Slow Cooker Chicken and Wild Rice Soup
Total Time
6 to 6 ½ hours on low, or 3 ½ hours on high
Prep Time
10 mins
Cook Time
6 to 6 ½ hours on low, or 3 ½ hours on high
Rating
4.11 out of 5 stars
(37)
Ingredients
0
- 1 medium onion, chopped
- 3 carrots, peeled and chopped
- 3 stalks celery, chopped
- 2 cloves garlic, finely chopped
- 1 cup uncooked wild rice, rinsed and drained
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 4 boneless skinless chicken breasts, about 2 pounds
- 10 cups low-sodium chicken broth
- 1/4 cup chopped fresh parsley
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Preparation
Step 1
In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.
Step 2
Place the lid on the slow cooker and cook on low heat setting for 6 to 6 ½ hours or on high-heat setting about 3 ½ hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.
Step 3
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Chef's notes
This soup is perfect for a cold day and is a great soup for when you are feeling under the weather.
The slow cooker worked as our personal chef for the day!
This soup is healthy, comforting, and delicious!
The best part? It’s SO easy to make! Pull out your slow cooker and make this soup for dinner tonight!
