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Slow Cooker Creamy Chicken and Wild Rice Soup

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A hearty soup featuring chicken, wild rice, and fresh vegetables, cooked slowly for rich flavors and comfort.

Ingredients

Scale
  • 2 pounds boneless skinless chicken thighs
  • 2 cups wild rice blend (uncooked)
  • 1 large onion (diced)
  • 3 large celery stalks (chopped)
  • 2 large carrots (chopped)
  • 2 bay leaves
  • 2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • 4 cups chicken stock
  • 3 cups water
  • ½ cup heavy cream

Instructions

  1. Place all ingredients except for the heavy cream in a large 6-7 quart slow cooker.
  2. Set your slow cooker on low and cook for about 330 minutes, or until the chicken is cooked through.
  3. Once cooked, shred the chicken using a stand mixer or forks.
  4. Cook for an additional 30 minutes to 1 hour.
  5. Add the heavy cream, stir, and discard the bay leaves.
  6. Ladle the soup into bowls and serve warm. Adjust seasoning as needed.

Notes

Store leftovers in an airtight container for up to 5 days. This soup also freezes well for up to 3 months.

Nutrition

Keywords: soup, slow cooker, chicken, wild rice, comfort food, easy recipe

Find it online: https://alexandrarecipes.com/slow-cooker-creamy-chicken-and-wild-rice-soup/