Description
A comforting, slow-cooked soup featuring tender shredded chicken, chewy wild rice, and fresh autumn vegetables in a rich, creamy broth. This set-and-forget recipe delivers deep flavor with minimal effort.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 cup wild rice blend
- 3 large carrots, peeled and chopped into ½-inch rounds
- 3 stalks celery, chopped into ½-inch pieces
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Peel and chop carrots, celery, and onion. Mince garlic.
- Place chopped carrots, celery, and onion at the bottom of a 6-quart slow cooker. Sprinkle garlic on top.
- Add wild rice, chicken broth, thyme, and bay leaf. Stir gently to combine.
- Place chicken breasts on top of the vegetables and rice. Season chicken lightly with salt and pepper.
- Cover and cook on HIGH for 6 hours until chicken reaches 165°F and rice is tender.
- Remove chicken and shred into bite-sized pieces using two forks.
- Return shredded chicken to the pot.
- Stir in heavy cream. Taste and adjust salt and pepper.
- Serve hot with crusty bread.
Notes
Add cream at the very end to prevent separation. Wild rice absorbs liquid, so add a splash of broth when reheating. Freeze the base without cream for up to 3 months. Ensure chicken broth is certified gluten-free if needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: crockpot soup, chicken wild rice soup, slow cooker recipes, fall comfort food, creamy soup, easy dinner, seasonal recipes