Crockpot Chicken and Wild Rice Soup is super easy to make and is filled with tender chicken, onion, carrots, celery, and tender rice blend.
Why I love this recipe
This chicken soup serves 2 and has just 3 steps and 10 minutes of prep.
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Substitutions
Boneless chicken thighs can be used instead of breasts.
Shredded rotisserie chicken can be used by adding it during the last 30 minutes of cooking.
Equipment used for this recipe
How to make Crockpot Chicken and Wild Rice Soup
Step 1 – Dice the onion, carrots, and celery.
Step 2 – Add all of the ingredients into a 4-quart crock pot. Cook on low for 6 hours.
Step 3 – Shred the chicken then stir the cooked chicken back into the soup and serve.
Pro Tips
Store leftover chicken soup in an airtight container in the fridge for up to 5 days.
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Crockpot Chicken and Wild Rice Soup
Equipment
Ingredients
- ½ lb boneless skinless chicken breasts
- ¼ cup onion
- ¼ cup carrots
- ¼ cup celery stalks
- 1 teaspoon jarred minced garlic
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon dried thyme
- 1 bay leaf (Optional)
- 2 cups low-sodium chicken broth
- ¼ cup wild rice-brown rice blend ( uncooked)
Instructions
- Dice the onion, carrots, and celery.
- Add all of the ingredients into a 4-quart crock pot. Cook on low for 6 hours.
- Shred the chicken then stir back into soup and serve.
Notes
- Store leftover chicken soup in an airtight container in the fridge for up to 5 days.
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Sunday 26th of May 2024
Thank you for trying this recipe and enjoy!