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Cozy Crockpot Chicken and Wild Rice Fall Soup

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A hearty and comforting slow cooker soup featuring tender chicken, nutty wild rice, and a creamy broth. This dump-and-go recipe is perfect for busy weeknights and fills your home with the cozy aroma of fall.

Ingredients

Scale
  • 1 ½ pounds boneless skinless chicken thighs (or breasts)
  • 1 cup uncooked wild rice (not a blend)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 medium yellow onion, diced (about 1 ½ cups)
  • 3 medium carrots, peeled and sliced into half-moons (about 1 ½ cups)
  • 3 celery stalks, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon dried sage (optional)
  • 1 bay leaf
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper
  • ½ cup heavy cream (or half-and-half)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Rinse the wild rice in a fine-mesh strainer under cold water for about 30 seconds. Shake off excess water and set aside.
  2. Layer the diced onion, carrots, and celery in the bottom of a 6-quart or larger slow cooker. Add the minced garlic, dried thyme, rosemary, sage, bay leaf, salt, and pepper on top.
  3. Place the chicken thighs on top of the vegetables in a single layer if possible. Sprinkle the rinsed wild rice around and over the chicken.
  4. Pour in the chicken broth and water. The liquid should mostly cover the chicken and rice. Give everything a gentle stir.
  5. Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the chicken is fork-tender and the rice is chewy but not crunchy.
  6. Carefully remove the chicken thighs from the slow cooker and shred with two forks. Discard the bay leaf. Return the shredded chicken to the slow cooker and stir.
  7. In a small bowl, whisk together the heavy cream and fresh lemon juice. Pour into the soup and stir gently. Let sit for 5 minutes before serving.
  8. Taste and adjust seasoning with additional salt or pepper if needed. Ladle into bowls, garnish with fresh parsley, and serve warm.

Notes

Don’t open the lid during cooking to avoid heat loss. Add cream at the end to prevent curdling. Leftovers will thicken; add broth when reheating. For dairy-free, use full-fat coconut milk. For vegetarian, swap chicken for butternut squash and use vegetable broth.

Nutrition

Keywords: crockpot chicken soup, wild rice soup, fall soup, slow cooker soup, chicken and rice soup, creamy chicken soup, gluten-free soup

Find it online: https://lunafeast.com/cozy-crockpot-chicken-and-wild-rice-fall-soup/