Crockpot Chicken and Wild Rice Soup
A comforting and easy-to-make soup featuring tender chicken, hearty wild rice, and a creamy broth, perfect for busy weeknights or lazy weekends.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Total Time: 375 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 lb chicken breast
- 1 cup wild rice
- 4 cups chicken broth
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp thyme
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
- Combine ingredients: In a Crockpot, add chicken breast, wild rice, chicken broth, carrots, celery, onion, garlic, thyme, salt, and pepper.
- Cook the soup: Set the Crockpot on low and let it cook for 6-8 hours, or on high for about 4 hours, until the chicken is cooked through.
- Shred the chicken: Once cooked, carefully remove the chicken breast from the soup, shred it, and return it to the Crockpot.
- Add cream: Stir in the heavy cream and let it cook for an additional 30 minutes on low.
- Serve warm: Ladle the soup into bowls and enjoy it warm.
Notes
For a lighter version, substitute heavy cream with coconut milk. This soup stores well in the fridge for up to 4 days and can be frozen for up to 3 months.