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Creamy Crockpot Chicken Wild Rice Soup

A warm and comforting soup made with tender chicken, wild rice, and a creamy broth, perfect for winter evenings.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless, skinless chicken breasts
  • 1 cup wild rice blend
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups chicken broth use Halal-certified
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • to taste Salt and pepper
  • 1 cup heavy cream
  • 2 cups fresh spinach (optional) can be substituted with kale or frozen peas

Method
 

Preparation
  1. Dice the onion, carrots, and celery. Mince the garlic cloves and set everything nearby.
Layering
  1. Place the chicken breasts at the bottom of the crockpot. Top with the wild rice blend, diced onion, carrots, celery, and minced garlic.
Adding Liquids
  1. Sprinkle in thyme, parsley, salt, and pepper. Pour the chicken broth over the ingredients, ensuring everything is submerged.
Cooking
  1. Cover the crockpot and set it to low for about 6-7 hours, or high for 4 hours until the chicken is tender.
Shredding Chicken
  1. About 30 minutes before serving, shred the chicken right in the pot using two forks.
Final Steps
  1. Stir in the heavy cream and fresh spinach. Allow to warm through for another 15-20 minutes before serving.
Serving
  1. Ladle the soup into bowls and enjoy this comforting delight with family or friends.

Notes

For optimal flavor, cook on low. If you have leftovers, store in an airtight container for up to 4-5 days in the refrigerator, or freeze for up to 3 months.