Slow Cooker Creamy Chicken Wild Rice Soup
A rich, creamy soup filled with tender chicken, hearty wild rice, and a medley of vegetables, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 pound chicken breasts Thawed and ready to go
- 1 cup wild rice
- 1 cup onion, chopped
- 2 units carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 6 cups chicken broth Ensure chicken is covered
- 1 cup heavy cream Added at the end
- to taste Salt and pepper Season generously
- to garnish Fresh parsley For a pop of color
Instructions
Preparation
- Wash and chop the vegetables. Make sure your chicken is thawed.
- In your slow cooker, add the chopped onion, carrots, celery, and garlic.
- Add the wild rice and chicken breasts.
- Pour in the chicken broth, ensuring the chicken is covered.
- Add salt and pepper to taste, and toss in your favorite herbs if desired.
Cooking
- Cover and cook on low for 6–8 hours or high for 4–6 hours, until the chicken is cooked and the rice is tender.
- About 30 minutes before serving, shred the chicken in the pot and stir in the heavy cream.
- Taste and adjust seasoning as necessary, then garnish with fresh parsley.
Notes
If using pre-cooked rice, add it in the last hour of cooking.