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Crockpot Chicken And Rice Soup

Crockpot Chicken And Rice Soup
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A hearty and comforting Crockpot Chicken and Rice Soup, perfect for a chilly day. This recipe uses a wild rice blend for added texture and flavor, and is easily made in your slow cooker.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts or thighs
  • 6 cups chicken broth
  • 1 cup water
  • 1 cup wild rice blend (uncooked)
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Place chicken breasts/thighs in the bottom of a 6-quart (or larger) slow cooker.
  2. Add chicken broth, water, wild rice blend, carrots, celery, onion, minced garlic, dried thyme, dried rosemary, salt, and pepper to the slow cooker.
  3. Stir gently to combine ingredients.
  4. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until chicken is cooked through and rice is tender.
  5. Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
  6. Stir the soup well. Taste and adjust seasonings if needed.
  7. Ladle the hot soup into bowls and garnish with fresh chopped parsley before serving.
  8. Serve warm.

Notes

  • For a creamier soup, you can stir in 1/4 cup of heavy cream or half-and-half during the last 30 minutes of cooking.
  • If you don’t have a wild rice blend, you can use regular white or brown rice, but adjust the cooking time accordingly. White rice will cook faster, while brown rice may require a longer cooking time.
  • Feel free to add other vegetables like peas, corn, or diced potatoes.

Nutrition

Find it online: https://www.masterthecook.com/crockpot-chicken-and-rice-soup/