Description
Experience comfort in a bowl with this rich, slow-cooked chicken and wild rice soup. Featuring tender chicken breasts and earthy cremini mushrooms simmered in a savory broth, this set-it-and-forget-it recipe is the perfect low-effort, wholesome meal for chilly evenings. It is a crowd-pleasing, nutrient-dense soup that fills your house with a mouthwatering aroma while cooking itself to perfection.
Ingredients
1.5 lbs boneless skinless chicken breasts
1 cup wild rice blend, uncooked
3 large carrots, diced
3 ribs celery, diced
1 medium yellow onion, diced
8 oz cremini mushrooms, sliced
6 cups low-sodium chicken stock
2 cloves garlic, minced
1 tsp dried thyme
1/2 tsp dried rosemary
Salt and black pepper to taste
2 tbsp olive oil (optional for sautéing)
Instructions
Place the diced onion, carrots, celery, and garlic into the bottom of the crockpot.
Add the chicken breasts, wild rice, and sliced mushrooms on top of the vegetables.
Pour in the chicken stock and sprinkle with dried thyme, rosemary, salt, and pepper.
Cover and cook on high for 4 hours or on low for 7-8 hours until the rice is tender and the chicken is cooked through.
Remove the chicken breasts, shred them with two forks, and return the meat to the pot.
Stir well and adjust seasoning with additional salt and pepper if needed before serving.
Notes
For a creamier texture, stir in 1/2 cup of heavy cream or half-and-half 30 minutes before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg