, 1/2 tsp dried rosemary, 2 bay leaves, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Stir to combine.
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3
Cover and cook on Low for 6-8 hours or High for 3-4 hours, until the chicken is cooked through to an internal temperature of 165°F (74°C) and is tender enough to shred.
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4
Remove chicken and shred with two forks. Discard bay leaves.
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5
Stir 2/3 cup rinsed wild rice blend (uncooked) into the slow cooker. Return the shredded chicken. Cover and cook on High for an additional 30-45 minutes until the rice is tender.
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6
Stir in 1/2 cup heavy cream and adjust seasoning. Serve hot, garnished with 1/4 cup chopped fresh parsley.