Description
Crockpot wild rice chicken soup is the kind of meal that comes together easily while you handle everything else, giving you a bowl of tender chicken, chewy rice, and vegetables in a savory broth. Just dump your ingredients in the pot, set the timer, and in a few hours you have something warming and satisfying that your family actually wants to eat.
Ingredients
Scale
Grains and Proteins:
- 1 cup wild rice
- 2 cups cooked chicken, shredded
Vegetables:
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
Liquids and Seasonings:
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Rinse 1 cup of wild rice under cold running water until the water runs clear, then drain it well.
- Pour 4 cups of chicken broth into your crockpot and add the rinsed wild rice.
- Chop 1 onion and dice 2 carrots and 2 celery stalks, then add all three to the crockpot along with 2 cups of shredded cooked chicken.
- Sprinkle 1 teaspoon of garlic powder and 1 teaspoon of thyme over everything, then season your mixture with salt and pepper to your liking.
- Cover the crockpot and let it cook on low for 6 to 8 hours until the rice becomes tender and absorbs the broth.
- Stir 1 cup of heavy cream into the soup just before serving to give it a rich, creamy finish.
Notes
- Wild rice needs rinsing because it removes dust and debris, so take a moment to run it under cold water before adding it to your crockpot.
- Cutting your vegetables into similar-sized pieces helps everything cook evenly, so your carrots and celery finish at the same time as the rice.
- Stir the soup occasionally during cooking if your schedule allows, which helps distribute flavors and prevents anything from settling on the bottom.
- Add the heavy cream in the last 30 minutes of cooking rather than at the end if your crockpot tends to run hot, preventing the cream from breaking down.
- For a lighter version, replace heavy cream with half-and-half or skip it entirely and add extra broth instead.
- Shredded chicken works better than chunks since it breaks apart naturally during the long cooking time and blends into the soup more smoothly.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Slow Cooked Chicken
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg