Crock Pot Chicken and Wild Rice Soup could not be simpler nor more comforting. Simply add fridge and pantry staples into the crock pot then push “on”!
If you’ve got a crock pot, cutting board, knife, and one working finger, then you can make Crock Pot Chicken and Rice Soup, which is as easy as it is 3-bowl worthy!
This is the must-try “soup supper” recipe I was telling you about last week. I specifically remember filling my bowl over and over at soup-centered church potlucks with brothy, satisfying soups like this one, which my 9 year old self desperately needed after rigorous church musical rehearsals in which I played a singing daisy.
Better than the time I had to play a nun. I can’t…even.
Anyway, now that our slow and sweet summer is over, and we’ve got planned activities four, sometimes five, days a week around here, I’m on the lookout for easy crock pot recipes to simmer low and slow while we’re out running to and from school, errands, and Old Navy. They have the cah-uuutest tops right now, including the most adorable baby flannels, which I can’t resist clothing Lincoln in on the regular in the fall and season that shall not be named.
Anyway, I was meal planning last week when I came upon one of my favorite recipes here on IGE – Chicken and Wild Rice Soup. Rich, hearty, and extremely filling. A cold weather favorite for sure. Hmm, I wondered, what would I have to change to make this recipe crock pot friendly?
Turns out, NOTHING! I literally tossed 99% of the ingredients – which are 100% fridge and pantry staples so I didn’t have to buy a thing – into my crock pot, turned it on low, then 4 hours later, poof! It was slow cooked to perfection. Can I get a heeeeck yeah?
This soup is full of shredded chicken breasts, plump wild rice, tender vegetables, and a rich and savory broth. It’s low-fat, gluten-free, and easily made dairy-free – plus, it’s cooked completely in the crock pot with no extra steps required. The result is a creamy, hearty soup that everyone is going to love.
Pop the ingredients into the crock pot before running out to a soccer game, Target, oboe practice – or church! – then come home to the most Heavenly-smelling household and a big pot of tasty soup ready to be eaten right away.
For whatever reason Lincoln’s not a huge fan of rice but he inhaled two big bowls of Crock Pot Chicken and Wild Rice Soup the first time I made it, yelling “TAAASTE!!” at the top of his lungs between bites. I think that means he liked it ;) Ben declared it the best soup I’ve ever made. Umm, I will totally take this awesome, healthy victory, especially when all I did was add stuff to a crock pot and push “on”! (That’s where you’ll need that working finger!) ;)
Like I said, all you need to do is add 1lb chicken breasts (cut in half if they’re large,) 3/4 cup brown rice-wild rice blend, 2 chopped carrots, 2 chopped ribs celery, 1/2 small chopped onion, 2 Tablespoons butter or Earth Balance Vegan Butter (for a little bit of richness because there is so little fat in here!) 2 cloves minced garlic, and spice-cupboard staples including bay leaves, dried rosemary, dried thyme, dried sage, salt, and pepper to a 6-quart crock pot. Add 6 cups gluten-free chicken broth then cover and cook on low for 4 hours.
Here’s the brown rice-wild rice blend I used and recommend for the perfect cooking timing which I’ll mention in a second. Should be able to find it right in the regular grocery store.
I think there’s a common misconception that chicken breasts take forever to cook in the crock pot. Totally not true. Four hours on low is usually all you need to get tender, juicy chicken. After the four hours were up I shredded the chicken then made sure the rice was cooked. It was, so I stirred the shredded chicken back into the pot, and dinner was done!
Note: if you aren’t using the brand of rice I used, your rice could take longer to cook. If it’s not cooked after four hours, store the shredded chicken in the refrigerator until the rice is ready then stir it in just before serving.
The soup will thicken a bit as it sits, so whenever you’re ready, scoop into bowls, then serve!
Crock Pot Chicken and Wild Rice Soup
Crock Pot Chicken and Wild Rice Soup could not be simpler nor more comforting. Simply add fridge and pantry staples into the crock pot then push "on"!
- 1lb chicken breasts (do not use frozen,) cut in half if large
- 1/2 small onion or 1 large shallot, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried rosemary
- 1 large or 2 small bay leaves
- 2 Tablespoons butter or Earth Balance Vegan Butter
- 6 cups gluten-free chicken broth
- 3/4 cup wild rice-brown rice blend (I recommend Lundberg Farms)
- Add all ingredients into a 6-quart crock pot then cook on low for 4 hours or until chicken breasts are cooked through. Rice should be done around the same time. Shred chicken then stir back into soup and serve (soup will thicken as it cools.)
- Depending on the type of rice you use, it may not be cooked through at 4 hours. If that's the case, shred chicken then keep in the refrigerator until rice is tender, then stir into soup and let warm for 5 minutes before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
My original recipe for Chicken and Wild Rice Soup made on the stovetop included an extra step of adding milk and flour to make the soup creamy, but this crock pot version turned out so well that I decided to skip it. Didn’t need it one bit! Brothy, hearty, and soul-satisfying – you will absolutely adore this Crock Pot Chicken and Wild Rice Soup. Enjoy!