Spinach Chicken and Wild Rice Soup Slow Cooker
Warm, comforting, and brimming with wholesome goodness, this Spinach Chicken and Wild Rice Soup Slow Cooker recipe is the perfect one-pot meal for busy days. Tender shredded chicken, nutty wild rice, and a medley of hearty vegetables like carrots, celery, and spinach come together in a rich, herb-infused chicken broth, all conveniently prepared in your slow cooker. With just 15 minutes of prep, this hands-off recipe simmers to perfection over several hours, filling your kitchen with mouthwatering aromas. For a creamy twist, you can add a splash of heavy cream toward the end. Ideal for cozy dinners or meal prep, this gluten-free soup is as nourishing as it is satisfying. Garnish with fresh parsley for a pop of color and flavor, and serve piping hot for the ultimate bowl of comfort.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Wild rice
- 4 cups Baby spinach
- 2 medium Carrot, diced
- 2 stalks Celery, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 6 cups Chicken broth
- 1 teaspoon Dried thyme
- 1 teaspoon Dried rosemary
- 1 piece Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Heavy cream (optional, for creamier texture)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Place the chicken breasts at the bottom of the slow cooker.
Rinse the wild rice thoroughly under cold water and drain. Add it to the slow cooker.
Add the diced carrots, celery, onion, and minced garlic on top of the chicken and wild rice.
Pour the chicken broth into the slow cooker, ensuring all ingredients are submerged.
Sprinkle dried thyme, dried rosemary, salt, and black pepper evenly over the ingredients. Add the bay leaf on top.
Set the slow cooker to low heat and cook for 6-7 hours, or until the chicken is tender and the rice is fully cooked.
Once cooking is complete, remove the chicken breasts from the slow cooker and shred them using two forks. Return the shredded chicken to the slow cooker.
Stir in the fresh baby spinach, allowing it to wilt in the hot soup for about 5 minutes.
If a creamier soup is desired, stir in the optional heavy cream at this stage and heat for an additional 5-10 minutes on low.
Taste and adjust seasoning with additional salt and pepper as needed.
Remove the bay leaf and discard.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 165.4 g | 60% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 17.4 g | ||
| Protein | 159.6 g | 319% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3458 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
