Slow-Cooker Creamy Chicken and Wild Rice Soup (original) (raw)

slow cooker chicken and wild rice soup 921

Photo: Liz Andrew/Styling: Erin McDowell

You could bundle up and go outside. But we have a better idea: light a fire, pour some red wine and whip up a batch of slow-cooker chicken and wild rice soup. It’s just as easy as opening up a can but about a million times more delicious. (Oh, and it’ll make your whole house smell amazing.)

5 min

7 hr 5 min

6 servings

Ingredients

1 pound boneless, skinless chicken breast, diced

3 carrots, peeled and sliced into rounds

1 pint cremini mushrooms, sliced

Kosher salt and freshly ground black pepper

⅓ cup parsley leaves and tender stems

2 tablespoons chopped fresh thyme

Toasted ciabatta bread, for serving

Parmesan cheese, for serving

Directions

1. Place the chicken breast, onion, carrot, celery, mushrooms, wild rice, garlic, bay leaf and chicken broth in the bowl of a slow cooker.

2. Turn the slow cooker on low and cook until the chicken and rice are tender, 6½ to 7 hours.

3. Season the soup with salt and pepper and stir in the heavy cream. Cook until heated through, 15 to 20 minutes. Stir in the parsley and thyme and serve with toasted bread.

Nutrition Facts

284 calories
4g fat
35g carbs
26g protein
8g sugars

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

purewow author

Editorial Team

Our editorial team works with a variety of writers and experts across all fields to produce thoroughly researched stories that resonate with you. Our mission is to be that well-informed best friend who's always got your back, whether you need advice on dealing with toddler tantrums or the best no-chafe workout shorts to buy.