Slow Cooker Chicken and Wild Rice Soup-a healthy and hearty soup that is made in the slow cooker!
A few weeks ago we asked in one of our This and That posts if you wanted more slow cooker recipes. Well, the answer was a big fat YES! So we busted out our slow cooker and created a few recipes for you. Last week we shared a recipe for Slow Cooker Butternut Squash Soup and today we are sharing a recipe for Slow Cooker Chicken and Wild Rice Soup! We are going slow cooker crazy:)
I’ll be honest, I’ve never been a slow cooker fan. I don’t know why. I love the idea of throwing everything in the slow cooker and walking away. I guess I was just too lazy to get it out. Now that’s it out, we can’t stop. We are loving our slow cooker!
Josh actually created this recipe. He doesn’t think I give him enough credit on the blog, so just so you all know, this is Josh’s recipe:) He loves Chicken and Wild Rice Soup and decided to try it in the slow cooker since we both had crazy busy days. Neither of us wanted to fuss with dinner.
He threw all of the ingredients in the slow cooker and let it do the work! We worked all day while the slow cooker made our dinner!
The soup has onion, garlic, carrots, celery, chicken, wild rice, broth, thyme, and parsley. We used carrots from our own garden too! Aren’t they cute? This soup is perfect for a cold day and is a great soup for when you are feeling under the weather.
We shared our Chicken and Wild Rice Soup with our friends who just had a baby. They needed a good home cooked meal. Just don’t tell them that we didn’t do the cooking, our slow cooker did:) The slow cooker worked as our personal chef for the day!
This Slow Cooker Chicken and Wild Rice Soup is healthy, comforting, and delicious! And the best part? It’s SO easy to make! Pull out your slow cooker and make this soup for dinner tonight!
And do you see those biscuits in the background? We will be sharing a killer biscuit recipe on Wednesday so make sure you come back! They are SO good with this soup!
Slow Cooker Chicken and Wild Rice Soup
- 1 medium onion chopped
- 3 carrots peeled and chopped
- 3 stalks celery chopped
- 2 cloves garlic finely chopped
- 1 cup uncooked wild rice rinsed and drained
- 2 bay leaves
- 1/2 teaspoon dried thyme
- Salt and black pepper to taste
- 4 boneless skinless chicken breasts about 2 pounds
- 10 cups low-sodium chicken broth
- 1/4 cup chopped fresh parsley
- In a 6 quart slow cooker, combine onion, carrots, celery, garlic, wild rice, bay leaves, thyme, salt, and pepper. Top with chicken breast halves. Add the chicken broth.
- Place the lid on the slow cooker and cook on low heat setting for 6 to 6 ½ hours or on high-heat setting about 3 ½ hours. Carefully remove chicken and shred with two forks. Return to the slow cooker and stir. Remove the bay leaves. Add the parsley and season with additional salt and pepper, to taste.
Have you tried this recipe?
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3.5 hours on high at sea level was not enough time for the carrots, and barely for the rice. I transferred over to the stove top and simmered/boiled for the last 45 minutes.
To spice up a notch, I added the following:
– 1/2 – 3/4 teaspoon of curry
– 1/4 teaspoon paprika
– <1/4 teaspoon allspice
– more pepper and salt
Turned out great… thanks!
Agreed. After 3 1/2 hours on high, my veggies are still hard. 🙁
I’m trying this tomorrow night! I can’t wait to try it and be able to post about it on my food blog about what I thought of it!
Can I use already cooked rotisserie chicken?
Wow I tried it really nice
I love this recipe! Have a question regarding a substitution . I have leftover cooked turkey meat from a Holiday party . Could I use that in this recipe instead of raw chicken? At what point in the cooking process would you add the turkey meat?
I posed a question a few days ago regarding if you could used already cooked meat in this recipe? I have leftover cooked turkey from a party and was wondering if I could use it and if so when in the cooking process do you add it and is it still 2 lbs cooked or less?
best recipe ever!!!
I make this several times a year and everyone loves it. Over time I have made a couple small changes.
1. I never peel carrots.
2. I use minced garlic, mainly because I use *so much* garlic in my cooking my hands would fall off if I had to chop/mince every time. I also always use more than a recipe calls for, this one included.
3. Since I almost never have thyme in the house, I use the premixed Italian seasoning.
4. I never add salt & pepper to anything because my SO will add salt no matter what.
5. I usually also add baby Bellas, because baby Bellas rule.
6. A few have commented that 3 1/2 on high wasn’t long enough for the carrots to cook through and I’ve found that to be the case as well, so I plan for 4 hours (8 hours if on low). I shred the chicken half hour before it’s done, then put it back in for the last half hour.
