Slow Cooker Chicken and Wild Rice Soup

Name: Slow Cooker Chicken and Wild Rice Soup
Prep time: 15 min
Cook time: 240 min
Total time: 255 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs boneless, skinless chicken thighs; 2/3 cup wild rice blend (uncooked), rinsed; 4 medium carrots, diced; 4 celery stalks, sliced; 1 medium yellow onion, diced; 4 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

A hearty, comforting soup with tender shredded chicken, nutty wild rice, and vegetables simmered low and slow in a savory broth.

255 minEasyServes 6350 cal/serving

AmericanSoupSlow CookerStandardHigh FiberAlcohol-FreeCorn-Free

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Ingredients

1.5 lbs boneless, skinless chicken thighs
2/3 cup wild rice blend (uncooked), rinsed
4 medium carrots, diced
4 celery stalks, sliced
1 medium yellow onion, diced
4 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

1

Add 1.5 lbs boneless, skinless chicken thighs, 4 medium diced carrots, 4 sliced celery stalks, 1 medium diced yellow onion, and 4 minced garlic cloves to the slow cooker.
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.
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.
4

Remove chicken and shred with two forks. Discard bay leaves.
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.
6

Stir in 1/2 cup heavy cream and adjust seasoning. Serve hot, garnished with 1/4 cup chopped fresh parsley.

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Questions

What internal temperature should Slow Cooker Chicken and Wild Rice Soup reach?

For Slow Cooker Chicken and Wild Rice Soup, the target internal temperature is 165 F (about 75 C), given in step 3. A probe thermometer removes the guesswork.

Is there a substitute for heavy cream in Slow Cooker Chicken and Wild Rice Soup?

The entry for Slow Cooker Chicken and Wild Rice Soup calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I use chicken breasts instead of chicken thighs in Slow Cooker Chicken and Wild Rice Soup?

You can, but it is the weaker choice here. Breasts dry out over a long cook, so add them for the last third of the time and pull them as soon as they reach 165 F. As written, the entry for Slow Cooker Chicken and Wild Rice Soup uses 1.5 lbs boneless, skinless chicken thighs.

Can I make Slow Cooker Chicken and Wild Rice Soup dairy-free?

Yes. The dairy in Slow Cooker Chicken and Wild Rice Soup is 1/2 cup heavy cream. Swap the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

How many calories are in Slow Cooker Chicken and Wild Rice Soup?

One serving (the recipe makes 6) is about 350 calories, with 22 g protein, 36 g carbohydrate and 10 g fat, plus 5 g fiber and 450 mg sodium. The figures are estimates computed from the ingredient list.

Serve it with

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