Description
A delightful and creamy chicken wild rice soup made in a crockpot, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 500 g boneless, skinless chicken breasts
- 150 g wild rice, rinsed
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 liter chicken broth
- 250 ml heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Start by chopping the onion, carrots, and celery. Rinse the wild rice under cold water to remove any excess starch.
- Place the chicken breasts at the bottom of the crockpot. Add the chopped vegetables, wild rice, minced garlic, dried thyme, salt, and pepper. Pour in the chicken broth, ensuring everything is covered.
- Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The chicken should be cooked through and the rice tender.
- Once cooked, shred the chicken with two forks. Stir in the heavy cream and let it heat through for about 10 minutes. Adjust seasoning if needed, and garnish with fresh parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm on the stove over low heat, stirring occasionally.
- If freezing, do so before adding the cream and thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg
Keywords: Creamy Chicken Wild Rice Soup, Crockpot Soup, Comfort Food