Crockpot Chicken and Wild Rice Soup
A cozy, hearty, and creamy chicken soup that basically cooks itself in the crockpot. Full of tender chicken, wild rice, veggies, and love (aka butter and carbs). Kid-approved and mom-life approved.
Servings 6
Equipment
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1 cup wild rice uncooked
- 1 small onion , diced
- 3 carrots , peeled and chopped
- 3 celery stalks , chopped
- 4 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 tsp dried parsley
- ½ tsp black pepper
- 1 tsp salt adjust to taste
- 1 cup milk or half-and-half optional, for creamy finish
- 2 tbsp butter or olive oil
Optional:
- splash of lemon juice to brighten things up
Instructions
Step 1:
- Add chicken, wild rice, chopped veggies, garlic, broth, thyme, parsley, salt, and pepper to your crockpot.
Step 2:
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until chicken is fully cooked and rice is tender.
Step 3:
- Shred the chicken in the crockpot using two forks. (It should fall apart easy-peasy.)
Step 4:
- Stir in milk and butter (if using). Let it warm through for another 10–15 minutes.
Step 5:
- Taste and adjust seasoning. Add extra broth if it’s too thick. Hit it with a splash of lemon juice if you’re feeling zesty.
Notes
- Rice will keep soaking up broth, so leftovers = thicker. Just add more liquid when reheating!
- Freezer-friendly! Just skip the milk before freezing and add that after you reheat.
- Totally works with noodles or brown rice if you don’t have wild rice.