Wild Rice and Chicken Soup Crock Pot
Cozy up with a bowl of this hearty Wild Rice and Chicken Soup made effortlessly in the crock pot! Featuring tender, shredded chicken, nutty wild rice, and a medley of vegetables like carrots, celery, and onion, this recipe is a comforting, flavor-packed meal perfect for chilly days. Infused with aromatic dried thyme and rosemary, every spoonful is a blend of rustic, wholesome goodness. Cooked low and slow for hours, the flavors meld beautifully, and an optional splash of heavy cream takes this soup to a luxurious level. This simple, hands-off recipe is ideal for meal prep or weeknight dinners, serving up to six people in warming, satisfying portions. Whether you enjoy it as is or garnish with fresh parsley, this crock pot soup guarantees to be a family favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Wild rice
- 6 cups Chicken broth
- 1 cup Carrots, diced
- 1 cup Celery, diced
- 1 large Onion, diced
- 3 cloves Garlic, minced
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Heavy cream (optional)
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Place the boneless, skinless chicken breasts in the bottom of your crock pot.
Rinse the wild rice thoroughly under cold water and add it to the crock pot.
Add the chicken broth, diced carrots, diced celery, diced onion, and minced garlic to the crock pot.
Sprinkle in the dried thyme, dried rosemary, salt, and black pepper, stirring gently to combine.
Cover the crock pot and cook on low for 6-7 hours or on high for 4-5 hours, until the chicken is fully cooked and the wild rice is tender.
Once cooked, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the soup.
If desired, stir in the heavy cream for a richer, creamier soup. Allow it to heat through for 10-15 minutes.
Taste the soup and adjust the seasoning if necessary.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 985 mg | 43% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.1 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 652 mg | 14% | |
*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.
