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Cozy Crockpot Chicken and Wild Rice Soup: Easy Fall Meal

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This cozy crockpot chicken and wild rice soup is a hearty, comforting fall meal made with simple, real ingredients. It’s a set-it-and-forget-it recipe that delivers tender chicken, perfectly cooked wild rice, and a rich, creamy broth.

Ingredients

Scale
  • 1.5 pounds (680 grams) boneless, skinless chicken breasts or thighs
  • 1 cup (180 grams) wild rice, rinsed
  • 1 medium yellow onion, diced
  • 3 medium carrots, peeled and sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup (120 ml) heavy cream (optional)
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Prep your ingredients: Dice the onion, slice the carrots, chop the celery, and mince the garlic. Rinse the wild rice in a fine-mesh strainer under cold running water until the water runs clear. Pat the chicken dry with paper towels and season both sides with a pinch of salt and pepper.
  2. Layer the ingredients in the crockpot: Place the seasoned chicken breasts or thighs in the bottom of the slow cooker. Add the diced onion, sliced carrots, chopped celery, and minced garlic on top and around the chicken. Sprinkle the rinsed wild rice over the vegetables. Do not stir yet.
  3. Add the broth and seasonings: Pour the chicken broth over everything, making sure the rice and vegetables are mostly submerged. Add the dried thyme, crushed rosemary, and bay leaves. Sprinkle in 1 teaspoon of salt and 1/2 teaspoon of black pepper. Give everything a gentle stir to combine.
  4. Cook low and slow: Cover the crockpot with the lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours. About 30 minutes before the end of cooking, start checking the rice—it should be tender but still have a slight bite.
  5. Shred the chicken: Once the rice is tender and the chicken is cooked through, remove the chicken pieces to a cutting board. Use two forks to shred the meat into bite-sized pieces. Discard any large pieces of fat or gristle. Return the shredded chicken to the crockpot and stir to combine.
  6. Temper and add the cream (if using): In a small bowl, ladle about 1/2 cup of the hot broth from the crockpot into the cream. Whisk gently until combined. Then pour the tempered cream mixture back into the crockpot and stir. If using coconut milk, add it directly without tempering.
  7. Adjust seasoning and serve: Taste the soup and adjust the salt and pepper as needed. Remove the bay leaves. Ladle the soup into bowls and garnish with fresh chopped parsley. Serve hot.

Notes

For best texture, cook on low. Wild rice continues to absorb liquid as it sits, so leftovers may thicken; add broth when reheating. If using frozen chicken, thaw first to avoid watery soup. For a dairy-free version, use full-fat canned coconut milk instead of heavy cream.

Nutrition

Keywords: crockpot chicken and wild rice soup, fall soup, slow cooker soup, chicken soup, wild rice soup, cozy soup, easy fall meal

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