Description

A hearty, creamy slow cooker soup featuring tender wild rice, shredded chicken, and vegetables. This easy, one-pot meal is perfect for busy weeknights and provides comforting warmth with minimal effort.

Ingredients

Scale

2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch chunks
1 cup dry wild rice blend
6 cups low-sodium chicken broth
1 cup heavy cream
2 cups carrots, diced
1 cup celery, diced
1 large onion, diced
4 cloves garlic, minced
1 tsp dried thyme
2 bay leaves
Salt and pepper to taste

Instructions

Dice the onion, carrots, and celery. Cut the chicken into 1-inch cubes (or shred leftover roasted chicken). Mince the garlic.
Add the diced vegetables, chicken, wild rice, garlic, thyme, bay leaves, salt, and pepper to the slow cooker.
Pour in the chicken broth and stir gently to ensure the rice is submerged.
Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the rice is tender but chewy.
Remove the bay leaves from the pot.
Stir in the heavy cream and let the soup sit on the ‘Keep Warm’ setting for 15-20 minutes to allow flavors to meld.
Taste and adjust seasoning with additional salt or pepper if needed before serving.

Notes

For best texture, do not use white rice as it will turn to mush. Add heavy cream at the very end to prevent curdling. If the soup is too thin, mash some vegetables or use a cornstarch slurry. If too salty, add a peeled potato for the last 30 minutes to absorb excess salt. This soup freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 380
Sugar: 6
Sodium: 650
Fat: 14
Saturated Fat: 8
Carbohydrates: 35
Fiber: 4
Protein: 25

Keywords: slow cooker soup, chicken wild rice soup, crockpot recipes, comfort food, winter soup, easy dinner, meal prep