7. Some have asked (and didn’t get replies) if you can use pre-cooked chicken or turkey. I’ve done both, once using meat from a store bought whole cooked chicken, a few times with chicken or turkey my mom had canned. I added the meat about halfway through the cooking time and it worked out great. (If using home canned, definitely drain it first. I made the mistake of not doing that the first time and it ended up a little fatty/greasy.)
I’ve also done two crocks at once and frozen the soup from one pot after it cooled, which is a great option for those times you need a quick meal option.
Making this soup now and smells yummy but mine does not look as clear a broth as the picture and just had to skim and strain off lots of ‘chicken scum’. How do you avoid that?
Please could someone tell me how to avoid ‘chicken scum’ with this recipe?
Soup was tasty but didn’t look as clear as the the picture.
I belie if you remove the skin and any excess fat on the chicken, you will avoid the scum.
I have about 1.5 pounds of boneless, skinless chicken thighs that I would want to use…How long would you recommend cooking the soup in that case? I’m estimating around 6 hours on low…
We love this recipe! 🙂
Camp opens April 15th and the soup sounds great,may half to try it sooner because Spring is chilly. tHANKS!
I don’t have a crockpot but I’m interested in one — how did you work all day when the recipe says leave in the crockpot for 6.5 hours? Are there crockpots that allow you to set them safely for longer, like 9 hours? Thanks!
I always do 8 hours on low and it has been sometimes longer than and turned out totally fine. You can also use still frozen chicken breasts, if you’re worried about the meat cooking too long. They DO make crockpots with timers, I believe. There are also ones You can actually control remotely from your phone!
Serving size and calorie amount?
Are you using skinless/boneless breasts or just skinless??
Made this yesterday, and it is truly delicious.
I love my slow cooker and use it religiously. This is probably my fav chicken and rice recipe. The only thing I do differently is I only use parsley, garlic cloves, salt and pepper. And I use brown unbleached rice instead of wild rice. If I’m going to be home sometimes I will use no yolk egg noodles instead of rice but if you do that wait to put in the noodles until the last 20-30 minutes or you’ll have mush. And to the one asking about subbing chicken thigh for breast.. You can use what ever chicken you like but keep in mind thigh have a lot of fat content and if breast moistness is the problem I normally cook mine the night before then add everything to it the next morning and it’s done in about 3 hours on high and my breast as always nice and tender and juicy.
Glad you like the recipe!
Made this last night. It was delicious! It cooked to the perfect texture, not mush like so many slow cooker recipes. Easy and definitely a keeper. Thanks!
My kind of cooking ! Forget the sugar, honey and chocolate on fresh vegetables and every other herb to kill the taste of whatever you are trying to cook. Keep it simple and pure! First time out with this, but I know it’s going to be good!
I made this recipe using Minnestalgia Wild Rice from blazewildruce.com It came out fantastic. Inhave stomach issues and this recipe is both tasty and easy on the guts
I would like to know the nutritional value of this
Hi would like reci
Hi! You mention it has 8 servings. How big is a serving? One cup? Thank you!! Making this this week. 🙂
Just put this soup together to surprise my girlfriend with a delicious smelling soup on this chilly rainy day for when she gets home from work. I followed the recipe but added a couple red potatoes that were laying around. It was very easy to put together and I’m hoping it tastes as good as it smells!
Please include nutritional values such as carbs and calories per serving. Ty
This was super yummy! Made this with Red Lobster knockoff cheddar bay biscuits. It was a satisfying and hearty dinner. http://www.food.com/recipe/red-lobster-cheddar-bay-biscuits-31206?ref=amp&nl=email_share
Glad you liked the soup!
Where can I find the calorie count for this ??
I think those are Chantenay variety carrots
What if I already already have leftover shredded chicken? How do I modify and cook with it? Can’t wait to try.
This looked so good and made my house smell amazing. I was a little disappointed with the outcome. Way too much stock, and not near enough veggies & rice. My daughters loved it, but my husband and I felt like it needed more.
If your daughters loved it, looked so good and made your house smell amazing–why only give it 1 star?? Sounds like at least a 3 star. Lol
I don’t have a slow cooker. Can I cook this on the stove top or in the over? How long would I need to cook it for?
Made this with WILD RICE, which is black and it turned the whole soup purple.
my fault on the understanding of what wild rice is. purple soup has more benefits .
why is low-sodium chicken broth
We thought that it had way too much chicken, not enough rice, not enough vegetables and the thyme was overpowering. Cooked it on low for 7 1/2 hours.
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