Easy Slow Cooker Chicken and Wild Rice Soup
This Easy Slow Cooker Chicken and Wild Rice Soup is a comforting, hearty bowl of goodness! Tender chicken, nutty wild rice, and savory vegetables simmer in a flavorful broth, perfect for weeknights, meal prep, or cozy family dinners.
Ingredients
- For the Soup:
- 2–3 boneless skinless chicken breasts or thighs
- 1 cup wild rice rinsed
- 2 carrots diced
- 2 celery stalks chopped
- 1 medium onion diced
- 2–3 garlic cloves minced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- 4 cups low-sodium chicken broth
- Salt & black pepper to taste
- Optional:
- ½ cup cream or milk for a creamier soup
- Lemon zest or grated Parmesan for garnish
- Extra herbs like fresh parsley for topping
Instructions
- Prep Ingredients:
- Dice vegetables evenly and rinse wild rice under cold water.
- Layer in Slow Cooker:
- Pour chicken broth into the slow cooker. Add chicken, wild rice, carrots, celery, onion, garlic, herbs, salt, and pepper.
- Cook:
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Shred chicken halfway through cooking if desired.
- Finish:
- Stir in cream or milk if using. Adjust seasoning with salt and pepper.
- Serve:
- Ladle into bowls and garnish with fresh parsley, lemon zest, or grated Parmesan. Serve with crusty bread or a side salad.
Notes
- Add wild rice during the last 1–2 hours for a slightly chewy texture.
- Substitute coconut milk for a dairy-free creamy version.
- Freeze leftovers for up to 3 months; thaw and reheat gently.
- Customize with mushrooms, peas, spinach, or other seasonal vegetables.