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–+ servings
recipe image of chicken breasts wild rice chicken broth carrots celery onion garlic mushrooms frozen corn kale broccoli half and half evaporated milk brown rice blend turkey for creaminess on a white marble kitchen counter with clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
adam saha

SLOW COOKER CHICKEN AND WILD RICE SOUP

A comforting and easy-to-make slow cooker chicken and wild rice soup that is perfect for a cozy family dinner. This recipe uses simple ingredients and minimal effort to create a hearty and nutritious meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large Chicken Breasts boneless, skinless
  • 1 cup Wild Rice rinsed
  • 6-8 cups Chicken Broth low sodium
  • 2 medium Carrots diced
  • 2 stalks Celery diced
  • 1 large Onion diced
  • 3 cloves Garlic minced
  • 1 tsp Thyme dried
  • 1 tsp Rosemary dried
  • 1 leaf Bay Leaf
  • 1 cup Half and Half
  • 1 tsp Salt
  • 1 tsp Pepper

Equipment

  • Slow Cooker
  • Mixing bowl
  • cutting board,
  • Knife

Method
 

  1. Place diced onions, carrots, and celery into the bottom of a 6-quart slow cooker. Add minced garlic.
  2. Place whole chicken breasts on top of the vegetables. Sprinkle rinsed wild rice around the chicken.
  3. Pour in chicken broth until everything is well covered. Add thyme, rosemary, salt, pepper, and bay leaf.
  4. Cover and cook on low for 6-7 hours or on high for 3-4 hours.
  5. Once the timer goes off, carefully remove the chicken breasts to a cutting board. Using two forks, shred the meat into bite-sized pieces. Return the meat to the slow cooker.
  6. Stir in half and half. If you prefer a thicker consistency, whisk a little cornstarch into the cream before adding it.
  7. Taste your soup. Add a pinch of salt if needed. A squeeze of lemon juice can brighten the whole pot.

Nutrition

Calories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15g

Notes

This soup is a dream for meal prep. Store any leftovers in an airtight container in the refrigerator for up to four days. As the soup sits, the rice will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
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