Crock Pot Chicken and Wild Rice Soup is a quick and healthy crock pot recipe that’s perfect for busy nights. Add all the ingredients in the crock pot then push on!
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 soul-satisfying, it’s 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 tossed 99% of the ingredients, which I already had on hand, into my crock pot, turned it on low, then 4 hours later, poof! The soup was slow cooked to perfection. If you’ve got a crock pot, cutting board, knife, and one working finger, then you can make Crock Pot Chicken and Wild Rice Soup. It’s as easy as it is 3-bowl worthy.
Can You Freeze Crock Pot Chicken and Wild Rice Soup?
Crock Pot Chicken and Wild Rice Soup is one of my favorite recipes to freeze before cooking. Add all the ingredients except for the broth into a Ziplock freezer bag then freeze. 24 hours before you want to cook, thaw the pack the refrigerator then pour into the crock pot, add broth, and push “on”. (That’s where you’ll need the 1 working finger!)
How to Make This Recipe:
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 minced carrots, 2 minced ribs celery, 1/2 small minced onion, 2 Tablespoons 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.
What Rice to Use:
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. I hope you love this EASY and healthy crock pot soup recipe! Enjoy!
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Crock Pot Chicken and Wild Rice Soup
Crock Pot Chicken and Wild Rice Soup is a quick and healthy crock pot recipe that's perfect for busy nights. Add all the ingredients in 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, minced
- 2 carrots, minced
- 2 celery stalks, minced
- 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
- 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.