Description
A comforting and creamy chicken and wild rice soup made in a slow cooker, perfect for chilly evenings.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 cup wild rice (uncooked)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (preferably low-sodium)
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley or thyme for garnish (optional)
Instructions
- Prepare the ingredients by chopping the onion, carrots, and celery. Rinse the wild rice under cold water.
- Add the chicken breasts to the bottom of the slow cooker, then add the chopped vegetables, wild rice, garlic, thyme, salt, and pepper. Pour in the chicken broth.
- Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and the rice is tender.
- Once cooked, shred the chicken with two forks, stir in the heavy cream, and let it warm for an additional 10-15 minutes before serving.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Ensure your chicken broth is certified gluten-free for a gluten-free option.
- For a vegetarian option, substitute chicken with mushrooms and use vegetable broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To freeze, do so before adding the cream and thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Creamy Chicken and Wild Rice Soup, Slow Cooker Soup, Comfort Food