Slow Cooker Chicken and Wild Rice Soup
Chicken and wild rice soup is the ultimate creamy comfort food. It’s a family favorite that delivers balanced nutrition all in one bowl. Add this recipe to your cozy food list, and be sure to save the leftovers!
Servings 4
Calories 610kcal
Equipment
- Slow Cooker
Ingredients
- 1 pound boneless skinless chicken thighs
- 8 oz package frozen sliced mushrooms
- 1 cup frozen crinkle cut carrots heaping cup
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 3 cups chicken broth
- 1 cup heavy cream for later
- 1 1/2 cups wild rice blend for later
Instructions
- Place all ingredients, except for cream and rice, in slow cooker and stir to combine
- Cover and cook on high for 3-4 hours or low for 6-8 hours until chicken is fully cooked through
- Using a spatula or forks, gently break chicken apart into bite-sized chunks
- Stir in cream and dry rice
- Cover and cook on high for another 1 to 1 1/2 hours until rice is tender
- Add salt and pepper to taste
Notes
- Store leftover soup in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost and reheat in the microwave or on the stovetop.
- I cooked this on low for 7 hours, added the rice and cream, then cooked for an additional 1 hour and 15 minutes.
- When reheating leftovers, you may want to add extra chicken broth, as the rice absorbs more when stored.
Nutrition
Calories: 610kcal | Carbohydrates: 55g | Protein: 38g | Fat: 28g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 175mg | Sodium: 200mg | Potassium: 1042mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6269IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 3mg