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 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 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 chicken breasts, a brown rice-wild rice blend, carrots, celery, onion, butter (for a little bit of richness since there is so little fat in here!) garlic, and spice-cupboard staples including bay leaves, dried rosemary, dried thyme, dried sage, salt, and pepper into a 6-quart crock pot. Add chicken broth then cover and cook on low for 4 hours.
My Favorite Rice to Use
Here’s the brown rice-wild rice blend I recommend for the perfect bowl of Crock Pot Chicken & Wild Rice Soup. It slow cooks in the same amount of time as the chicken so everything is ready all at once. That said, if you use a different brand of rice it could take longer to cook. If that’s the case, store the shredded chicken in the refrigerator until the rice is ready then stir it in just before serving.
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 for tender, juicy chicken. It should shred with the tap of a fork.
Stir the shredded chicken back into the soup then ladle and serve! I hope you love this EASY and healthy crock pot soup recipe – enjoy!
- CrockPot White Chicken Chili
- Homemade Chicken Noodle Soup
- Easy Chicken and Rice Soup
- One Pot Chicken and Rice
- Gluten Free Homestyle Chicken and Noodles
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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
- 1 small onion or 1 large shallot, minced
- 2 carrots, minced (~1 cup)
- 2 celery stalks, thinly sliced
- 2 garlic cloves, pressed or minced
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried ground sage
- small pinch dried rosemary, crushed between your fingers
- 1 large or 2 small bay leaves
- 2 Tablespoons butter
- 6 cups 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 slightly 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.