Description
A comforting and hearty Crockpot Chicken Wild Rice Soup, perfect for busy days. This slow-cooked soup combines tender chicken, wild rice, fresh vegetables, aromatic herbs, and creamy richness for a satisfying meal that requires minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 rib celery, sliced
- 1 large carrot, sliced
- 2 garlic cloves, minced
- 1 yellow onion, diced
- 4 cups chicken broth
- 1 cup wild rice
- ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
- 1 bay leaf
- 1 cup sliced mushrooms (optional)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
Instructions
- Prepare the base: Place the chicken breasts in a single layer in the base of the slow cooker to ensure even cooking.
- Add vegetables: Add the sliced celery, carrot, diced onion, and minced garlic on top of the chicken in the slow cooker for aromatics and flavor building.
- Add broth and seasonings: Pour the chicken broth over the ingredients, then add the wild rice, dried thyme, and bay leaf to infuse the soup with savory herb notes.
- Slow cook initial phase: Cover and cook on high for 4 hours or on low for 6 hours to thoroughly cook the chicken and allow the rice and vegetables to soften.
- Shred chicken: Remove the chicken breasts from the slow cooker and place on a cutting board; shred or slice the chicken, then return it to the slow cooker for reincorporation.
- Add cream, butter, and mushrooms: Stir in the heavy cream, unsalted butter, and optional sliced mushrooms to add creaminess and depth of flavor.
- Slow cook final phase: Continue cooking for an additional 45 minutes on high or 1.5 hours on low to blend flavors and cook mushrooms if added.
- Serve: Remove the bay leaf, taste, adjust seasoning if necessary, then ladle soup into bowls and serve hot for a comforting meal.
Notes
- Using fresh thyme will enhance the flavor but dried thyme works well too.
- The optional mushrooms add earthiness but can be omitted for a simpler soup.
- This soup can be thickened by blending a portion of it before adding cream if a thicker consistency is desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in portions for up to 3 months and thaw in the refrigerator before reheating.
