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Crock Pot Chicken and Wild Rice Soup

A comforting and hearty soup made with tender chicken, wild rice, and an assortment of vegetables, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 cup wild rice, uncooked
  • 4 cups chicken broth
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • Salt and pepper to taste
  • 1 cup heavy cream (optional)

Method
 

Preparation
  1. Start by placing the boneless chicken breasts at the bottom of your crock pot.
  2. Layer the uncooked wild rice and diced vegetables on top.
  3. Add in the minced garlic, dried thyme, and parsley. Sprinkle some salt and pepper to enhance the flavors.
  4. Pour in the chicken broth, covering all the ingredients. Give it a gentle stir to combine flavors without disturbing the chicken too much.
Cooking
  1. Cover the crock pot and cook on low for 6-7 hours or high for 3-4 hours.
  2. Once the cooking time is up, take out the chicken and shred it with two forks.
  3. Return the shredded chicken to the pot and stir in the heavy cream, if desired.
Serving
  1. Serve hot, garnished with a sprig of parsley or some cracked black pepper for an extra touch.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze this soup for up to 3 months. Reheat on the stovetop over medium heat until warmed through.