Description
A comforting and hearty slow cooker chicken wild rice soup perfect for chilly March nights, packed with protein and flavor.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the wild rice, onion, carrots, celery, and garlic on top of the chicken.
- Pour in the chicken broth and add thyme, rosemary, salt, and pepper.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through.
- Remove the chicken, shred it, and return it to the slow cooker.
- Stir in the heavy cream and let it heat through for an additional 15-20 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- This soup can be frozen; just add cream when reheating.
- Feel free to add other vegetables like mushrooms or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg