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

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.

Questions

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

Yes. The dairy in this entry 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.

Can I make Slow Cooker Chicken and Wild Rice Soup ahead?

Yes, it takes well to being made ahead. Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it. If you plan to freeze it, stir the dairy in when reheating rather than before freezing, so it does not split.

Can I halve or double Slow Cooker Chicken and Wild Rice Soup?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Keep the slow cooker between half and two-thirds full; the cook time stays roughly the same.

Serve it with

Southern Green Beans with Salt Pork side
Avocado Grapefruit Arugula Salad salad
Creamed Savoy Cabbage side

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