Description
A velvety, veggie-packed Chicken & Rice Soup with wild rice, tender shredded chicken, and a splash of cream. Minimal prep, big comfort, weeknight-easy.
Ingredients
Scale
- Boneless skinless chicken breasts or thighs 1½ lb
- Wild rice blend rinsed 1 cup
- Low-sodium chicken broth 4 cups
- Water 1 cup
- Carrots diced 2
- Celery stalks diced 2
- Small onion chopped 1
- Garlic cloves minced 3
- Dried thyme 1 tsp
- Bay leaf 1
- Kosher salt ½ tsp plus more to taste
- Black pepper ¼ tsp
- Heavy cream or milk 1 cup
- Unsalted butter 2 tbsp
- Fresh parsley chopped 1 tbsp to finish
Instructions
- Place chicken, wild rice, broth, water, carrots, celery, onion, garlic, thyme, bay leaf, salt, and pepper into the slow cooker.
- Cook on Low 4–5 hours or High 2½–3 hours until chicken is cooked through and rice is tender.
- Remove chicken, shred with forks, and return to the cooker; discard bay leaf.
- Stir in cream or milk and butter; cook 15–20 minutes on High until heated through and slightly thickened.
- Taste and adjust seasoning; stir in parsley and serve hot.
Notes
- Rice continues to absorb liquid as it rests; add warm broth or water when reheating to loosen.
- For extra veggies, stir in baby spinach during the last 2–3 minutes.
- Dairy-free option: skip cream and butter; finish with a drizzle of olive oil and lemon.
- Prep Time: 10 Minutes
- Cook Time: 4–5 hours on Low or 2½–3 hours on High
- Category: Chicken
- Method: Slow Cook
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 360Kcal
- Fat: 12g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 32g
Keywords: Chicken and Rice Soup