Description
A comforting and creamy chicken and wild rice soup made effortlessly in a slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Place the chicken breasts at the bottom of the slow cooker.
- Add the rinsed wild rice, diced onion, carrots, celery, and minced garlic.
- Pour in the chicken broth and add thyme and rosemary.
- Cover and cook on low for 6-8 hours or high for 4-5 hours.
- Once cooked, shred the chicken and return it to the soup.
- Stir in the heavy cream and season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Feel free to add other vegetables like spinach or peas for extra nutrition.
- This soup can be frozen 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: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg