Description
Discover the ultimate comfort food with this easy-to-make creamy slow cooker chicken and wild rice soup. It’s hearty, flavorful, and perfect for a cozy meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup wild rice blend, rinsed
- 1 tsp dried thyme
- 1 tsp poultry seasoning
- 2 bay leaves
- 1/2 tsp dried sage (optional)
- 6 cups unsalted chicken broth
- 1/2 cup heavy cream (or dairy-free alternative)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Place chicken, onion, carrots, celery, garlic, rinsed wild rice blend, thyme, poultry seasoning, bay leaves, and sage into a 6-quart (or larger) slow cooker.
- Pour in the unsalted chicken broth, ensuring all ingredients are submerged.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until chicken is easily shreddable and rice is tender.
- Remove the bay leaves. Carefully remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
- In a small bowl, whisk the heavy cream with 1/4 cup of the hot soup broth to temper it, then stir the tempered cream into the soup.
- Taste and adjust seasoning with salt and pepper as needed. Serve hot, garnished with fresh parsley if desired.
- Prep Time: 15 mins
- Cook Time: 6 hours (on Low)