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Cozy Crockpot Chicken and Wild Rice Fall Soup

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A hearty, comforting slow cooker soup with tender chicken, nutty wild rice, and aromatic herbs. Perfect for busy weeknights when you want a warm, nourishing meal with minimal effort.

Ingredients

Scale
  • 1.5 lbs (680g) boneless, skinless chicken thighs
  • 1 cup (180g) wild rice blend
  • 1 large yellow onion, diced (about 1.5 cups)
  • 3 medium carrots, peeled and diced (about 1 cup)
  • 3 stalks celery, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 6 cups (1.4 liters) low-sodium chicken broth
  • 2 tablespoons (28g) butter
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 2 bay leaves
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ½ cup (120ml) heavy cream (optional but recommended)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Sauté the aromatics: Melt the butter in a large skillet over medium heat. Add the diced onion, carrots, and celery. Cook for 6-7 minutes, stirring occasionally, until onions are translucent and carrots start to soften. Add the minced garlic and cook for another minute until fragrant.
  2. Deglaze the pan: Pour about ½ cup of the chicken broth into the skillet and scrape up any browned bits. Pour the entire mixture (veggies and liquid) into the crockpot.
  3. Add remaining ingredients: To the crockpot, add the remaining chicken broth, wild rice blend, dried thyme, dried sage, bay leaves, salt, and pepper. Nestle the chicken thighs into the liquid so they are mostly submerged.
  4. Cook low and slow: Cover and cook on low for 6-7 hours or on high for 3-4 hours. For best results, cook on low for even rice cooking and tender chicken.
  5. Shred the chicken: Use tongs to remove the chicken thighs to a cutting board. Shred with two forks. Discard the bay leaves.
  6. Finish with cream: Return the shredded chicken to the crockpot. Stir in the heavy cream. Let it heat through for about 5 minutes. Taste and adjust salt and pepper as needed.
  7. Serve and garnish: Ladle the soup into bowls and top with fresh chopped parsley. Serve hot with crusty bread or buttered crackers.

Notes

The soup will thicken as it sits because the rice continues to absorb liquid. When reheating leftovers, add a splash of broth or water to loosen it up. For dairy-free, skip the cream or substitute with full-fat coconut milk. For Instant Pot: use sauté function for veggies, then pressure cook on high for 25 minutes with natural release.

Nutrition

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

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