Crockpot Chicken and Wild Rice Soup
A creamy slow cooker soup with chicken, wild rice, carrots, celery, and herbs, finished with heavy cream.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breast thawed
- 1 cup wild rice rinsed
- 6 cup low-sodium chicken broth
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt
- ½ tsp black pepper
- 1 cup heavy cream added at the end
Instructions
Cooking
- Add the chicken, carrots, celery, onion, garlic, and wild rice to the crockpot. Sprinkle in the thyme, rosemary, salt, and pepper.
- Pour in the broth. The crockpot should be at least half full but not more than two thirds full.
- Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours, until the chicken reaches 165 degrees F and the wild rice is tender.
- Lift out the chicken, shred it with two forks, and return it to the pot.
- Stir in the heavy cream and let the soup heat through for 15 to 20 minutes. Taste and adjust the seasoning.
- Ladle into bowls and top with fresh herbs.
Notes
Thaw the chicken before cooking. For a thicker soup, blend a portion before adding the cream. Store leftovers for about three days and add broth when reheating. Freeze without the cream. Nutrition is an estimate.