This Crock Pot Chicken Wild Rice Soup is a hearty dish that enriches your senses with its creamy texture and savory flavors. It combines tender chicken, earthy wild rice, and vibrant vegetables, simmered to perfection. With each spoonful, you’ll experience a delightful mix of flavors that seem to hug you from the inside. It’s the ultimate comfort food, perfect for family gatherings or solo dinners on chilly nights.
Ingredients
Scale:
1 pound boneless, skinless chicken breasts
1 cup wild rice blend
1 medium onion, diced
2 celery stalks, diced
2 carrots, sliced
2 cups fresh spinach or kale
1 cup mushrooms, sliced
6 cups chicken broth (low-sodium preferred)
1 cup heavy cream or coconut milk
2-3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
In your slow cooker, place the boneless chicken breasts at the bottom, ensuring they are evenly spread out.
Add the wild rice blend evenly over the chicken.
Layer the diced onion, celery, carrots, and sliced mushrooms on top of the rice.
Pour in the chicken broth, ensuring all ingredients are submerged.
Season with minced garlic, thyme, rosemary, salt, and pepper. Stir gently to combine.
Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours.
Once done, remove the chicken breasts and shred them with two forks. Return the shredded chicken to the soup.
Stir in the heavy cream or coconut milk, along with the fresh spinach or kale. Allow the soup to cook for an additional 10-15 minutes.
Taste and adjust seasoning, adding more salt and pepper if needed.
