Description
A warm and comforting slow cooker chicken and wild rice soup, perfect for chilly days.
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 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- 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 4-5 hours.
- Once cooked, shred the chicken and stir it back into the soup.
- If desired, stir in heavy cream for a richer flavor.
- Garnish with fresh parsley before serving.
Notes
- For a healthier version, omit the heavy cream.
- Can be stored in the refrigerator for up to 3 days.
- Freezes well for up to 3 months.
- 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