Crockpot Chicken and Wild Rice Soup

Course: Main Course

Cuisine: American

Diet: Gluten Free

Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: servings

Calories: 294kcal

Author: Lauren

This Crockpot Chicken and Wild Rice Soup is hearty, cozy, and packed with protein. It only requires a few minutes of prep, then the slow cooker does all the work for you! Perfect for busy days when you want something warm and comforting without a lot of hassle!

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Ingredients

1.5 lb. boneless chicken breast
1/2 tsp. salt & pepper for chicken
1 cup wild rice (180g) uncooked
5 cups chicken broth
4 garlic cloves minced
3 large carrots (160g) peeled and diced, ~1.5 cups
3 large celery stalks (100g) diced, ~1 cup
1 small yellow onion (170g) chopped
5 oz. baby bella mushrooms diced
2 Tbsp. butter (28g)
2 tsp. dried rosemary crushed
1 tsp. poultry seasoning
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 cup whole milk (240g)
1/3 cup heavy cream (80g)

Instructions

Season the chicken all over with 1/2 tsp each salt and pepper (or to taste) then place in the bottom of the Crockpot.
Add the wild rice, chicken broth, minced garlic, carrots, celery, onion, mushrooms and butter. Rub/crush the dried rosemary between your fingers to break and wake up the flavor then add with the poultry seasoning, garlic powder, salt and pepper. Give it a good stir.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is super tender and easy to shred.
Transfer the chicken to a plate, shred it with two forks, then add back to the crockpot.
Stir in the milk and heavy cream. Turn off. Cover and let it heat through for 15–30 minutes, stirring once or twice.
Taste and season with more salt and pepper if needed. Serve and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave until warmed through. The soup will thicken as it sits, so I like to add a splash of broth or milk when reheating.
To freeze, follow instructions as directed, but don't add the milk and cream. Let the soup cool completely, then freeze for 3-4 months. You can add dairy when reheating.

Nutrition