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Creamy Chicken Wild Rice Soup

A comforting and indulgent blend of tender chicken, hearty wild rice, and a velvety broth, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound chicken breasts Chicken thighs can also be used.
  • 1 cup wild rice Rinse thoroughly before adding.
  • 4 cups chicken broth Vegetable broth can be used for a lighter version.
  • 1 cup heavy cream Can substitute with coconut milk for dairy-free.
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1 tablespoon olive oil For sautéing vegetables.
  • Fresh parsley for garnish Optional.

Method
 

Preparation
  1. In a slow cooker, heat the olive oil and toss in the onion, carrots, celery, and garlic. Sauté for a few minutes until fragrant.
  2. Lay the chicken breasts on top of this fresh mixture.
  3. Rinse the wild rice thoroughly and pour it over the chicken.
  4. Add the chicken broth and your spices—thyme, salt, and pepper—all at once.
  5. Cover and cook on low for 6-8 hours until the chicken is thoroughly cooked and tender.
  6. Remove the chicken, shred it using two forks, and return it to the pot.
  7. Pour in the heavy cream and let it warm for an additional 30 minutes.
  8. Serve the soup hot, garnished with fresh parsley, alongside some crusty bread for dipping.

Notes

Store leftovers in an airtight container in the refrigerator for about 3-4 days. Can freeze portions in freezer-safe bags for up to 3 months.